Category Archives: baking

Blueberry Picking

Hello friends.

The hubby, the kidlet and I went blueberry picking today. We went to Birak Berry Farm in Richmond and picked 13 lbs of blueberries. We wished we had more time there to pick more, but we had to head for lunch. Also, the kidlet got a bit bored of picking blueberries after about an hour. We ended up buying an additional 5 lbs of blueberries that were already picked from the farmers.

Blueberry Picking Eating Blueberries

This was my first time picking blueberries and it was actually quite fun. It is pretty easy and not too much strain to reach for the berries. No need for a ladder or gloves. Some of the berries on the branches are low enough for the little kids to pick off the tree. I would highly recommend any family to try this if you have kids.

We paid $1.50/lbs although we had heard that last week was even cheaper (some places were selling at $0.77/lbs!). The warm spell from a couple of weeks ago really made the berries grow like crazy and there are so many that even the farmers cannot pick all of them. Hence the big discount in blueberry picking. My family can eat blueberries really fast. My husband and toddler really like them.

I made some blueberry scones from a Martha Stewart recipe (it is actually a cranberry scone recipe but I substituted with blueberries instead). They turned out really tasty! Here is the recipe below for those that like to bake.

Blueberry Scone


Serves 8

  • 2 cups all-purpose flour, plus more for work surface
  • 5 tablespoons sugar, plus 1 tablespoon for topping
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons chilled unsalted butter, cut into small pieces
  • 2/3 cup (plus 1 tablespoon) half-and-half (or milk)
  • 1/2 cup blueberries, drained on paper towels


  1. Preheat oven to 425 degrees. In a bowl, whisk together flour, 5 tablespoons sugar, baking powder, and salt. Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Stir in 2/3 cup half-and-half until just moistened. Gently fold in blueberries.
  2. On a lightly floured surface, knead dough gently, 5 to 10 times. Pat into a 1-inch-thick round. Cut into 8 wedges; place on a baking sheet, 2 inches apart. Brush tops with remaining tablespoon half-and-half; sprinkle with remaining tablespoon sugar. Bake until golden brown, 12 to 15 minutes. Let cool on a wire rack.

Fresh Blueberry Scones



Week 3 – More Crafting

Well, looks like I get another week of crafting since the baby isn’t here yet.

Here are some pics of the bread pudding that I baked and the bear softie that I made last week:

Cinnamon Bread Pudding


I made a small tote bag for my mom on the weekend for mother’s day but I forgot to take a picture of it! Oh well. I have also sewn some more Blythe doll dresses (will probably post pics and sell on Etsy later).

I made this today out of leftover green polar fleece. I think he looks sort of goofy but I kind of like how it turned out. I named him Mr. Teddy Green. Yes, how original…

Green Fleece Bear

Mr. Chan & Mr. Green

Mr. Green & Solomon

Now I need to think or another project for tomorrow…


More Pouches & Food

I made these pouches in the last few days. A couple of zippered pouches and a cheque & coupon wallet.

Pouches Lined Pouch Cheque Book Wallet Also holds coupons

I made blueberry muffins from scratch last week. The recipe can be found here. They turned out pretty moist and yummy.
Homemade Blueberry Muffins

I had French Toast for lunch on Monday :) . Three slices is just way too much (I was ambitious) and I was super full afterwards.
French Toast & Strawberries