Vote Jobs

Vote Jobs, a photo by viscidleigh on Flickr.

Occupy Medford

speckled

speckled, a photo by viscidleigh on Flickr.

The colors are beautiful this time of year. I would rather be out photographing than working on my homework.

Photo of the day

ducky, a photo by viscidleigh on Flickr.

Had a great day taking photos at Lithia park in Ashland. I always love to visit this duck pond and watch the ducks. Hours of entertainment.

last of the summer sun

last of the summer sun, a photo by viscidleigh on Flickr.

I managed to get seven of my scavenger hunt items in one photo today.

Huckleberry dreams

I over slept today and didn't have enough time to bake what I wanted to, so will save it for another day.  I will admit that I am quite the procrastinator.  So I thought I would share this recipe that my mom used to make on a regular bias when I was living at home, maybe I suggested it one or a dozen times whose to say. My mom likes to make pies, but I much prefer fruited cakes. Ok, just looking that the photos is making my mouth water.  I need to remember to bring home some huckleberries when I visit my mom. She usually gathers them her self from the woods as they are not widely available and don't grow well in her garden. Enjoy.

 Huckleberry Cake

1 cup sugar

1 cup butter

3 eggs

1 cup buttermilk

2 cups flour divided

1 cup huckleberries or blueberries

2 teaspoons baking power

salt

1 teaspoon vanilla extract

whipped cream for topping

In a mixer bowl, cream 1 cup of butter (at room temp.) and 1 cup sugar together until the mixture is very light. Add 3 large eggs, one by one, beating after each addition. Beat in 1 cup buttermilk.

Sift 2 cups of flour. Take 1/4 cup flour and mix with 1 cup of huckleberries (if you don't have huckleberries, blueberries fresh or frozen thawed will work). In medium bowl, combine the remaining 1 3/4 cup of flour, 2 teaspoons of baking power, and a pinch of salt. Stir the flour mixture into the wet mixture. Fold in 1 teaspoon of vanilla extract and floured huckleberries. Pour the batter into a buttered and floured 8 inch square baking tin, Bake in a 375 deg (Fahrenheit) oven for 35 to 45 minutes, or until the cake is nicely browned, or when tester comes out clean.

(From Wildwood: Cooking from the source in the Pacific Northwest by Cory Schrieber)