Month: August 2022

Leaving for college advice to moms
Parenting

Saying goodbye

/

This morning, bright and early, College Girl (who I will now refer to as CG1) left for her junior year and a new apartment in Burlington, VT. I was fine. I really was until I saw high school girl (soon to be referred to as College Girl 2 or CG2 as she is no longer in high school) with tears rolling down her face.

You see, this year, CG2 will be embarking on her own college journey so I think we all realized at the hour of 6:30 a.m. that our little family won’t be the same…at least not on a day-to-day basis. Even G our 80-pound pile of Labrador love felt it trying to squeeze herself into the front seat:)

I am sure no one will notice me here…

The past few weeks have been a flurry of getting both girls ready for college. CG1 has a new apartment so she needs items like pans, cleaning supplies, silverware. CG2 is moving into a typical freshman dorm so the shower caddy, twin XL sheets and comforter, frames for pictures and all kinds of storage were on her list. So off we went to Ikea, Target and the girls even hit a local flea market for one-of-a-kind items. We have been busy, busy, busy.

Time Flies

Some of this is surreal. I mean it was yesterday that Mr. SB and I were looking at CG1 in the delivery room. We said her name, and she turned to look at us. There was no mistake she had heard our voices in utero and knew exactly who she was looking at now in the world. I mean this was yesterday, right?

Or watching the first time she ate real food, skied, rode and then jumped a horse, rolled over for the first time onto her stomach (this last one was with my mom which was so special). All of those school memories too. Getting on the bus for kindergarten (without a glance back), presenting at fifth grade graduation, having her girlfriends for a sleepover in middle and high school, earning National Honors at her high school, calling us from babysitting to tell us she was accepted at her dream college.

CG2 entered the world two years later – sleeping all day and up at night (threw out my strict schedule that I had for CG1 when she was first born). I remember she smiled so much even at a sick visit doctor appointment. The doctor was sure I was an inexperienced mom and she was just fine. How could she be sick with that beaming smile? She had a 102 temperature by the way – I was not inexperienced at all!

Or the day she was chosen for the spelling bee, read her essay on the danger of drugs to the entire fifth grade, starred in the fourth-grade play, went to her first dance, toured colleges in the south with me last summer, shouted with joy at her acceptance to her dream school, right up to walking across the stage for her high-school diploma? Where does the time go? It plays tricks on us for sure.

The Days are Long but the Years are Short

You see what has hit me is as we say goodbye as they embark on this new stage of life away from us (at least for nine months) – we are also saying goodbye to that baby, toddler, kindergartener, awkward middle schooler, confident high-schooler. We never said goodbye to those younger versions. They just disappeared as we unwittingly moved onto the next phase not really realizing that they had left.

Those early years of parenting had some of the longest days…but as they say, those years were also painfully short.

Of course, our kids come back. Of course I have, as of the time of posting this, had a Facetime tour of her new place. Of course, I will be sending a care package this week (complete with my care package chocolate chip cookies). Of course, we have so much to look forward to (including fall college visits to see them). Of course, empty nest hood will mean time for things that we have put to the back burner.

While this is all true, this time, I know the last phase is over and a new, exciting one is about to begin. I will hug them tight, shed a tear, allow myself to process it all. We parents have been so busy getting them ready to leave for college, it is now time to get ready for our next step too.

Jordan Marsh Blueberry Muffin Recipe
Food

The Real Jordan Marsh Blueberry Muffin Recipe

/

If you read my last post you know that for me, memories, places and food have always gone hand in hand. Many years ago, I visited a friend’s home on Wellfleet, Cape Cod for the weekend. After making the long trip from Boston (complete with bumper-to-bumper traffic), we awoke to a brilliant, blue-sky Saturday. This house had a panoramic view of the Atlantic Ocean. Breakfast, served on the deck, was comprised of some good strong coffee, freshly scrambled eggs, sausage and the most delicious blueberry muffins. My hostess shared that the recipe was supposedly based upon the legendary Jordan Marsh blueberry muffin recipe. The “secret” was the addition of mashed up blueberries to the batter.

Maybe it was the sea air, the in-season, local blueberries or maybe it really was the recipe. Fast forward many years, and I have recently found myself on a hunt to know all about these amazing muffins named after the now closed, but once famed Jordan Marsh department store.

What is Jordan Marsh?

Jordan Marsh was a department store, founded in 1841, with a flagship in Boston’s downtown crossing. The store is deeply engrained in my memory. My aunt Mae always bought my Christmas present from “Jordans” when I was a kid. Usually, the gift was a very high-quality wool skirt and matching Shetland sweater (both in a size or two too big with the idea I could grow into it:).

Occasionally my sisters, mom and I would venture into Boston to shop Filenes Basement as well as Jordans. Jordans sadly closed in the early nineties. But the lore of one of the first American department stores and those muffins lives on today.

The legendary Jordan Marsh blueberry muffin recipe was once a coveted and secret recipe. Now there are variations all around the web and dozens of other muffin recipes of course. In fact, I recently made some fresh blueberry muffins for friends joining us for the weekend.

My muffin was well received. My friend bit into the home- made muffin and affirmed that a real blueberry muffin tastes sooo good. Homemade is nothing like the overly sweet, often greasy, tinny, minimal on the blueberries sort of muffin you tend to find at the supermarket.

While my muffin was very good, it was not “twenty years later I still remember it while looking out at the Atlantic Ocean good.” I recalled how so many years ago my friend had said that the mashed blueberries made all of the difference. But there had to be more, so I decided to do some research.

Secrets from the original Jordan Marsh baker

First, the baker, John Pupek, who originally created the recipe was interviewed on TV! John explains, that yes, you want to mash up some of the blueberries. You also use a blend of flours – one is pastry flour (I found the Bob’s brand on Amazon). The interview also indicates that John likely used shortening instead of butter (or maybe a blend). I could not personally bring myself to use shortening knowing all of the adverse health effects. A good sprinkle of sugar on top gives it a crunchy dome as well.

So here is what I think is pretty close to the real Jordan Marsh blueberry muffin recipe. Grab a cup of your favorite tea or coffee, spread with some good butter and enjoy!

The real Jordan Marsh Blueberry Muffin Recipe
Print Pin

The Real Jordan Marsh Blueberry Muffin Recipe

The legendary Jordan Marsh blueberry muffins were a treat for many Bostonians visiting downtown crossing. The recipe was a secret for years. SB researched just what made those muffins so good (hint it is more than mashed blueberries). Read on for the recipe and a bit of history.
Course Breakfast, Snack
Cuisine American
Keyword Blueberries, Breakfast, Muffin, Quick Bread
Prep Time 20 minutes
Cook Time 30 minutes
Servings 12
Cost $7

Equipment

  • 1 Stand or electric mixer This recipe is very easy with a stand mixer outfitted with the paddle attachment. You can use an electric hand mixer if you don't have a stand version

Ingredients

  • 8 Tablespoons unsalted butter room temperature
  • 1 cup granulated sugar plus extra for topping
  • 2 extra large eggs John Pupek refers to fortified eggs. These could be Eggland’s Best. I used farm fresh eggs instead and the muffins came out perfectly
  • 2 teaspoons pure vanilla extract
  • 1¼ cup bread flour spoon and leveled (substitute with all-purpose flour if not available)
  • ¾ cup pastry flour spooned and leveled (substitute with cake flour if not available)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup whole milk
  • 2 ½ cups fresh blueberries divided
  • 2 Tablespoons flour used to coat 2 cups of blueberries (can be any flour)

Instructions

  • Preheat oven to 400°F, position oven rack in the center. Spray a muffin tin with non stick spray including the top of the pan. Line with muffin paper liners (due to blueberries, these muffins can stick to the pan)
  • In a stand-alone mixer fitted with a paddle attachment, cream butter (if you don’t have a stand mixer, you can use an electric hand mixer). With the mixer on low, gradually add 1 cup granulated sugar. Scrape the sides down then beat on medium speed until light and fluffy, about 5-7 minutes.
  • Gradually add the eggs, one at a time, and beat until blended. Add the vanilla extract. Beat for a few minutes on medium until light and fluffy.
  • Spoon and level 1¼ cups of bread flour (substitute all-purpose flour) and ¾ cup cake flour (substitute pastry flour), 2 teaspoons baking power and ½ teaspoon of kosher salt. Sift together over a mixing bowl and whisk to combine all the ingredients.
    Jordan marsh blueberry muffins
  • Add the dry and wet ingredients to the creamed mixture alternating between flour and milk, starting and ending with flour and scraping down the sides as you go. Beat on low just to combined. Don’t over mix (or you will have tough chewy muffins)
  • Remove the mixing bowl from the stand-alone mixer and scrape off any batter from the paddle attachment.
  • In a small bowl, mash ½ cup of blueberries. Fold into the batter with a spatula. In a separate bowl, coat and toss whole blueberries with 2 Tablespoons of flour and fold into the batter.
  • Generously fill each muffin cup to the top. Sprinkle a teaspoon or so of granulated sugar over each muffin.
  • Note: I used 1 teaspoon of sugar as a measuring unit, but in the original recipe, enough sugar was spread over the top to completely cover.
  • Bake at 400°F for 5 minutes. Lower temperature to 375 and bake for another 20. Muffins may need another five minutes for a total of 30 minutes. Tops should be lightly golden.
  • Insert a toothpick to test for doneness. If it comes out clean, remove the muffins from the oven and allow to cool in the pan for about 30 minutes.
  • Remove and finish cooling on wire rack.
  • For me the best way to eat these is right out of the oven with some good quality butter. Enjoy!
    Jordan Marsh Blueberry Muffin Recipe