it's hot

really hot. 103* to be exact (or that's what they said it was going to be, and it is too hot to argue, so we're going with it.)
Tonight for dinner I am making a pasta salad out of cheese raviolis with tiny heirloom tomatoes, fresh basil (from the garden) pine nuts and a lemon/garlic/olive oil dressing, it promises to be delicious (and cold) both of which are very important on a hot hot day. Then to follow it up, I am making a blueberry slump. Did you just smile?-I did, how can you not? Slumps, grunts, buckles, even cobbler are all such fun and yummy words. The cool thing (literally-haha) about this slump is that you make it in a pan on the stove, so you don't even need to fire up the oven. Oh yes, life is good. (and so are fresh blueberries). Won't you join me?


Blueberry Slump
serves 4 - 6

for the "slump":
2 1/2 cups fresh blueberries
1/3 cup sugar
dash of salt
1 cup water
1 Tbsp lemon juice

for the dumplings:
1 cup flour
2 Tbsp sugar
2 tsp baking powder
1 Tbsp butter
1/2 cup milk

Bring blueberries, sugar, salt, and water to boiling in large saucepan. Cover; simmer for 5 minutes. Add lemon juice. Meanwhile, mix together dry ingredients, ensuring there are no lumps. Cut in butter until the mixture resembles a coarse meal. After the lemon juice has been added to the blueberry mixture, stir the milk into the dumpling mixture until the flour is dampened. Drop the dumpling batter from the tip of a tablespoon into the bubbling sauce, making 6 dumplings - do not let them overlap. Cover tightly; cook over low heat for 10 minutes without peeking. Serve hot.

we are going to enjoy ours with mango vanilla ice cream on top. off I go!