It's been busy around here, but it's finally pool season, and I intend to be in that water as much as possible this summer. The humidity is just zero fun when you're working. Wet wool sweater - ick!
I've had a few projects fly by, and caught a new recipe that I've already made twice in one week, so I have to share that with you.
One of my favorite regular customers is a WWII veteran with the happiest disposition. He saw the worst of the human condition during the war, and won't talk about it, but celebrates life every day.
In our conversations, he told me he had written a little book about a cat and bird that make friends, but it would never make it off the page because an illustrator was just too much for him to afford.
So... I became his illustrator! He loved my rough sketches as they were, without color or embellishment, so I might have to go refine them later, but the spirit of his book is here, and quite fun.
This one was his favorite, because of the tiny flappy wings. : )
Next, it was time to design a birthday invitation for my father's surprise party - which we're holding at this completely mod-fabulous restaurant called The Vault. I was inspired. My thanks and apologies to MadMen.
And now, on to food!
This is a yummy-wonderful treat for any get-together, and nice and patriotic for the Fourth of July. Maybe sprinkle a few red and white sugar stars on the top for the holiday.
Blueberry Crunch (almost a "Dump Cake")
2 cans of crushed pineapple
3 cups of blueberries
1/2 cup of sugar
1 box yellow cake mix
1 1/2 sticks butter - melted
1+ cup crushed pecans
Preheat oven to 350 degrees. Grease 9 x 13 pan. Spread pineapple across bottom. Blueberries on top of that, make sure they are evenly distributed. Sprinkle blueberries with 1/4 cup of sugar.
* Note: I keep reducing the sugar and butter when I make this, since the blueberries are so sweet on their own. Might try it with just one stick of butter next time.
Shake yellow cake mix evenly over blueberries, getting it into the corners. Pour melted butter all over the top of the mix, and sprinkle pecans into butter.
1/4 cup of sugar over the top, to get that nice crunchy glaze.
Cook for 25 minutes, dig a few holes with a spoon to allow the inside to cook better, cook for another 20-25 minutes, depending on your oven. Remove from oven when it's no longer jiggly. It will firm up when cool, but it's sooooo good when it's eaten while hot!