#Blueberry Love

[sfarticles]

Blueberries are a succulent superfood

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Last week I drove past the winding country road leading to the now-defunct blueberry farm where at least a couple of times during the summer I would stop to pick several buckets of my favorite summer fruit. It reminded me that I have not yet paid homage to the blueberry.

Though July is National Blueberry Month, it is never too late to celebrate this tiny fruit that is packed with many nutritional benefits. And, National Blueberry Muffin Day was July 11, an extra reason to indulge in a freshly baked treat with blueberries bursting with flavor.

Abundant this time of year, the succulent superfood is believed to have multiple health benefits. With a flavor that ranges between tart and sweet, blueberries can be used in myriad ways; the plump ones seem to be the sweeter ones.

There are two types of blueberries, lowbush and highbush. The ones we purchase at supermarkets, farm stands and markets are usually the latter. The wild lowbush variety is smaller and is processed into jams, juices, pie fillings, purees, etc. New England, especially Maine, as well as Canada are known for this kind.

According to the Blueberry Council, 10 states spanning the country produce 98% of U.S.-grown, highbush blueberries.

For those of us who crave blueberries year-round, Florida’s peak production season is March and April; and during our winter, South America is experiencing summer, and their crops are at their peak.

Wild blueberries are the lowbush type and are not planted, as they grow naturally. Living in the Northeast, many of us visit Maine, known for its wild blueberries. Did you know the Pine Tree State provides the bulk of the U.S. wild blueberry crop?

Although the pick-your-own farm is gone, I am still an avid fan of these blue gems. This time of year, my cart at the market usually has a pack or two. A recent sale coerced me to purchase four. With so many on hand and for inspiration, I perused my cookbook collection for recipes.

“Blueberry Love: 46 Sweet and Savory recipes for Pie, Jams, Smoothies, Sauces, and More,” by Cynthia Graubart. (2021, Storey Publishing, $12.95) was perfect. With recipes for jumbo, bakery-style, ginger-blueberry muffins; warm grilled chicken and blueberry salad; succulent pie; or even blueberry vodka, Graubart, a James Beard Award-winning author, created recipes that make blueberries center stage. She shares a few below.

These tips by the author will come in handy:

• Blueberries should be stored unwashed.

• To freeze fresh berries, spread them out on a baking sheet, unwashed and freeze. Rinse before using.

• To boost blueberry flavor, mix in some wild blueberries with cultivated ones in most recipes.This one surprised me…The adage of tossing blueberries in flour to prevent them from sinking in baked goods is ineffective.

Jumbo Bakery-­Style Ginger-­Blueberry Muffins

The headnote says: “These fluffy, big bakery-­style muffins have it all — taste, texture, and eye appeal — and were awarded a blue ribbon in the Machias Wild Blueberry Festival in Maine in 2019. A light zing of ginger, a little zip of spice, and the crunch from the topping of coarse sugar fit the bill. If the muffins aren’t devoured in one sitting, slice one open, toast, and slather with butter for a treat later. These muffins are best made with fresh blueberries.”

Makes 6 jumbo muffins

Ingredients:

3 cups all-­purpose flour

4 teaspoons baking powder

1 teaspoon ground cinnamon

½ teaspoon salt

1 cup granulated sugar

2 eggs

1 cup milk

½ cup canola oil or other neutral oil

1 teaspoon vanilla extract

½ teaspoon almond extract

2 cups fresh or frozen blueberries

¼ cup finely chopped crystallized ginger

Decorating sugar or other large-­grain sugar

Directions:

1. Set an oven rack in the center of the oven. Preheat the oven to 425 degrees. Spray a jumbo six-­muffin pan with cooking spray or coat lightly with oil.

2. Whisk together the flour, baking powder, cinnamon, and salt in a large bowl. Add the granulated sugar and whisk until thoroughly combined, at least 30 seconds.

3. Break up the eggs in a medium bowl with a whisk and whisk in the milk, oil, vanilla, and almond extract.

4. Make a well in the flour mixture and pour the egg mixture into the well. Using a silicone spatula, fold the egg mixture into the flour, scraping the bottom of the bowl at each turn. Mix gently but quickly. Avoid overmixing the batter.

5. Toss the blueberries and ginger on top of the batter and fold gently to incorporate the berries. Spoon the batter into the prepared muffin pan, filling each cup to the rim. Sprinkle the tops with decorating sugar.

6. Bake for 5 minutes. Reduce the oven temperature to 375 degrees  and bake for 25 to 26 minutes longer, or until tops are light golden and a toothpick inserted in the center comes out clean (avoiding a blueberry). Let cool for 10 minutes in the pan. Serve warm, or transfer to a wire rack to cool for storing. These muffins freeze well.

(Keller + Keller Photography)

Blueberry and Red Onion Salsa

The headnote says: “Grab the chips and enjoy this special summertime salsa. Reserve a small basil leaf or two for garnishing the top of the salsa. Substitute white wine vinegar or another light vinegar if white balsamic is not available.“

Makes 1 cup

Ingredients:

1 cup fresh blueberries

3 tablespoons minced red onion

2 tablespoons chopped fresh basil

2 teaspoons white balsamic vinegar

Salt and freshly ground black pepper

Directions:

1. Smash half of the blueberries in the bottom of a small bowl with a potato masher or other implement.

2. Add the remaining blueberries, the onion, basil, and vinegar, and toss to combine. Season to taste with salt and pepper.

3. Refrigerate until serving. This may be made up to 8 hours in advance.

 (Keller + Keller Photography)

Blueberry, Watermelon, Feta Cheese and Mint Salad

The headnote says: “This salad is summer in a bowl. The red, white, and blue combination brightens any summer meal. For a significant side dish, place this fruit salad on a bed of mixed greens.”

Makes 4 servings

Ingredients:

1 teaspoon Dijon mustard

1 teaspoon honey

2 tablespoons red or white wine vinegar

½ cup extra-­virgin olive oil

Salt and freshly ground black pepper

2 cups watermelon, cut into ½ -­inch cubes

1 pint fresh blueberries

6 ounces feta cheese, crumbled or grated

Chopped fresh herbs such as basil, thyme, or rosemary

Directions:

1. Combine the mustard and honey in a small bowl. Whisk in the vinegar. While whisking, slowly drizzle in the oil and continue whisking until emulsified. Season to taste with salt and pepper.

2. Place the watermelon, blueberries and cheese in a large bowl. Serve with the reserved dressing and top with fresh herbs to taste. If making ahead, dress just before serving.

 (Keller + Keller Photography)

Salmon Fillets With Blueberry-­Onion Jam Glaze

The headnote says: “Salmon is a year-­round favorite, and blueberries love vinegar and onions, making a savory topping for the fish. Double the jam ingredients and use extra with any leftovers as an innovative sandwich spread.”

Makes 4–6 servings

Ingredients:

Jam:

1 tablespoon extra-­virgin olive oil

2 onions, sliced

1 cup fresh or frozen blueberries

1 cup water

¼ cup balsamic vinegar

1–2 tablespoons firmly packed brown sugar

Salt and freshly ground black pepper

Salmon:

4–6 salmon steaks or fillets

Salt and freshly ground pepper

Fresh basil leaves, for garnish (optional)

Directions:

Make the jam:

1. Heat a large skillet over medium heat. When hot, add the oil and onions and cook for 2 minutes. Reduce the heat to low and cook until the onions are wilted and starting to turn brown, about 20 minutes, stirring occasionally.

2. Stir in the blueberries, water, and vinegar. Increase the heat to medium and cook until the blueberries have softened, about 5 minutes. Season with the sugar and salt and pepper to taste. Set aside.

Cook the salmon:

3. Preheat the oven to 400 degrees. Line a baking sheet with foil. Place the salmon fillets on the sheet and season with salt and pepper.

4. Bake for 12 to 15 minutes, depending on the thickness of the salmon (about 10 minutes per inch of thickness), until the salmon is still slightly pink in the center. Remove the baking sheet from the oven and spoon a portion of the jam glaze over each fillet. Garnish with basil leaves, if desired, and serve hot.

(Keller + Keller Photography)

Homemade Blueberry Vodka

The headnote says: “True blueberry flavor shines in this homemade blueberry vodka, making it a great choice for drinking in a blueberry martini (page 68 shares one of the author’s favorite recipes). Plan ahead to infuse the vodka for five days, yielding the most flavorful results.”

Makes 1 (750 mL) bottle

Ingredients

4 cups fresh or frozen blueberries

1/3 cup sugar

2 tablespoons water

1 (750 mL) bottle vodka (about 3 cups)

Directions:

1. Cook the blueberries, sugar and water in a small saucepan over medium heat until the blueberries are soft and release their juices, 8 to 10 minutes. Set aside to cool.

2. Combine cooled blueberry mixture and vodka in a large nonreactive bowl and cover loosely. Let stand at room temperature for 4 hours.

3. Cover and refrigerate for 5 days, or until the vodka has been infused with the blueberry flavor.

4. Strain out the solids by pouring the mixture through a fine-­mesh strainer lined with cheesecloth into a glass jar or decanter. Gently press on the solids to extract a little more juice but avoid squeezing as that releases more sediment. Discard the solids, or reserve them to make No-­Waste Blueberry Butter (This recipe is on page 26 in the book or at https://stephenfries.com/recipes

5.Blueberry vodka keeps for 3 months in the refrigerator or for 6 months in the freezer in an airtight container.

Recipes excerpted from “Blueberry Love” by Cynthia Graubart, copyright 2021. Used with permission from Storey Publishing.

Stephen Fries is professor emeritus and former coordinator of the Hospitality Management Programs at Gateway Community College in New Haven, Conn. He has been a food and culinary travel columnist for the past 17 years and is co-founder of and host of “Worth Tasting,” a culinary walking tour of downtown New Haven, and three-day culinary adventures around the U.S. He is a board member of the International Association of Culinary Professionals. Email him at Stephen@stephenfries.com. For more, go to stephenfries.com.

[sfrecipes]

No-Waste Blueberry Butter

5 1/2 cups blueberry pulp

3 cups sugar, plus more as needed

1 tablespoon lemon zest

1 1/2 tablespoons freshly squeezed lemon juice

1/4 teaspoon ground nutmeg

Puree blueberry pulp in a food processor until very smooth, about 1 minute.

Stir together the processed pulp, sugar, lemon zest, lemon juice, and nutmeg in a large pot. Bring to a boil over medium heat, stirring often. Reduce the heat and add additional sugar to taste, if needed. Simmer until the mixture thickens and holds its shape on a spoon, about 1 hour. Stir often, scraping the bottom of the pot, to prevent burning.

The blueberry butter can be refrigerated for up to 4 weeks, frozen for up to 6 months, or canned using appropriate canning methods and stored for up to 1 year.

Recipe excerpted from Blueberry Love © 2021 by Cynthia Graubart. Used with permission  from Storey Publishing. 

[flwrkid14]

Had the silliest idea while making breakfast.. what if Damian’s Favorite Brother is Tim, but for the Dumbest Reason...pancakes

My idea is that Tim is Damian’s favorite brother, but not for the reasons one might expect. It’s not because of Tim’s skill, his smarts, or his ability to stay three steps ahead in every fight. Nope. Damian’s real reason for favoring Tim over Dick, Jason, or even Bruce is much simpler.

It’s because Tim makes the best pancakes. Like, legendary pancakes.

Not even kidding.

One morning, Tim casually whips up a batch of pancakes in the kitchen—y’know, because Alfred’s off running errands and the rest of the family doesn’t know the first thing about breakfast beyond opening a box of cereal, and Tim's been feeding himself since he was six. So Tim steps up to the stove, and bam—fluffy, golden stacks of heaven.

Damian, who never really cared for breakfast, takes one bite of Tim’s pancakes and is sold. From that moment on, he’s obsessed.

“Drake, you will make me those pancakes again tomorrow."

And Tim just blinks, completely confused, but shrugs it off like, “Uh, sure?”

The next morning, Damian’s right there in the kitchen, bright and early, waiting for his daily dose of pancake perfection. By the third day, he’s even dragging a chair next to Tim, watching like a hawk as Tim cooks, making sure he’s using the right ingredients.

Meanwhile, the rest of the Batfamily is just like, “Really? This is the thing that bonds them?”

Tim, being Tim, just rolls with it. He doesn’t ask questions. If Damian wants pancakes, Damian gets pancakes. He’s just trying to survive his new role as “Pancake Master.”

But Damian? Oh, he’s serious about this.

Damian tells anyone who will listen that Tim is the only one who knows how to make breakfast properly. He’ll give the other brothers side-eye anytime they dare to suggest they could cook for him. Even Alfred raises an eyebrow, but Damian’s already set: Tim’s pancakes or nothing.

What’s even funnier is that when Damian gets pissed off at anyone, he refuses to eat their cooking. But Tim? Untouchable. The one person who can screw up as many times as he wants and still be in Damian’s good graces—because those pancakes? Irreplaceable.

So, while the Batfamily argues over strategy, patrols, or who gets to drive the Batmobile, Damian's priorities are clear:

"You’re all amateurs. Drake’s the only one who makes pancakes worthy of the Wayne name.”

And now, Tim’s been promoted to Damian’s favorite brother for the silliest reason imaginable. But hey, if the key to Damian’s heart is pancakes, Tim’s got that title locked down.

[carouselunique]

Minuette! Someone requested her for the sketch sale so I decided to do a few sketches of her because she is my beloved!

[anamdreams69]

that hampter that i fockin hate

[temeyes]

Slip-Up

[r-aindr0p]

Been doing silly papercrafts lately and I thought of those ask shitposts w/ pics of real hands I did with the svsss sillies

Live pic of Zhuzhi lang and Tianlang jun

[hellish-cruelty]

Wong Kar-Wai's In the mood for love deleted scene.

[earththings]

[kor0kke]

💖 Caption this

[ultravioletbrit]

“sip” - Jegulus microfic - @into-the-jeggyverse - 198 words

Regulus likes routines. He likes order and consistency, and normally he puts in a lot of effort to maintain that order and consistency.

But this routine? This routine is effortless and happened so naturally, Regulus almost didn’t realize it had become a routine at all.

A soft yawn breaks him from his thoughts, and he looks up to see James padding into the kitchen. Regulus just finished making two mugs of tea and slides one to James. James leans down and kisses Regulus’ temple before taking a sip of his tea and hums in approval.

“Morning, love.” James says in his beautiful, husky morning voice.

“Morning.” Regulus whispers and wraps his cold hands around his warm mug.

“Pancakes?” James asks.

“Blueberries?” Regulus tilts his head up to look at James.

“Yes, blueberries.” James runs his finger down the tip of Regulus’ nose.

“Then, yes, pancakes.” Regulus scrunches up his nose and smiles at James.

James leans down and kisses Regulus before walking over to the fridge.

Regulus takes a sip of his tea and smiles fondly as James gathers the ingredients for them to make pancakes together.

It might be a simple routine. An effortless routine. But it’s Regulus’ favorite routine.

[98chao]

[cheeseburger443]

Happy 28th Anniversary The hunchback of Notre Dame! ✨🎉

"Nah he will change his mind tho" 🦦

[fl00mie]

daisy bell gives me so many fatal error vibes that i can't describe it

swap sans by popcornpr1nce fatal_error by @xedramon

[sunnymainecoon]

Been thinking 'bout Fresh lately

If you guys didn't notice I got high on crack through the middle of this

[darkfluffydragon]

Decidit's Curse! Elder Faerie :D He's an Angel. Angels were created by the witches as a way to keep an eye on Earthbread, and there are three different types. Wanderers, Guides, and Guardians.

Wanderers would be like fairies or fae from legends. they don't really have a role other than to exist and watch over life for the witches. The Guides, which would be Silverbell, would have more direct interactions with cookies. Their job is to watch over the cursebearers, sometimes even interacting with them directly, though that is rare. They're also the most friendly. The Guardians are the executioners, defending against cursebearers and stepping in when they become too far gone. Mercurial Knight would be a Guardian.

Elder Faerie is the King of the Angels and thus, has four wings.

All Cursebearers, depending on how far along their curse is, have an instinctual dislike for angels.

featuring Blueberry Milkshake by @blueshadowdad and Ternate Milk by @amitiagailec :3 as well as Phantas/Knowledge