Snowed In Saturday – Jan 23, 2016

January 27, 2016 | by nysd | | Email Email |No Comments

Dearest Reader,

How long has it been?  It has been quite sometime for me, several years actually.  I do miss this place, I do think about it often and it is something I hope to slowly comeback into.  Hoping my kids don’t mind.  For several years we were 3 and then in the last 2 years we came a wholesome 5.  I am truly blessed and grateful for them everyday.  I believe that certain things happen at certain times in our lives, it’s God’s plan.

I can not believe it is the year 2016, when I started this blog I was newly engaged and recovering from a very bad automobile accident and that was back in 2007. I know I neglected this space for sometime, this did not happen intentionally but as they say Life happened.


Through out the week, NY – NJ was forecasted to receive snow, we were told it to be about 8 – 12 inches no more no less.  Well it did not turn out that way, rather NY – NJ received a record breaking 26-30 inches of snow depending on your location.  Isn’t that insane? Come Saturday morning, I woke up at 5:30 after the morning prayer I made a cup of hot chocolate with the grass fed organic milk that we receive weekly now.  I opened our front door only to see that we were snowed in, as there was 4 inches of snow in our small patio already.  I did not want to disturb the fresh snow, so I placed my cup in it and took a photo as best as I can.


Snow days means lazy and long breakfast in our house. So I took the liberty and made an elaborate Turkish style breakfast for the husband and me. Some oven roasted organic sweet potatoes, organic California Hass avocado, labne, black olives in extra virgin olive oil topped with wild oregano (sent from Turkey by my uncle, grown in the mountains of Kurtkoy, Yalova), Turkish style cheeses and some alpine and gruyere cheese freshly made from the milk farm in Paterson, New Jersey.  In the cast iron is an omelet with sauted onions with thinly sliced oyster mushrooms, very little cheese and farm fresh free range eggs. Along side my favorite Turkish tea in pretty Turkish tea cups.


When the afternoon rolled around the and snow had not stopped and the kids were playing in the snow.  I made a simple coffee cake with some blueberries and a hints of lemon zest, made the house smell divine.  The recipe is courtesy of Ina Garten.

Blueberry Crumb Cake


For the streusel:
1/4 cup granulated sugar
1/3 cup light brown sugar, lightly packed
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 pound (1 stick) unsalted butter, melted
1 1/3 cups all-purpose flour

For the cake:
6 tablespoons unsalted butter, at room temperature (3/4 stick)
3/4 cup granulated sugar
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon grated lemon zest
2/3 cup sour cream
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup fresh blueberries
Confectioners’ sugar for sprinkling

For the streusel:
Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.

For the cake:
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.

Spoon the batter into the prepared pan and spread it out with a knife. With your fingers, crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners’ sugar.

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