Making something with frozen blueberries this Thanksgiving? Here’s a trick I learned when making blueberry cobbler for West Wing last Sunday. When thawing the frozen blueberries, use a collander to hold the blueberries and catch the juice that the blueberries will release in a larger bowl. The resulting juice should be about 10% to 15% (by volume) of the original blueberry size. Simmer the juice on medium heat in a sauce pan for 10 minutes, or until the juice becomes syrup-y. Mix that syrup with your thawed blueberries into whatever the original recipe called for (ie, the cobbler base). And voila, fresh blueberry taste for a fraction of the price :)
In IM news, I had my first indoor soccer game on Monday night. We decimated the competition 11-1, as I almost recorded an improbable indoor soccer clean sheet in goal. Tuesday, in hockey, we also easily defeated our opponents by a score of 8-2. I had a pair of goals.
Happy Thanksgiving!