As I write this there is only 37 days until the first day of spring.
It hasn’t been a bad winter so far and I don’t think the ground has ever fully frozen, but I am ready for more sunshine and warm dry weather. This winter it has felt more like living in Oregon than West Virginia. I know they have gotten their fair share of weather this year along with the entire West Coast.
It won’t be long before the trees are greening up and I think this year I have missed the birds the most. It seems as if every bird, except the starlings, has left the country. I haven’t seen any cardinals, chickadees or blue jays. Hopefully it won’t be long before the robins come back. Momma Said, “We still get some snow after their arrival but it is a sure sign of spring when we see the first ones.”
We, also, have something that happens here that really baffles me. In the middle of winter every year, we have an influx of seagulls. I don’t know where they come from or where they go, but they usually hang around for about a week and then they are gone. I don’t think they are a migratory bird and most times it is only about two dozen birds that show up. Last time I checked West Virginia doesn’t have too many beaches. If anyone can help me out with this mystery, please drop me line and let me know.
Blueberry Breakfast Bake
Ingredients
3 cups fresh blueberries
2 cups old-fashioned oats
1 cup all purpose flour
1 cup milk
2/3 cup brown sugar
½ cup slivered almonds, optional, plus more for garnish
1/4 cup vegetable oil
¼ cup melted butter
1 large egg, beaten
1 tablespoon baking powder
2 teaspoons vanilla extract
1 teaspoon cinnamon
½ teaspoon salt
Preparation
Preheat oven to 350 degree and lightly grease a 9×13 baking dish with butter or nonstick spray.
In a large bowl, combine oats, flour, sugar, baking powIn a separate bowl, whisk together milk, oil, egg and vanilla until combined.
Pour wet ingredients into the dry ingredients and stir until just combined, then fold in blueberries and almonds, if using.
Transfer mixture to greased baking dish and place in oven.
Bake for 30-35 minutes, or until oats are tender and cooked through.
Serve warm, sprinkled with more almonds and enjoy!
