God Bless America. Happy 4th of July!

Had an awesome low-key 4th of July yesterday celebrating with the kids, my Dad, brothers & sisters and some of our church family at their home in Maile. 

Despite all the differences I have with our government and how anti-authority I am, just a bad teenage habit that I just can't seem to shake, I do know how blessed my family & I are to live in this country.

We get good health care, for now anyways, through the state.  Participate in the Women's, Infants & Children program here and that's about it.  While I do appreciate everything this country does do for us I also take pride in the things we do for ourselves. 

All that being said I am a proud Navy brat of a man who served our country for more than 20 years.

I have lived in more houses than I can remember and greeted ships searching for my Dad's face. 

I am thankful for those that sacrifice their fathers, husbands, sons for our freedom.  

[My Patriotic fruit plate.]

I also love the chance to celebrate, enjoy the company of friends, & eat! 

The kids could barely stand still long enough to take a picture.  They just wanted to go swimming!

Stars && Stripes!

Left:  The view from our friend's back lanai of sunset.

Right:  My 4th of July belly!

27 weeks & 4 days.

We all decided we were too tired to try and fight the crowds to see the fireworks but on the way home we got lucky and got to watch the whole show from the comfy-ness of our van on the side of the H-1. 

Hope everyone had a happy & safe 4th of July!  

Red, White & Blue-Berry Muffins

adapted from www.joythebaker.com

7 tbs. unsalted butter

1/3 cup whole milk

1 large egg

1 egg yolk

1 tsp. vanilla extract

1 1/2 cups AP flour

1 cup sugar

1 1/2 tsp. baking powder

1/2 tsp. salt

1 1/2 cups fresh blueberries

Topping:

3 tbs. cold butter, cut into small cubes

1/2 cup AP flour

1/4 cup sugar

[1] Melt butter in a small saucepan over medium heat.  Melt and cook the butter shaking often.  Watch the butter as it begins to foam and smells nutty.  It will turn brown pretty quickly, once you see brown bits floating around and brown foam take it off the heat.

[2] Whisk milk, egg, egg yolk and vanilla until combined.  Once butter has cooled slowly add it to mixture while whisking.  Don't add it while it is too hot or it will cook your eggs!

[3] In a separate bowl whisk together flour, sugar, baking powder and salt.  Add milk & butter mixture and stir gently to combine.  Gently fold into blueberries.

[4] Divide batter into muffin cups, makes 12.

[5] To make topping you can pulse all ingredients in a food processor until it looks crumbly or use your fingers to mix until it looks like small peas of butter, but be quick!  You don't want the butter to melt.

[6] Sprinkle over the tops of the muffins.

[7] Bake for 28-30 minutes in a 375 degree F oven.

Yum!