Weekend Update Update

Talk about your ivory tower -- when last night I posted words to the effect that it hadn't rained yet, I was upstairs in my workroom with the floor fan going full tilt and producing a bit of a dull roar -- white noise, very useful for concentration.. When I came downstairs just before midnight and said something to my husband about being disappointed there'd been no rain, he looked at me oddly.

"It rained for hours," he said. "Almost three-quarters of an inch."

So the old clothes-on-the-line sacrifice to the rain gods worked at last! And we awoke this morning to more gentle rain -- glorious!

And Tammy and Pat, here's the recipe for Blueberry Buckle, as inherited from my mother.

VIRGINIA LANE'S BLUEBERRY BUCKLE

BATTER

¼ cup butter
½ cup sugar
1 cup flour (sift before measuring)
1 egg
1 ½ teaspoon baking powder
¼ teaspoon salt
1/3 cup milk

Cream together sugar and butter. Add egg. Beat in well. Sift together dry ingredients and add, alternating with the milk. Pour into greased 8 inch square pan and top with

1 pint blueberries (Mom always used drained canned berries, the little wild ones from Maine, but fresh is good. And Kay Byer's plum-raspberry combo sounds terrific!))

TOPPING

1/3 cup flour
½ cup sugar
½ teaspoon cinnamon
¼ cup butter

Mix together the dry ingredients and chop in the butter as when making pie crust. Sprinkle over berries.

Bake at 375 for 45 minutes. Serve warm with scalded unsweetened heavy cream.