Last August I painstakingly froze two pounds of fresh blueberries in individual layers in my garage. The freezing part was easy. Not eating them fresh, right then and there was the painstaking part.
I told myself I'd save them until I absolutely had to eat them. Until I couldn't possibly stand the thought of not tasting that tangy-sweet, sunshine flavored blueberry goodness any longer.
I made it to last weekend. And they've made an appearance in my yogurt for breakfast every morning since.
The antioxidants are the only reasonable explanation I can come up with for why I'm kind of in love with this March snow storm today. (YES! I said love.)
(And this striped dress. Which I plan to wear to pieces.)
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