By Teri Cayton
The Parsons Advocate
What is going on with our country? We have the son of a sitting president that gets off with a wrist slap for something that other people are in jail for. And then he pleads to a lesser charge and gets off with nothing. That is the same charge that got Al Capone arrested, convicted and imprisoned. I don’t think your name should get you any privilege treatment. Momma Said, “My name is just as important as his is but my butt would be in prison!”
We are as screwed up as a world society can get. We have possible impeachment charges on our current president, charges against our former president, a basic dictator in Russia that is not being charged with war crimes, Canada is on fire, the air quality in the USA is dangerous and I can just imagine what it is like in Canada.
The Bible says that the world will be destroyed by fire this time around and I sure can believe it just by looking outside. My eyes are itchy, my throat is sore and my ears hurt all the time. I don’t think we are going to be seeing much sunshine this summer. The only solution is a gigantic rain storm that puts all the fires out or we wait until winter and the snow gets it done.
With all the smoke in the air it is actually disrupting the weather pattern and Canada may not get what they need. With the heat and smoke from the fires, storm clouds cannot form and it will just keep on burning. Momma Said, “I just hope when this is over I can see ya’ll on the other side.”
Lemon Blueberry Loaf
Ingredients
1 ½ cups plus 1 tbsp. all-purpose flour
2 tsp. baking powder
3 large eggs
1 cup granulated sugar
1 cup plain yogurt or sour cream
½ tsp. salt
½ tsp. vanilla
½ cup vegetable oil
2 tsp. lemon zest
1 ½ cups fresh or frozen blueberries
Lemon Glaze/Syrup:
2 to 3 tbsp. lemon juice
1 cup sifted confectioner’s sugar
Instructions
Preheat the oven to 350*
Grease the sides and bottom of a loaf pan
Sift together all dry ingredients for the bread
In a large bowl, mix together all the moist ingredients
Slowly add in the dry ingredients
In a separate bowl, add the tbsp. of flour to the blueberries and fold gently into the batter
Pour the batter into the prepared pan
Bake for 50 to 55 minutes. If a toothpick comes out clean the bread is done
Remove from the oven and let cool for 10 minutes
Remove loaf from pan and cool on a cooling rack
In a small saucepan on low heat, add the powdered sugar to the lemon juice and let it dissolve. Simmer for 3 minutes
Using a fork, poke holes all over the loaf, top and sides
Use a pastry brush to brush the lemon syrup on the top and the sides.
Let harden for 15 minutes before serving
Enjoy !