Start of something good

***Updated to include recipe on September 3, 2010***



"I think you just might be on to something here," I say to myself, marveling at the sugary crunch and berry burst of that first bite.

Then I remember: I've been down this path before.

"Good thing you're older and wiser now," I think, and smile.

Berry Oat Bars

1 cup brown sugar
2 1/2 cups large-flake rolled oats
1 1/4 cups flour
1 teaspoon baking powder
zest of 1 lime (you'll use the juice below)
1 cup salted butter, slightly softened

700 grams fresh berries (I used 2/3 blueberries, 1/3 raspberries)
1/2 cup white sugar
2 tablespoons cornstarch
juice of 1 lime

Preheat oven to 375 degrees Fahrenheit. Line a 9" x 13" glass baking pan with parchment.

In a large bowl, stir together the brown sugar, rolled oats, flour, baking powder and lime zest. Cut the butter into cubes and then add it to the dry ingredients. Use a pastry blender, a fork or your fingertips to blend the mixture until it forms clumps. If you find things are particularly sticky, sprinkle a little extra flour on top and work it into the mixture.

Press half of this oat mixture into the prepared pan, using a little more if necessary to completely cover the bottom of the pan.

In a second large bowl, stir together the white sugar, cornstarch and lime juice. Wash the berries and shake off any excess water before adding them to the mixture. Stir carefully to coat, but not crush, the berries.

Spread the berry mixture evenly over the oat base. Form the remaining oat mixture into small clusters and toss them over top of the berries, pressing lightly to ensure they are stuck in place.

Bake until lightly browned (approximately 45-55 minutes).

Serve warm in a bowl with ice cream/whipped cream/crème fraîche and a spoon, or cool and cut into squares.

Note: I like these cold, straight from the fridge, but feel free to keep them at room temperature if you prefer.

Source: The Casual Baker.

Arnold Palmer

I don't know the man personally, and golf's not really my thing, but if Arnold Palmer walked through my door, I'd be the first to shake his hand. Here's why.

It's been pretty hot in Vancouver the past few days—by our standards at least. All derision aside though, there's no getting around a few simple facts:

• The city's not built for the heat. Everything's glass and nothing's air conditioned.
  
• Our condo's not built for the heat. A 4th floor, south-facing spot, it's a tomato plant's heaven and a dweller's hell.
  
• I'm not built for the heat. A fair-skinned, freckled Celt, I descend from sheep herders roaming windy moors in wool sweaters.

Enter Arnold Palmer and his pure genius move mixing lemonade and ice tea. That man knows his beverages, and I know my popsicles. Together, we're unstoppable.



Arnold Palmer Pops

Sweet tea:
2 1/4 cups boiling water
2 tea bags
1/4 cup sugar
1/2 cup whole milk

Lemonade:
1/2 cup sugar
2 cups water
1/2 cup freshly squeezed lemon juice (3-4 lemons)

Make the sweet tea by pouring the boiling water over the bags and steeping for 5 minutes. The tea will be super strong. Remove the tea bags, add the sugar, and stir until it dissolves. Stir in the milk and set aside to cool for about 30 minutes.

Make the lemonade by combining the sugar and water in a small saucepan. Stir over low heat until the sugar dissolves. Stir in the lemon juice and set aside to cool for about 30 minutes.

If you want layered popsicles, fill your moulds (or Dixie cups) just under halfway and freeze for 2 hours. Pour the cooled sweet tea on top, leaving a bit of room for expansion, and freeze for at least 6 hours. If you're using Dixie cups, don't forget to insert popsicle sticks about 1 hour after adding the sweet tea layer!

Notes: I really liked the idea of layered popsicles (maybe it's all the Rocket Pops I was refused as a child), but the fact is the sweet tea layer is a bit bland on its own. These popsicles are even better all mixed up like Arnold intended. My bad, Mr. Palmer, my bad.

Source: Jam It, Pickle It, Cure It and Other Cooking Projects by Karen Solomon.

3 reasons to make zucchini cake with lemon glaze (even though you're not sure about the name)

1. You get to bake it in a bundt pan, which is fun to say.

(According to the talking dictionary online, it's pronounced BUNdt, but I prefer BOONdt. Try it out loud. See what I mean?)



2. It not only looks like a huge doughnut, it kind of tastes like one too. A big, glazed old-fashioned cake doughnut.

(That's a hyphen-free doughnut with an ugh. Just the spelling, not the sentiment.)



3. There's a crunchy citrus icing on the outside that keeps the little green zucchini flecks on the inside safe and sound and the opposite of dry.



(I thought moist was an unfortunate sounding word, then I saw Lexpedia's suggested synonyms. Let's stick with un-dry.)

Source: DavidLebovitz.com