I hope everyone had a nice Memorial Day. We sure did. Charlie spent the day with the girls and they went to have a picnic at the park. I went to work at Le Petit Hameau and was there most of the day. We then let Sarah swim and we cooked burgers. Nana and Papa came over and we had a nice meal al fresco! I made blueberry cobbler with homemade ice cream for dessert. It was Y-U-MMY! I also spent most of the evening trying to figure out to do a photo collage mosaic. Here is my first attempt. Some of my favorite images for the holiday. The picture of the young woman at the cemetery is so moving. I read about her in an article this past year. She lost her love to the war and it was so sad to read about it and see this moving picture. It helps me to remember all those that have sacrificed so much.
This is really a recipe for blueberry pie, but it always comes out more like a cobbler, so I changed it!
2 store bought frozen pie crusts
1 cup of sugar
4.5 cups of blueberries
5 TBSP flour
Preheat oven to 350 degrees. Unfold first pie crust and press into dish of your choice. Rinse blueberries. Drain and add to a large bowl. Add flour to the berries and toss to coat. Add sugar, a squeeze of lemon, and a dash of salt. Pour berries into pie shell. Place the other pie crust on top, either in a single layer, or cut up to arrange in a special pattern (lattice). Bake for 45-60 minutes or until bubbly. Serve warm with vanilla ice cream.
HOMEMADE VANILLA ICE CREAM
1 cup of whole milk
3/4 cup granulated sugar
2 cups of heavy cream
1-2 teaspoons pure vanilla extract
In a 4 cup measuring cup, mix the milk and sugar and whisk well. Then add the cream and vanilla extract. Mix well again. Cover and chill if time allows.
Pour into ice cream machine (I have a Cuisinart Classic ice cream machine)and let it mix for 20-25 minutes. Then transfer to air-tight storage container and put in freezer. The mixture will be soft at first. Freeze for 2 hours to get a more firm consistency.
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