My blueberry bush finally has blueberries! I planted it three years ago, and nothing … nothing … and then this year: bam! Blueberries! So exciting. Except … well, crap. I’m moving. Naturally. And the blueberry bush has to stay.
But. But! Our new house? A dozen, maybe more, mature raspberry plants line one of the fences in the backyard. 20 feet, maybe more, of pure happy raspberry bliss. So, you know what? I’m good with this trade. And there will be plenty of room for blueberry bushes, too. Lots of them.
And then I will make Blueberry Oatmeal Smoothies all summer long. (And raspberry ones too!)
I’ve had this recipe up my sleeve for a little while now, so I’m super excited to finally share it.
Homemade granola has been a favorite thing of mine for ages, but I’d never really ventured into making homemade granola bars until I started whipping up these bad boys. Why, oh why did I wait so long? Rhetorical question – I’m not really sure. But I am definitely happy I finally started.
Say what? It’s Pancake Day?! That screeching sound you hear would be the brakes I just put on my grilled pizza post, the one I told you yesterday that I was going to share today. I’ll save that one for tomorrow. Today, I must observe Pancake Day. Tomorrow will be about the pizza.
I hope that’s okay. Pancakes are always okay though, right?!
It’s blueberry season! Hooray! This is the time of year when we head down to the wonderful Mountainview Blueberry Farm to pick a big bucket full of beautiful berries. And then we get home, we realize that we got a ton of blueberries (the act of picking them is strangely addicting), and wonder what in the world to do with them all.
This year, so far I’ve made a huuuge batch of blueberry lime jam. Then I froze a bunch for later on. We’ve enjoyed blueberry pancakes, of course, and I’m thinking about a batch of blueberry muffins. Maybe with cornmeal. Today I’m going to look into making and freezing some blueberry baby food, and yesterday, I made this wonderful drink: fresh blueberry lemonade.
Honestly, I think this lemonade is more like a dessert than a beverage. It’s bursting with gobs of fresh, sweet blueberry flavor – all those pureed blueberries swimming with tart lemon and sugar make for a very special summer drink. Drink/dessert.
I thought I’d go with a “Happy Endings” type recipe for this Friday. These are sweet, easy, and cute … the perfect conclusion to the week.
These two-bite tarts (three if you’re daintier than me) are ideal for entertaining – they’re easy finger food, they look great, and they take – I’m not kidding – not even 10 minutes to make. Taste-wise, the filling is just right. Sour cream, cream cheese, whipping cream, lemon zest, brown sugar, and a little vanilla. It’s the perfect base for those beautiful bursts of blueberries.
It took me awhile to succumb, but I finally have. I have tried – and, as it turns out, love – green smoothies.
The bittersweet truth is, fall is pretty much here – and I, for one, am feeling it. In fact, I’ve just about given in. I’ve been thinking about pumpkin recipes. I lit an apple candle. I even found myself brewing up some chili in the crock pot a couple days ago.
But in one last-ditch attempt to hold on to the sunny joy of our too-short Seattle summer, I took my two youngest nephews to the blueberry farm and we gathered the last few berries from the last few bushes that had still had them.
And then I made these Blueberry Lemon Cheesecake Squares.
I’m kind of into the dorky over-the-top holiday themed stuff.
I know I’m a dork. I own it, for the most part. Sometimes I think it would be cooler to be, well, cool – but then I look in the mirror or hear the words coming out of my mouth and I laugh at myself. I am what I am. May as well embrace it.
But enough about me. How about America, and freedom, and liberty, and justice for all? And how about celebrating the day of independence with a tasty, dorkily themed beverage like Fourth of July Sangria?
That’s right, my friends. We’ve got a nice refreshing white sangria with star fruit. And strawberries and blueberries and wine and deliciousness and good times. So how about getting dorky with me for your very own Fourth of July celebration? Jump on in to the uncool pool with me. The water is, actually, pretty fine.
Fourth of July Sangria
- 1 bottle dry white wine (I use pinot grigio, sauvignon blanc would probably work nicely as well)
- 1 1/2 cups strawberries, hulled and halved
- 3/4 cup blueberries
- 1 medium star fruit, sliced
- 15 maraschino cherries
- 1/2 cup pomegranate schnapps
- 1/4 cup sugar
- Club soda
- Add the strawberries, blueberries, star fruit, and cherries to a pitcher.
- Pour in the wine and the pomegranate schnapps.
- Gently stir in the sugar.
- Cover and let sit in the refrigerator for at least 6 hours – or, preferably, overnight.
- To serve, fill a glass about 2/3 of the way full with ice cubes. Pour the sangria in about 2/3 full, and add a few pieces of the fruit. Top off with club soda.
We’re getting married on a blueberry farm. This weekend. This WEEKEND! Gosh, this thing came fast. Seems like Christmas Eve was just yesterday… the day my guy got down on one knee and popped the question. I didn’t say yes, though. I said “of course!”