Karen Rose Smith shares a recipe for Blueberry Bread
I came from an Italian heritage of sitting around the table—talking, laughing and arguing—and making each meal at my grandmother's house an event. Dessert was always a meal extender whether it was cannoli for Christmas, fried dough balls dipped in honey for Easter or Sunday dinner chocolate cake. Dessert gave us extra time to sit at the table and enjoy each other's company. My mother followed the tradition. She was a third grade teacher. Often she would bake layer cake or sponge cake in the morning before we caught the school bus! We'd either use it that night or freeze it for dinner with company on the weekend. Just as she served a salad and crunchy bread every night for dinner, she would serve dessert. I've followed my mother's and grandmother's traditions because I like to cook. When my son was small, we baked and sold fruit breads at craft fairs. I entered cooking contests. He helped me make at least a dozen different kinds of cookies for Christma...