The best? The best. The Birds.

Thank you grandma for the Blue Belles recipe...I made 2 loaves of it...amazing!  I can't wait to share it with friends tomorrow.  I am so glad you told me about the recipe so I could figure out what to do with the rest of my blueberries!  It tastes pretty much like heaven and the lemon glaze is the real kicker at the end...here is the recipe, thanks Martha Stewart...click here for the website....

Blue Belles
Ingredients

• 1 stick unsalted butter, plus more for pans
• 2 cups all-purpose flour, plus more for pans
• 1 1/2 cups sugar
• 1 tablespoon finely grated lemon zest, plus 1/2 cup plus 2 tablespoons fresh lemon juice (from 4 lemons)
• 3/4 cup heavy cream
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• Salt
• 2 large eggs
• 6 ounces blueberries (1 1/4 cups)

Directions

1. Preheat oven to 350 degrees. Butter nine 2 1/2-by-4-inch baking pans, and dust with flour, tapping out excess.
2. Combine 1/2 cup sugar and 1/2 cup lemon juice in a small saucepan over medium heat. Simmer, stirring occasionally, until sugar dissolves and syrup is thickened, about 4 minutes. Let stand while making cakes.
3. Meanwhile, combine heavy cream, remaining 2 tablespoons lemon juice, and the vanilla in a bowl. Whisk together flour, baking powder, baking soda, and 1/4 teaspoon salt in another bowl.
4. Beat butter, lemon zest, and remaining cup sugar with a mixer on medium speed until pale and fluffy. Reduce speed to low, and add eggs, 1 at a time, beating well after each addition. Beat in flour mixture in 3 additions, alternating with cream mixture, beginning and ending with flour. Gently fold in blueberries using a rubber spatula.
5. Divide batter evenly among pans. Bake on a rimmed baking sheet until a toothpick inserted into the center of each comes out clean, about 30 minutes.
6. Transfer pans to wire racks, and brush tops of cakes with lemon syrup. Let stand for 15 minutes. Turn out cakes from pans, and brush all over with remaining syrup. Let cool completely on wire racks.  Variations: To make a large loaf instead of several little ones, use a 5-by-9-inch loaf pan, and bake for 55 minutes.

Heaven!  Today I went to the beach, besides the crazy holiday weekend crowds it was pretty nice.  Perfect weather.  There was a family next to me from the Middle East somewhere, complete with burka swimsuits.  I felt odd laying next to them, me in my itty bitty strapless bikini and them with their entire body (ankles included) and almost half their face covered.  The burkas were even made of swimsuit material.  Laying there in the sun I thought of as many positives to wearing a burka to the beach as possible.  Here are some of my thoughts: 1) Don't have to worry about unwanted/unsightly body hair 2) Don't have to worry about getting sunburnt 3) Don't have to worry about cellulite  4) Don't have to worry about those few extra pounds showing 5) Don't have to worry about tan lines.  Hmmmmm, maybe they have it all figured out....I was noticing how cute the kids in their family were but then I changed my mind after they spent 45 minutes throwing food in my direction (ie AT me) and laughing when the seagulls would come swooping down to eat it.  I felt like I was in a scene from The Birds.  They thought it was hilarious.  Bet they wouldn't have thought it was so funny if I threw chips back at them and the birds attacked...but that might teach them to bug other people who are just minding their own business....