02 March 2011

autumn, cyrus & blueberry sauce

Today is first day of Autumn for those of us in the southern hemisphere.  I love Autumn best.  Still warm days but cooler nights.  We don't get masses of yellow and gold shades associated with Autumn that other parts of the country do, but I'm definitely looking forward to a few of those late summer evenings although technically summer's over.

Today I also met up with a good friend of mine who was caught up in the Christchurch earthquake.  I didn't find out until yesterday that she was right smack in the city centre at a client meeting when it hit.  I won't go into details here in respect to what she went through.  Suffice to say, she's all right and back home safe in Wellington.  It was good to see her.

Today I thought for a bit of fun, a bit of lightheartedness and a bit of 'hope this puts a smile on your face if you're reading this blog...I'd post a series of photos I took of Cyrus yesterday, and the blueberry sauce I made for dessert.

Chilling out on the sun-warmed ground...

 Here comes mama with her camera again

 How about this angle? Its my best side.

 Make love to the camera?  Well...rrrrriiaoo...

 Oh.  Wait.  Itchy paw.

 Ahhh.  Itch taken care of,  Now, where were we?  Oh right.  How about this sultry look?
Dum dee doo...getting bored mama with this camera thing...

 Righto.  Bored now.  Not doing it anymore.  Talk to back of the head c'os the face ain't listening!

 All that hard work just for some kibble.  Need my beauty sleep.
Now, leave me ALONE.


Blueberry Sauce and Ice Cream

Last week I blogged about picking organic blueberries.  We picked LOADS.  So many that we froze a whole tub full of them after using some for muffins and our morning cereal.  One of the first things we did with our blueberries was to make a dessert that night when we got back from berry picking.  It was quick, easy and it was de-li-cious.

1 cup blueberries (we also threw in a handful of the last of our blackberries)
2 tablespoon water
Balsamic vinegar
Vanilla Ice Cream (we love Kapiti Vanilla Bean)

  1. Place blueberries, sugar and water in a pot, preferably heavy bottomed.
  2. Heat over medium heat.
  3. Watch carefully - sugar will melt and berries will start to soften and breakdown.  Stir once or twice to prevent burning.  Do NOT cook until the sugar caramelises.
  4. Once sugar has all melted and berries start to just breakdown (but not mush), add in a 2-3 sploshes of the balsamic vinegar.  Again stir gently a couple of times to prevent burning.
  5. Continue to cook until the liquid is reduced to a syrup consistency.  At this point, some of the berries would be broken down to mush but some will still be intact.
  6. Remove and pour over vanilla ice cream.\
  7. Eat, or inhale.



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