flour bakery + cafe

Drop Off, Pick Up, Repeat.

MIT Museum capability mom …or What I Did On My Summer Vacation. Vacation? No. Staycation? Not quite that either. Call it The Day Camp Diaries. Take your regular children, add other people’s children in a carpool for maximum scheduling confusion (but you don’t drive every leg), add towns near and far, throw in some not-so coordinated start and end times and a smattering of schedule changes (Can you make a pick up in Weston and one in Cambridge with only a half hour in between? Yes, yes, you can) and you have my summer.

First world problem? Definitely. Gratitude problem? Quite possibly that too. However, I know I’m not alone in an increased summer driving requirement. Many of my friends (the ones whose children are not at sleep away camps, note to self, time to look at Maine Camp Experience) have a full component of children at home and/or in day camps. Once your kids are in different camps and have specialty (read one or two week programs) camps, you are doomed to drive way more than you ever thought possible. On the up side, you get to explore new lands with exotic food (off campus lattes and baked goods always taste better). capability mom meringues from flour bakery cookbookWhat is considered off campus? Anything that is out of your regular route.

Some off campus activities included the Boston waterfront and a visit to flour bakery + cafe which inspired the baking of meringues made by daughter and a friend – they even upped the meringue meter by adding raspberries, blueberries and chocolate (all were delicious but raspberry was the favorite). A carpool route went by Sofra so that was a must, we also visited the Isabella Stuart Gardner Museum and lunch in the cafe, the MIT Museum and another flour location) and the Wellesley Farmer’s Market (we did find a closed but pretty Whole Foods food truck – it was parked behind the Wellesley store (mysteriously, I can’t find any info on it – if you know something, send me a note!) and Captain Marden’s Seafoods has one, too, it was parked in the old Whole Foods parking lot on Washington Street. Follow them on Twitter @codsquadtruck for hours and locations./codsquadtruck captain marden's seafood capability mom

Whole Foods Food Truck capability mom blog
Mystery Whole Foods Food Truck

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flour bakery + cafe cambridge capability mom

May Day…as in the first of May, not Mayday as in help…

although some days I do need an assist, this is about the celebration of May Day. No, not all the political worker stuff but the pagan celebration – that’s more my thing.

Photo: Wendell T. Webber

A friend is putting together a May Day Breakfast for our walking group tomorrow and I am making blueberry muffins from the Flour cookbook. No, they won’t be as good as Joanne Chang’s – no matter how closely I follow the recipe – that woman is magic – but I did a trial run yesterday with blackberries and the muffins were delicious (if I do say so myself) and I can make the batter today and bake tomorrow morning. I’ll let you know how they come out -I used fresh blackberries but wanted wild blueberries so I bought frozen packages at Trader Joe’s.

Here is the recipe – and yes, I did not have creme fraiche on hand yesterday and used Greek yogurt (is Joanne Chang reading this and freaking out? Sorry! Now I have three containers of creme fraiche in the house and ready to bake it the way you intended it!)

Blueberry Muffins

3 1/4 cups flour

1/2 teaspoon baking soda

4 teaspoons baking powder

1/2 teaspoon kosher salt (it calls for kosher – use it if you have it)

2 eggs plus 1 yolk

1 1/4 sticks butter, melted (I melted in in microwave and let cool slightly before mixing with the other ingredients)

1 cup milk (okay, I had 1% but bought whole for next batch)

1 cup creme fraiche (no idea yet how many containers this will be – bought three – thought two would be slightly under – yes, I do not do conversions so I have no idea and evidently guessing is risky in baking).

2 teaspoons vanilla extract

1 cup frozen raspberries (I used a handful of blackberries – some people in my family like their muffins berry-freeGreat recipe for picky eaters.)

1 cup frozen blueberries

Preheat the oven to 350 degrees and line muffin tins with paper liners.

In a large bowl, combine the flour, baking soda, baking powder, and salt.

In a medium bowl, whisk together the eggs and then add the sugar, butter, milk, creme fraiche, and vanilla.

Pour the liquid mixture into the dry ingredients and fold gently using a spatula.

Fold in the berries gently. The batter is a little lumpy but don’t worry.

Spoon into the muffin tin to fill the cups.

Bake for 30-40 minutes until the muffin tops are golden brown and let cool for 20 minutes before removing the muffins from the pans.

Now I am off to make a Martha Stewart craft for May Day. You probably have everything already, too. Paper, ribbon and flowers from your garden. I have left over paper from a project, ribbon that I am compelled to save (Every holiday my mom calls out, “Save the ribbon!” Now I have to. It’s that ingrained now.) There are some decorative scissors somewhere in the house but don’t stress that detail. You aren’t really Martha, after all.

 

Photo: Wendell T. Webber

Flower Cones by Martha Stewart

 

 

 

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