Yesterday, before we headed to shop for one of the smartest inventions for moms in the planet, we had lunch in a Chinese restaurant whose parking lot was one of tiniest in Vancouver. So tiny that they basically don’t welcome any customers with any cars bigger than a regular sedan! Yet, lot of huge car owners keep visiting there because they have delicious but affordable food.
So, ahead of our car turning into that little parking lot was a full-size luxury sedan similar to a Mercedes C-Class or BMW 7-Series (I forgot the brand!). When I noticed that the lady driver was trying to BACK INTO one of the undersized parking spots, I was all “She doesn’t really wanna do that.” After a couple failures, she took another spot and tried again! Back in, pull forward, back in again, then pull forward……And finally she settled with parking her car HEAD-IN!!!!!
That lady got off the car, looking around to see if her embarrassment was spotted. I was carrying Ethan walking in the restaurant two feet behind her, Matt was following. At the entrance door, the lady pulled the door open so narrowly that she could slip in sideways without looking back even though she knew someone holding a baby was behind her. Totally shocked, I turned around and told Matt, “You have to make sure Ethan is not gonna be like that!”
So, to that lady, “Yes, we saw you, your driving sucks!!!! You too!”
Ingredients (25 small square bars):
Preheat oven to 375F. Grease a 9×13 inch pan.
Mix 1 cup sugar, flour, baking powder, salt and lemon zest in a food processor.
Add butter and egg, process until the mixture resembles coarse meal.
Pat half of the mixture into the prepared pan.
In another bowl, stir together the remaining 1/2 cup sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust.
Crumble remaining dough over the berry layer.
Bake in preheated oven for 45 to 50 minutes, or until top is slightly brown. Cool completely before cutting into squares.