Usually called the doctor. Or the caretaker.

Dead simple.

5-6 cups of blueberries, frozen or fresh.
Juice of a citrus fruit, whatever you have on hand.
1/4 c white sugar
2 TBS quick tapioca (to thicken)

Preferably thaw the berries first, but it doesn't really matter. Juice citrus onto berries, sprinkle with sugar, dump tapioca in, toss. Let sit for a while. Butter a baking dish and pour the berries in. You'll need something about 9x13.

Into the same bowl, because you're lazy, put a cup of white flour, about half a cup of quick oats, a scant half-cup of brown sugar, a scant dusting of salt, and around half a cup of butter. Work this with a pastry blender or a big Ikea fork until it's crumbly. Sprinkle half evenly atop the berries and put in a 400° oven for about fifteen minutes. Remove and put the other half on. Bake until the crispy top is golden and the berries are bubbly around the edges. Remove from oven. Best served warm, and if you bake it in Pyrex it'll stay warm for a while.

Blueberry bread pudding

Let most of a loaf of boring white bread go badly stale after carefully squishing it on the way home from the grocery store and eating only those slices which remain roughly square as sandwiches. Remove the heels. Cut the sliced bread into large cubes, about an inch square.

Butter an 11x7 baking dish and set aside.

In a large bowl, mix 3 eggs, 3 c milk, 1 c sugar, and 2 tsp vanilla extract. Pour cubed bread into this mixture and stir well, absently considering some knotty philosophical problem. This is best done with a large Ikea fork from the set called "Bonus", for obvious reasons. Look down and realise you have destroyed the bread. Shrug and leave it alone to soak for ten minutes or so. Return and stir it again, breaking up all the large lumps of bread with the fork. Stir in about a cup and a half of blueberries.

Pour into the buttered baking dish and bake at 350°F for about an hour or until the top is golden but not burnt. Remove from oven and allow to cool. It will be very poofy until it cools.

Eat after it has chilled and preferably sat in the fridge overnight.

Tasty Tuesday, the May edition, featured:
( Bread, soup, lemon cake, failcakes, brownies )

verginiamaro wanted peanutbutter mousse, so rather than the previous version, which was a little soft, I decided to try something a little different.

6 egg yolks
1/2 c brandy
1/2 c sugar
vanilla
cinnamon
1 cup smooth peanut butter (I used natural, but next time I'll use commercial), warmed

Put yolks, brandy, and sugar over a double boiler with the water not quite boiling. Add vanilla and cinnamon and whisk UNTIL YOUR ARM FALLS OFF. (Srsly.) When the mixture turns pale and starts to thicken, add the warmed peanut butter and keep whisking. It will feel like you are trying to whip sac-crete. You are not doing anything wrong.

When you have gotten it thoroughly whisked together, remove from heat, still whisking, and whisk until it cools slightly. Put it in the fridge.

Take a little more than 1 1/2 c heavy cream and about 1/4 c of sugar and whip in verginiamaro's KitchenAid mixer. Well, you can use your own if the drive is too far.

When it is at the soft peak stage, put about a cup of the soft cream into the peanut butter custard and beat it with a fork. No, seriously. Beat it with a fork until it's smooth, meanwhile whipping the rest of the cream into stiff peaks. Then have someone push the rest of the cream into the custard mixture, which you have been beating this whole time. Give her the fork, take the spatula, and gently gently fold the two together until the color is even and they're smooth, then shovel out of the bowl and into a dish with a cover. Smooth out, cover, and put in the back of the fridge to chill thoroughly. (I'm going to say at least two hours.)

I intend to serve it with a chocolate sauce, the recipe for which I will append at that time. It may feature brandy.