I just returned from a wonderful week at a beach in North Carolina—beautiful weather, warm water, soft sand and a chance to forget about just about everything for a while. That’s my kind of vacation, and I loved every second of it. My husband and I rented a house on
the beach, and I mostly cooked at home, buying really fresh shrimp and seafood, along with produce from the local farmers’ market. We ate out occasionally, though, and I marveled at how fatty the food is down South—pork, in all its glorious forms, reigns supreme (boy, is
their sausage good!), as do biscuits and fried chicken with gravy and heavily buttered potatoes. How on earth do people make a steady diet of this food and live to talk about it? I must admit, it can be quite delicious, but I feel like I’ve gained five pounds in just a week.
Anyhow, now I’m back up North, and ready to get back to work and do some baking. This morning I decided to make something simple and delicious: crumble-topped blueberry muffins, with a just hint of lemon. They are tender and full of juicy blueberries, with a buttery
crumble topping. I love them because they are so easy to make, which is important if you’re making them early in the morning when the brain is not functioning at its highest level, as mine isn’t. Serve them with soft, salted butter, and maybe even some herby Southern sausage. A little fat is good for the morale.