Mailbox at the Stairs

I spent this past weekend with my toes in the sand.  Beautiful days, cool ocean water, and entertaining family... it was a perfect weekend.  I also finished my book which has traveled with me to both ends of the state in the last week.

One of the fun things that I did while at the beach was visit the Mailbox at the Stairs.  This is a spot in Wrightsville Beach where both locals and visitors come to write in a journal.  Some passages are anonymous and some have names and dates.  After a little walk down the beach, I finally checked it out for myself. 

Sitting on the steps alone at the end of my weekend beach vacation with the Atlantic Ocean laid out in front of me, I became engrossed by the messages left by complete strangers.  It's interesting, because all the passages seemed unusually alike.  Some talked about their visit to Wrightsville Beach.  Some wrote favorite quotes or bible verses.

Most passages talked about love... new love, anniversaries, friendship, family, heartbreak, and even fear of not finding love. 

It didn't surprise me that many used this beautiful, peaceful spot to reflect on loved ones who have passed away...

It's just amazing to me that we all believe ourselves to be so unique and different from one another... all coming from different life experiences and points of view.  The overriding theme, though, of what makes, breaks, or affects us is all the same.  I thoroughly enjoyed my adventure to Mailbox at the Stairs.  I won't tell you where it is... searching for it is part of the fun.  Definitely stop by this beautiful spot next time you're in Wrightsville!

Lemon Tea Bread

(I made this for my coworkers a few months ago but never posted it.  It was a hit!)

1/2 cup butter, softened

1 cup granulated sugar

2 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons lemon rind, divided
1 cup powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon granulated sugar

Beat softened butter at medium speed with an electric mixer until creamy. Gradually add 1 cup granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Stir together flour, baking powder, and salt; add to butter mixture alternately with milk, beating at low speed just until blended, beginning and ending with flour mixture. Stir in 1 tablespoon lemon rind. Spoon batter into greased and floured 8- x 4-inch loafpan.

Bake at 350° for 1 hour or until a wooden pick inserted in center of bread comes out clean. Let cool in pan 10 minutes. Remove bread from pan, and cool completely on a wire rack.

Stir together powdered sugar and lemon juice until smooth; spoon evenly over top of bread, letting excess drip down sides. Stir together remaining 1 tablespoon lemon rind and 1 tablespoon granulated sugar; sprinkle on top of bread.

The Work of AmeriCorps

Never doubt that a small group of thoughtful, committed citizens can change the world;

indeed, it's the only thing that ever does.

- Margaret Mead

Last night, I made blueberry muffins for my fellow AmeriCorps volunteers.  They certainly deserve the recognition considering they've helped over 200 Wake and Johnston County residents find work in less than a year.  I'm incredibly proud to be part of such a great cause!


To Die For Blueberry Muffins
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated oven, or until done.

Hello Summer!

Summer officially arrived this week... boy, could I feel it!  Hot, humid weather made every moment spent outside a brutal one.  It made me miss the pleasant mountain temperatures and cool evening breezes.  I guess I shouldn't be complaining about sunshine and blue skies though, right? 

Although I printed out my review material this morning for medical school, I'm trying not to think too much about August 16th.  Instead, I'm focusing on good company, wonderful books, and fun adventures.  This past weekend, life led me to the base of Twin Falls in Pisgah National Forest with Comfort Me with Apples (Ruth Reichl) in my backpack.  Reading about the life of a food critic with the sound of water in the background...ah, so content. 

This coming weekend, I'm heading to the opposite yet equally beautiful end of NC to enjoy some ocean swimming and beach walking.  Stay tuned!

Skillet Greens
(Bon Appetit, April 2008)
3 tablespoons extra-virgin olive oil
2 garlic cloves, smashed
1 teaspoon ground cumin
1 large bunch kale thick stems removed, greens cut into 1-inch strips (about 10 cups packed)
1 14 1/2-ounce can diced tomatoes, drained

Heat oil in large nonstick skillet over medium heat. Add garlic and cumin; stir 1 minute. Add greens by large handfuls; stir just until beginning to wilt before adding more, tossing until coated with oil. Cook until tender, 1 to 6 minutes. Add tomatoes and sauté until heated through, about 2 minutes. Season to taste with salt and pepper and serve.