bloobz.

blueberries are so expert.
i mean,
they have all that bluish purple stuff in 'em,
and that makes everything bluish purple, too.
more importantly,
they taste amazing.
that's the real real, if you know what i'm sayin'.
no?
they're stainy tasty tiny spheres, neighbors-
and they go great in pie.
...that's what's up.
i told y'all the other day i made two crusts.
the halfie with the creamy maple custard jauns,
and also,
a big ol' batch of burly boiled bloobz,
with creamchee' stirred in;
invisible to the eye,
due mostly to that bluish purple antioxidant dye-
but inextricably intertwined throughout the flavor and the texture,
and the righteous victory of pie-style integrity really shines
thanks to the firmness, sweetness, and hearty smoothness
that the chee' imparted.
no joke.
check the teleport:

check out those braided crust edges!
yeah.
they're ok.
SIKE.
we've got expert sh!t poppin' off up here in the woodsly goodness
on the regular, and our had-styles and our pie styles are the same styles.
i cut up some strips,
and ampy-d twisted them over, under, and through for me.
awwwww.
that's F*ing teamwork, duders.
but, for realsies,
this pie was quick to make,
and the recipe really wasn't one at all.
a whole bag of frozen wild blueberries.
that's a pound of 'em,
plus lemon juice, extract, vanilla, powdered sugar by the generous shakeful,
and a package of vegan creamchee'.
i cooked that all up,
and powdered some freeze-dried bloobs, to add in alongside some tapioca.
yup.
i measured nothing,
i enjoyed everything,
and it looked good from the jump:

c'mon.
hearts on hearts on hearts for pies and tarts.
that's our true kyootness coming out, y'feel me?
yes.
also,
it puffed up a bit thanks to that creamchee'.
the bulk and the bump of that silky slow-melting stuff made the middle
the most magical kind of fruit pudding plumpness i've had in an age....
no.
look at it:

solid!!!
i always bake 'em at 420F.
i dunno if that actually matters much,
it's only because it's childishly funny to me.
and i just leave it in there for at least 30 minutes, probably longer-
honestly,
it's hanging out baking in that oven until the crust gets golden
to the point that i'm pleased with the color
and the cara-melt on those raw sugar sprankles,
...and then that's when i take it out.
next time, i'll clean up the braids a bit,
and trim of the excess,
or make more filling, and take up the gap with bloobs and chee'.
i mean,
there's pounds of hottness happening right there,
and too much is always the right amount,
so i can't pretend that adding in a bit MORE could be detrimental to the big picture.
*
i bake things, guys.
often.
treats to satisfy my sweet teeth and soften up my bitter disposition.
it works,
in bite sized increments,
and the only reliably course of action is shark-gluttony.
never stop moving forward, never stop eating.
that's the cure for what ails you,
unless you've got a eating disorder, obvi.
then it's just what ails you.
womp womp.
anyway,
i've got more baking to get busy making,
and more sandwiches to plot out.
yuuuup;
y'gotta plan your work,
and work your plan,
if you wanna be the man-
and the manliness is roaring in the Folk Life & Liberty Fortress, for sure.
it's all really happening,
in anticipation of sandwich week.
this is not a joke, this is real life;
never quiet, never soft.....