Blueberry Pie

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            FOOD FUNNY
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Thanks to Anna Welander of Uppsala, Sweden for sending this in:

The Top 10 Signs You're A Lousy Cook

10. Your family automatically heads for the table every time they
hear a fire siren.

9. Your kids know what "peas porridge in a pot nine days old"
tastes like.

8. Your son goes outside to make mud pies, the rest of the family
grabs forks and follows him.

7. Your kids favorite drink is Alka-Seltzer.

6. You have to buy 25 pounds of dog food twice a week for your
toy poodle.

5. Your kids got even with the neighborhood bully by inviting him
over for dinner.

4. Your kids got suspended from school for trying to smuggle toxic
waste in their lunch bags.

3. Your husband refers to the smoke detector as the oven timer.

2. No matter what you do to it, the gravy still turns bright purple.

And the #1 Sign You're A Lousy Cook:

1. You burned the house down trying to make jelly.

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            TODAY'S RECIPE
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This recipe was pronounced "the best blueberry pie in the world"
by my mother when she got it from a friend more than forty years
ago, and it has held the title ever since. Dorothy Marshall owned
a vacation home in Massachusetts and, with wild blueberries
growing everywhere, we were never at a loss for something to do
when we visited there.

Dorothy Marshall's Blueberry Pie

4 cups (1 L) fresh blueberries
1 cup (250 ml) sugar
1/4 cup (60 ml) water
3 Tbs (45 ml) tapioca
1 pastry pie shell, pre-baked
Whipped cream for garnish (optional)

Combine half the blueberries, sugar, water, and tapioca in a pot
and bring to a boil over high heat. Reduce the heat and simmer
uncovered for 10 minutes. Remove from the heat, cool slightly,
and stir in the remaining blueberries. Pour into the baked pie shell
and refrigerate until ready to eat. Garnish with whipped cream if
desired. Serves 6 to 8.
Received on Fri Jan 27 08:26:00 2006