I’ve decided I’m not going to follow the traditional What I Ate Wednesday format today.
I know, I know, I’m becoming a diva or maybe I’ve always been one. I guess this means not only am I a City Hippy, not to be confused with your average Country Hippy, but I’m also a Diva, and I might have multiple personalities. Just saying.
Things have been so crazy lately with all my social outings (I know how to rage) that I don’t actually have pictures, much less remember every morsel I ingested in a single day. Forgive me, I have committed a food blogger crime. Hangs head in shame.
Hopefully our lovely hostess, Ms. Jenn, will grant me a reprieve, especially since I plan to talk about one of her latest obsessions, blueberries.
I’ve been slightly blueberry crazed since I saw a great deal at Nature’s Bin, my little mom and pop grocery store. It was a two for five sale, and I don’t mean those little baby boxes either. I mean the big guns, so I bought two quarts Saturday morning. Then I went back on Sunday and bought eight more. Yes, that’s $25 worth of blueberries, which would have normally cost me at least $50. That’s half off people, and I am good with numbers. Thanks for noticing. I can do percentages as well, but beyond that, you’ll have to find yourself a different mathematician.
Enough about digits, let’s get to the berries.
Since I’m currently on a freezing frenzy, I froze the majority of my blueberries; some whole and others I blended and made into ice cubes, perfect for tossing into a wintertime smoothie (Thanks Judi; this was a great idea).
I didn’t freeze all my blueberries though because I still need to hit my fruit quota every week, and by quota, I mean insatiable cravings.
I made a summertime smoothie with frozen bananas, a little OJ, and some extra fairy dust (just seeing if you’re still paying attention, not that I wouldn’t try fairy dust if you could find some, and especially if it tasted like fruit).
I also decided to make a quick and easy Blueberry Sauce, which thanks to google was a snap to find. I used the ingredients in this recipe, although I went my own way when it came to the exact amount of said ingredients. Some days (i.e. most days) I just don’t feel like measuring. I’d much rather taste and decide, which is why I suck at posting actual recipes and much rather prefer telling you what I used and how I used it.
Since blueberry pancakes are one of the Hubby’s favorites, and I have no qualms with pouring fruit sauce on more fruit, we made hotcakes. They were damn good.
In the interest of full disclosure, I added a little powdered sugar post picture, an even bigger devil than the regular white sugared devil. No regrets. I also topped it with some toasted nuts because nuts make everything better (I do mean it like that), and I prefer a little crunch when I bite (again, I do mean it like that).
The pancakes were great, but I had a little blueberry sauce leftover and rather than pour it down the drain, I decided to save it for something else. That something else became pretty apparent when I opened the fridge last night and found some Lemon Zest cheese, a farmers market find, and realized I had Granola Bread, just waiting to be devoured.
If there is something I love almost as much as my precious fruit, it might have to be cheese, and we all know how much I adore me some grilled cheese. If you don’t, do yourself a favor and read this post, which is some of my finest work. It’s also mostly instrumental.
Sometimes you decide what to make, and sometimes the ingredients choose you. Obviously, a Blueberry Lemon Zest grilled cheese falls into the latter category. It also falls into the Strange, But Good category, so Laura I will be seeing you and the twins come Friday. I expect an extravagant welcome, perhaps even a natural and biodegradable red carpet. After all, I am a Diva.
What summer fruit have you been fancying lately? What’s the strangest way you’ve eaten it? Do tell.