Sweet Summer Days…

Today was one. I feel like I have been awake for more than a day…not to say I am tired, because I’m not…I’ve just done so much today.

I started out early with Seven joining Mom and my nephews at the Bob Pond Blueberry Farm this morning. We didn’t really pick what i would say is alot, but more than enough. I brought home a good 5 pounds, or close to it. My total bill was $8.01. Can you believe it??

There was once a time that I used to go up there to pick, and I would bring home a few pounds, but all I could think of to do with them was eat them. Just. Plain. Eat them. With milk and sugar. While that still tastes good, now that I have started blogging and have the support of so many great foodies with so many wonderful ideas – I have way too many things to do with these berries. My first chore was to wash, dry and bag as many as I could to freeze…and based on what the Cafe has been ordering, I now have enough in the freezer to last me about 6 months. Maybe more….and I don’t think that will be my last trip up the mountain to pick, either. So that makes me feel good, knowing I have a freezer full of berries
I picked and froze myself, always at the ready.

I also kept out 2 pints worth for our Tuesdays With Dorie Double Crusted Pie. I intend to make that for the 4th…Seven permitting. (screw the weather, it’s Seven Permitting. Does everyone in America say “weather permitting” or is it just a Southern thing? Anyone?)
Because I can’t get enough of them, I also made THREE Danish Braids today. Since the Daring Bakers June challenge, I have now made 7, with enough in the freezer to make 2 more and enough in the fridge to roll out and make one more. There are currently 3 fully filled, fully baked danishes just hanging out in my fridge, taunting me every time I open the stinking door. Why did I do this to myself? Well, not sure. I think it’s because I like the actual Braiding part so much. I know, I know, It’s ridiculous. But still. Come on over, surprise guests…I can serve you Danish…possibly the best freaking Danish you’ve ever had.

On less of a baking note, I was a bit of a Susie Homemaker today, too, and in the not so bakerly department. Laundry was washed. Toilets (yick) were scrubbed. So were the tubs. I ran the vacuum. Twice. Even the stairs, which I never vacuum because it irritates me. I don’t know why, so don’t ask. I think it’s the attachment feature. I am not an attachment person…even on a shiny pink Dyson.

Okay, back to blueberries.

I also kept out enough to make the most fabulous Blueberry Frozen Yogurt. Now wait, before you run off…. It’s more of a gelato or sorbet to me – not like any frozen yogurt I have ever had. Not like a vanilla ice cream with blueberries for flavor – this is pure, unadulterated Blueberry Bliss. Kid you not, it may be the best frozen food I have ever eaten. Seven threw a fit when I told him there was no more. You should have seen his face. Torture, I tell you.

The reason I threw this deliciousness together was because I was cruising a few Daring Baker sites on Monday and ran across a picture and recipe for Blueberry Ice Cream at Half Baked. It looked delish, and I knew I would have enough blueberries. What I didn’t have was half and half, but I did have yogurt. Here is the recipe I used, adapted from the recipe I found at Half Baked. Enjoy!!

Blueberry Bliss

makes about 1 quart

2 cups fresh blueberries (see Half Baked recipe for frozen berry substitution)

1 cup vanilla sugar (regular sugar will work too)

2/3 cup water

1/2 tsp. Vanilla extract

1 tsp. grated orange zest

1 cup plain yogurt

1/2 Tbsp. grated lemon zest

1 Tbsp. Lemon Juice

Combine Vanilla Sugar, 1/2 cup berries, and Water in saucepan and bring to a boil, stirring constantly. Add orange zest and extract to boiling liquid for 1 minute, remove from heat.

Pour liquid over remaing blueberries, allow to cool. After cooled, process mixture along with yogurt, lemon juice and zest in food processor for several minutes, pulsing occasionally. You may strain processed puree if you wish – I did not. Place mixture in refridgerator until cool, then add to ice cream maker and follow manufacturers instructions. Freeze for 2 to 3 hours before serving.

Once frozen, remove from freezer for 10 minutes before serving. Serve with fresh blueberries and freshly grated lemon zest.

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