The blueberry teacake update: we needed a dairy-free version now, so I used Mayoki cultured cashew-blend butter substitute. I doubled the blueberries (not to mention Ottolenghi’s 1/8th tsp salt recommendation.) It totally worked, because you put them on top and leave them whole and they don’t mess up the texture. Definitely an improvement on a great thing.

Meantime, up in the Pacific Northwest, Lillian, age two, insisted on putting at least a napkin at Michelle’s place at the dinner table to try to get her to still be there.