Book sale, day 1

You all know how much Mom and I love going to the book sale. Did you know that the three years we lived in Connecticut while Mom was getting her school psych degree and I was working at the Dark Tower, we used to drive nine hours to C'ville for the book sale and head home with boxes full of books? Thankfully, we only have to drive across town now, at least since they moved the sale from the cramped basement of the Gordon Avenue library branch to the big open space where the Northside branch used to be in Albemarle Square.

 

I've had a harder time finding stuff in recent years, but Friday evening at the book sale (day 1: the presale for JMRL members; I figured out that scam a few years ago) was full of solid finds, with lots of recent nonfiction books that I've had my eye on and picked up for between $1 and $3. Cassie and Grandma Judy were smart enough to give us lists of books, so Mom hooked them up with lots of divvies, too. Here's my haul from day 1 (Mom got about three times as much stuff: books, games, puzzles, movies; she was on a roll):

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Continuing on my recent microwave trend, here is something I found in the granddaddy of all microwave cookbooks (50 cents at the book sale years ago). This quick and easy blueberry sauce is obviously perfect for pancakes, but it would also be good on ice cream or cheesecake or even on shortcakes as a change from strawberries.

Chunky Blueberry Sauce

Adapted from Microwave Gourmet (1987) by Barbara Kafka

Time: ~7 minutes

The recipe calls for 3 tablespoons (37 grams) of sugar, but I like things less sweet so I went with 2 tablespoons and it was plenty for my taste.

300 grams (~1 pint) fresh blueberries, rinsed and picked over

25 grams (2 tablespoons) granulated white sugar (see note)

a tiny pinch of salt

fresh lemon juice, only if needed

Place the blueberries in a 4-cup glass (Pyrex) measuring cup or similar size microwave-safe container. Sprinkle with the sugar and salt. Cover with plastic wrap or a cover if the container has one. Zap on full power for 3 minutes in an ancient 700-watt microwave oven like ours; decrease the time by 30 to 60 seconds in a newer, more powerful oven. Stir well. Taste to see if it needs more sugar or a few drops of lemon for balance and brightness. Keep any leftover sauce in the fridge for up to a few days. Makes ~1½ cups.