It was wonderful to see our friends, though (including a lively round of trading HP theories with their fourteen-year-old daughter, who is nearly as much a Pottergeek as I am). It was also a joy to be back at the assembly we were part of for ten years when we lived in that area, and see a number of long-missed brothers and sisters in Christ, some of whom are getting old and frail and I don't know if I will see again in this life. And the family reunion, the reason we'd gone up in the first place, was beautifully coordinated and hosted by my cousin and his wife -- I can't believe how many of my mother's relatives I haven't seen in fifteen years or more, but it was great to touch base with them.
However, I must say, one of the highlights of the whole weekend was when we stopped by the roadside on our way out of Sudbury to buy a large basket of wild Northern Ontario blueberries. You may think you have eaten blueberries, but I have to tell you, if you haven't tasted the true, wild, growing-in-low-scrubby-bushes variety, pollinated by blackflies and baking to sweet perfection in their beds of rocky soil, you have no idea how a real blueberry ought to taste. The big, watery, mushy-textured cultivated blueberries you buy in supermarkets are nothing like, I can guarantee you.
So now I have this basket of blueberries, which I bought for a slightly embarrassing sum (but it is hot, miserable, back-wrenching work picking those things, I know, and besides, I so rarely get the chance to buy them at all) and now I'm racking my brains trying to think of the best possible recipe in which to use them. I want something that will really bring out their taste -- no recipe in which the usual cultivated blueberries would do just as well, and none in which the taste of the fruit is likely to be overwhelmed by some richer flavour (like, say, cheesecake).
Pie is of course a possibility, but I'd have to use all the blueberries up on that one recipe, and the last time I tried to make wild blueberry pie the results were frankly heart-breaking (although my error involved the crust, rather than the filling, but it was enough to put me off baking pie crust from scratch ever again). So I'm leaning toward some kind of cake or crumble-type recipe. Stay tuned...