Southern Sunshine

We have been seeing a lot of this around here lately:

So, I was so happy when it turned out to be a pretty sunny day for me to go to a neighboring county today to see some clients. To get there, you have to cross the White River. A good chance for some pictures!

Lots of white, fluffy clouds.

If you look closely at the picture above, you can see a bridge, way, way in the background. Well, hmmm, let’s get a closer look:

Remember this picture from Ann’s cabin on the river?

Those pediments came from that same Cotter Bridge above, when it was being renovated a few years back. You can see those same kinds of pediments in this picture of the bridge.

Cool, huh?

So glad to see the sunshine and the blue skies and the white, puffy clouds and the beautiful “rainbow bridge” at Cotter, Arkansas.

Today’s Lagniappe:  Blueberry Pecan Cobbler
Starting to see those blueberries coming in. If there are not seasonal for you, you can use frozen.

* 3  (12-oz.) packages fresh or frozen blueberries (if using frozen, thaw and drain)
* 1/2  teaspoon  ground cinnamon
* 1/2  teaspoon  vanilla extract
* 3/4  cup  sugar, divided
* 5  tablespoons  all-purpose flour, divided
* 5  white bread slices
* 5  tablespoons  butter, melted
* 1  large egg
* 1/2  cup  pecans, finely chopped

1. Preheat oven to 350°. Stir together first 3 ingredients, 1/4 cup sugar, and 3 Tbsp. flour in a lightly greased 11- x 7-inch baking dish.

2. Trim crusts from bread slices; cut each slice into 5 strips. Arrange strips over blueberry mixture. Stir together butter, egg, and remaining 1/2 cup sugar and 2 Tbsp. flour. Drizzle over bread slices. Sprinkle with pecans.

3. Bake at 350° for 40 to 45 minutes or until golden and bubbly. Let stand 10 minutes. Serve warm.