March 29, 2011 § 6 Comments
A man standing in front of me on the train today started doing pull-ups on the rail attached to the ceiling. It was a very crowded car, and immediately all of the people standing around him (myself included) looked at each other alarmed, unsure of what was happening. He did pull-ups intermittently for 20 minutes. (grunts and all)
I think there are certain things that people do on public transportation that are certainly frowned upon, like:
1. Eating food
2. Putting on makeup
3. Talking loudly on cell phones
4. Leaning on the pole with one’s entire body when it’s crowded and there’s no room for others to hold on
But there are two things that I simply cannot stand, and if I see someone:
1. Clipping fingernails
2. Filing fingernails
I fly to the next car. I really believe this is gross. Those nail clippings go…everywhere and that nail-dust also literally goes everywhere.
And that is my little gripe about public transportation.
And now…onto much lovelier things like…blueberries and sweets!
I love smitten kitchen. I love Deb’s writing, I love her pictures, and I can’t wait to see how her cookbook comes out. I hadn’t tried any of her recipes, until recently when I was craving lemon bars and I took a look on her website and see if she had any recipes for them. She did, and then I saw this blueberry crumb bar recipe and I had to give it a try. I am so glad I did because it was SO delicious, and the addition of lemon and zest really brings this recipe full-circle. I would say, though, if you’re not much of a lemon-person cut back on the juice and zest a tad because it has a very strong presence in this recipe!
I also halved the ingredients because I really am trying to be good, and I still had enough to go around.
Blueberry Crumb Bars Recipe
smitten kitchen’s adaptation on All Recipe’s version
1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold unsalted butter (2 sticks or 8 ounces)
1/4 teaspoon salt
Zest and juice of one lemon
4 cups fresh blueberries
1/2 cup white sugar
4 teaspoons cornstarch
1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.
2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
3. In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
4. Bake in preheated oven for 45 minutes, or until top is slightly brown. (This took an extra 10 to 15 minutes in my oven.) Cool completely before cutting into squares.