Life on Regal-Hill: July 30, 2008

We have a new resident here at Regal-Hill. It has four legs, stands about 16 hands high and neighs as well as eats hay and some grain, but especially carrots or carrot-tasting treats. You guessed it, a horse.
He is a beautiful medium brown horse with a very nice disposition and already thinks the world of Allegra. She can be around him and do whatever she wants to and he doesn’t seem to mind at all since he doesn’t kick. He also doesn’t mind thundershowers. Maybe that is because his name has been changed from No Bad Habits to Thunder.
Allegra has wanted a horse for at least three years and has been saving her money. Everything happened so fast once everyone was really serious about getting her a horse. It started with her spending a week at horse camp. On her last day we all went to see this horse and were very happy with him. The next day a truck and trailer were secured and by the middle of the afternoon Thunder arrived. I was told he went on the truck as easily as he went off it. As soon as we could, he was put in a far corner of the barn. He was sprayed for flies, given hay and allowed to get used to his new surroundings.
The following day he was allowed to spend time outside with Allegra’s young heifer, Dandelion, nicknamed Dandy, in back of the barn where the flies weren’t bad. He seemed to be enjoying it, eating grass whenever he wanted to. When a thundershower came up he acted like he was used to them, as he never went to the gate or tried to get out, but just stood there and let it rain on him as though he was enjoying it. Everyone loves and enjoys Thunder even though he is Allegra’s horse.
I would like to remind you that we still have kittens of many colors and ages. All are free. Please tell anyone who wants one.
Blueberries are ripe now and available in most stores. Be sure to enjoy them now or freeze them for future use. There are places nearby where you can pick your own, if you care to. We have some, but they aren’t quite ready yet. I only hope we can get them before the birds do.

Blueberry Buttermilk Pancakes
Blueberry Syrup:
2 cups fresh or frozen blueberries
1 cup sugar
1/2 cup water
1 tablespoon lemon juice
Pancakes:
1 package (1/4 ounce) active dry yeast
2 tablespoons warm water (110 to 115 degrees)
2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
2 tablespoons vegetable oil
3 eggs
1/2 cup heavy whipping cream
1-1/4 cups fresh or frozen blueberries*
In a small saucepan, combine the blueberries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until slightly thickened. Remove from the heat. Stir in lemon juice; keep warm.
In a small bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar, baking soda and salt. Gradually stir in buttermilk, yeast mixture and oil until smooth. In a small bowl, beat eggs and cream; stir into the batter.
Pour batter by 1/4 cupfuls onto a greased hot griddle. Sprinkle each pancake with about 1 tablespoon blueberries. Turn when bubbles form on top of pancake; cook until second side is golden brown. Serve with warm blueberry syrup.
Yield: 6 servings
* Editor’s Note: If using frozen blueberries, do not thaw before adding to batter.
Country Woman May/June 2004

Blueberry Tart
1 cup plus 2 tablespoons all-purpose flour
2/3 cup plus 2 tablespoons sugar
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, cut up
1 tablespoon white vinegar
5 cups blueberries
1/4 teaspoon ground cinnamon
1/2 teaspoon almond extract
Confectioners’ sugar
Heat oven to 375 degrees F. Coat a 9-in. square or round tart pan with a removable bottom with a nonstick spray.
Pulse 1 cup flour, 2 tablespoons sugar and the salt in food processor until blended. Add butter; pulse just until coarse crumbs form. Sprinkle with vinegar; pulse just until blended. Turn out dough and bring together with fingers.
Press dough into bottom of tart pan. Top with 3 cups berries. Mix remaining 2 tablespoons four, 2/3 cup sugar and cinnamon in medium bowl. Evenly sprinkle over berries; drizzle with almond extract.
Bake tart 50 to 60 minutes until bubbly. Remove from oven and top with remaining 2 cups blueberries. Let cool in pan on wire rack. Sprinkle with confectioner’s sugar. Serve warm or at room temperature.
Serves 12.
Woman’s Day July 8, 2008