Bread, Wine, Salt

The frozen blueberry makes regular appearances on the four-year-old's breakfast dish. Oatmeal and plain yogurt, both breakfast staples, are almost always topped with frozen blueberries, and if breakfast isn't quite ready yet, a bowl of frozen blueberries is requested as an appetizer. Naturally, blueberry pancakes are quite popular around here. (The blueberries are on the bottom, waiting to surprise you with their juicy deliciousness.) This is a very thick batter, so the pancakes will take a bit longer to cook than you may be used to, and don't expect popping bubbles to tell you when they're ready to flip. Just keep an eye on the sides, and don't cook them too hot. By the time I get to the second round I generally have my skillet on the lowest setting. (My stove-top runs a tiny bit hot, so aim for medium-low and adjust as necessary.) Blueberry Yogurt Pancakes yields ~16 4” pancakes 1/3 cup butter 12 ounces (about 3 cups) white whole wheat flour 3 teasp...

This is a quickie with no pictures, but two (2!) complete recipes. I'm going to go ahead and assume that you know what vanilla ice cream looks like. And now you're thinking about ice cream, aren't you? Maybe it's a cone from the shop in town, or something on a stick from the truck, or soft serve from the college cafeteria? Is there chocolate sauce? A cherry on top? Can you feel that dribble on your chin? Need a napkin? I love ice cream. It is my favorite dessert. If I had to I would give up cake and pie and crumbles and all that in order to keep ice cream in my life. (Note: perfectly ripe fruit is not dessert. It is fruit, and it is a wonderful, wonderful thing. I'm not offering to give up perfect blackberries here. I will even put them on my ice cream.) My brilliant, gorgeous sisters-in-law gave me an ice cream maker for my last birthday. That this is like giving a spoon and a lighter to a drug-addict is neither here nor there. Now I have...