Two Fridays ago I recorded a podcast with Erin to be aired later in July. Details to come when it's ready. I'll also share a little more about what it was like to be interviewed live. Mostly it was comfortable and easy, Erin is quite gifted at holding the space that way (loved our pre-recording centering).
But... most of how I communicate online is through tapping my way across these keys in front of me, deleting and editing quite abundantly along the way. I get a lot of second chances on this little blog of mine. Real time conversation doesn't afford that - oh, what an exercise in self-compassion and letting go!
It is what it is, and as it should be.
There were some things I wish I spoke more clearly on, some topics I should have expanded on, and some questions I'm sure I did not answer clearly enough. Erin is one gracious lady and (for anyone who enjoys blogging) Behind The Blog is one of the most interesting podcast topics I've come across in a long time.
In our interview (not to give too much away), we talked a little about how my style of blogging has changed over the last nine months. How I've drawn inward a bit more, written less, and in general have used this blog as more of a daybook than a place for deeper musings. I mentioned to Erin that it felt "more sustainable" as other areas of my life (both professional and homeschooling a high schooler) have increased their demand of my time. (That is not to complain, just a matter of looking honestly at the hours in my day.)
I also felt the need to withdraw a little from putting myself out there, to focus my energy on observing more than contributing. It was a much needed respite, but the last few days I've noticed a little tug. Fingers are asking to type more, my mind and heart both looking to open up and go deeper again. Unsure exactly of what that will look like as the weeks and months move on, but today, that is where I am and it feels pretty good to be here.
I'll be away on a solo trip next week, setting out on a personal retreat. (A gift to myself, 40 is approaching...) I look forward to pondering many things during those quiet, reflective days.
Don't you just love the wisdom of our elders? Seriously, look at this woman parked comfortably in her chair, picking blueberries to her heart's content. Someday I will bring a chair and give this method a go. So wise and adorable. (Although hopefully our own bushes will produce enough beginning next year that I won't need to go anywhere else!)
For now, I've got my usual set up, similar to what most of you use. Boy it was hot out there the last few days. I managed to recruit help from the family and 25 pounds have been picked so far. A great amount, but not quite enough for a full year's storage. Another outing or two will take place I'm sure.
Many of our blueberries wind up in the freezer for oatmeal, baking, and smoothies. A large amount will be turned to jam this afternoon, and there was the annual making of Blueberry Glace Pie.
The only baking required is for the graham cracker crust, but I think it would be incredibly good with a raw nut crust as another option.
The 'gel' that holds the pie together is a simple mixture of orange juice, sugar, a small amount of berries, cornstarch and water. After a quick stove top cooking and thickening, it is pressed through a fine mesh strainer and you simply combine a whole bunch more fresh berries with the gel and pour it into the prepared piecrust. The only time consuming part is the required refrigeration needed for the pie to set up - several hours.
But oh my it is worth the wait. This is one of the most delicious things I've ever tasted, I look forward to making it every year. I used to work in a restaurant and would bring several in for the staff each summer, never was there a disappointed co-worker.
I've always made this pie as my recipe reads (below), but I would like to try swapping the sugar for honey. I'll play around with that and do hope for some success. I know I'll need to reduce the liquid when adding honey, but I don't want to miss any of the subtle yet important orange flavor from the juice. Orange juice concentrate perhaps?
So, today I bring you this...
Blueberry Glace Pie
- 5 cups fresh blueberries
- 1/4 cup water
- 3/4 cup orange juice
- 3/4 cup sugar
- 3 slightly rounded tablespoons cornstarch
- 1 9 inch graham cracker pie shell, I use the recipe from Homemade Pantry or Silver Palate, both are perfect.
Simmer 1 cup berries with orange juice and sugar for about 4 minutes, berries will burst. Mix water in a small bowl with cornstarch. Add mixed cornstarch to the pot, simmer a few minutes longer until thickened. Press mixture through a fine strainer into a bowl, add remaining berries and mix gently. Pour into pie shell, chill for at least 4 hours. Top with whipped cream or homemade vanilla ice cream.
Print Recipe - Blueberry Glace Pie
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Thank you for indulging me past 300 words today. It felt good. xo
