The southern part of West Virginia was hit by massive flooding this past week. Our prayers go out to everyone in those areas and hope that things dry out quickly. We, in the Tucker County area, know what devastation water can do. In 1985 the area was almost destroyed by flooding. Momma Said, “When water is angry, there is no stopping it.”
I saw pictures of an entire home that was on fire floating down a river in Greenbrier County close to White Sulfur Springs. My nephew actually saw the house and he said it was something out of a nightmare.
The Fourth of July is coming up and I hope everyone has a safe and enjoyable holiday. If you handle fireworks, please be careful and don’t take any unnecessary risks with them. I went to school with a boy that was trying to make homemade fireworks and ended up blowing off half his hand. Momma Said, “They are just small bombs that look pretty when they go off, so be careful.”
It is hard to believe that this year is already half over. The weather in our area has been so wet that it has been hard to get any chores done. My garden was doing quite well and I hope this last bout of wetness does not harm it. I wish we could send some of this rain out to the fires that are destroying parts out west. The triple digit heat that has been plaguing the western parts of the US has been off the charts.
I hope everyone enjoys Independence Day by celebrating the freedoms that we have in this country. Also remember all the veterans that have put their lives on the line so we can enjoy these freedoms. Momma Said, “If you see a veteran or active soldier this holiday, thank them for their service.”
Here is a treat that you can make and take along to your picnic and enjoy.
Blueberry Lemon Bars
For the crust:
1 1/2 cups graham cracker crumbs
6 tablespoons butter, melted
1/4 cup granulated sugar
Zest of one lemon
For the filling:
2 large egg yolks
1 (14 ounce can) sweetened condensed milk
1/2 cup fresh lemon juice
1 teaspoon lemon zest
1 cup fresh blueberries
Preheat the oven to 350 degrees F. Spray an 8×8 inch baking dish with cooking spray. Set aside.
In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and lemon zest. Stir until graham cracker crumbs are moist. Press crumbs firmly into the bottom and slightly up the sides of prepared pan. Bake the graham cracker crust for 10 minutes. Remove from oven and allow to cool to room temperature.
To make the filling, combine the egg yolks and condensed milk in a medium bowl. Stir in the lemon juice and lemon zest. Stir until mixture is smooth and begins to slightly thicken. Gently fold in the 3/4 of the blueberries, reserving some for the top.
Pour the lemon blueberry filling evenly over the graham cracker crust then top with the remaining blueberries. Bake for 15 minutes, or until just set.
Cool for 10 minutes at room temperature, then refrigerate until completely chilled. Cut into bars and serve.