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With all of my pregnancy woes, there is one great thing about being knocked up.
I can pretty much get out of doing anything. Including normal things like getting a snack from the kitchen. Refilling my gigantic water mug. Getting something that requires going up the stairs.
Because whenever I don’t feel like doing something, my husband is there to the rescue! I just say, in a pathetic voice, ”Hey babe, can you do this/get this for me?” If he ever protests, which isn’t that often, I just whine, “But, I’m growing a person!” Then, he just does it anyway.
But, trouble is looming. He is realizing that being pregnant does not mean that I can’t reach across the coach and get my own pillow. So, he’s fighting back a bit (at least in jest).
He has declared that anytime I want him to do something for me “because I’m pregnant,” (i.e. not a “legitimate” request) I have to listen to this song in its entirety.
I just….I just can’t.
Luckily, I have tested him, and I think he has forgotten about this arrangement. I’m cautiously optimistic…for now…
Anyway, onto the blueberries! When we were in Asheville, I had blueberry chipotle ribs and I really enjoyed the sweet/spicy combo. I thought – some desserts have a little kick, why not a blueberry sauce? This sauce is perfectly sweet and spicy and you can adjust the spice level to your liking (1/4 teaspoon of cayenne gives you a little kick, but is still rather mild). It is perfect for ice cream, pancakes, crepes – you name it!
- 1 pint of fresh blueberries (about 2 cups)
- ½ cup water
- ¾ cup orange juice, no pulp
- ¾ cup sugar
- ¼ cup cold water
- 3 tablespoons cornstarch
- ½ teaspoon vanilla extract
- ¼ to ½ teaspoon cayenne pepper (start with ¼ teaspoon and add more as desired)
- In a medium saucepan over medium heat, combine the blueberries, ½ cup water, orange juice, and sugar. Bring to a boil, stirring occasionally. Lower heat to medium-low.
- In a small bowl, combine cornstarch and cold water until combined. Stir into blueberry mixture and simmer until thickened, about 3-5 minutes. Remove from heat.
- Stir in vanilla extract and cayenne pepper. Start with ¼ teaspoon cayenne pepper and add more as desired (mixture will be hot, so be careful with your taste testing!).
- Store in an airtight container in the refrigerator.