Is it Purple or is it Blue?

Oh darn! I seriously thought finding the images for today’s post would be easy. I scoured through photographs downloaded on my laptop. I racked my brain for possible photos in one of my external hard drives. I seriously have thousands of pictures, but do the images depict the color purple?

Scorpion Weed – yes, as dangerous as the name sounds. This plant can produce a poison ivy type of rash. So no picking the flowers.

For this week’s Sunday Stills photo challenge, we’re asked to share images of various shades of purple.

Wildflowers galore!

We enjoyed a glorious spring here in Phoenix, Arizona. We had above average precipitation and near perfect temperatures. The desert heat is upon us now, but I can still revel in the beautiful wildflower season we had. I tried getting out and about with the camera as much as possible.

Did I capture purple wildflowers or do they appear more blue?

My Lavender plant in my backyard. Since it’s called lavender, it must be purple.

A flowering bush at a nearby park

My neighbor has the most beautiful tree adorned with an abundance of purple blooms. I’m not sure what kind of tree it is though. I really should download one of those apps on my iPhone that identifies a plant or flower.

My neighbor’s tree. Could it be a Jacaranda tree?

The blooms on my neighbor’s tree up close.

As I sit in my comfy chair writing this post and occasionally glancing out the window to admire this beautiful tree, I struggle to think of other purple objects. Well, that is until my attention is drawn to the kitchen. The sweet aroma of baked goods still wafts in the air from the freshly baked coffee cake removed from the oven just a short time ago.

Blueberries or Purple-berries?

In my opinion, no Sunday brunch is complete without a tasty coffee cake. And I make one heck of a yummy Blueberry Coffee Cake, or so I’ve been told.

Blueberries definitely look blue when whole, but once we cut into them the color appears more purple. Am I right? Plus, after working with blueberries, my hands are definitely stained purple. Thus, let’s call them blueberries when they are whole and purple-berries once we start working with them … that is cutting them or pureeing them. #purple 😁

My hands can attest to the purple hue every time I make this coffee cake. I usually use frozen blueberries and after dipping my hands into the bag to retrieve the blueberries to add to the batter, I have to wash my hands immediately or else risk spreading the purple hue onto other surfaces.

Mother’s Day Brunch

Today is Mother’s Day and my favorite meal to celebrate the day is breakfast. My daughter is making brunch for me today and we’ll toast with mimosa’s. Nothing like a little mother-daughter time to bring a smile to my face. Of course, we’ll indulge in a slice (or two) of this delicious blueberry coffee cake.

And it would be just plain rude of me if I didn’t share the recipe for this scrumptious coffee cake, especially after showing you the pictures. Be sure and let me know if you give this recipe a try.

Blueberry Crumb Coffee Cake

• Servings: 8
• Time: 50-60 minutes
• Difficulty: Easy
• Print

Dry Ingredients for cake

2 cups all-purpose
3/4 cup granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt

Wet Ingredients for cake
1 large egg
3/4 cup milk (or water)
1/4 cup melted butter

1 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw, use frozen)

CRUMB TOPPING
1/3 cup all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 cup butter, slightly softened and cubed

Directions: Preheat oven to 375 degrees. For the cake: In a large mixing bowl, whisk together the dry ingredients. In a large measuring cup, whisk together egg and milk then add to dry ingredients. With a spatula or wooden spoon start mixing then add the melted butter. Once all ingredients are incorporated, fold in the blueberries.

Transfer to a greased baking pan (9×9 square non-stick or 10″ cast-iron skillet). Set aside.

For the topping: In a small bowl, whisk together flour, sugar, and cinnamon. Cut in butter with a fork forming small pea-size crumbles. When all the butter is combined forming a crumbly mixture, top the cake evenly with the crumble, then place the cake into a preheated 375-degree oven for 30-35 minutes. (Do not overbake). Serve warm or at room temperature.

Recipe by Ingrid @LiveLaughRV.net

Wishing you a wonderful Mother’s Day 💗

Ok, Lupines are they purple or are they blue? Regardless, they sure are pretty!

Coffee Cake Debacle – Blame the Eagle

Being housebound isn’t all bad. The downtime has given me the opportunity to clean house, binge-watch something, get caught up on RV maintenance projects that we’ve been avoiding, binge-watch something, go for long walks, reorganize a bunch of crap stuff on my computer, binge-watch something, and finally finish editing a video that has been in the works since last August. 🥴

Quite frankly, I had put the whole YouTube channel/video stuff on the back burner. That is until I went looking for a recipe in my recipe notebook recently. When I finally found the blueberry coffee cake recipe that I was searching for, I was reminded that I had shot a video on how to make this easy blueberry coffee cake. So then I thought, ok if I’m going to post the recipe, I might as well share the video. Right?

So since we’re all stuck at home during this pandemic, I’m pretty sure many of you are cooking and possibly baking more than normal. For me, I may be baking more but only cooking slightly more since we don’t normally go out to eat on any sort of regular basis anyway. It’s usually about once a week that we’ll eat out, and I’ll admit, I’m missing that. Sorry, but carry-outs aren’t the same.

With the whole pandemic in full swing during the month of April, Easter Sunday was naturally a little quiet for us. Of course, all along we’ve been adhering to a good practice of social distancing, but distancing from my daughter doesn’t count since I’ve been seeing her regularly ever since the beginning of this pandemic. With that said, our daughter, Ashton, joined us for Easter Sunday and we started off the day with blueberry coffee cake and mimosas. 🥂

You see, the RV park where we’ve been sheltering shortened the hours that the laundry facility is open, making the laundry room more crowded than it normally would be 😬 which kind of defeats the purpose of social distancing in my opinion. Therefore, I’ve been doing my laundry at Ashton’s place while keeping her company during lunch. I feel that’s safer than using a busy laundry facility filled with germs. Since my daughter lives by herself and is currently working from home until June 1st, she gets a little lonely and enjoys my laundry/lunch dates.

So as Easter was approaching, I decided to use up the last of the wild blueberries in my freezer to make this easy blueberry coffee cake. During Ashton’s Easter visit while enjoying the coffee cake and mimosas, we reminisced about picking blueberries in northern Wisconsin and being awed by the bald eagle family that we’d see either in the trees or hanging on the boat dock.

The eagle was a routine distraction for me in Wisconsin and I was constantly jumping out of the RV to try and capture images and footage. It was a frustrating endeavor, but I did manage to capture a little video on my iPhone.  (Video deleted) Ah, distractions while trying to follow a recipe is usually a recipe for disaster. And although I didn’t encounter a disaster per se, there was a little faux pas with the failure to add an ingredient … a very important ingredient … the star of the show ingredient … blueberries. Yep, I made a blueberry coffee cake without the blueberries 🤪 I blame the eagle!

Which is better … non-stick or cast-iron?

Oh well, my little mistake in my RV kitchen served as the perfect opportunity to bake a second coffee cake (WITH blueberries) and do a little experiment. Does the choice of the baking pan make a difference? Is there a pro or con to baking in a non-stick metal pan versus a cast-iron skillet?

Is one brand of all-purpose flour better than another? Yes! I’ve been a fan of King Arthur Flour products long before they started distributing across the country. I used to order their products directly and have them shipped to me, but somewhere along the way, I ended up purchasing a different brand, and this little experiment of mine reminded me that King Arthur Flour is superior. It bakes a fluffier, less dense coffee cake, and personally, I think it’s worth the extra buck or two. (This is not a sponsored post. I’m merely a happy customer.)

Anyway, if you’re looking for a tasty and easy blueberry crumb coffee cake recipe, give this one a try. And don’t forget to add ALL the ingredients. Yep, when you’re making a blueberry coffee cake, don’t forget to add the blueberries.

This summer, I swear, I won’t go out of the RV without my big camera with zoom on my person at all times and hopefully there will be another eagle family for me to photograph … but not while I’m baking 😉

Sometimes you win. Sometimes you learn!

Blueberry Crumb Coffee Cake

• Servings: 8
• Time: 50-60 minutes
• Difficulty: Easy
• Print

Dry Ingredients for cake
2 cups all-purpose
3/4 cup granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt

Wet Ingredients for cake
1 large egg
3/4 cup milk
1/4 cup melted butter

2 cups fresh or frozen blueberries (if using frozen, do not thaw, use frozen)

CRUMB TOPPING
1/3 cup all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 cup butter, slightly softened and cubed

Directions: Preheat oven to 375 degrees. For the cake: In a large mixing bowl, whisk together the dry ingredients. In a large measuring cup, whisk together egg and milk then add to dry ingredients. With a spatula or wooden spoon start mixing then add the melted butter. Once all ingredients are incorporated, fold in the blueberries.

Transfer to a greased baking pan (9×9 square non-stick or 10″ cast-iron skillet). Set aside.

For the topping: In a small bowl, whisk together flour, sugar, and cinnamon. Cut in butter with a fork forming small pea-size crumbles. When all the butter is combined forming a crumbly mixture, top the cake evenly with the crumble, then place the cake into a preheated 375-degree oven for 30-35 minutes. (Do not overbake). Serve warm or at room temperature.

Recipe by Ingrid @LiveLaughRV.net

(This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Thank you for your support❤ )

The King Arthur Flour Baker’s Companion: The All-Purpose Baking Cookbook
Non-Stick 9-Inch Square Baking Pan with Lid, Set of 2
Lodge 10.25″ Cast Iron Skillet

Carrot Cake & Food Photography

I enjoy all kinds of photography. It’s a hobby that I’m passionate about and continues to challenge me in more ways than I ever imagined. I think my passion for photography stems from my father. He was an avid photographer during his younger years and was even a professional photographer for a short time after WWII.

Time to eat!

Although my dad doesn’t understand the technical side of digital photography, he certainly understands the concepts and workings of a camera. Even at 91 years of age, he and I are able to talk about things like aperture, shutter speed and depth of field. Yes, I’m very fortunate that dad still has a brain as sharp as a tack. And sharp enough to criticize my photographs 😏

Blueberry Oatmeal Squares

From time to time, I’ll print out some of my blog posts as well as individual photos, and send hard copies to my dad. He loves these snail mail packages. After he’s had a couple of days to review the photos, he and I will talk about them via a lengthy phone conversation. Although his vision isn’t as sharp as his brain, he’s made his opinions very clear …. he does not like my food photographs.

Best carrot cake ever!

Well dad, neither do I 😆 Never in a million years did I think food photography would be so difficult and frustrate the heck out of me. Challenging is an understatement! Some people have a knack for cooking, food staging and making their images look appetizing and some folks don’t. We’ve all seen those less than stellar food photographs posted on social media 🤢

And then there are those who can compose in minutes and share a lovely shot … like my daughter, who manages to take awesome images with her phone and share on social media – Tea Party anyone!

My daughter shares great pics of food on social media. Here she is at the English Rose Tea Room in Carefree, AZ. We had a fun ‘Tea Party‘.

Yeah, food photography is much more difficult for me than I ever imagined. And to think, I thought bird photography would be more challenging … not! With birding and landscape photography it’s all about being in the right place at the right time. Nature does the staging and lighting for you.

With food photography, I first have to make the food which in itself can be a challenging task in a RV. Then I have to find the location with the right lighting and stage the scene. Then it’s time to find the right angle. Geez, by this time, I’m ready to snarf down the food and screw the photographs. And when we go to a restaurant, I rarely think about taking a pic of my food. When I do? 🤮 Let’s just say, not worth sharing. Once again, I’m usually too eager to eat the food than I am on making a photograph of what was just served. I’ll leave restaurant photography to the millennial’s.

Eggs Benedict and a Bloody Mary

Oh well … I’ve never shied away from a challenge. So I’ll keep plugging away at the genre of still life – food photography … and Al will continue to suffer through the eating and drinking!

Wandering Wednesday Photo Theme – Food

For this weeks photo prompt … theme … inspiration, let’s share images of Food. Perhaps you have a favorite restaurant or recipe you’d like to share. I know I can always use a little food inspiration. So share and connect – leave a comment down below with a link to your blog or link back on your post. And if you have any secrets when it comes to taking great photographs of food … I am all ears!

Carrot Cake Recipe

If I’m going to call something “the best ever”, I think it only fair to share the recipe of this indulgent carrot cake that I make only once a year. Carrots may be healthy and low in calories, but cake isn’t 🤣 You’ve been warned … enjoy!

Indulgent Carrot Cake

• Servings: 12
• Time: 90mins
• Difficulty: easy
• Print

For the cake
2 cups granulated sugar
3/4 cup vegetable oil
3 eggs
2 teaspoons vanilla extract
2 cups grated carrots
3 1/3 ounces unsweetened coconut (1 1/6 cup)
1 small can crushed pineapple (don’t drain)
1 cup chopped walnuts
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt

In a large bowl, whisk together sugar, oil, eggs, and vanilla. With a rubber spatula mix in carrots, coconut, pineapple with juice, and walnuts. Add remaining ingredients, mixing with spatula until all ingredients are thoroughly combined. Pour into a greased 9×13 baking pan. Bake in a preheated oven at 350 degrees for 55 minutes.

Frosting –
1/2 cup butter, softened
8 ounces cream cheese, softened
1 teaspoon vanilla
1 pound powdered sugar

With a hand mixer, beat together butter, cream cheese, and vanilla. Add half the sugar and continue creaming. Add a quarter of the remaining sugar and continue mixing. Once thoroughly combined, add remaining sugar a little at a time until desired consistency is achieved. Spread frosting on COOLED cake.

Recipe by Ingrid @LiveLaughRV.com

Wandering Wednesday – Ingrid’s Photo Inspirations

Each Wednesday I post a different photo prompt as a way for bloggers to share their love of photography and engage with other like minded bloggers. Perhaps this prompt will serve as a little inspiration for you to pick up the camera in search of a composition or a reason to go through your photo archives. Whether you shoot with your phone, a DSLR or something in-between, don’t be shy 🤗 share and connect! Post your photo anytime between now and next Wednesday when a new theme will be shared.

Upcoming prompts – Landscapes, Garden, Birds …. get out and shoot or peruse those archives!

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Items in my kitchen used to make the carrot cake (affiliate links)
 Rectangular Pan
6-Speed Hand Mixer
Silicone Spatulas

Southwest Chicken Soup and the Saguaro Cactus

It’s mid December. The days are short, the air is crisp, and the holiday lights are sparkling. Winter has arrived and we’ve finally had a cold front roll through here in the desert southwest. In Phoenix, Arizona, this past week the thermometer barely hit 70 degrees Fahrenheit … Brrrr! I’m sure my friends to the north are either tilting their head quizzically or scowling at me.

Hey, when it’s been a consistent 90 plus degrees, anything much less than 70 degrees feels cold and has me putting on a sweatshirt. With that said, I think I’ve officially turned into a reptile. What other explanation could there be as to why 70 degrees would feel so cold to me? Crazy, I know! However, I must say the mornings and evenings do get into the 50’s and even 40’s, which is definitely cold and has me pop’n on the heat in the RV.

With winter in full swing, it was time to make a big pot of soup, but not just any soup, Southwest Chicken Soup. Nothing like warming up from the inside out.

Considering I’m in one of my favorite places; the desert southwest, why not embrace the unique landscape and culinary flavors of the region!

With the soup simmering in the slow cooker, the RV is filled with a wonderful scent. While inhaling the delicious aroma filling the RV, I glance out the window and admire the landscape.

Saguaro Cactus

I find the Saguaro Cactus intriguing.   As a kid growing up in the Midwest, I thought this three armed cactus was a fabrication of cartoonists.  I remember watching cartoons like the Road Runner, Huckleberry Hound, and of course Bugs Bunny.  The background contained scenes of red rock, cactus, and the ever abundant tumbleweed … all foreign to a young gal growing up in northern Illinois among cornfields.

Each saguaro cactus is unique and appears to have a personality of its own.  It took me weeks of living amongst these beauties before I was even able to pronounce the name saguaro correctly…. pronounced:  sa-wha-ro.

The saguaro cactus is a large, tree-sized cactus which can grow as tall as 70 feet (20 meters), and is native to the Sonoran Desert in Arizona, some parts of southern California, and northern Mexico.

Saguaros have a relatively long life span, averaging 150-175 years of age with some living as long as 200 years.  (Hmm, makes me feel like I’m a tiny spring chicken in comparison 😀) It can take 50 to 70 years just for a saguaro to develop a side arm. Arms are grown to increase the plant’s reproductive capacity … more arms lead to more flowers and fruit.

Saguaros are very slow-growing and may only grow an inch or two during its first eight years.  The growth rate is determined by climate, precipitation, and location.

This army of cacti seem to have their own personality; some cute, some not, some look like proud soldiers, some like cartoon characters, and others look tired, twisted, and weathered, but no two are identical. Oh and by the way, the plural is either cacti OR cactuses – either is considered acceptable.

AND then there is the rare crested saguaro.  Why are some crested?  Saguaros rarely grow symmetrically and often grow in odd or mis-shapen forms.

But on rare occasion, the growing tip produces a fan like form which is referred to as a crested or cristate saguaro.

Biologists disagree about why some saguaros grow in this unusual form.  Some thoughts; genetic mutation, lightning strike, freeze damage, but no one knows for sure why the unusual growth occurs.

Fascinating to say the least for whatever reason!

crested saguaro cactus

Whenever it rains, saguaros soak up the rainwater and the cactus will visibly expand.  This might explain why the desert feels so alive after a rainfall. During a heavy rain,  a saguaro cactus will absorb as much water as its root system allows.  To accommodate a potentially large influx of water, the pleats of a saguaro cactus expand like an accordion.

I was fascinated with the plump texture of this saguaro after a heavy rainfall.  You can literally see the water trapped below the skin’s surface.

The pleats are plump with moisture

Because the majority of a saguaro is made up of water, an adult plant can weigh as much as six tons or more.  This tremendous weight is supported by a circular skeleton of inter-connected, woody ribs.  The number of ribs inside the plant correspond to the number of pleats on the outside of the plant.

the skeleton of a saguaro

This mature saguaro is dying off. We can see the inside ribs as the aging skin deteriorates.

The saguaro cactus is an important part of the desert’s Eco system.  The gilded flicker and Gila woodpecker excavate nest cavities inside the saguaro’s pulpy flesh. Large birds like hawks also use the saguaro for nesting and hunting platforms.  Their stick nests can be seen constructed among the arms of a large saguaro.

In mid summer, the saguaro cactus provides a source of food for animals with its ripening fruit.  Jackrabbits, javelinas, mule deer and other animals will eat the saguaro’s flesh during dry summer months, providing these animals with a much-needed source of water.

I continue to be awed by the remarkable abilities of the plants and animals that thrive in the desert southwest. The desert can be a harsh and unforgiving environment. Perhaps that’s why I find it to be such a special and extraordinary place to visit.

Southwest Chicken Soup

So what about that soup I have simmering? Let’s not forget why RVers flock to the desert southwest during the winter months. Sure it’s the weather and the amazing scenery, but it’s also the food. There’s no shortage of delicious eateries around the state of Arizona and the availability of fresh ingredients is a home cooks delight.

Come for the weather. Stay for the food  🍹🏜

Southwest Chicken Soup

• Servings: 6
• Time: Prep 20 minutes Cooking 3 plus hours
• Print

Ingredients
1 pound cut up Rotiserrie chicken
1 cup chopped onion
1 small carrot chopped
1 jalapeno pepper, finely chopped (remove seeds for less heat)
3 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
5 cups low sodium chicken stock
1 (14 ounce) can black beans, drained and rinsed
1 (14 ounce) can diced tomatoes (you can substitute tomato sauce)

Optional Ingredients
Chopped cilantro
Avocado slices
Lime wedges

Place all ingredients in a slow cooker (omitting optional ingredients) and stir to combine. Cover and cook on Low for 6 to 8 hours or High for 3 to 4 hours.

When ready, ladle soup into bowls and top with your choice of cilantro, avocado or a squeeze of lime. Serve with a side of cornbread or crackers.

Recipe by Ingrid @LiveLaughRV.net

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