What a treat to start the day, and the week! This morning we were treated to a once-in-a-lifetime celestial event:
An almost completely total solar eclipse, visible right from my very own backyard!
Excitement woke me up early in anticipation of the eclipse. This being my very first total (well almost! 99.2%) eclipse, I had procured special viewing glasses for us, as well as a filter (the best ones were sold out) for my camera. The main objective however was, taking it all in and enjoying every moment of this celestial theater performance.
We were hoping for clear skies and pleasant temperatures to take in this amazing spectacle in the sky.
The weather did not disappoint!
But, first things first! I made a pot of coffee with coffee beans a friend brought back from Lincoln City on the Oregon Coast. If you’ve been reading my blog for a while, you might recall that it is also one of my favorite beaches here in the Pacific Northwest. Lincoln City is where the eclipse made landfall, before it slowly moved all the way across the continental United States from the Pacific Ocean to the Atlantic in South Carolina. How cool is that!?!
After the coffee was made, I quickly whipped up an incredibly delicious blueberry coffeecake. By 9 o’clock we were seated at the table on our deck, coffee and coffeecake ready, glasses on our noses and my camera fitted with a filter to help me catch a few of these incredible moments.
The entire event was nothing short of breathtaking. By the time the sun was almost completely obscured by the moon, the birds got quiet and the chipmunks scampered off into the woods. An almost complete darkness ensued for about a couple of minutes. As the moon continued to move across the sun, the light returned, the birds started chirping again, and the chipmunks returned in search of some sunflower seeds to nibble on.
Before I forget, here’s the recipe for the coffeecake:
- 6 tablespoons packed brown sugar
- 1/2 cup flour
- a pinch of salt
- 2 teaspoons ground cinnamon
- 4 tablespoons butter
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 stick (1/2 cup) butter, softened
- 1/2 cup sugar (I used white)
- 2 eggs
- 1 1/2 teaspoons almond extract
- 1 teaspoon lemon extract or fresh lemon zest
- 1/2 cup plain yoghurt
- 2 cups fresh blueberries
Combine all the streusel ingredients in a food processor.
Pulse until crumbly.
Refrigerate until needed.
Preheat the oven to 375°.
In a small bowl combine the flour, baking powder, baking soda and salt.
In another small bowl, beat the softened butter and sugar with an electric mixer.
When creamy, add the eggs, one at a time.
Next add the flour and yoghurt alternately.
Make sure you don’t over mix the batter.
Add the blueberries and gently blend them in.
Spread the batter in a greased 9 x 9″ square pan.
Sprinkle the streusel over the top and bake for about 40 to 45 minutes
or until a tooth pick inserted into the center comes out clean.
Remove from oven and let it cool on a rack for about a half hour.
Have a fantastic week!
Don’t wait for the next eclipse to try out this recipe!
It won’t happen around here for another 99 years!