FOREVER BLUE!

i don't always know what to do.
in fact,
sometimes, i only know what NOT to do;
but then i generally opt to do that over doing nothing.
mmhmm.
i need to stay in motion, and steadily stay eating, all the freakin' time, man.
so,
i just sort of smash a bunch of stuff  together in a bowl,
and then bake it up with the sincere hope that it isn't awful.
it rarely tastes bad.
i mean, sugar, butter, flour, salt- all those things are meant to span time together;
but sometimes, the outcome doesn't look like a sexy somethin'-somethin'.
in those instances, i feel obligated to eat whatever it is much, much faster...
i mean, ugly food is NOT invited, but if it's here, let's get it together,
and get rid of it in as rapid a manner as we can.
(that means fewer, but much bigger, bites)
i made some blueberry things.
i may have started out on a muffin mission,
but i broke off from my initial trajectory,
and landed somewhere between a blarpity blop and a burly bar.
what?
oh.
look:

BLOOBS IN A CAKE, BLOOBS IN A HEAP!!
they were almost bars, similar to scones,
save for all the residual blueberry moisture that steam-melted the shapes
into these sloppy jauns you see here.
awwwwww.
they taste terrific. they just loo a little beat up,
i think that starting out making muffins is where i effed up.
a cup of sugar, a stick of butter, a half teasoon of salt, a dollop of vanilla bean paste-
that's all fine and good, guys.
two and a half cups of flour? that's acceptable.
almost a cup of chocolate chips? heavy, but still okay.
a cup of frozen wild maine blueberies? now we're getting wetter, but not better.
a teaspoon each powder and soda, baking-style, are pretty much standard practice.
and a half a cup of non-dairy milk seems like that's a good idea, too, doesn't it?
yep.
the creamed butter, tho. that's the undoer!
softened, spread-out fat, coupled with wet AF bloobs, had the whole thing tricking me.
at first, the fold and turn method of combining was going so well......
but, as the berries defrosted in the relative warmth of the creamy butter/sugar paste,
everything started getting a bit soupy, although still kind of cold.
i mean, c'mon, kids-
they were FROZEN berries.
maybe, if i'd rested them in the freezer for a little bit, they'd have held their shape better.
maybe.
instead, twenty minutes at 410℉ had me looking at these deflated blue-green blobs.
dudes!
i'd cut them into lovely rectangles, only to see them spread out like muffin tops,
which really makes prefect sense all things considered.
bummer.
at least they TASTED incredible.
slightly spongy, not too sweet, fruity, with that chocolate coming through strong,
and with a slightly open crumb that held all the spring of the thing,
and made them crumbly, but only barely, compared to how moist and soft they stayed.
-
all told, i liked a lot about them,
but next time, i'm gonna be sure to do some things a lot differently.
that's how it goes, after all-
i'm livin', bro.
i'm learnin', too.
and that's sort of the whole point, yeah?
...yeah.
and while that's all really happening,
i'm eating these uggos as a reminder that delicious and beautiful
don't necessarily need to hang out together.
and while there's no guarantee of aesthetic pleasure forever,
good taste is it's own reward, even in the ugliest of dishes.
i'd rather eat beautiful food, but whenever i can't, you know the rules provide the answer:
stay ugly, stay dope.
uh huh.
that's a thing.
heck, that's MY thing.
i'm not getting any better looking either,
but i'll promise you that i'm trying to be more delicious every damned day;
never quiet, never soft.....