Here I am again with dog issues. The vet told me Gracie has not formed her shoulder muscles correctly and this could be an issue with arthritis later down the road. So this week I had to take her back again for a recheck. She is doing okay and the vet gave her a laser treatment and a shot of something in the affected area. I get her back, pay the bill, (I need an emogi of money flying out the window) and decide to stop off at the city park on the way home and take her for a walk.
As all dogs do as soon as they get out of the car, she goes to the bathroom. I am shocked when I see nothing but blood. I am only five minutes away from the vet office so I call and tell them what is going on and back I go. Momma Said, It is like the movie Groundhog Day, everything repeating over and over.” They take her back in and give her a shot of B12 and some medicine.
Now I have to take her back every week for a month to get a shot of B12 and then get one once a month after that. I asked the vet if I can give her the shots and she said yes. That will save the office call at least. I am not sure how much the medicine will cost but I told the vet I am going to have to get a job and work for her just to pay the vet bill.
In other news I got one front fender on the jeep all by myself. I got the replacement headlight kit and will get that done soon. I still have one front fender and 3 doors to put on. I am hoping the doors are as easy to put on as they were to take off. Unless I can rig something up to rest them on, it might be a two person job. Momma Said, “Never be afraid to ask for help.”
BLUEBERRY CRISP
Ingredients
BLUEBERRY FILLING
6 cups fresh blueberries (6 cups is about 3 pints)
1/2 cup granulated sugar
3 tbsp. cornstarch
TOPPING
1 cup old fashioned rolled oats
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 tsp. cinnamon
1/2 tsp. salt
1 stick (1/2 cup) unsalted butter, cold and cut into pieces
Instructions
BLUEBERRY FILLING
Preheat the oven to 350ºF. In your baking dish (you can use a 8×8 inch pan, 8 inch round pan, 9×9 inch pan, 9 inch round pan, 7×11 inch pan, basically you can use any dish that is 2 to 2.5 quarts) combine the blueberries, sugar and cornstarch. Toss with a spoon or spatula to combine.
TOPPING
In a mixing bowl combine the old fashioned rolled oats, flour, brown sugar, cinnamon, salt and cubed cold butter. Use your fingers or a pastry cutter to cut the butter into the mixture. Mix until its “sandy” in texture, it is okay if there are pea sized clumps of butter! Use your hands to squeeze the mixture together.
Use your fingers to break the topping into clumps and evenly distribute the topping all over the blueberries.
Bake for 40-45 minutes. Check to see if the crisp is bubbling and if the topping is golden. If those two things have not occurred, bake for 10-20 additional minutes. The bake time will depend on what size of pan you used. I baked my crisp for 60 minutes in an oval 7×11 inch pan.
Allow the crisp to cool for 10-15 minutes and serve.
Notes:
How to make blueberry crisp with frozen blueberries
Substitute the fresh blueberries for the same amount of frozen blueberries. Do not thaw the blueberries. For best results, be sure to use the highest quality frozen blueberries.
Gluten free blueberry crisp
Use certified gluten free rolled oats to make this crisp gluten free! We recommend Bob’s Red Mill Gluten Free Oats.
Incorporating other berries
You can add in other berries like strawberries, raspberries, or blackberries. Just make sure the total amount of berries is equal to 6 cups.
