A Summer Barbecue

We went to a barbecue full of anesthesiologists this afternoon - a sleepy group. :-) It was at one of Scott's fellow resident's home. We had a great time. I always find myself oddly surprised that doctors are just like the rest of us. I don't know why this continues to surprise me, especially since I'm a lawyer and I know that lawyers aren't anything special...but doctors just seem like they would be super-human or overtly erudite.

The barbecue was a BYOM event: bring-your-own-meat. I bought some brats from Byerlys which turned out very well. I also made a terrific blueberry crisp (from www.recipezaar.com) and the black bean-corn salad recipe I posted yesterday. Here's a recipe and pictures:

The Absolute Best Blueberry Crisp Recipe

SERVES 6 -8

1 quart fresh blueberries (about 4 cups)
3/4 cup sugar (or (to taste)
2 tablespoons cornstarch
1 cup water
1/2 teaspoon vanilla
1 cup flour
3/4 cup rolled oat
1 cup brown sugar
1 teaspoon cinnamon
1/2 cup butter, melted (no substitutes)

Set oven to 350°. Prepare a 13 x 9" baking dish (do not grease). Spread the fresh OR frozen blueberries in the bottom of the prepared baking pan (ungreased).
In a small saucepan over medium heat, combine the sugar, cornstarch and water and 2-3 Tbsp lemon juice; cook and stir until thick and clear, then add in the vanilla. Pour over, then gently stir in the cooked mixture with the blueberries.
In a bowl, combine the flour, rolled oats, brown sugar and cinnamon. Add in the melted butter to the oat mixture; mix until crumbly, then sprinkle over the top of blueberries, as evenly as you can (there will be a couple of empty spots).
Bake for 30-40 minutes, or until blueberry mixture bubbles, and the topping is brown.


The black bean-corn salad - see recipe from yesterday.