Ice-cold blueberry sauce

The kitchen is particularly bitter. I remember sharing a recipe about bitter melons, "Spicy Beager." Sour, spicy spicy cabbage, fragranced eggs and bitter melons together are the same dishes that feed. When I was a kid, the cabbage didn't like bitter melons, and at one point wondered who was willing to eat something as bitter as medicine. It is not surprising that, with time, the taste has changed. It's sour, so sweet, so is life. Sweet is not good, bitter is not bad. When they were young, they were taught by adults that good medicine was good for the disease and good for the disease. I didn't know. I thought sweet things were good, and bitter things must be bad. It's bad for teeth and bodies to eat something that's not sweet. As life goes through, it depends on one another. Later on, I liked to eat bitter melons and the taste of bitterness, especially in the tongue. I can't tell you what it tastes like. The suffering of the bitter melon is tender, incriminating, near. The older you grow up, the more you find it, the better you eat with your family, the better you live with your family. This happiness is simple and calm, warm and calm. And it was not soared, and it was not for the mountains that they had sworn by the sea, that their company was best as a confession. A light, bitter melon, sweet, bitter, except for the taste of the tongue。