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   -=> Ben Collver wrote to Dave Drum <=-   
      
    DD> Certainly fresh is best in blueberries. Of course, there's fresh, as   
    DD> in 'not in a can'. Then there's fresh-picked. I've had bothb ans there   
    DD> is a taste difference. But watch the thorns when picking.   
      
    BC> So true, fresh is best, homemade is better, and wild is even better   
    BC> yet. Blueberries grow both in the Coast Range and Cascade Range here in   
    BC> Oregon. There are usually other berries growing in the same area,   
    BC> including service berries (ho hum) and blue huckleberries (yum yum!).   
      
   We have a couple "U-Pick" orchards offering blueberries 'in season'. I'll   
   buy some 'they picked' berries when I need some. At 82 and on oxygen I'm   
   just not up for pretending to be a farmer.  Bv)=   
      
   Last blueberries I picked with off the plant were on the banks of Puget   
   Sound at ther Hap Newsome hosted picnic in Tacoma.   
      
    DD> Here's the only strudel I've made myself.  As an experiment it turned   
    DD> out well. Both tasty and another box ticked. It also decided me to be   
    DD> a continuing custumnor of my local craft bakery.   
    DD>       Title: Raisin-Pear Strudel   
      
    BC> I'd eat that!   
      
    BC> Here's an unusual strudel recipe.   
      
    BC> MMMMM----- Recipe via Meal-Master (tm) v8.02   
      
    BC>       Title: Asian Pear and Lyche Strudel   
    BC>  Categories: Desserts, Cakes, Fruits, Chinese, Myan   
    BC>       Yield: 8 Servings   
      
   Unusual ingresients but it looks tasty. And qualifies as "fusion" cuisione.   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Blueberry-Orange Pancakes   
    Categories: Breads, Dairy, Citrus, Fruits   
         Yield: 9 Pancakes   
       
         1 c  Almond milk greek yogurt *   
         2 lg Eggs; whisked   
              Zest of 2 oranges   
         3 tb Orange juice   
         2 tb Maple syrup or sorghum   
         1 ts Vanilla extract   
         1 c  Tapioca flour   
         1 c  Almond flour   
         1 ts Baking powder   
           pn Salt   
         1 c  Blueberries; more as garnish   
       
     Whisk together yogurt, eggs, zest, orange juice, syrup,   
     and vanilla extract in a large bowl.   
        
     Mix in tapioca flour, almond flour, baking powder and   
     salt. Fold in blueberries.   
        
     Place pan over medium heat, grease pan, then use an ice   
     cream scoop to scoop the batter onto pan. Cook on each   
     side for 2-3 minutes, until bubbles begin to show in the   
     batter, then flip.   
        
     Top pancakes with blueberries and syrup.   
        
     * I have used standard Chobani Greek Yoghurt if making   
     from "scratch" as well as self-rising flour in place   
     of the non-wheat flour(s). I've never made these with   
     maple syrup since I don't care for that old tradition.   
        
     RECIPE FROM: https://paleomg.com   
        
     Uncle Dirty Dave's Kitchen   
       
   MMMMM   
      
      
   ... All but the genetically twisted appreciate cilantro.   
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