Vanilla Custard Tart with Blueberries and Cream is a fresh and light summer dessert featuring creamy vanilla bean custard topped with a smattering of fresh blueberries and a touch of whipped cream.
So, I got stuck in a rut. Between homeschooling my four hooligans, the continuous need to create new recipes for the blog, coaching soccer, and trying to keep a household of six organized, on track, and in clean underwear, I feel as if the Me part of myself was lost. And exhausted. And maybe a tad bit overwhelmed.
I began this blog as a creative outlet in which to exercise my writing muscles. The crazy story that goes along with quitting a high stress, high paying job, in order to embark on the high stress, non-paying career of raising a family that grew to include four sons begged to be told. I began writing in order to share our favorite recipes, the stories behind and feelings invoked by a particular food, and all the useful tips and tricks that I’ve learned along the way in my quest to feel comfortable with domestic life. Recipe development became my “me time.” Writing became my saving grace because it allowed me to speak freely during a season in life where I rarely spoke to anyone above elementary school age for days at a time. I wrote to maintain my identity and (hopefully) a slice of sanity.
I assumed that only Bacon Slayer and my parents would read what I had written here, and for a few months, that was true. A funny thing happened a short time later–more and more of you began to read my ramblings and try the recipes. You’ve cheered me on when I started running and lost the 30 pounds packed on by babies and overindulgence. You’ve laughed along with me at my recipe failures. When the Sons find yet another gross laundry challenge for me to get out of their clothes, you’re there to hear about how I got those stinkin’ stains out…again. Lawdy only knows that you put up with my abysmal attempts at photography in the early days. I’m talking to you, 2010.
Most importantly, my readers became my friends and for that, I am exceptionally grateful.
Then another funny thing happened–my little corner of the internet morphed from what was essentially a hobby journal into a real business. Comfortably Domestic has blessed me and my family in more ways than I can count. You guys liked my food so much that brands wanted to know what all of the fuss was about. Not only do I develop recipes featuring products/ingredients that I am genuinely passionate about, sometimes I even get paid for it. Since we’ve been friends
forever for six years now, I feel a responsibility to fiercely protect this gathering space. I only share brands and other cool stuff for things that I truly love. I’m authentic like that.
As focus shifted toward food blogging, I lost a part of myself by not writing about the daily-ness of life. I just couldn’t muster the motivation to do more than what I was already doing.
You liked more.
Some of you even gave me a much deserved talking to on the matter.
I’ve been praying for direction for the blog for quite some time, which led to taking most of the summer off from writing to just be. To Be Present. To be Engaged. I figured a break from my virtual-life to be more involved in my actual-life would give me more to write about. Life feeds my writing. I won’t have much to write about if I no longer have a life outside of blogging. Writing about forever being tethered to my laptop just doesn’t have the same flair.
Y’all know that I’m all about food, but I feel led to write about more. I still plan to create exciting new recipes each week. I’ll make a real effort to get back into a regular writing routine for food posts. I’ll also be striving to sprinkle the more back into the mix. For instance, I’ve spent a huge part of the summer tackling DIY Projects a Plenty, hosting friends and family as if I were running a bed & breakfast, and managed to squeeze in the first a real family vacation since Son #4 hit the scene. Don’t worry! I’ve still been developing plenty of new recipes like this Vanilla Custard Tart. From this point on, I plan to write about All the Things.
Let’s start with this Vanilla Custard Tart with Blueberries and Cream. The Sons and I have been blueberry picking with our friends and relations twice this summer. Since we moved to the country last fall, we’ve been searching for a blueberry farm on this side of town. Imagine my excitement to find one about 5 miles down the road! The first foray into the fields yielded 40 pounds of berries. I made a couple of Son #4’s perfect blueberry pies. My boys ate enough to remind themselves of what biologically happens when they eat 5 lbs of blueberries. The rest of the berries were put up in the freezer for blueberry banana smoothies.
The following blueberry picking adventure yielded half the volume. Since I’ve been dreaming of my girl Christina’s maple blueberry preserves for years, I needed most of our haul. My only option was to threaten my boys with great bodily harm if they got anywhere near those blueberry buckets.
After the second batch, I had only a smattering of freshly picked blueberries. I considered eating them before my boys became wise, however I soon ditched the idea in favor of something more.
Y’all know that I’d figure out a way to stretch that smattering of blueberries into a pie, right?
Vanilla Custard Tart with Blueberries and Cream is a fresh and light summer pie featuring a creamy vanilla bean custard as the perfect resting place for fresh blueberries and a touch of whipped cream. I highly recommend hoarding saving a few fresh blueberries for just such an occasion.