She was crestfallen. She got off the bus, the dejection emanating off her in waves that were impossible to ignore. My maternal hackles raised immediately and, as she took my hand, I queried her about her day.
Apparently, the juvenile neanderthals in the playground teased her, saying that she sounds like a boy, not a girl. Repeatedly. Considering everything, I think I handled myself rather well.
I sat Dudette down. I took her little hand in both of mine. I quietly reminded her of something very important.
“Remember that flying back kick you just learned in Tae Kwon Do?” I asked. “Forget everything that we’ve said about not using your sparring techniques outside class. Let ‘em have it.” My eyes blazed in righteous anger.
Ok, no, I didn’t say that. I may have wanted to, but I didn’t. Instead, we talked together about how words hurt. About how names can damage and how careful we have to be when we talk to people or about them.
Dudette’s voice is not like a boy’s. It’s not a high-pitched little girl voice, no, but it’s definitely all female. In fact, when she’s older, I’m pretty darn sure that voice is going to make more than a few male knees buckle.
Then she can use the flying back kick.
The name of this dessert reminded me of how much damage name calling can cause. If you didn’t see the photo, would you want to eat something called a fool? How could something so beautiful get such a name?
As simple as putting together whipped cream and blueberries in sauce seems, because the blueberry concoction needs to cool completely and then be refrigerated, it’s a good idea to start preparing for this early on.
Other than that, however, it really is just something akin to blueberry pie filling mixed with bumped-up whipped cream.
There are several rules that need to be followed when serving this dessert:
1. Place the fool in individual serving containers. Never, ever eat out of the bowl. You won’t stop.
2. Only the most disciplined person should eat this, even if it’s in individual serving containers. You won’t stop.
3. Hide leftovers in the back of the fridge where others in the family can’t find them. You’ll want more later, I promise.
(It’s really, really delicious.)
What I’d Do Different Next Time
- 3 cups blueberries
- ⅓ cup plus 1 Tbsp. sugar
- ¾ teaspoon cornstarch
- Pinch of salt
- 2 teaspoons lemon juice
- 1¼ cups heavy cream
- ½ cup plain Greek yogurt (not nonfat)
- 1 teaspoon vanilla extract
- Additional blueberries, optional
- In a saucepan, combine berries, ⅓ cup sugar, cornstarch, salt and lemon juice. Cook over medium-low heat, stirring often, until sugar dissolves, berries have softened and juices have thickened slightly, about 10 minutes. Remove from heat, transfer to a bowl and let cool, stirring occasionally. Cover and refrigerate until cold, about 1 hour.
- In a chilled bowl, using an electric mixer with chilled beaters, beat cream and remaining 1 Tbsp. sugar until soft peaks form. Add yogurt and vanilla and beat until medium peaks form.
- Using a large spatula, gently fold blueberry mixture into cream mixture until just barely combined, with streaks remaining. Divide mixture among 6 bowls, top with additional blueberries, if desired, and serve.
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