Stand on my hands?! For Blueberry Crustata, I will!

Hi there!

So, when I woke up this morning, my body reminded me that I didn’t tell you about CrossFit yesterday. Okay. Fine. It really just reminded ME about what we did and now, I’m going to tell you about it.

There are a variety of “named” workouts in CrossFit. The girl workouts (all, coincidentally, with girl names) are considered benchmark workouts. You’re supposed to keep track of those – well, you should really keep track of ALL your workouts so you know what you’ve done – so you can track improvement and set new goals. Then, there are the hero workouts, which generally have boy names, who represent those who gave all in the fight for our freedoms. Those workouts are amazingly tough and not to be taken lightly.

Yesterday, we did Diane. Yes, that sounds slightly inappropriate. It’s fine.


HSPU stands for handstand pushups. Yes, really.

No, I can’t do those. Yet. I do them this way.

Still hard but more manageable. The bands really help support your body weight and enable you to push yourself back up. Now you try them!

And this morning, drying my hair was a small challenge. 🙂

I finally got a bunch of the blueberries I got at the Blueberry Festival separated into ziploc bags and into my freezer. I freeze them in 2-cup portions as that’s usually how much a recipe calls for. Of course, I still have a TON of fresh blueberries to use.

Oh, no, wait. That’s not going to happen! 🙂

Anyway, I follow this really cool blog called Maggie’s One Butt Kitchen. You should really head over there and check her stuff out. She has some amazing recipes that are just BEGGING to be made! Of course, I knew she would have some awesome blueberry recipes for me to try and I was right! I wanted to make a blueberry pie but, really, I’d be the only one eating it. Thing 2 is so NOT a fan of blueberries – not sure what her problem is – and my sailor wouldn’t be inclined to go back and get more unless it was apple. Mmm…apple pie. Sweet and tart and cinnamon-y and warm and… Oh, sorry, I digress. So, I was looking for something LIKE a pie but not as big. And, ta-da! I found this!! A small, free-form, perfect for a small family blueberry crustata. This would also be perfect if you were entertaining a couple of friends! Casual yet fancy and elegant. Oh, and delicious. Don’t forget delicious! Om nom nom!


Blueberry Crustata

1/2 package of frozen puff pastry
2 to 2 1/2 cups blueberries (the more the merrier!)
zest from 1 lemon
juice from half a lemon (note: really only use the juice from half a lemon. Trust me.)
1/2 teaspoon cinnamon
1/2 – 3/4 cup sugar, depending on sweetness of berries (I thought 1/2 cup was perfect)
1 egg beaten with 1 teaspoon water for egg wash
coarse sugar for crust (sugar in the raw works great here!)

1. Thaw puff pastry according to package directions. Don’t get everything ready and then remember you forgot to do this step! This is especially annoying if you tend to be a little impatient. What? Who, me? Never! Once it’s thawed, roll out into a free-form circle or as close to something that doesn’t resemble a square as you can. Place on a parchment-lined baking sheet.

2. Preheat oven to 400 degrees.

3. Mix berries, lemon zest, lemon juice (1/2 a lemon, remember?), and sugar in a small bowl. Toss gently to evenly coat blueberries. Place berry mixture in center of dough and gently spread out to within 2 inches of the edges of the dough. Bring edges up over the berries to form an “outside crust” – note, the crust will not cover all the berries. Brush the crust only with the egg wash and sprinkle with the coarse sugar. Bake until crust is golden, approximately 15-18 minutes.


4. Let cool slightly so you don’t burn your fingers on the hot berry juice. Cut carefully into wedges and serve with ice cream, whipped cream, or whatever.


5. Om. Nom. Nom.

Charlie and the Chocolate Factory (Johnny Depp) or Willie Wonka and the Chocolate Factory (Gene Wilder)?
We actually prefer the Johnny Depp version. The original is great but it’s dark and a little creepy.
What’s your favorite flavor pie?

– jennifer

Undercover Chicks. Intrigued, aren’t you?

Fiesta 10k tomorrow! And it’s supposed to rain!



Note to self: I love running!

So, when I went to the Fresh Market last weekend, I stumbled across some interesting chicken sausage. Yes, they actually sell more than just peanut butter! I am pretty addicted to that stuff but that doesn’t mean I have tunnel vision. Once I’ve grabbed some, the whole world lights up – in color and everything! 🙂


Hmmm, all-natural chicken sausage with apple and Chardonnay? Um, yes please! Anything that has wine in it is a winner in my book!

So, what to make? I pretty much always revert back to just plain old sausages and peppers but I wanted to try something different. I decided to do a version of pigs in a blanket – grown-up style. Hey, these sausages are sophisticated! And wine lovers! Nothing but the fanciest would do. What does that mean? Why, puff pastry instead of crescent rolls, of course! This IS an upscale, grown-up meal, after all. 🙂

I’ve decided to call them Undercover Chicks. They aren’t pork (not even the casing!) and chicks in a blanket is so, um, not sophisticated. Undercover Chicks brings sophistication and classiness with a little bad-assery to mind.


Here’s what I did:
(Makes 4 servings)

Preheat oven to 425 degrees.

Take 1 sheet of Puff Pastry and cut into quarters. Lightly spread each quarter with spicy mustard or dijon or Grey Poupon (fancy, remember?) or condiment of your choice. Sprinkle each square with about a tablespoon of Italian (or your favorite) shredded cheese. Place sausage in one corner and roll up. Tuck corners under, if desired.

Bake for 18-20 minutes. Serve and eat and run right back to the store to pick up more sausage. Om. Nom. Nom!



– jennifer