My mother-in-law likes to vacation in Maine every year, and where husband and I live is a convenient near-halfway stopping point between the pine state and her Pennsylvania home. For the return leg of the trip, she has adopted the excellent habit of toting back huge quantities of wild blueberries for us to enjoy.
I am not kidding about the large quantities part: this time, she brought us a five-pound flat of wild blueberries. Delightful! Delicious! A great many of these still remain in our freezer and are gradually being whittled down as I use them for cereal and yoghurt toppings. However, I thought it best to enjoy the bulk of these blueberries in the fresh, unfrozen state in which God intended them to be consumed. By fresh and unfrozen, I don’t mean to imply unmodified … clearly, blueberries exist chiefly to be baked into pies.
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