blueberry crisp

As a blogger, there are a few blogs that I frequent either daily, weekly, or whenever a post is published. I find inspiration in the ideas shared, the writing style, and sometimes just like reading a memoir might jog your memory to a special moment in your past so do posts from fellow bloggers. I found Shauna Niequist’s blog last year after reading her book: “Bread & Wine.”

I then wrote a blog post sharing the Blueberry Crisp recipe from her book. I cannot count how many times we have indulged in that fine dish. I need to make sure I have more blueberries in the fridge as it is the perfect fall treat, and it has been a little while since we had it for Sunday dinner just as Niequist does.

Niequist’s post on October 13 titled: “Using Technology to Connect” hit home for me. Specifically this line:

“Because scrolling isn’t the same as connecting. And connection is what we’re longing for.”

Oh how often I feel that when late at night I peruse Facebook or Instagram and scroll, sometimes in a mind numbing and voyeuristic way. What if instead of scrolling and scrolling, I chose to contact that individual and tell them I was thinking about them? Earlier in her blog post she says:

“When I feel the impulse to scroll through images and updates about other people’s lives, what I’m finding is under that impulse to scroll is a desire to connect.”

I have to agree. Why do we get so addicted to social media? Is it to see and be seen? Is it to connect? What aspect of our lives have we lost because our first means to communicate is sometimes the most disconnected from human interaction. It is the sterile, lifeless, cold version. If we want to bring life back to our worlds and share warmth and support in a time of need then stop scrolling, pick up the phone, go next door or down the hall, and connect.

Be sure to go back and read Niequist’s post. It might just change the way you think today.

Blueberry Crisp. Yes, I know there are a ton of blueberry crisp recipes out there that are to die for, but I have found one that seems to be as healthy as you can get. The one ingredient that may be the most sinful is maple syrup.

Last week I told you about one of my favorite books of 2013, “Bread & Wine” by Shauna Niequist. Over the weekend I made her Blueberry crisp recipe (which is vegan, gluten-free, and sugar-free). It is amazing. Some blueberries, nuts, oats, olive oil, and maple syrup and tada! Bliss. I have to say there is a little bit left, and as I write this I want to quietly creep upstairs and finish it without Chris hearing me. Or, I could take the remaining blueberries (not enough for a full recipe) and divide out what I need to make another small batch tonight.

What I loved when I read the background about this recipe is that she used to make it every Sunday night for her family, no other meal, no veggies, just the Blueberry crisp over homework. Wow. She even mentions on her blog that it is suitable for breakfast, and it really is just like having granola and fruit, warmed. I wanted to share a quote from the beginning of “Bread & Wine” as it made me think about what I might want for my last supper meal, right now that Blueberry crisp would be on the list, with some goat cheese in almost any form, caramel, french fries (freshly made, with a grazing of salt)…oh this could lead to a totally different blog:

“For the record, my last-supper meal looks a bit like this: first, of course, ice-cold champagne, gallons of it, flutes catching the candlelight and dancing. There would be bacon-wrapped dates oozing with goat cheese, and risotto with thick curls of Parmesan and flecks of black pepper. There would be paper-thin pizza with tomatoes and mozzarella and slim ribbons of basil, garlicky pasta and crusty bread and lots of cheeses, a plumy pinot noir and maybe a really dirty martini, because you might as well go big on your last night on earth. There would be dark chocolate sea salted toffee and a bowl of fat blackberries, and we’d stay at the table for hours and hours, laughing and telling stories and reaching for one more bite, one more bite.” Page 12-13

Here is Shauna Niequist’s Blueberry Crisp recipe:

4 cups blueberries (or any fruit, really)

Crisp topping:

1 cup old fashioned oats

½ cup pecans

½ cup almond meal (available at Trader Joe’s, Whole Foods, health food stores, or made by putting almonds in food processor until fine, but before they turn to almond butter)

¼ cup maple syrup

¼ cup olive oil

½ tsp salt

Instructions

Pour four cups fruit into 8×8 pan. Spread crisp topping over the fruit. Bake at 350 degrees 35-40 minutes, or longer if topping and fruit are frozen, until fruit is bubbling and topping is crisp and golden.

Serves 4