This post written by the original Ebby.
Memorial Day weekend was a little disappointing. A nasty cold kept me from my fun plans with Pip. And I couldn't help my dad celebrate his birthday on Sunday. My boy has had a tummy-ache all weekend, and my girl has a horrid cough. Needless to say, we sort of moped around over the past few days, moaning, grumbling and watching it rain.
But Monday...finally...the sun came out. I didn't care that the winds were whipping in excess of 40 mph. All I wanted was my lounge chair, my bikini and my iPod. For one glorious hour I basked in the warmth, soaking in what I hope is enough vitamin D to give my body some super-human strength to knock this cold down.
So far I'm still sick, but I've got a bright red back to prove that I did, indeed, get some sun. Perhaps a bit too much, given it's the first time this year my albino skin has been exposed to the rays. Ask me if I care.
Another thing that got me through the weekend is this delicious blueberry sauce. I originally made it for over ice cream, but discovered it's great on pancakes, yogurt and oatmeal. Yes, my teeth are permanently purple, but it's totally worth it!
This is so quick and easy to make.
In a medium, non-reactive saucepan combine 2 cups blueberries (fresh or frozen) and 1/4 cup sugar. Heat until the berries start to release their juices.
Mix 1 1/2 teaspoons cornstarch with 1 tablespoon cold water and 1 tablespoon lemon juice. Stir until lump free, then add to the blueberries.
Bring to a boil and reduce to a simmer for one minute. Remove from heat and serve warm, at room temperature or chilled.
This sauce would be great with so many summer foods...let me know what you would use it on!