I was getting nervous I might not find a kitchen …

But the KFG’s  (kitchen finding gods) are on my side. obviously.

I guess I should tell you what I’m doing.

I’m driving across the country with my best friend.

On the look-out for a new home. We are hoping to settle our tired wanderlust-full bones. Traveling the cities we like, or think we’ll like: Denver, Boulder, LA, Northern Cali, Portland and Seattle.

We made it to Denver. Spent a night with some circus performers, and then went to stay with Michelle. She is a fellow food blogger, and an amazing cook. Find out what we ate for dinner at:         

Denver is hot. HOT . I mean seriously though, it’s really hot here.

We wanted to bake, and cook dinner. But , it was just so hot. All the recipes I thought of were heavy, and I just imagined my cake melting all over her kitchen . I decided to keep it simple : Blueberry Crisp with Vanilla Ice Cream. This is  the perfect July dessert. Not just in Denver, but anywhere in this currently boiling country.

I hired a blog photographer! My traveling compadre Randi. She took pictures of everything, even the crisp after I put it in the oven! Rule number one: No opening the oven during baking ! Regardless, she is on her way to baking photo-taking brilliance.

Blueberry Crisp: ( serves 8 )

The Filling :

3 pints of blueberries

1/2 cup of sugar

1 tablespoon of cornstarch

1 teaspoon of fresh lemon juice

1/4 teaspoon of salt

The Topping :

3/4 cup flour

1/2 cup of rolled oats

1/2 teaspoon of baking powder

1/2 teaspoon of salt

6 tablespoons of butter

1/3 cup of sugar

Preheat oven 375* Mix blueberries, sugar, cornstarch, lemon juice, and salt in a bowl. Once mixed put into a 8- inch baking dish.

For the topping stir together flour, oats, baking powder, and salt. Cream butter, sugar in a mixer till pale and fluffy. Stir in dry ingredients . With your fingers squeeze the topping into clumps and spread over berries. Bake for 1 hour. Serve with vanilla ice cream.