As the More is More Mom®, I’m all about……more book club breakfast’s! When I was a kid I thought reading books for pleasure was absolute torture. Pleasure time was for things like hanging around with your friends, shopping at the Century Mall, bike riding and roller skating (with 4 big wheels and a fat stopper on the toe, none of that dangerous in-line nonsense). Eventually, by the time I went to college, I actually did evolve into a thinking person that loves to read.
There is, in fact, no reason to ever stop learning and reading. Beyond book clubs, there are a lot of online classes for every interest. If you have a chance, check out;
While reading is fun-damental, it’s even more fun when you belong to a book club comprised of women you absolutely adore. I’m forever exposed to new authors that I might not have picked up on otherwise (like Stieg Larsson’s series about Lisabeth Salander in The Girl with the Dragon Tattoo. Totally cannot wait for that movie to make its way to the Cineplex).
This month it was my turn to select a book and host our meeting. As much as we love to get together for cocktails and appetizers, when you have a family, evenings can be complicated during the school year. I chose for us to read Shanghai Girls by Lisa See with a discussion over a light breakfast in my home. My menu included;
Homemade Blueberry Muffins
As a gal with a penchant for chocolate, I’m a pretty tough customer when it comes to granola. So many taste like cardboard and saw dust. However, I recently discovered a particularly delicious and flavorful Maple Pecan by Nature’s Hand Granola. Yum!
The parfaits are easy;
Variety of chopped fruit (such as peaches, blueberries, strawberries and kiwi)
Vanilla flavored yogurt
In pretty, clear dessert cups (mine are so cute covered in hobnail trim) or footed glassware, layer;
Fruit, yogurt, then granola
Repeat layers and finish with gorgeous fruit on top
I chose to display mine in a two-tiered galvanized tray
Homemade Blueberry Muffins
Yields 16 huge muffins bursting with blueberries
3 cups all purpose flour
1 ½ cups sugar
1 tsp salt
4 tsp baking powder
1 cup vegetable oil
1 cup mil
2 cups fresh blueberries, rinsed
1 cup sugar
2/3 cup flour
½ cup butter, cubed
3 tsp ground cinnamon
Pre-heat oven to 400°
Line muffin tins with liners
In a large bowl, combine;
In a small bowl, mix together;
Pour liquid mixture into the dry mixture, stirring well
Fold in the blueberries
Fill each muffin liner to the top
In a medium size bowl, mix together;
Cut in cubed butter (I literally use two knives, one in each hand, and cut until a nice powdery texture forms)
Top muffins with crumble
Cook for 20 minutes, or so, until cooked through
My buffet included a heaping bowl of autumnal M n M’s and Cheezit’s (because they are orange) for nibbling. By and large I am opposed to paper products, which is why I collect dishes. I have a collection of large green leaf shaped plates. They are an absolute staple and go with everything all year long.
I also set up a beverage station with coffee, sugar, cream and pretty cups and saucers.
For those that prefer something cold, I filled a brass urn with ice, water and soda next to stemmed glassware and a pitcher of orange juice.
With a light breakfast, we had a lively discussion. Nibbles and knowledge; everything a book club should be!
More homemade treats, more hanging with your girlfriends, more learning something new……
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