After two days away at the US Open. I’m home again with the flock. I’ve gone from this:
To this:
Sure, in New Hampshire there’s no roar of the crowd, no $9 hotdogs, and no world-class shows of athletic skill inspiring enough to make even me want to get back on a court and hit, but here I’ve got the flock, kids who want to talk to me and share who is going to be in their classes this year, and I’ve got the delicious sharp smell of pine in the air.
As inspiring and exciting as top-ranked tennis is (and I truly bow at the players’ talent) there’s just something about a quiet walk in the woods that soothes the soul and rejuvenates the spirit. It’s a different kind of inspiration, but just as powerful.
Yup, it’s good to be home.
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As promised, here is the recipe for that Blueberry crisp.
Blueberry crisp
Blueberry crisp – a little slice of heaven
This is the recipe I use for pretty much all of my crisps (even my apple-cranberry fall crisp but for that one, I have to increase the baking time to about 50 minute.)
Ingredients
- 1 cup old-fashioned oats
- 1/4 cup flour plus a few tablespoons’ worth set aside for the berries
- 1/4 cup sugar
- 1 teaspoon ground cinnamon
- 1/3 cup butter melted (yeah, I know but totally worth it)
- One container fresh blueberries or 1 bag (12 to 16 ounces) frozen blueberries
Instructions
- Preheat oven to 350°F
- Lightly grease a 2-quart baking dish (I use oil spray)
- To prepare the topping: in a bowl, combine oats, flour, sugar and the cinnamon
- Add the butter and mix well
- In a bowl, toss blueberries with just a bit of flour so that they are coated
- Pour blueberry mixture into prepared baking dish
- Sprinkle the topping evenly over the fruit
- Bake until topping is golden, about 35 minutes
Serve with either very good vanilla ice cream or a splash of heavy cream.
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Wendy Thomas writes about the lessons learned while raising children and chickens in New Hampshire. Contact her at [email protected]
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