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This is the day…

Sometimes being a nanny is really frustrating. Sometimes – when one little girl starts screaming bloody murder because she doesn’t want to get dressed and the other one starts kicking the wall because she’s upset that the older one is screaming and you’re awkwardly standing there because the mom hangs out at home all day and the house is sweltering because they keep the a.c. on 80 and you’re starving because you’re doing a seven day cleanse and haven’t had meat or sugar (or anything of substance, really) since Sunday – you want to throw a tantrum, too. A big one.

Eventually, because they’re children and because they’re products of a society where attention spans don’t exceed ten minutes, they get over it and move on. But you. You’re still stewing because, SERISOULY. WHAT THE FUDGE?! Days like that, days like today, can sour even the most positive of attitudes. In an attempt to amuse yourself and stay awake and pass the time, you start singing a song to the tune of the theme from Lambchop. (You know the one: this is the song that never ends, yes it goes on and on, my friends…) Of course you replace the word song with the word day (because, hello, this really IS the day that never ends) but before you can finish the words “that never ends” your favorite little tantrum-throwing four year old finishes the line for you, only she’s singing a very different song. She finishes out your “this is the day” with “that the Lord has made. Let us rejoice and be glad in it.” And that’s how God uses a kid to put the smack-down on your bad attitude.

Jesus really does love little children and he really does have a great sense of humor. There are a lot of people in this world who might disagree with me, who might say that approaching God with a borderline inappropriate joke is irreverent or that the Lord is no laughing matter, but I think Jesus loves my inappropriate jokes and I’m certain he thinks that most things are laughing matters. Those humorless people must’ve been created in someone else’s image because my God loves to laugh. He also loves to use his humor to remind us who he is in the most unexpected places, through the most unexpected people. Mid-week is tough for everybody. Bogged down in work and school and life it’s easy to get lost in the details of things that, ultimately, don’t matter. This is your reminder to take a step back. Be quiet for just a few minutes and remember that, as much as you’d like to be, you are not in control. And not being in control can be really beautiful. Get away from the crap and look at something pretty or drink a good cup of coffee and take a cue from a sweet little girl. Enjoy this day that the Lord has made. Rejoice and be glad in it. And if nature or coffee doesn’t cut it, this blueberry cobbler will also help you to reflect on the good things in life. Think of me whilst eating it and send good, healthy, cleansing thoughts. Four more days. Oh man.

xoxo,

Mindy

new and improved outlook, guaranteed.

Blueberry Cobbler
(adapted from our good friend, Martha Stewart)

Filling
6 cups (3 pints) blueberries*
1/2 cup sugar
1 tablespoon cornstarch
1 teaspoon fresh lemon juice
1/4 teaspoon coarse salt

*If you’re using frozen berries make sure to drain them well before-hand. It’s also worth noting that you can substitute any berry you like!

Cobbler Dough
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup cold unsalted butter, (1 stick), cut into small pieces
1 teaspoon vanilla extract
1 cup plus 2 tablespoons heavy cream, plus more for brushing
Sanding sugar, for sprinkling (If you don’t have any on hand just use regular granulated sugar)

Preheat oven to 375 degrees. Make the filling: Mix blueberries, sugar, cornstarch, lemon juice, and salt in a bowl. Transfer to an 8-inch square baking dish.

Make the topping: Whisk flour, baking powder, 1/2 teaspoon salt, and remaining 1/3 cup granulated sugar in a medium bowl. Cut butter into flour mixture using a pastry blender or 2 knives to form clumps that are no larger than small peas.

Add the vanilla extract into the cream and stir to combine. Add cream mixture to flour mixture; stir until a soft, sticky dough forms. Divide dough into 1o equal pieces and arrange over filling. Brush dough with extra cream and sprinkle with sanding sugar.

Place a parchment or foil-lined baking sheet on bottom rack of oven to catch juices. Bake cobbler on top rack directly over the baking sheet until topping is golden brown and juices are bubbling, 55 to 70 minutes. If topping is browning too quickly, cover loosely with foil. Let cool on a wire rack 1 hour before serving.

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