This weekend the news reported that Saturday’s full moon would be the largest all year. The first thing that I thought of was how romantic it would be to say hello to such a moon under the stars, at the Redondo Beach Pier. Well, the moon was pretty, and bright, but not what I had anticipated. Although I’m a big fan, and sort of a goofy one at that, when it comes to the moon. Still, I knew I had to see it anywhere but my bedroom window.
Boyfriend and I got the pier a little early, and we decided to get a nice workout on the water. Pedal boating is the most fun, and most stressful thing I’ve ever done on the water. Not to mention the most exhausting. We had a few seals in our path a couple of times, and they were able to evade my camera pretty successfully. Aside from the seals, I believe we had a few pelicans fly a bit too low and almost wing us.
In any case, it was a wonderful thing that lasted for about 15 minutes, till we got seasick. I don’t usually get seasick, on an empty stomach anyway, however, weird turnings in the tummy are usually a sign to turn back and get on dry land.
Aside from the cold weather, I wasn’t able to take a lot of pictures, of the beach and the recipe. In both cases I was in too much a hurry to get to the fun stuff to record anything aside from the basics.
I hope you enjoy the shots regardless!
Now onto the recipe which was inspired by Sweet Pea’s Kitchen.
I wanted to make something fresh for boyfriend, something that would use up my blueberries left over from berry picking, (and I still have about 1.5 cups left over for muffins). He picked out the recipe out of a handful and I made it right away. Although I was in a hurry, which is the reason for the lack of photos, the loaf was perfect, and Boyfriend even went back for seconds. That’s a winner in my book!
For the Loaf
- 1 1/2 cups + 1 tablespoon all-purpose flour, divided
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup plain whole-milk yogurt
- 1 cup sugar
- 3 large eggs
- 2 teaspoons grated lemon zest (approximately 2 lemons)
- 1/2 teaspoon pure vanilla extract
- 1/2 cup vegetable oil
- 1 1/2 cups blueberries, fresh or frozen, thawed and rinsed
- 1/3 cup freshly squeezed lemon juice
- 1/3 cup sugar
- 1 cups confectioners’ sugar, sifted
- 2 to 3 tablespoons fresh lemon juice