blueberry sauce

by breannruthwhite

I am watching “Spirit” (you know, the horse movie) with my son and husband on this cool, rainy Sunday night. We picked the movie up from the library yesterday, a free rental. I am quite sure we won’t see “Frozen” until it becomes a free rental. Its how we role.

Last night, I put my son to bed after reading a large stack of books and cuddling under two blankets. His soft, white hair pressed against my neck. His eyes were heavy. We had just wrapped up the full day all to ourselves. We ate yogurt and banana cookies. We let our rabbit out his cage and followed him frantically around the yard. We made a cheesecake. For dinner, we cooked potatoes, carrots and onions warped in foil over a fire.

It’s not very interesting to read about all the good things happening in other people’s lives. And any attempt at vindicating how grateful I am for my family, for my life up to this point would cheapen it. So I won’t try.

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When the movie gets scary or sad, my son takes his two blankets and runs over to me, where I sit in this chair typing. He crawls into my lap and looks away, waiting for the sad part to be over. When the horse gets taken from his family. When he gets taken from his friend.

When it’s over, my son runs back to his spot on the couch. A blanket in each hand.

With these two people in my life, my son and my husband, my life has expanded. Far beyond the parameters I had dreamed for myself. I am a mother, a spouse. Comfort. Stability. A teacher. A learner. And they are my whole heart.

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Blueberry Sauce

Yield: about 2 cups

  • 1 pound fresh or frozen blueberries
  • 1 Tablespoon orange or lemon zest
  • 1 Tablespoon honey of maple syrup
  • 1/3 cup natural cane sugar

Combine all ingredients in a small saucepan. Cook over medium heat until the mixture begins to slowly bubble and boil. Reduce heat to low and simmer until mixture begins to thicken, about 8 minutes. Remove from heat. Serve warm or at room temperature over pancakes, crepes, yogurt, or anything, really. Let cool and store in airtight container in the refridgerator  for up to 3 weeks, or in the freezer for 6 months.

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