Turkish March by Mozart

This is one of my favorites. :-)

Relief

Yeah, I finally finish the real estate course. It will be up to me to take the state exam and get a license. Anyway, I am thankful that I finally get it done! :-)
Tomorrow and Sunday, I will be taking the Reiki class. Thank God. I eventually can learn Reiki. I am so excited. Then, I can clean my crystals with Reiki. I love all of my crystals. It is so lovely whenever I feel their strong vibration with my palm.

I think the class will be fun. Yay!

Our yard

You may not believe that I don't usually go out to walk in the yard even though it's quite big and beautiful. Because I am so afraid of bugs. However, the weather was super nice today and I couldn't stop going outdoor and take a few pictures. I could have taken more...I saw a huge spider web hanging on the trees and I couldn't walk any further... The first pic is the green onions. When I need it for cooking, I can cut some and use. hehe...

Busy in the kitchen...

It has been a while since we came back from Texas. Whoa, I cannot stop cooking everyday. I make sure there is no repeating dish every dinner. In fact, after I reorganized the kitchen, cook books are more accessible. (Yup, because I am short and the books used to be kept on the top of the pantry where I couldn't reach them unless stepping on a chair!) Now, I like to scan the cook book and be creative. I have a sense of achievement whenever Steve remembers and requests my dishes.

July is the peak season for blueberries. We got some too. I made a dozen of blueberry muffins. Yummy!! He took one to work to eat with his coffee. ^_^ (I hide some in the freezer so that someone won't vacuum them all.) Hohoho ^o^

Blueberry muffin (12 servings)

Ingredients:

2/3 cup (135g) sugar

1/2 tsp (3g) salt

2 and 1/2 cups (300g) all-purpose flour

1Tbsp (15g) baking powder

1 large egg

1/3 cup (80ml) vegetable oil

1 and 1/4 cups (300ml) milk

1tsp (5ml) vanilla extract

1 cup (150g) fresh or frozen blueberries

Directions:

Preheat the oven to 400F ( or 205C)

Combine the sugar, slat, flour, and baking powder. In a separate bowl, combine the liquid ingredients. Make a well in the center of the dry ingredients and add the liquid ingredients and blueberries. Mix with a fork until it forms a loose batter.

Lightly coat a muffin pan with nonstick cooking spray. Spoon the batter into the pan until the cups are 3/4 filled. Bake for 18 to 20 minutes, or until the tops are golden brown and the centers are firm.

My note: I didn't have nonstick cooking spray. I used crisco instead. It actually took more than 20min to bake them to golden brown. I baked them for another 5 minutes. Before putting them into the oven, I topped the muffin batter with shredded coconut flakes. :) I am going to make coconut muffin next time.