turnover time.

Did you know that you can freeze blueberries?

That's right. Just throw the pint right in the freezer. There you go.

You can even do what I did: buy an entire crate of the suckers during the blueberry-craze of the summer. Make sure that this crate takes up at least half of your freezer for the elusive "pie" you are planning on making "one day" so when you try to fit, you know, ordinary groceries (say fish, french fries, your good old lean cuisine, what have you) into the freezer, you are constantly having to rearrange those non-pie making reminders all over the damn freezer, making every grocery shopping trip a reminder of how bad you are at tetris.

Well, finally, last night, I used one pint of those little summer time berries - I made blueberry turnovers.


Yum.

The kitchen was a pure disaster afterwards - and I'm pretty sure I saw a light dusting of flour on my dog's back this morning, but it was all worth it.

So far, I've eaten one with ice cream, I warmed up one for breakfast and I gave one (with only a little hesitancy) to my business partner.

I had a headache the size of Montana last night - and it was soothing to put myself to work doing something that didn't involve math or a Bravo reality tv show. I've been attempting to do the cooking/baking thing more often - I've been guilty of following recipes e.x.a.c.t.l.y. -- feeling sick to my stomach when I venture off course and exchange thyme with rosemary, or you know -- something really crazy.

So, I've been doing it more to get more comfortable. I still run back to the cookbook every two seconds to triple check 2 tablespoons of oil, but I can feel myself loosening up. Having more fun. You know, fun, that thing that you have when you're not a ball of nerves and worry.

It's nice. I enjoy fun.

I really liked the recipe I found for the pastry crust - from Food and Wine (.com) -- fancy, right?

It was rather easy -- and, I just learned, can be made ahead of time and frozen for up to one whole month! Now, if only I can manage to fit it in my freezer somehow.



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Flaky Turnover Pastry (from foodandwine.com):
(sidenote: I halved the recipe -- but now that I've eaten one of the turnovers, I wouldn't recommend doing that. the more, the better.)

Ingredients
5 cups all-purpose flour
1 tablespoon kosher salt
4 sticks (1 lb) unsalted butter, cut into tablespoons
3/4 cup ice water
1 large egg
1 tablespoon cider vinegar

Directions

1. In a food processor, pulse the flour with the salt. Add the butter and pulse until it is the size of large peas. Transfer the mixture to a large bowl and make a well in the center.

2. In a small bowl, lightly beat the ice water with the egg and vinegar. Add the liquid to the well and stir it into the butter-flour mixture. Using your hands (fun), gather the dough and knead it in the bowl several times, until it is evently moistened. Divide the patry in half and flatten into 2 disks. Wrap in plastic and chill (at least 30 mins!).