Well I went through the rest of the week without cooking.  Wednesday was our Opera Guild wine and cheese party to attract new members.  We added about 5 that night and we have a few more potential members.  After it was over Jim, Joel, Barbara and I went to Coco’s Italian Restaurant for dinner.  Thursday Sandy and I went to The Clay Lady Studio for a progressive dinner and to admire the crafts being generated there.  Friday we had dinner of salmon burgers and salad.  Simple but good.  We then went to Friday dance party.  Saturday, as I finally got a grocery order together, I shopped for groceries and then went to the 3-5 dance performance at the theater on the Belmont University campus.  the star of the show was Jim.  He did the tango with Elizabeth and then he did a rock and roll number with Rachael.  He did a good job.  The show over all was boring.  I came home, dressed up and then we left of a late dinner at our dance club.  It was supposed to be Italian, but they changed it to Barbecue.  I hate barbecue as it is done around here.  But they had chicken along with the ribs and it was just cooked with salt and pepper.  They had two great salads and reasonable corn bread, so I survived.  

This morning I was awake before noon and wanted to forever make these Ina Garten blintzes with Blueberry sauce.  It doesn’t say how many it serves, but you could call it a company breakfast for at least 6.  We had a lot leftover, but I told Jim he could have it for dessert.  

Ingredients:

For the batter:

1 1/4 C milk

2 T sour cream (I use Greek yogurt)

4 T unsalted butter, melted

1 t vanilla extract

4 large eggs

1 1/3 C all purpose flour

2 T sugar

1 T baking powder

For the filling:

3 C (24 oz) ricotta cheese

8 ounces mascarpone cheese

2 large eggs

1/3 C sugar

2 T freshly squeezed lemon juice

1 T grated lemon zest

1/2 t vanilla extract

1 t kosher salt

For the blueberry sauce:

3/4 C freshly squeezed orange juice (3 oranges)  I forgot to buy, so I substituted apple juice.)

2/3 C sugar

1 T cornstarch

4 half-points fresh blueberries (I used frozen)

1 t grated lemon zest

1 T freshly squeezed lemon juice 

Directions:

1. Preheat the oven to 350 degrees F.  Butter a 9” X 13” cake pan or baking dish.
2. For the batter:  Place all ingredients in the jar of a blender.  Blend until smooth.  Pour half the batter into the prepared dish and bake for 10 minutes, until set.
3. Meanwhile, make the filling:  Whisk together all the filling ingredients until thoroughly combined.  Spread the cheese filling over the baked pancake.  Carefully spoon the remaining pancake batter to cover the cheese.  
4. Return the pan to the oven and continue baking for 35-40 minutes, until the top is lightly golden and the filling is almost set.  Remove from the oven and allow to stand 10-15 minutes.  
5. For the topping:  combine the juice, sugar, and cornstarch in a medium saucepan and bring to a boil, stirring occasionally.  When the mixture is translucent and thickened, stir in the blueberries and simmer for 4-5 minutes, just until a few berries have burst but most are still whole.  ( with the frozen blueberries, it took a little longer.)  Stir in the lemon zest and lemon juice and cool.  
6. Cut the blintzes in squares and serve warm with the blueberry sauce.  

It was very good.  i served it with bacon.  After Jim was finished, I spread the remaining sauce on top the leftover blintz and but it in the refrigerator.  I told Jim he could eat it for dessert.