Wednesday, February 29, 2012

A Month of Happenings

Have I really been so busy that I haven't accounted for one of the most important events in our lives, the birth of our grandson Lance? Lance was born on January 31 after a very demanding labor by our daughter-in-law Ashley. The doctor finally made the decision to take the baby by a C-section birth. Both did fine, as well as daddy, after the birth. They have a policy in Taiwan that if a family can afford to the mother and baby stay in the hospital for a month, Yesterday, Taiwan Sunday, they went home.

James was in Taiwan for about three weeks before he had to return to Hong Kong and then he had surgery and is on medial leave for a month. I am hoping they are able to get all of the paper work for the baby and Ashley's visa to Hong Kong completed quickly so they can be a full time family soon.

Our grandson, Bryce was here for a couple of days. He arrived on my birthday, which was good timing. He had spent the last four years in the Coast Guard and decided not to reenlist and is planning on going on to school now. He reminds me so much of our sons except he is a little quieter. His mother is going to be very happy to see him. He has lots of catching up to do.

Took Friday last week and spent the day cleaning and cooking. I did make some delicious blueberry muffins from the Great American Favorite Brand Name Cookbook. I love this cookbook, it is a combination of all the best recipes from just about every food brand. I don't always use the brand that is recommended, but often do. Thought I would share this recipe.

Blueberry Muffins
bake 400 degrees for about 15 to 25 minutes, depending on size of pan

2 cups flour, 4 tablespoons sugar, 2 teaspoons baking powder and 1/2 teaspoon salt. Mix together in a bowl and make a hole in the center.
Slowly melt 1 stick butter (1/2 cup)
In a 2 cup measuring cup, measure 3/4 cup milk, add 1 egg and beat together, add melted butter and pour into the hole of dry ingredients. Mix until moist.
Fold in either 3/4 cup blueberries or cranberries that have been tossed with 2 tablespoons sugar and 1/2 cup of chopped nuts.
Measure evenly into the muffin tin size of your choice and bake as necessary until golden brown on edges. Serve with butter and raspberry jam!