The sisters discuss fellow Iowa alum Caitlin Clark’s recent troubles as a rookie in the WNBA which launches a larger discussion into female friendships. How important they are to build and maintain and how we lean on our long-time friends, and how they’re different but equally important from the relationships with the men in our lives. Did you know that deep friendships can save your life?
Nancy also shares a hack for how to see movies in the theatre on the cheap.
What’s for Dinner:
Easy Sourdough Blueberry Bread
1 cup cane sugar
1 large lemon zested + juiced
½ cup unsalted butter melted and cooled
3 eggs
¼ cup avocado oil or other liquid oil
1 teaspoon vanilla extract
¼ cup milk
½ cup sourdough discard
1 ½ cups all-purpose flour + ½ tablespoon for the blueberries
1 teaspoon salt
1 teaspoon baking powder
1 ½ cups blueberries
Crumble
4 tablespoons unsalted butter melted
2 tablespoons cane sugar
½ cup all-purpose flour
Pinch of salt
Instructions
- In a large mixing bowl, beat the sugar, lemon juice and zest, and butter for about one minute. Add the eggs, avocado oil, vanilla, and milk. Beat again until just combined.
- Using a wooden spoon, stir in the sourdough discard until combined.
- In a separate bowl, whisk together the flour, salt, and baking powder. Pour into the wet ingredients and fold until everything is just incorporated. Do not over mix.
- In a small bowl, toss the blueberries with the ½ tablespoon of flour until completely coated. Fold the flour-coated blueberries into the batter.
- Pour the batter into the prepared loaf pan.
- Make the crumble by combining all of the ingredients in a bowl. Spread the crumble mixture over the top of the loaf evenly.
- Bake for 60-70 minutes or until a toothpick is inserted and comes out clean or with just a few moist crumbs. Begin checking at the 50 minute mark.
- Let cool for 20 minutes in the pan before carefully transferring to a wire rack to finish cooling for another 40 minutes before slicing and serving.
