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Here at the Food on Fridays carnival, any post remotely related to food is welcome—though we love to try new dishes, your post doesn’t have to be a recipe. If you want to talk about the spinach that lodged between your teeth, that’s great. Posts like that are as welcome as menus and recipes.When your Food on Fridays contribution is ready, just grab the broccoli button (the big one above or smaller option at the bottom) to paste at the top of your post. It ties us together visually.Here’s a Mr. Linky tutorial:
Write up a post, publish, then return here and click on Mr. Linky below. A screen will pop up where you can type in your blog name and paste in the url to your own Food on Fridays post (give us the exact link to your Food on Fridays page, not just the link to your blog).You can also visit other people’s posts by clicking on Mr. Linky and then clicking participants’ names–you should be taken straight to their posts.Please note: I’ll do my best to update this post by hand. In the meantime, please click on the Mister Linky logo to view the complete list.
Food on Fridays Participants
Food on Fridays with AnnThis hasn’t been the bloggiest week for me. Sorry to be so quiet. It’s sort of ironic given all the talk of how “real” we are over at High Calling Blogs this week and last. How “real” am I, if I don’t even show up to chat here with readers?Please forgive.First there was a wedding…Last weekend my son had the honor of being a ring bearer and I had the joy of reading a passage of Scripture in the wedding of a dear friend of mine.My son took his job very seriously. His fellow ring bearer didn’t hesitate to grin, but my son felt that it was a serious occasion that called for a serious demeanor. He claims he bit the insides of his cheeks whenever he felt a smile coming on, in order to keep a straight face.Following Saturday’s nuptials, we launched a close-to-home vacation week. This week of the summer, we normally drive north to a family camp that is ten hours away, but our involvement in the wedding made it too complicated to pull off. The Belgian Wonder had already requested time off from work, however, so we planned various outings that have kept me from blogging.One of those outings took us to lower Michigan for blueberry picking; or, as one of my daughters put it, “Blueberry Mania”!We picked five buckets of blueberries. Is that crazy? We enjoy them simply because they’re delicious, but you probably know that they’re on the list of superfoods. In fact, WebMD’s article on “Superfoods” places blueberries at the top of the list. “Packed with antioxidants and phytoflavinoids,” they claim, “these berries are also high in potassium and vitamin C, making them the top choice of doctors and nutritionists. Not only can they lower your risk of heart disease and cancer, they are also anti-inflammatory…blueberries have a host of benefits…[so] have a serving (about 1/2 cup) every day.” (And they say that frozen are just as good as fresh.)So today’s Food on Fridays features a few snapshots of our annual blueberry stock-up:We’ll eat them fresh for the next few days, share some and freeze lots. They’re my favorite thing to mix into steel cut oatmeal or pancakes, and we add them to coffee cake, muffins, smoothies, or even another crisp.With five buckets of blueberries sitting in our kitchen, I’d have to say that blueberries will be incorporated into every meal for the next few days (and months). If I may tap into the incredible resources represented in my Friday visitors, would you share a favorite blueberry recipe before you go?