Soon my husband will be home with our angel & me for good.
A few more weeks and he’ll be here. Just thinking about that fills me with joy, laughter, and relief.
It’s been a long year apart. It’s been a hard year apart.
There were months without phone calls, weeks of no emails and many sleepless nights in between.There was my darling A. who kept me present and smiling each and everyday.Because of him, this year has not only been about being separated from Mr. Smith.
It’s been about being a mama. It has been dedicated to our beautiful baby.
I salute all military spouses. You are brave, courageous, enduring souls.
This morning little A. and I went on a stroll to the park while the air was still cool. I picked some wild grass and buttercups – which reminded me of being a girl in the school yard, picking dandelionsto give to my grade school teacher. These ones were for us… just because.
I told my darling stories of his daddy and about his coming home.
His eyes grew big and he laughed, saying ‘dada’. He knows too.
How beautiful the human spirit is.
We made blueberry lemon squares today.
They are for a very special occasion. Next week, we’re hosting an intimate
luncheon to celebrate my longtime friend’s engagement.
Dear Readers, I’m so happy for this lovely lady, because she is such a
marvelous person and deserves all the best in life.
I really wanted to make these treats early, to make sure I had the recipe down pat.
And now I’m pretty convinced that it is!
We only taste tested one-ish, because the rest are for the celebration, of course…
but let me tell you, it was hard to put these lovelies into the freezer until the day of.
Wooh, was it ever.
Even though life brings its hardships, the happy times far outshine them.
There is so much happiness that is ours to have.
Like enjoying a glass of fresh lime juice or lemon limeade.
Like eating bowls of delicious blueberries from British Columbia and reading blogs from the heart. Like picking wild flowers and singing french songs with your little one. Like rejoicing in the news of others and sharing yours too!
I can’t wait to lift my glass in honor of my dear friend and her happiness.
What is making you happy these days?
Gluten-Free Blueberry Lemon Squares
Makes 16 squares
1 1/2 cups rice flour
1/2 cup tapioca flour
1/2 cup almond flour
1/2 cup rolled oats
1 tsp baking powder
3/4 cup organic sugar
3/4 softened butter
1 Tbsp of lemon zest
In a large bowl, mix together flour, oats, baking powder, sugar, lemon zest. Cut in butter and egg.
Mix until dough is crumbly and all flour is well blended. Use about half of the dough to form the bottom crust of the squares.
Line an 8×8 inch (20×20 cm) pan with parchment paper. Pat the dough down to form the crust.
Bake at 350F for 12 minutes. Remove from oven and let cool.
1 can of sweetened condensed milk (300ml – 14oz)
2 egg yolks
1/2 cup of lemon juice
zest of one lemon
1 1/2 cups of fresh blueberries
In a medium bowl, mix condensed milk, egg yolks, and lemon juice well.
Add in the lemon zest and blueberries. Stir gently.
Pour the filling over the cooled crust. Spread evenly.
With the left over dough, crumble over the blueberry-lemon filling.
Bake at 350F for 20 minutes. Remove from oven and let cool.
Refrigerate for an hour before cutting. I recommend, refrigerating, then putting
the squares in the freezer for 10 minutes, then cutting into squares. It makes it so much easier! Enjoy!
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