Anyway, I went by myself. I travel pretty light, and sometimes find I'm my own best company (!). It was one of those full-sun days and I lasted a max of 10 minutes before having to go in the water again. I floated with my toes directed right at the Sagamore Hotel so I could savor the beautiful vision. Ten or so minutes floating like that is a great ab exercise! It is so beautiful there. Can't get enough. After about two hours in and out of the water, it was time to pack up and head home to meet my son Jeff at my house, to finally experience a Saratoga summer night. We walked up and down Broadway and stopped at Gaffney's for dinner, meeting up with all three of my sisters along the way, which was a happy coincidence. Headed back to my car, we stopped for Italian Ice. It didn't take long for me to remember that I get brain freeze very easily eating Italian Ice! I suffered through it, because I love Italian Ice more than I hate brain freeze!
We probably stayed out too long, because it's past 12:30 a.m. and I am just now finishing up baking for tomorrow morning. One thing on my baking to-do list, and blogging for-sure list, is blueberry sauce as the key component in my recipe for Blueberry Sundaes with Pie Crust Cookies. It's not too hard to find uses for the gazillion blueberries we picked last weekend. Mine were all frozen and then bagged up, residing now in an over-crowded freezer. My personal twist on the sundae is that I will bake up pie crust cookies - you get all the flavor and luciousness (is that a word?) of blueberry pie a la mode, but with much less fuss and almost instant gratification. It's just plain pretty, and there's nothing wrong with that!
|Pie crust cookies - so simple|
|Blueberry sauce - even simpler!|
|Fun with blueberries|
Blueberry Sundaes with Pie Crust Cookies
1 batch blueberry sauce, recipe here, still warm or reheated.
Your favorite vanilla ice cream (I like Stewart's Philly Vanilla)
Pie crust cookies - made from scratch or cut from pre-made crusts
Oven - 425 degrees F
Cut cookie shapes from prepared pie crust, rolled out (I like larger cookies - a heart or flower are nice).
Bake on parchment-lined cookie sheet just until edges begin to brown. Watch this because ovens vary. Cool completely on wire racks.
Place two cookies on individual dessert plates. Add two scoops vanilla ice cream. Ladle warm sauce over ice cream. Give it a spritz of whipped cream.
Heaven on a plate.
Photos: my own