I really like having a Myspace and Facebook. I can talk to lots of people without actually talking to them. I can think about what I want to say...where on the phone, you can't. You have to be quick on the phone. It's so much easier to talk to people online - I'm much more wittier. When I talk on the phone, I'm really boring and dull. And I laugh nervously. And I constantly say, "Yeaaahh" and "So anyway..."
Facebook is kind of weird, though. I've only had mine for 2 months. Facebook tells your friends everything you do. If you edit your profile, send a comment, put up pictures, videos - everyone knows. I'm not sure if I'm okay with that, but I'm getting used to it. Also, all of your friends know when you're online, and they can start up a conversation with you, using a chat box.
When you have a Myspace and Facebook, you get friend requests, which is good and bad. Good when it's from your friends and people you haven't spoken with in a while. It's bad when it's from people who aren't really your friends. People you barely know. People from high school that never acknowledged or talked to you. Just because we went to high school together, does NOT make us friends. If you were too good to talk to me back then, why would you want to talk to me now?
What happens when you get friend requests from people you don't like? Somebody that you have no reason to talk to. Should you accept the friend request and avoid conversation, or should you deny the request and hope you don't ever meet them on the street? I'm avoiding this issue by never logging into my Myspace account again. If I haven't logged in, I can't say that I saw their friend request, can I?
I know Myspace and Facebook have nothing to do with blueberry cobbler, so, sorry. But that's how it goes around here.
Blueberry season is officially upon us, so it's time to crank out the blueberry recipes. I made a really simple cobbler, to let the flavor of the berries shine. This is just blueberries, sugar and a little bit of lemon juice, tucked under a flaky cornmeal-coated pastry crust. I love coating the pie crust with cornmeal. It brings something different to a traditional pastry crust.
I wouldn't have this any other way - it was easy and delicious, and perfect, served with homemade vanilla ice cream.
Printable Recipe
1 cup all purpose flour
4 teaspoons granulated sugar, plus an additional 1/3 cup, divided use
1/4 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces, divided use
3-4 tablespoons ice water
Cornmeal, for rolling
3 tablespoons cornstarch
4 teaspoons lemon juice
1 1/2 teaspoons vanilla extract
2 1/2 cups fresh blueberries
2 teaspoons milk or cream
To make the crust: In a large mixing bowl, whisk together flour, 2 teaspoons sugar and salt. Work 5 tablespoons of the butter in, using a pastry blender or your fingertips, until the mixture resembles pea-sized lumps. Sprinkle in the water, 1 tablespoon at a time, stirring gently with a fork after each addition and adding only enough of the water to form a rough mass.
Using floured hands, pat dough into a smooth, flattened disk. Wrap in plastic wrap, and chill for 15 minutes in the freezer.
Preheat oven to 400 degrees F.
In a small bowl, stir together cornstarch, lemon juice and vanilla, until smooth.
Place the blueberries in a large mixing bowl, along with cornstarch mixture. Stir in 1/3 cup sugar until well combined.
Pour berries into an 8-inch square baking dish. Dot with remaining 1 tablespoon of butter.
Coat a work surface with a generous amount of cornmeal. Roll out dough thinly, on work surface, sprinkling the top of dough with cornmeal as well. Roll into a square big enough to fit dish.
Place dough over blueberries, tucking in outer edges. Brush dough with milk, then sprinkle with remaining 2 teaspoons of sugar. Cut a slit into the center, using a sharp knife.
Bake at 400 degrees F, for 45-50 minutes, or until golden brown and bubbly.
Cool on a wire rack for at least 30 minutes (if you can wait that long) before serving.
Yield: 6
40 comments:
Sup?