It’s hot out there. And like I mentioned last week, blueberry season is in full swing. To that end, I give you a “blueberry edition” this weekend. There are a few other articles, but mostly, I’ve got you covered with lots of basic and fancy blueberry and dessert inspiration. Enjoy!
Quick and Easy Blueberry Jam – this is true to the name. We whipped up a batch yesterday afternoon, letting it simmer down while accomplishing other chores. I upped the cinnamon to 1 teaspoon, and added a tablespoon of beef (unflavored) gelatin. It seemed to help it firm up a bit, which I was glad of, because these “fast” and “no pectin” jams and jellies can be a bit runny.
“No Pectin” Blueberry Preserves – I did not try this recipe yet, since I still need to make a canning rack for my stock pot. And I really didn’t have time to babysit anything yesterday. And lastly, I didn’t like the amount of sugar called for. So I may end up reducing it, and adding in gelatin again. But what I did like is the very detailed instructions. It’s been years since I put up any preserves, and I could use the refresher. I think it will be just what newbies need, too.
Blueberry and Peach Cobbler – A great, classic cobbler recipes (especially since peaches are in season, too!) Don’t have peaches? Go ahead, increase the amount of blueberries by a cup or two. It will still turn out great. Cobblers tend to be forgiving, especially served with ice cream.
How To Make an Upside Down Cake – So, we also have a bunch of plums about to go bad. And still lots of blueberries (Norseman is out picking more as we speak, er, as I write!) That means a plum-blueberry upside down cake is coming to our house very soon. Yum!
A Better Baking Yeast – As you may have noted on Instagram yesterday, we were very busy baking bread all day, which then spilled into this morning, after the sourdough we mixed up sat up all night in a bulk fermentation. In the meanwhile, I baked some yeast-risen bread. And in the process, I read that this particular yeast is superior to active-dry supermarket yeast. Commenters seemed to agree. At any rate, this is a pound of yeast for about the same price I pay for my four ounce jar. I think I’ll switch next month, and see how it goes.
Cookie Dough Greek Yogurt – I just had to include this one. I don’t know that I’ll make it any time soon, since I’m trying to be good and workout and lose those last stubborn fifteen pounds. But, one of you may be in dire need of some feel-good food for one reason or another….Here you go! Eat an extra scoop for me!
Make Your Own Bog Butter (if you live where it gets really cold) – Sadly, this is a project that the Norseman and I cannot undertake until we get our own land in a place that gets cold winters. But we nerded out over the tutorial anyway. If you read about the 2,000 year old bog butter scientists found recently, and were super curious about just how it was made and all that, this article is for you!
How to Start Over – ” ‘Don’t compare your struggle to someone else’s, or label it “small.” Your struggle, whatever it may be, is real, and worth working through. Sometimes, moving through the “minor” struggles helps us build momentum to move forward through the big ones.’ “
Have a Happy Weekend!