Book Club: Summer Reads

Relying on Stephanie’s link up to piece together a sufficient summer year long reading list seems like a good idea.  Here are my picks…
Summer reads
The Fault in Our Stars was a three day read from the comfort of my couch.  Yes, I stayed up way beyond my curfew so that I could finish the book just in time to catch a pre-noon showing the very next day.  I still have Rainbow Rowell’s Eleanor & Park on my nightstand, and hope to get through one of the YA titles recommended on Buzzfeed’s “watch list” or on Teen Vogue’s “highly anticipated” list.  I like to hit the ground running with my next bunch of avid readers by using the latest lit lingo come September.

I like to satisfy my nerdy-teacher-book-craving with a few professional titles throughout the summer.  Jeff Anderson’s Mechanically Inclined and Teaching Argument Writing, Grades 6-12: Supporting Claims with Relevant Evidence and Clear Reasoning by George Hillocks, Jr.  are on the docket.

I.have.to.finish. Leila Meacham’s Tumbleweeds!  It’s been sitting on my shelf for two years and I’m about midway through the book.  I loved it so far, but just haven’t made it a priority to finish.  And if I’m feeling extra motivated, I may begin Me Before You by Jojo Moyes, which has been sitting on my bookshelf for quite some time.  Finally, an ambitious read which will definitely take me into the new year, The Goldfinch (Donna Tartt).  Others that I’ve heard rave reviews about:  The Good House by Ann Leary and The Hurricane Sisters by Dorothea Benton Frank.

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Lunch Bunch: Blueberry Muffins

“Miss, you’re going to bring muffins, orange juice, doughnuts, AND yogurt, ok?”  Whipped by my students, I take to the kitchen petrified by their palates.  I settled on Martha’s blueberry muffins, quick, simple, and suitable for a “safe” breakfast item.  If only I knew ONE student would dive into my perfectly cloth-wrapped basket.  You know what happens to leftovers…straight to the teacher’s lounge.  Not sure what’s worse, student or teacher critiques.

Ingredients

  • 6 tablespoons unsalted butter, room temperature, plus more for tins
  • 3 cups plus 2 tablespoons all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/4 cups sugar, plus more for sprinkling
  • 1 large egg
  • 2 large egg yolks
  • 1 teaspoon pure vanilla extract
  • 1 cup milk
  • 1 3/4 cups blueberries

Directions

  1. Preheat the oven to 375 degrees. Butter large (3 3/4 inches) or small (2 3/4 inches) muffin tins, and set aside. In a large bowl, sift together flour, baking powder, and salt; set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until fluffy, about 3 minutes. Add egg, egg yolks, and vanilla; mix until well combined. Reduce speed to low; alternate adding reserved flour mixture and milk to mixer, beginning and ending with flour. Remove bowl from mixer; gently fold in berries by hand. Divide batter among muffin tins; sprinkle generously with sugar. Bake until light golden, about 45 minutes for large muffins, about 30 minutes for small muffins. Cool in pan 15 minutes. Remove from pan; transfer to wire rack, and let cool completely.