Even after our weekend getaway, Beau had me send this text to the girls Sunday:
“Your daddy can’t wait to see what you have planned for his birthday tomorrow. He says it can’t cost a lot of money and he’s expecting something spectacular!”
No pressure.
I gave them ideas. Free ideas. The best they could come up with was breakfast in bed.
One problem: Beau has a tiny aversion to not eating at a table. It’s pretty crucial to his eating enjoyment.
Just another way we differ: If I could eat on the couch every day, with a plate in my lap, I would. And, eating in bed … heaven. But, that’s not good family time so we eat at the table. (But, when I’m alone, I eat on the couch watching DVR’d episodes of “Intervention.”)
Although he does have this abhorrence to the eating in bed part, he does not hate breakfast in itself. We both agree on that part: We love breakfast.
The problem with the girls cooking breakfast is that they sleep until almost noon these days. They’re in for quite a rude awakening when school starts next week. I knew they wouldn’t be up. So I got up and started the cooking: Sour Cream Blueberry Pancakes with Turkey Sausage on the menu.
I made a major boo-boo in the recipe. I used up all the blueberries in making the blueberry syrup so that I had no blueberries for the blueberry pancakes, so I just called them sour cream pancakes with blueberry syrup. But, the recipe calls for blueberries in the pancakes themselves.
Turned out pretty good, even without the extra blueberries.
Blueberry Sour Cream Pancakes
- SYRUP:
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1 cup cold water
- 4 cups fresh or frozen blueberries
-
PANCAKES:
- 2 cups all-purpose flour
- 1/4 cup sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs, lightly beaten
- 1-1/2 cups 2% milk
- 1 cup (8 ounces) sour cream
- 1/3 cup butter, melted
- 1 cup fresh or frozen blueberries
In a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Add blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; cover and keep warm.
For pancakes, in a large bowl, combine the flour, sugar, baking powder and salt. Combine the eggs, milk, sour cream and butter. Stir into dry ingredients just until moistened. Fold in blueberries.
Pour batter by 1/4 cupful onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with blueberry topping. Yield: about 20 pancakes (3-1/2 cups topping).
After breakfast, the girls gave him this card. La Petite Belle’s message cracked me up.
Then, Beau and I sweated our tushes off working in the yard. Not really, but wouldn’t that have been awesome? Bye-bye, Tush!
Ya’ll … it was hot! It’s still hot.
Stinks that as adults we still have to work or do chores on our birthdays. Ah well … Ce’st la Vie!
There was a nap thrown in at some point of the afternoon because when you reach a certain age a nap is pretty much like a gift.
The night ended with a movie and a quick bite to eat with friends.
Now … the birthday celebrations have ended. Hmmm … I wonder who’s next (wink). I’m pretty sure something spectacular is in the works for that person too (2 winks).
I always joke that my husband always gets the better birthdays. Last year, we were in a houseboat in Arkansas. This year, we were at the beach and are buying a new house. Last year and this year for me? Working. Somehow, I don't think that's fair.