Singin’ the Blues

When you’ve got fresh blueberries the world looks brighter.

Fresh Blueberries

Here in the beautiful state of Oregon, I’m reminded of that fact—while across the state we are under siege from uncontained fires and COVID-19.

I can handle this.  I am reminded I’ve survived the heat and turmoil of multiple hurricanes and their aftermath. Yet, after a week of approaching hellish fires capable of creating their own weather systems, we haven’t reached an end point. Thick, oppressive smog and particulates weaken our lungs—further exacerbating those threatened by the lurking COVID virus among us.

At this minute I am safe, and so I cook. I bake, use what I have on hand, and I keep it very simple.  Lucky for me it’s blueberry season and in my cupboard I find cornmeal.  A heavenly pair.

Food nourishes the spirit, the soul, and the body—and I become grateful as I cook. I give the gritty cornmeal a blast in the blender to eliminate any potential coarseness. It delivers a sweet earthy scent, a fine texture with a slight crunch.

I take my time, hand whisk the batter and meditate.  It develops a gentle lightness, just enough to  support the blueberries and allow them to float freely within. I love nutmeg with blueberries so I add a pinch for good luck. We need it.

Shareable Blueberry Cookies

I am rewarded with glorious, golden packages alive with juicy bites of blue goodness— shareable with neighbors.

Blueberry Cornmeal bite

I am restored.  Life is beautiful… even in this bleak cloud.

Blueberry Cornmeal Cookies

Ingredients
4 Tbsp butter
⅔ cup granulated sugar, or half brown sugar
1 egg
1 Tbsp plain yogurt
¾ tsp vanilla extract
1 cup AP flour
⅔ cup fine cornmeal or polenta
½ tsp each baking powder, baking soda and nutmeg
¼ tsp salt
⅔ cup fresh blueberries

Instructions

  1. Combine the flour through salt on wax paper and set it aside.  Preheat oven to 350°F.
  2. Beat the butter and shortening until light and cream in the sugars. Beat in the egg, then the yogurt, and vanilla.
    Fold in the blueberries, it will be thick.
  3. Drop rounded tablespoons of batter onto parchment line baking sheet 2” apart. Bake 11-15 minutes, until raised, golden and set on top; don’t overbake. Let rest 2 minutes then remove to wire rack to cool.
  4. Can be sprinkled with turbinado sugar before baking or dusted with confectioners’ sugar after. Store covered. Yield: 18-20 cookies.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.