I just had the best weekend in I can’t tell you how long. I spent it exactly how I chose, surrounded by family and friends and had some relaxing time with my husband.
Friday night, the Mr. was out-of-town for a concert. I relaxed, read online, watched a little TV and skipped dinner (which feels so decadent now that I’m married and have someone else to feed).
Saturday, took the recycling – WHEW glad that is done. We had enough to fill the Mr’s Jeep Liberty with the seats down! Had lunch with my beautiful and sweetheart of a friend, Christina who was in from Chicago and shopped a bit at a favorite store, Aspen Boutique. Found several items that looked better in my closet than in their store. Saturday night, we had some friends for dinner. Here was the menu:
Brie, Manchego and fancy crackers
Shrimp broiled in the oven and bread to soak up this delish stuff the Mr. makes
Ribeyes with feta herb butter
Bowtie pasta with pesto (the last jar from last year’s crop)
Mixed greens with a pesto dill vinegarette topped with nectarine caprese
My oh, my this is one to post about – Blueberry Cobler (recipe courtesy of Real Simple magazine July 2008)
I realized this is the second blueberry dessert recipe, but what can I say – the Mr. loves blueberries and so do I. Served it a la mode in my new blue crystal martini glasses. Should have snapped a pic, but was too busy enjoying myself.
2 pints blueberries
1/3 cup plus 1/4 cup granulated sugar
1 1/2 cups plus 1 tablespoon all-purpose flour
2 teaspoons baking powder
1/4 teaspoon kosher salt
1 teaspoon grated lemon zest
6 tablespoons cold unsalted butter, cut into pieces
2 cups heavy cream
Heat oven to 375° F. In a shallow 1 1/2-quart baking dish or a 9-inch deep-dish pie plate, toss the blueberries, 1/3 cup sugar, and 1 tablespoon flour.
In a medium bowl, combine the baking powder, salt, lemon zest, and the remaining flour and sugar.
Add the butter and blend with your fingers or 2 knives until coarse crumbs form. Add 3/4 cup plus 2 tablespoons cream and mix until a shaggy dough forms.
Drop mounds of dough over the blueberry mixture. Bake until the berries are bubbling and the top is golden, 35 to 40 minutes. Serve with the remaining cream for drizzling, if desired.