Long weekends are beautiful things no matter what.  When the weather is gorgeous (relative to the time of year of course) and sunny and you've all survived another dark, snowy winter then the weekend is damn near perfect.  We, in Toronto, are experiencing just such a weekend.
This is when you want to fit everything, absolutely everything into 96 hrs.
We are about to head to the valley for a long walk on the nature trail.
D and I have both done a nice, long run.
We would like to get to the bookstore and cafe later because it's wonderful to sit in a sunny spot and read.
The bike is finally going into the bike shop.
We are heading out to Bowmanville to spend a little Easter time with my parents.
I've already had a leisurely lunch with KT (and wish I could fit another one in for that matter).  BTW, KT gave me a stupid awesome care package to take to Italy with me... THE best BFF ever.  Stupid Awesome.
Kid #1 has baked for the Easter Parade Bake Sale.
We have an Easter Egg hunt...
And you get the idea.



This is a time when you can take time out of the regular routine and celebrate the new life of spring, the longer days, the warmer temperatures, the return of the 'evening' time, the goodbye's of mittens and scarves and the beginning of the push to empty out the freezer for the new harvest of vegetables and fruits.  Hence this bar recipe to begin the freezer drain.  I've still got dregs of everything and I'll be finding ways to sneak frozen whatever's into everything over the next little while.  At the end of the day though, this isn't a half bad way to use them up.  Not half bad at all.


Doesn't matter to me if you celebrate easter or not.  It could be Passover, it could be Phagwa, Holi, Higan, Nowruz (already passed I think) or maybe La Divina Pastora.  Whatever it's called, part of it will be about new life, change or new growth.  It's beautiful here - Finally.  Sun is out, green things are peaking out and poking through the earth hesitantly.  A new season of life after the difficult season of dark.  Make something special, get out and enjoy and be with people you love and who love you back.


Blueberry Lemon Crumble Bars adapted from Sparkling Ink
makes and 8x8 pan of bars

1 cup unbleached all purpose flour
1/2 cup whole wheat flour (pastry flour if you have it) or oat flour
1 tsp salt
1 tsp baking powder
1/2 cup sugar
1/2 cup brown sugar
8 oz unsalted butter, cold and cubed
1 egg + 2 egg whites (you could just use 2 eggs if you don't want to use just egg whites)

2 1/2 cups blueberries (frozen or fresh)
zest and juice of 1 lemon
1/2 cup sugar
4 tbsp corn starch

Preheat oven to 375°F.  Line a 8x8 inch baking pan with parchment.  Set aside.
Combine both of the flours, salt, baking powder, sugar, brown sugar and the cubed butter.  Cut the butter into the flour mixture until it's a crumbly texture (should look like pebbles).  Add in the egg and mix in well.
Take about half of the mixture and press into the bottom of the pan to about a half inch.
Combine the blueberries, lemon zest and juice together until mixed.  Add the sugar and cornstarch and mix.
Pour the blueberry mixture over the pressed down crust.
Use the rest of the flour mixture and sprinkle over the blueberries but don't press it in.
Bake for about 45 minutes or until the topping is just beginning to turn golden.
Cool for about 15 minutes before cutting.