Ahhh, the garden is coming along, with very little need for doting or attention, aside from the occasional weeding spree. We've got a cantaloupe bigger than a softball and two golf ball sized ones (don't let the sports references fool you, I use them in the most elementary, non-jockish way.)
Tomatoes are ripening, squash is growing, eggplants are blooming and all the right bugs are abuzz.
So in the AC I stay, leaving the fingering to others, while kneading a bit of my own. There has been an undeniable spirit of baking at home, though only when time allows. First the banana nut muffins, a couple yeasty pizza crusts, beer bread, and yesterday I made a dozen blueberry muffins. I used Allrecipe's To Die For Blueberry Muffin recipe without the strudel topping, which I've decided must be the instigator for the desire to die. Without the strudel there is no sugar-overload crappy feeling to follow. Of course, I changed the recipe. Interested?

Renee's Not Ready for Sugar Coma Blueberry Muffins

2 cups all-purpose flour
7/8 cup honey
3/4 teaspoon salt
3 teaspoons baking powder
1/3 cup vegetable oil
3 teaspoons Ener-G egg replacer (do not add the water as described on the package directions)
1/3 cup orange juice
1 pint fresh blueberries

Follow Allrecipe's directions, which is to basically preheat the oven to 400 degrees Fahrenheit, grease your muffin tin, mix everything all up (mix this one by hand to keep the blueberries intact), fill up the muffin tin and bake 20 to 25 minutes.