Yesterday, we got to go to the Farmer’s Market.

We got some boob-berries…  They was pretty good.

And some toe-maters… They were tasty and juicy!

And the Woman made a boob-berry pie…

Fresh Blueberry Pie

(This recipe is from the Minute Tapioca box!)

4 cups blueberries (fresh, washed with stems removed)
1 cup white sugar
1/4 cup minute tapioca (instant)
1 tbsp fresh lemon juice
1/4 tsp ground cinnamon
1 box refrigerated pie crust (top and bottom)
1 tbsp butter

Directions:

PREHEAT oven to 400°F.

Prepare the pie crust and place the bottom crust in a 9-inch pie pan.

Toss blueberries with sugar, tapioca, lemon juice and cinnamon until evenly coated.

Let stand 15 minutes.

Fill the pie pan with the berry mixture.

Dot top of pie with butter.

Cover top with second pie crust.

Seal and flute edge. Cut several slits in top crust to allow steam to escape.

BAKE 45 to 50 minutes or until juices form bubbles that burst slowly.

Cool to room temperature before slicing.

Serve with ice cream, whipping cream, etc.

I didn’t get to have any boob-berry pie. 

The Woman says my boobs is big enuf already.