By Teri Cayton
The Parsons Advocate
Do you ever think if deer wonder why there isn’t any “People Crossing” signs posted? I wonder if that would make a difference. I think about things like this a lot. Does that make me a crazy person? It doesn’t matter either way because I am who I am and that is that.
As a small child I can remember thinking it would be great if animals could talk. I talked to my animals all the time and as time went by, as it has a way of doing, I still do it today. They are not dumb and I know they understand or how could you teach your dog to do a specific act. I like being around my animals more than some people.
They don’t judge you, they are loyal to a fault (maybe because we are the ones with the food bowl) they never let you down with a false promise and you can always depend on them to be there when you are feeling down. And this week I am really down. I lost one of my best friends and she will be missed by a ton of people. Rest well my friend and say hello to Mom and Gran for me.
Joan Lipscomb was a friend to many and a great friend to Mom and Gran. She would visit every day when mom was working and they just hit it off from the start. Mom would give Joan some cooking tips and the kicker was when mom told her to always put a pinch of sugar in everything. It was a standing joke between them right up until mom passed. Momma Said, “Rest well and try not to pick on too many angels, you and Mom behave yourselves!”
To Prepare the Berries
- 6 cups fresh blueberries
- 1/2 cup white granulated sugar
- 1 tablespoon corn starch
- 1 tablespoon lemon zest
- 1-2 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/3 cup all purpose flour
- 1/2 cup rolled oats
- 1/3 cup white granulated sugar (Brown sugar can be used too.)
- 6 tablespoons cubed cold butter
Add the berries to a baking dish, followed by the sugar, corn starch, lemon zest, lemon juice, and salt. Using a spatula, mix until well combined and the berries are coated.
In a mixing bowl, combine the flour, rolled oats, sugar, and butter. Using your finger tips or pastry cutter, mix everything together until a crumbly mixture forms.
Spread the crumble over the berries until completely covered.
Place in a 350 degree F or 180 C preheated oven for 30 to 40 minutes.
Remove from the oven and serve with some vanilla ice cream.
Enjoy your easy blueberry crumble.