This weekend there was a wide green lawn with dozens and dozens of small children, delighting in finding the plastic pastel-colored eggs hidden in the grass. There was a buffet lunch with the family on the back deck. There were several hours of gardening in my short sleeves and bare hands, with Lu singing her songs while standing on the top of the dirt pile. There was a church service in a hall filled with spiritual atheists, Buddhists, former Catholics, and folks interested in social justice. There was another egg hunt in the tall grass in sunlight. There were three hours on the beach with good friends, eating popcorn and oranges, while the girls built a fort and swam, in 70-degree weather.
And there were whole-grain waffles with warm blueberry-lemon thyme syrup on a slow Saturday morning.
Whatever you worship, I hope you lived it this weekend.
BLUEBERRY-LEMON THYME SYRUP
Before I met Danny, I would have bought blueberry syrup. Honestly, I didn’t know you could make your own so easily. And there’s nothing like whole-grain waffles (the recipe is in our cookbook , with another one in our new cookbook, coming out soon) and warm blueberry syrup on a slow Saturday morning.
1 cup fresh orange juice
1/4 cup sugar
2 cups blueberries (frozen ones are fine)
1/4 teaspoon cinnamon
2 teaspoons chopped fresh lemon thyme
Set a large saucepan over medium heat. Pour in the orange juice and sugar. Bring them to a boil. When they are boiling, add the blueberries, cinnamon, and lemon thyme. Bring the liquids to a boil again. When it has boiled a bit, turn the heat down to low and let the liquids simmer. Simmer until the liquids have thickened to a syrup and the entire kitchen smells wonderful, about 30 minutes.
Let the syrup cool a bit then spoon over waffles.
You can store it in a jar in the refrigerator, since you’ll have more here than you need for 3 waffles. We love it over oatmeal or spooned on top of thick yogurt.
Makes about 1 pint.