Tuesday, November 6, 2012

A Kitchen That Beckons -- AND Brenda's Blueberry Treat!)

 Have You Ever Noticed Your Own Trends?
In my very first home, I had white cabinets. They fit the rather austere decorating choices of the house throughout, except for the colorful abstract artwork hanging on the walls. 
(So, in retrospect, I did like color back then but in smaller doses.)
In a few subsequent homes, I went for au naturel looks -- meaning cabinets featuring wood
and often with a preferred stain. 
Then, I discovered I definitely wanted color in my kitchens. Some shade of green, typically. 
With buttery yellow accents. Maybe a pinch of red, too.

So Here I Am, Coming Almost Full Circle -- Back To The Classics . . .
and Liking that I Like a More Serenely Elegant Look 
That's So Comfortable It Confidently Beckons:
 I'm at home in this kitchen, above. Too bad it's not mine. I like what I'm guessing to be:
 travertine tile floors, white marble on the countertops,
dark slate topping the island and the creamy glazed cabinets. 

I like the easy-living wooden trestle table in the forefront, the washable slips and the weathered grayish island base with
the magnificent lanterns hanging high above.
I like seeing the fridge (no panels!) and the open shelving to the right.
It's a delectable mix of uptown and country styles combined.
And for that color fix that I sometimes still crave,
here's a pretty French blue in the butler's pantry:

 It's interesting to look back on your own decorating styles.
It may be surprising to see that you've changed but, then again, perhaps not so much.

Yes, I can see myself whipping up a batch of healthy muffins in the kitchen above.
If you haven't tried this one yet, here's Brenda's "Grammy B's Yummy Blueberry Muffin recipe:
2 cups flour (any mixture) (whole wheat, or ½ WW, ½ white)
¾ c sugar (or honey) or agave
½ tsp salt
2 eggs
¾ - 1 c milk
½ cup canola oil
½ cup applesauce
1 T baking powder
1 tsp vanilla
2 - 4 T cinnamon
½ c soy protein (optional)
½ cup millet or oats or ground flax seeds
1 pint fresh or frozen blueberries
chopped walnuts or your favorite nut (optional)


Beat together eggs, milk and if using liquid sugar (all wet ingredients) in a separate bowl.

Mix together dry ingredients in a bigger bowl.

Add wet ingredients to dry. Add blueberries, walnuts. Stir just until all dry is coated with wet. Add more milk if too dry.
She uses the big muffin tin. Bake 20-25 minutes at 375 degrees.

As you can tell from the ingredient options, there are many variations on this theme. Have fun playing with your favorites. The basic mission is to get the dry ingredients wet enough with the milk. The applesauce adds flavor, sugar, and moisture.

Experiment with flours such as quinoa, oat, coconut, and gluten-free flours.

(Brenda tells me she often uses less sugar than called for above with success.)

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