Summer Girl

Hurricane of Youngsters

At 22 years old, Mary - who did not own a car nor did she drive - packed up a tent and her 8 month old baby girl and decided it would be fun to live in the woods in Labrador for a while. Me and mom camped out at Pinware River Provincial Park and I got my first taste of the great outdoors. No one ever accused mom of being particularly sane, though she was smart enough to never bother with camping on May 24, the great Canadian holiday that starts the camping season was not invented with Newfoundland weather in mind — you’ll will freeze your nips off.

Years later, mom would take her kids, plus a few of our cousins, out to Barachois Pond Provincial Park for several weeks every summer. Mom was like the eye of a hurricane, perfectly calm in the middle of a storm of youngsters flying all around her. The family would just live out there, swimming, biking, hiking, riding around on paddle boats and roasting marshmallows. She took us all hiking up the hill, a memory which is (to this day) seared into my calf muscles, but the view is amazing.

My brother, Liam, and his wife have continued with the love of camping (without the youngster hurricane) and even got married at Kildevil campground in Gros Morne National Park. Mom’s grandsons have also taken to camping in recent years, albeit at the other end of the country. Nanny would be proud.

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Blueberry Cake (or Muffins)

Berry picking is a favourite summer activity that goes well with camping — and nothing beats the fresh wild blueberries of late summer, so I’m posting this recipe to help you get ready for the season. I added 4 blueberry plants to the wild mess of my backyard; mom relied on a blueberry patch in the wooded area behind our house.

Ingredients:

• 3/4 Cup of sugar
• 1/4 Cup of butter
• 1 egg
• 1 Tsp of vanilla
• 3/4 Cup of milk
• 1 + 3/4 Cups of flour (sifted)
• 3 Tsps of baking powder
• 1/2 Tsp of salt
• 1 + 1/2 Cups of blueberries
• 2 Tbsps of Sugar
• 1/2 Tsp of cinnamon

Method:

1. In one bowl, sift together flour, baking powder and salt.
2. In another bowl, cream sugar, butter, egg + vanilla until light.
3. Add milk to the creamed mixture and stir.
4. Then add the sifted dry mixture to the creamed mixture.
5. Spread 2/3 of the batter into a greased pan.
6. Spoon the berries over the batter, sprinkle with the 2 Tbsps of sugar.
7. Spread remaining batter over the berries.
8. Sprinkle 1/2 Tsp of cinnamon over the batter.

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Bake at 350F for 35-40 minutes.

Pan should be 8-9” square.

If berries are frozen, thaw and drain them before using.

You can also use this recipe for making muffins.