It turns out the berries I've been snacking on are
bilberries, not blueberries. They seem to be distinguished by having purple flesh (instead of light green). I've also been seeing
cowberries, but being from the States I'm not comfortable eating red fruits that aren't raspberries or something else as easy to identify. There's more room for fatal error than with the blue members of
vaccinium spp
.
I went for a longer walk in that amazing park this afternoon. I was so happy to be outside I was running and hopping all over. I would duck down into the places between the rocky balds, pick some berries, and then one-handedly climb back up to the top, look around for another likely destination, and run off that way. After I'd picked as many bilberries as I could carry, I decided to head back home to throw them into oatmeal cookies.
However, at that point I was slightly turned around. I knew where I wanted to be in relation to the water treatment plant, but I couldn't seem to get there without going over a cliff. I climbed down to an apartment's courtyard (!), and after many forays-and-returns into the park I gave up, worked my way over to a street and asked directions.
Again, I was the bizarre American, this time clutching fist-fulls of bilberries to my belly, in a dotted-purple sweater, with hands stained purple up to my wrists as I asked directions of a couple, neither of whom spoke english. They called over a little girl to help, who also didn't speak english. I tried to convey where I wanted to go by repeating street names, bus routes, and making frantic (purple) gestures. It turns out I was around the corner from my apartment, down a street I hadn't bothered to explore yet. Darn.
I made bilberry-oatmeal cookies. I like to think the bilberries are sweeter for being warmed and macerated in my concerned hands. I've adapted smitten kitchen's
oatmeal raisin cookie recipe, substituting bilberries for raisins and omitting walnuts etc, which I don't happen to have on hand. They are AMAZING. The berries baked up so sweetly, and they dyed the cookies an interesting shade of purple. I am glad I decided to experiment.
I also made a "whatever's in the cupboard" bread, inspired by King Arthur Flour's no-knead bread recipe. However, it is too loosely inspired to even bother linking the recipe, because I added dill, onion, semolina, and cracked wheat. Apparently, you are supposed to boil cracked wheat for half an hour before baking it, so my bread is denser than other no-kneads normally are. It wasn't as wonderful as the simpler no-knead recipe I've used in the past, but it isn't bad. It is certainly flavorful, and the crust has the same chewy-crunchy consistency.
My recipes are getting more and more creative as I attempt to use everything in the fridge without buying anything perishable before I leave for Sweden tomorrow. I made a surprisingly delicious fried-rice vege stir-fry last night that is worth eating even if you aren't on limited supplies.