Sunday, July 23


low bush blueberries grow in abundance in my backyard.
i have cultivated big bush big bloobers, too,
but they yield a measly handful at best every year.
that's on me-
they need more acid in their soil, and i've been incredibly lax
in my attentions to the grounds of the Folk Life & Liberty Fortress.
as such, the lowly low-lows adjacent to the soil-embittering,
enriched ripeness of my heroically huge hemlock tree are flourishing instead.
and in turn, so am i.
a big bag of backyard bloobs had me wondering what to do with such a special treat.
and after a mere moment's hesitation, i knew the answer:
breakfast biscuits.
scones are in the zone, neighbors.
and my scone situation has only gotten more expert with time.
check out the two-bite wedges i worked up last week:

so much blue, they turned green.
that's when you know you've overdone it-
which is to say:
you've correctly done it.
that's right.
too much is the right amount,
and that goes double for smaller berries.
you wanna overdo your own?
you ca use store blueberries, too,
i won't judge you too harshly.
(just a little bit)
preheat your oven to 400℉.
in a mid-sized mixing bowl,
cut together:
3 T vegan creamchee';
1 stick plant-based butterish;
1/2 tsp salt;
2 1/2 cups flour;
3 T raw sugar;
1/3 cup tapioca flour;
1/2 lemon's zest.
when that's all one indistinguishable crumbly mass,
4 T vegan sourcream;
1/2 cup non-dairy milk;
1 cup wild harvest magic low-bush new hampshire Folk Life blueberries.
fold, and turn, and fold, and turn,
until the whole thing is one somewht sticky, layered block.
flour a surface nearby,
and press the whole of it into a flat get-wrecked rectangle,
about 1" high,
and slice it lengthwise down the middle.
cut yourself a whole bunch of wedges from either strip.
arrange them all, alternating tips and butts, on a baking sheet.
freeze them for at least five whole minutes,
and then bake those sweet bluegreen baby b!tches for about twenty minutes.
cool 'em, and then glaze 'em, broski.
lemon juice, lemon extract, vanilla, and powdered sugar are all you need.
eyeball it, too.
i believe in you.
lots of sugar, and just a little teentsy baby bit of everything else.
you'll get smarter is you do,
how awesome are they?
they're soft, and not too dry, and not too sweet,
which somehow makes them taste too damned dope-
and usually, that's what we need, nerds, y'know?
breakfast can be simple,
it can be superb.
when it's time to turn up my blue-ray blue-bae blueberry spectrum,
you know i will come loud and hard with that freshness,
directly for your face.
i'm catching up,
and when i'm there,
everything else is going to be okay;
never quiet, never soft.....

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