When I saw the 2.5 lb container of fresh blueberries for 5.99 I looked at it sort of lovingly and thought, "I could make a blueberry pie." I've never actually made a homemade pie. Kristen usually is in charge of pies, while I'm normally in charge of grilling and making omelettes. When I worked as a cook, our pies were made with canned fillings, so there was no help there.

I did go the easy route and went with the pre-made pie crust. I've actually made my own pie crust before, for Shepherd's Pie, but since I was starting this pie in the evening, I wanted to move things along.

It took all of thirty seconds for us to find some basic blueberry pie recipes on the web and tweak our own variation. Putting the ingredients together was a snap, and we have enough blueberries leftover for sprinkling on breakfast cereals, mixing in yogurts and possibly sharing with the local wildlife.

Kristen guided me through the proper method of sealing the two pie crust halves. When I made my Shepherd's Pie, the edge was a bit on the crusty side. The baking took longer than we expected, about an extra half hour, but the results were delicious. This is the first homemade blueberry pie I've ever had and it beat every store or restaurant pie I've had hands down.

Hopefully, we can catch the other berry families on sale and live on pie for the rest of the summer. Oh, and click here for the blueberry pie recipe we used.

When Al Malekovic from Country Bob's contacted us and offered us a free sample of Country Bob's All Purpose Sauce, I was dubious. I had pretty much given up on commercial barbecue sauces and marinades because they all contain MSG and/or High Fructose Corn Syrup. Al assured me that the sauce had neither of these ingredients, so I agreed to give it a try. I was pleased to see that the ingredients were very basic, Tomato puree, vinegar, molasses etc... there were no ingredients that I couldn't pronounce.

On first taste, I liked the sauce right away. It's somewhere between a barbecue sauce and a steak sauce, and as it's name implies it will work well for both. Of course, we decided to be more creative with our first outing, and used it as a marinade for some boneless pork chops along with a little crushed garlic. We coated the chops in flour, onion powder, salt and pepper, and naturally tossed them into a pan of hot vegetable oil.

The finished chops held the flavor of the sauce nicely. They added a bit of sweetness under the coating which really complimented the flavor of the pork chops nicely.

Not to be outdone though, the following week we were having chicken burritos. The salsa we had bought lacked zing, even though it was a medium. Kristen suggested we put some Country Bob's on them, which gave them a whole new flavor, more Tex than Mex I guess but they tasted great!