Let’s hear it for the weekend, which has finally arrived. W-E-E-K-E-N-D! What’s that spell? WEEKEND! All frustration, exacerbated by chores undone, delayed flights, and obnoxious comments about the very disgusting, self-inflicted scar smack in the middle of my nose (the result of accident-prone me scraping my nose on the bottom of the laundry basket as I was puling it down from atop the machines last week), has melted away. This weekend is all about rest and fun and yes, catching up. 

I kicked off the weekend of relaxation and fun rocking out to Franz Ferdinand at their NYC show, followed by 12 delicious hours of sleep and some hard-core couch surfing. I am almost completely reluctant to cook anything at the moment, except foods related to brunching, and with leftover milk, eggs, and buttermilk all just waiting to expire in my fridge, plus a carton of blueberries that I’d picked up with something in mind (but for the life of me, I can’t remember what).

And so, I made pancakes for Brian and me this morning. Lots and lots of them, which I always do, and we never even come close to finishing them. I always wrap extra pancakes in plastic wrap and put them in the fridge and somehow, they usually disappear within a day. I expect the same to happen this time, because these were absolutely perfect with a nice tang from the buttermilk and a great flavor from the cup of whole wheat pastry flour that I substituted for white. They were perfectly light and fluffy and totally delicious.

After the pancake leftovers were wrapped up, I proceeded to scour the internet for contacts for greenhouses in Maine that might be selling Blueberry bushes, because, at the top of that to-do list that has been gathering dust all week, is the very important errand of saying thank you to my mother for birthing me and then putting up with me for the last (almost) 30 years.

My mom is a tough nut to crack in the gift buying department. She doesn’t like the usual stuff and she’s fiercely practical. She’s a gardening guru, so last year I thought I had nailed it when I ordered a bunch of bulbs to plant in the garden at my grandmother’s house. Best daughter ever, right? Uh, no. Because I have zero clue about planing seasons for bulbs, and I managed to buy a variety that spanned the calendar, and my mother has been receiving my gift in annoying little installments, each one causing her to have to coordinate with the UPS guy for delivery.

A few weeks ago she mentioned that she was getting into planting blueberry bushes, so I’m determined to find a place in her area that sells them, pre pay for one, and allow her to go pick it up herself. Except that, between the complications of prepayment and the fact that no one seems to have blueberry bushes right now, I’m striking out all over York, Maine and the surrounding area. Anyone know where I can prepay for a blueberry bush somewhere in southern Maine?

Blueberry Buttermilk Pancakes
Adapted from Mark Bittman’s book How to Cook Everything 

1 cup all-purpose flour

1 cup whole wheat pastry flour (or substitute for an additional cup of all-purpose flour)

1 teaspoon baking soda

½ teaspoon salt

2 tablespoons sugar

2 eggs

1 cup milk

1 cup buttermilk

2 tablespoons melted and cooled butter 

1 ½ cups fresh or frozen blueberries

Preheat a griddle or large skillet over medium-low heat while you make the batter.

Mix together the dry ingredients. Beat the eggs into 1½ cups of milk, then stir in the 2 tablespoons melted cooled butter and vanilla (if you are using them). Gently stir this into the dry ingredients, mixing only enough to moisten the flour; don’t worry about a few lumps. If the batter seems thick, add a little more milk. Fold in blueberries.

If your skillet or griddle is nonstick, you can cook the pancakes without any butter. Otherwise, use a teaspoon or two of butter or oil each time you add batter. When the butter foam subsides or the oil shimmers, ladle batter onto the griddle or skillet, making any size pancakes you like. Adjust the heat as necessary; usually, the first batch will require higher heat than subsequent batches. The idea is to brown the bottom in 2 to 4 minutes, without burning it. Flip when the pancakes are cooked on the bottom; they won’t hold together well until they’re ready.

Cook until the second side is lightly browned and serve, or hold on an ovenproof plate in a 200-degrees oven for up to 15 minutes.