Since the day my boy could hold a crayon he has been an artist at heart. Drawing everywhere (and I mean everywhere) expressing his inner most creativity, hubby and I could only encourage him to draw more.
Not a road trip goes by where we he and I don’t create something. Be it a colorful glittery drawing about our day, a message in a bottle, or a Christmas tree decorated with handmade seashell ornaments — he and I are always creating together.
He also enjoys helping me cook in the Airstream kitchen and at home. The boy feels such a sense of accomplishment when he tastes his creations and I take pride in teaching him. Take for example the time he helped me make a plum tart here, he still asks me if we can make them ❤ This summer we most definitely will.
In preparation for our upcoming trip to Montana in three weeks, I’m doing my best organizing my silver girl the best I can. This weekend I hit the crafting portion of our traveling lives. No longer scattered about, all of our crafting supplies are now contained in one simple place. I used a cosmetic bag that I no longer use to hold all of our artistic goodies and it’s perfect for the job.
In addition to organizing our crafting supplies, we also made a delicious Blueberry Corn Cake in the drop biscuit pan. The more I use it, the more I love this pan. When you are RVing, multi-use products are so appreciated and this pan goes above and beyond my expectations. Do you remember my cast iron eggs I made here when we were visiting Idaho in the wintertime? Or how about the holiday popovers I made here ? They are all repeat recipes we make often and this blueberry corn cake will join them :) I have more plans for this pan and I can hardly wait !
Some of things we like to craft with is glitter. Martha Stewart has an incredible line of glitter and I am pretty sure I own them all. B and I pick and choose which colors to put in our Craft Kit. Of course Silver, no question, is the first to be chosen.
These markers — oh the colors — they take me right back to my teen years in the 80’s when neon colors were all the rage. I love them.
I mentioned that in three weeks we leave for our trip to Montana. Actually it is more like 18 days away. I hope you will follow along and see how our travels unfold as we leave our driveway in Seattle, Washington and make the winter drive to Whitefish, Montana. I’ll be active on my twitter account here updating real time and summarizing our days on Instagram and Facebook too.
As always, thank you for being here :)
PS I hope you enjoy the Blueberry Corn Cake recipe below ❤
Blueberry Corn Cakes with Maple Syrup
- 2 cups buttermilk ((or two cups of milk with 2 tablespoons of white vinegar, set aside for 10 minutes))
- 1 cup flour (all purpose)
- 3/4 cups yellow corn meal
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 2 tablespoons butter
- 1/2 cup heavy cream
|Preheat your oven to 350° F. If using a cast iron drop biscuit pan, place it in the oven at this time to also preheat.|
|In a small bowl, mix together the buttermilk and eggs. Set aside.|
|In a medium sized bowl whisk together your cornmeal, flour, sugar, baking soda and salt|
|Pour buttermilk and egg mixture into the the ingredients and mix until just combined.|
|Skillet Method: Melt butter in a skillet. Once the butter has melted, pour the batter in. Into the center of the batter pour the 1/2 cup of heavy cream.|
|Drop Biscuit Pan Method: Remove pan from oven and divide the butter into equal pieces and place into each cup. After the butter has melted, pour the batter into each cup to the half way point. Pour heavy cream into each cup eyeballing equal amount for each cup. Note: you will have batter left over -- store in fridge for later use.|
|Place skillet/pan into oven and bake for 45 minutes or until browned on top. Halfway through baking, drop blueberries into the batter.|
|Serve warm with maple syrup.|
|Bon appétit :)|