The holiday season is in full swing here at Lily's Cottage, and it's the third year in a row that I say:
It's time to slow down, pack up, and scale down!
This year I'm saying it with more fervour. It's been crazy with families who have been high maintenance indeed, especially this past long weekend when I had no staff!
My neck issue has to be fixed but is put on ice till mid-January when I see a neuro-surgeon.
For now, the orthopedic said just go easy, as a nerve is being pinched by the C5/C6 discs, and the rotator cuff tear is a little worse for the wear.
I thought to myself, taking it easy is not going to happen! I can still drive, and do most things but have to avoid certain movements.
Both my staff members are on leave from Friday, so I have booked someone for the changeover days, except she's not available this Saturday!
Thankfully I've been spoilt by my son and his girlfriend who are visiting for two full weeks. She's a very good chef and has taken care of some of the meals.
Saturday however will see all hands on deck to get the cottage ready for a same-day booking!
I've been enjoying blueberries that are super affordable at the moment, so when it was my turn to do a light breakfast, the girlfriend mentioned Blueberry Crumpets - yep, that's super quick and easy, and a real treat for breakfast.
I do surprise some of our guests occasionally with crumpets, something they really appreciate!
Shall we get to the business of the day - cooking/baking?
Before we get to making crumpets, some of you may remember when I told you how Mom set up her little home industries selling jaffles, pies, and crumpets at a local factory. Mary used to push the little vending cart to the factory nearby, and Mom's delicious treats would be sold in no time. She used to 'sandwich' two crumpets together with cheese or jam. It was a hit with the factory workers.
Whisk eggs till frothy
Add sugar and vanilla and beat further
Sift dry ingredients and add to egg mixture alternately with milk and melted butter, mixing gently with a whisk
Carefully fold in blueberries
Place spoonsful into a pan on a medium heat using a thin layer of oil
Carefully turn when the batter forms bubbles, and cook the other side. Drain on paper towels
Serve with butter, jams, honey, and cheese.
Enjoy the rest of your week, and hope you try this flop-proof recipe for featherlight Blueberry Crumpets <3
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