Before my husband and I were married way back in the late eighties. We got a puppy together, isn’t that kind how things tend to progress for most? You date for a few years; you move in together and get a pet? I see it is a trial period to see if you can co-habitat before pulling the trigger on marriage and kids. If you can co parent a pet and not kill each other; you might have a shot at this marriage/parenting thing. In my opinion!
We have had dogs more than we haven’t; 4 in total and all but the first were rescues. The current one is testing all of us. I have lovingly dubbed him my ungrateful rescue. The last two were wanderers but that is nothing compared to the coo coo that runs our lives now. I really wish I documented everything he has done. It would make for an entertaining dog drama. He has separation anxiety and he has come a LONG way in the last 9 years. He is lucky he has us and we are lucky to have him. BUT last week he had to have TPLO. I proudly can say I have never heard of this up until now. TPLO stands for Tibial Plateau Leveling Osteotomy – now that’s a mouthful.
We have been spoiled with free feeding all of our dogs, very few leash walks, we have a lot of land that’s partially ours and all around us. Mostly hands off care for our pets. This surgery comes with a lot of restrictions for not just weeks but months. It’s going to be a long road not just for him but for us. My daughter gets all the props for leading and keeping us on track. Just a glimpse of the first 14 days; no stairs, his own pill of the week box and a cone of shame. Here’s hoping for a full recovery 4-6 months down the road.
What is my segue into my cooking blog – absolutely nothing and I apologize but it has been pretty much all dog and no cooking in my world right now. I will share with you a wonderful blueberry recipe that is worth checking out and pretty easy to throw together.

INGREDIENTS:

Crumble Crust and Topping
1/2 cup unsalted butter, melted
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1 1/2 cups all-purpose flour
pinch salt, optional but recommended

Filling
1 large egg
1/2 cup plain or vanilla Greek yogurt; or sour cream
1/3 cup granulated sugar
2 teaspoons vanilla extract
1 tablespoon all-purpose flour

Blueberry Layer
12 ounces (2 cups) blueberries (fresh or frozen; thawed or unthawed either works)
1/3 cup granulated sugar
2 tablespoons lemon juice
2 teaspoons cornstarch

DIRECTIONS:

Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside.

Crust and Crumble Topping In a large bowl add the melted butter and sugars, whisk to combine. Add the flour and salt. Stir to combine, should be dry and sandy with a few large clumps.  Set a heaping 3/4 cup crumble mixture aside for the topping. Transfer remaining mixture to prepared pan, Create an even smooth flat crust. I use the bottom of my measuring cup. Set aside.
Filling In a medium bowl, add the egg, Greek yogurt or sour cream, sugar, vanilla, and whisk to combine. Add the flour and whisk to combine. Evenly pour filling over the crust smooth it over the crust.

Blueberry Layer In a separate medium mixing bowl, add all filling ingredients and toss to combine. Evenly distribute blueberry mixture over the filling.

sprinkle with the reserved topping.

Bake for about 60 minutes, or until edges are bubbling and the topping is slightly browned. Place pan on a wire rack and allow bars to cool for at least 1 to 2 hours before slicing and serving. Don’t skip this part or they will fall apart.
Bars will keep airtight at room temperature for up to 1 week, in the fridge for up to 10 days or in the freezer for up to 6 months. I bet they won’t make a week in my house.

 

Recipe adapted from Avery Cooks