On the news this week they said we’ll always remember where we were during the eclipse of 2017. We’ll reminisce and think of those awesome few hours when no one talked about politics.
So where were you? Did you see it? Were you in the path of totality? Did you sneak out of work for a few minutes just to catch a glimpse?
I had ordered glasses from Amazon in early August. Then we became super paranoid ours were not good, but we investigated and investigated and investigated some more. They had the ISO logo and number and were from Lunt. Plus Amazon was sending emails to those it believed to have purchased phony frames. And we couldn’t see a thing out of them.
The day of, we were running around photographing pie and getting ready for the M&M Show pop up dinner. But at eclipse time we dropped everything and headed outside.
Of course, it was rather cloudy. OF COURSE! But we persisted and the clouds parted, giving us a glance of the majestic sight. The sun looked like a crescent moon, which is really something. We looked several times for fifteen or twenty minutes before heading back inside and watching all the coverage on TV.
I can’t imagine what it would have been like to be plunged into total darkness, but I loved seeing what I did. It felt special and magical and powerful. Mom and I both love the moon and stars and sky and we’re hoping it means great things are headed our way.
We also sent three pairs of glasses to work with Dad, and they all went outside and shared as they should have. Eclipses don’t happen every day.
Neither do Blueberry Crisp Bars. I absolutely love fruit crisps – they are probably my all-time favorite dessert, especially since I don’t feel bad eating them for breakfast. SCORE! But they aren’t exactly portable.
Enter these bars. They are adapted from a Kitchn recipe that called them granola bars, but these without a doubt taste like a fruit crisp in bar form. I don’t know how they do it, but that is what they are: blueberry crisp in its most portable form.
Like any crisp, ice cream is optional but highly recommended 😉Print
- 1 ¾ pecans, finely chopped
- 2 ¼ cups packed light brown sugar (one small box)
- 2 cups old fashioned oats
- 2 cups oat flour
- 1 cup all-purpose flour
- ½ teaspoon kosher salt
- 1 teaspoon baking powder
- 1 tablespoon ground cinnamon
- 2 sticks unsalted butter, super soft
- 2 cups fruit jam (I actually used mini jars and filled each corner with a different flavor – strawberry, cherry, apricot, and orange marmalade)
- 2 cups fresh blueberries
- Preheat oven to 350 degrees F. Butter a 9 by 13 inch pan.
- In a large bowl, stir together pecans, sugar, oats, oat flour, flour, salt, baking powder, and cinnamon. Add the butter and work it in until a dough forms. Spread half the dough in the bottom of the pan and press it in firmly. Spread the jam evenly and carefully over the top and sprinkle evenly with the blueberries.
- Sprinkle with the remaining oat mixture and press down gently to form a flat top. Bake 30-40 minutes until golden brown and bubbling. Cool completely in pan before cutting into bars and serving. Bars may be stored in an airtight container at room temperature for up to 5 days or frozen individually wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave for 1 minute.
Recipe adapted from The Kitchn
Don’t forget to check out the other Sunday Supper dishes! Thanks to Em Beitel for hosting!
Labor Day Menu Ideas
SCRUMPTIOUS LABOR DAY SIDES AND STARTERS
- Foil Pack Grilled Potatoes by Hardly A Goddess
- Four Bean Salad by A Day in the Life on the Farm
- Jalapeno Popper Deviled Eggs by Sunday Supper Movement
- Pasta Salad with Baby Spinach and Sun-Dried Tomatoes by Simple and Savory
- Sausage and Peppers Salad by Cindy’s Recipes and Writings
- Shelly’s Pasta Salad by Soulfully Made
- Sour Cream and Onion Potatoes by Cricket’s Confections
- Thai Spiced Shrimp Cabbage Coleslaw by Food Lust People Love
- Zucchini Parmesan Foil Packets by Hezzi-D’s Books and Cooks
DELICIOUS LABOR DAY ENTREES
- Malaysian Chicken Satay by Sprinkles and Sprouts
- Grilled Hasselback Fajita Chicken by Fantastical Sharing of Recipes
- Maple Turkey Burger with Cheddar, Bacon and Apple by Caroline’s Cooking
- Pork Spiedini Hoagies by A Kitchen Hoor’s Adventures
- Sous Vide Sirloin Steak with asparagus by Our Good Life
- Sriracha Deviled Crab Sandwich with Key Lime-Bacon Slaw by Gourmet Everyday
- Tom’s BBQ Spare Ribs with North Carolina BBQ Sauce by Recipes Food and Cooking
- Vietnamese Grilled Steak Salad by Palatable Pastime
LUSCIOUS LABOR DAY DESSERTS
- Blueberry Crisp Bars by Pies and Plots
- Fudgy Brownie Trifle with Chocolate Mousse by That Skinny Chick Can Bake
- Watermelon Treats by The Freshman Cook
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