Ah-ye-ah! Local blueberry season — finally!
It’s been bright and sunny around here and I’ve been mostly trapped inside, running about for work, or interviews, or trial shifts, or chores, or other general nuttiness. Yeah — that last job didn’t really work out.
To put it nicely: it sucked. Big time — and that’s putting it nicely. Place has big problems, doesn’t give a damn about good pastry, and is hemorrhaging money like nobody’s business.
Oh, well. Not my problem anymore!
I had the sense to a least leave on good terms, though — no one needs enemies in a small industry (especially since word tends to get around) — and now I’ve been interviewing at some really professional places. Cross your fingers for me!
So, in the spirit of summer and having no time, I bring you a recipe that’s easy as loafing around at the beach and quick as a ravenous mosquito.