Monthly Archives: September 2011

Summer’s not over ’til the corn is gone

No sooner had I published my last post welcoming fall and resigning myself to cooler, wetter weather did Seattle throw me for a loop with a return of brilliant sunshine and what could objectively be considered lukewarm temperatures. Huzzah! I thought that maybe summer hadn’t gasped her last breath after all. Of course by the weekend it was cold and rainy again, but we did enjoy that week in between, yes we did. I know my cat was certainly happy he could once again bask in the sun that pours onto our dining room table on a sunny afternoon, if only for a short time. Too bad about us having to eat there. (P.S. don’t worry, I clean the table quite often).

Rocco on the dining room table

My suspicions that the rumors of summer’s earlier demise were greatly exaggerated were confirmed when I went to the farmer’s market and discovered that yes, all the cornerstones of summer produce were still there. And I proceeded to buy a ton of it, eschewing all the newly arrived winter squash for another day.

Winter squash

I bought strawberries and raspberries and corn (oh my!), not to mention, peaches, plums, tomatoes, tomatillos, and a beautiful cantaloupe that was the sweetest I’ve ever tasted. I basically bought everything that said summer.

Summer produce

The one exception I made to this was to buy roasted peppers. One of the stands was roasting them there on the spot in a big cage that had flames shooting up into it (!) and was hand-turned by a crank on the side. It was so cool, I couldn’t resist. The good people of River Farm in Ellensburg, WA were selling three types of roasted peppers: sweet Italians, Poblanos, and Krimzon Lees (awesome name, right?!) I bought all three and am a huge fan – they are all so tasty in their own unique ways.

River Farm peppers

As soon as I got home and spread my haul out on the kitchen counter to admire it, I thought immediately of this recipe for Sautéed Spicy Corn that Molly Wizenberg recently posted about on her blog (one of my favorites), Orangette. I remembered the recipe from when it was first mentioned in an episode of the hilarious Spilled Milk podcast that Molly does with Matthew Amster-Burton, but failed to make a note of it at the time so I was happy to be reminded of it on Molly’s blog. I thought that the ingredients I had gathered from the market would make an excellent riff on the recipe – and man oh man, was I right!

Buttery corn

I used two of the Krimzon Lee roasted peppers (they are the spiciest of the trio sold at the market) instead of a jalapeno, and also added tomatillos to the mix. We ate the corn with thick slices of slightly toasted sourdough bread topped with tomatoes (thanks for that idea too, Molly!) and it was the perfect summer dinner…even if fall is closing in on us.

Dinner!

In fact, I loved this dish so much that I made it again a couple days later – for the second time in a week. I forced, literally forced, myself to go running after an exhausting day of grad school orientation and decided that this dish would be my reward – not chocolate, not ice cream, not potato chips. This corn dish. So, if that doesn’t get to you make it, I don’t know what will.

Matthew’s Spicy Sautéed Corn with Tomatillos

Adapted from Spilled Milk and Orangette
Makes 4 side dish servings, or 2 main servings if for you – like me – it is the whole point of the meal

Molly notes in her adaptation that she used a 10-inch cast-iron skillet. I used a 10-inch stainless steel sauté pan because it was the closest I had, but if you have a cast-iron skillet – of any size – you should use it! I’m pretty sure the cast-iron will give you more of the coveted “delicious brown bits” that Molly and Matthew both talk about. Mine definitely did brown, but not enough for me to need to de-glaze the pan with water, which I’m sure adds more of that delicious caramelized flavor.

  • 3 tbsp. unsalted butter
  • Kernels from 3-4 ears fresh corn
  • Half a medium onion, diced
  • 4-5 tomatillos, quartered
  • 3 roasted Krimzon Lee peppers (or any hot pepper you want to use), diced
  • Salt and pepper
  • 1 tbsp. freshly squeezed lime juice

First, a note about getting the kernels off of the ear of corn. It is a challenge. I’ve always been told that the best way to capture all the kernels is to cut them off the cob inside of a large bowl. That is still difficult though and can be murder on your knife. But! I learned from a Food Network show, with Guy Fieri of all people, that it works much better if you put a smaller bowl, opening down, inside the larger bowl and use the bottom of that smaller bowl as a platform to cut the corn. Like so:

Bowls for cutting corn

All the corn still goes into the bowl and it doesn’t ruin your knife. Winning!

Ok, so once you do that and prepare your other ingredients per the above, heat the butter in a large skillet over medium-high heat until bubbling.

Add the corn and onions, stirring to coat with butter. Cook, stirring once, for 2-3 minutes.

Add the tomatillos and roasted peppers and stir all ingredients together well. Cook, stirring occasionally, until the corn begins to brown and the tomatillos are cooked through but not mushy, about 10 minutes more. Your kitchen will smell heavenly during these 10 minutes.

If your corn does stick to the pan, add a tablespoon or so of water and scrape those browned bits off the bottom (lucky you!) and then let the water boil off.

Season with salt and pepper to taste. Remove from the heat, and stir in the lime juice.

Serve immediately.

Tomatillos!

Advertisements

9 Comments

Filed under Food, Sides

Wait, it rains in Seattle?

It’s been gray and chilly, and little rainy, for the better part of the last week in Seattle. People did tell me it would get like that here (fact: every single person I told I was moving to Seattle responded with “But don’t you know it’s cloudy and rainy there all the time?!”) so I can’t say I am surprised by the change. I also may have tempted fate by making this warm grain salad with winter veggies a couple weeks ago when it was definitely still summer.

Gray Seattle day

The photo above was taken at the top of a hill in my neighborhood. Even when gray and cloudy – or maybe especially so in that weather – I find the sky here to be just beautiful.

Seattle sky

The way that the clouds and the light, whatever light there is, play off of one another is breathtaking. This weekend the wind was blowing thick storm clouds across the sky at a break-neck pace, so fast that there were moments when the next set of clouds couldn’t keep up and the sun broke through in bright, brilliant flashes. At times it felt foreboding and at times fantastical, like it should have been accompanied by the music from The Wizard of Oz.

On this same misty walk we found that we were walking on sidewalks covered with these little guys.

Snail

Though cute in their own way, seeing as many snails as we did out and about almost made me thankful we didn’t move here early enough to plant a garden this year.

In any case, I am welcoming the cooler weather with a soup – but it’s called Summer Minestrone Soup, so it’s still slightly rebellious. Take that weather gods!

In addition to being delicious, this soup is very healthy. That is important to me after my blackberry dessert gorging of late. I have recently jumped back into my pre-cross-country move workout routine, and it ain’t pretty. I can use all the help I can get. Although, I have gone running 5 of the last 6 days, so that is something to be proud of. Maybe I will make another blackberry dessert to celebrate!

Ok, so while I work on my willpower, let me tell you about this soup. It is from a cookbook I acquired recently at a huge used book store in Seattle. I bought it even though after moving all my books across the country I vowed to never ever buy another one (did I mention I have to work on my willpower?) It is called A Cook’s Guide to Grains by Jenni Muir.

A cook's guide to grains

The book is lovely, and quite informative, with a substantial section in the beginning devoted to explaining how grains are farmed and processed, and why they are good for your health. She also has a section for each of the grains in the book that discusses what it is, what it goes with, where it comes from, etc. All fascinating.

It’s not a vegetarian book, so I’ve generally had to make substitutions in the recipes I’ve tried. But a book devoted to grains is definitely vegetarian-friendly given how useful they are in providing that hearty substance in a meal that people commonly associate with meat. I use grains in my own cooking all the time.

Mise en place

Case in point, this soup. It is very substantive, and even though I pointed out its summery title above, it is definitely feeling like fall around here and this soup was warm and nourishing to match. It combines farro, fresh beans and pasta all in one dish – what could be better?

Simmering soup

Its clear broth and the veggies I added to my version make it kind of like a souped up (sorry, couldn’t help it!) version of the classic Chicken Noodle soup…without the chicken of course. This also made it the perfect soup for me to prepare last week for my boyfriend who had our household’s first cold of the season – a sure sign of fall if anything is.

Sick or otherwise, this soup hits the spot and I hope you will make it for yourself no matter what season it feels like where you live.

Yummy bowl of soup

Summer Minestrone

Adapted from A Cook’s Guide to Grains
Makes a big pot (about 10 cups) of soup

I adjusted the proportions of liquid and grains/pasta from the cookbook recipe, and in turn the cookbook author notes that she adjusted the proportions from the original recipe to suit her tastes. So, you should feel free to adjust the proportions as you see fit! Additionally, I would really use fresh beans if at all possible – even if they are not the type of beans called for (I used a different type than the book called for). You coooould use canned beans if you had to, but the fresh beans just give it such a different taste, a bright yumminess, if you will.

  • 1 tbsp extra virgin olive oil
  • 1 small onion, diced
  • 1/2 cup farro
  • 2 cloves garlic, finely chopped
  • 6 cups vegetable stock
  • 1 bay leaf
  • 1 sprig rosemary
  • 14 oz fresh shelled cranberry beans
  • 8 oz button or baby bella mushrooms, quartered
  • 1 small-med zucchini, sliced
  • 1 small-med yellow squash, sliced
  • Up to 2 cups water (I used the pasta water from my linguine, but if you use leftover pasta you could use plain water)
  • 4 oz cooked pasta (I used linguine), cut (when cooked) or broken (before cooked) into bite-sized pieces
  • salt and pepper

Heat the olive oil is a large soup pot. Add the onion and cook over low heat until translucent (5-7 minutes), stirring occasionally.

If you are cooking the pasta fresh for this soup, put another pot of water on to boil for that. If you are using leftover cooked pasta, skip ahead to the next step.

Add the farro and garlic to the pot with the onions, and cook for 2-3 minutes, stirring.

To that, add in the stock, bay leaf and rosemary sprig. Bring to a boil, then reduce the heat and simmer gently for 30 minutes.

If you are cooking the pasta fresh for this soup, break the pasta up into bite-sized pieces before cooking (simply by breaking the bunch of linguine in half once and then again) and then cook according to directions. Once it is done, set aside. Make sure to stir a drizzle of olive oil into it so that it doesn’t solidify into a gummy mass while it’s waiting to be added to the soup.

Add the beans to the soup pot and continue cooking for 10 minutes.

Add the mushrooms, zucchini, and squash to the soup pot and then add the water a 1/2 cup at a time until it is as soupy as you would like it. Then bring back up to a simmer and continue cooking for another 10 minutes, or until the grains and beans are tender.

Stir the cooked pasta into the soup and allow it to heat through briefly.

Season with salt and pepper to taste.

Serve immediately (don’t burn your mouth!) It also makes great leftovers, although the grains, pasta and beans absorb a lot of the liquid so you may need to add more stock or water when you reheat it.

4 Comments

Filed under Food, Main Course

The one cookbook I held out

I’m going to just get right to it today and show you this. This is the Macaroon Tart from Super Natural Every Day by Heidi Swanson, well my version of it at least.

Blackberry Macaroon Tart

Yum! Now for more context. This post could also be titled: How I Learned to Stop Worrying and Just Cook Every Single Thing Heidi Swanson Tells Me To…Every. Single. Thing. I didn’t call it that because it’s actually a lesson I learned months ago when I bought her second cookbook, Super Natural Every Day.

Her first cookbook, Super Natural Cooking, has been on my wish list for a while, but I just never pulled the trigger to buy it. I also, of course, love her blog 101 Cookbooks, which is one of the first blogs I read regularly when I started getting back into cooking after the desolate years – when it came to food anyway – known as College and Post-College Poverty. But her second cookbook. Oh man, this is where it’s at.

Super Natural Every Day

I know that much has been said about it already, but I can’t help adding by voice to the chorus. The photography is stunning, so I was immediately pulled in and excited to start trying the recipes. After cooking 5 or 6 recipes that came out absolutely delicious with surprisingly little effort, I realized I had something special on my hands. Since then I’ve made 24 (!) of the recipes in the book and they have been, almost without exception, incredible and not at all difficult to make. And it’s vegetarian! Just perfect.

The Yogurt Biscuits? Sublimely flaky and layered.  The Kale Salad w/coconut and sesame oil? Nutty, crunchy, delightful. The Whole Grain Rice Salad w/cherries and goat cheese? Surprisingly bright and expertly textured. The White Beans & Cabbage? Homey, savory goodness. The Chickpea Stew? Rich, luscious and comforting. The Buttermilk Cake (I made mine w/strawberries)?! Subtly sweet, just delicious. You get the idea.

When we moved cross-country and I faced the fact that I couldn’t have all my cookbooks with me in the temporary place we would be living for a month while we looked for a permanent house, there was one cookbook that I held out from the boxes to cook from during that month and it was this cookbook. (In case you haven’t picked up on it yet, I think you should buy this cookbook!)

The 24th recipe I made from SNED was this Macaroon Tart. I know, I know it’s another blackberry recipe. I promise this is not actually a blog solely devoted to blackberries. But, ’tis still the season (for blackberries that is) and that won’t be the case for much longer, so I am taking advantage.

Blackberries

This time I bought my blackberries from the farmers market that I went on and on about in my last post. They were just so plump and perfect…and I so very very lazy. So instead of picking them myself, I bought a pint at the market and skipped gleefully home (metaphorically at least) to make this tart that I have had dog-eared for months.

Mise en place

It came together in no time and is a trifecta of textures and flavors. The crust is crunchy and buttery, the macaroon filling is soft and chewy, and the jammy pockets of blackberries burst with equal parts sweet and tart. Whether it’s the first or the 24th recipe you’ve made from Super Natural Every Day, it is a winner.

Finished tart

Macaroon Tart

Adapted slightly from Super Natural Every Day
Makes one 8 x 11 inch tart, or one 9-inch round tart and two mini tarts (if you, like me, do not have the former)

I didn’t have all the ingredients that are called for, specifically the healthier options for flour and sugar, so I made some substitutions. Because of that, my version is perhaps more accessible, but not as wholesome. If you’re using this much butter in a recipe I can’t imagine health is the first thing on your mind, but by all means use the called-for ingredients if you have them.

Here I’ve listed my notes on the recipe, but to view the entire recipe and instructions for baking it, please click here to visit the blog Tartlette where the recipe is posted with permission of the publisher.

My recipe notes:

  • Instead of 1 1/2 cups of white whole wheat flour, I used 1 cup AP flour and 1/2 cup whole wheat pastry flour.
  • Instead of finely shredded unsweetened coconut, I used large flake unsweetened coconut.
  • Instead of natural cane sugar, I used regular white sugar.
  • Also, a note on the egg whites: I used egg whites that I had in the freezer from when I made lemon curd a couple weeks ago and had lots of whites left over. Have you ever done that? It’s so great not to waste the whites! And they freeze and thaw out again beautifully. Just remember to set them out and give them enough time to thaw – you can’t warm them in the microwave without risk of cooking them!

3 Comments

Filed under Books, Dessert, Food

The summer farmers market bounty

Another wonderful thing about Seattle: the summer farmers market. It’s not that there weren’t farmers markets in DC, there were, and good ones. I was especially loyal to the one in downtown Falls Church, close to the last place I lived in the DC area. But the farmers markets I’ve been to in Seattle just seem so much more robust (ew, I hate that word)…buzzing…alive…bountiful. Not just in that there are seemingly more of them, but also each one is brimming with so many different types of produce, so many different farmers to choose from, each booth with something tastier than the last.

Beautiful carrots at the farmers market

I’ve also noticed that many, most really, of the booths are selling organic fruits and veggies. People ’round these parts are committed to their organic, local, seasonal produce – even many of the grocery stores are great for that. It’s quite impressive. I know it’s a trend that’s sweeping the nation, but I can tell it’s not a recent thing in the Pacific Northwest and I am reaping the benefits.

Abundance of heirloom tomatoes

I am also dazzled by the number and variety of other wares I find at the farmers market – things like local, handmade cheese, homegrown grains (I used wheat berries from Bluebird Grain Farms in the recipe below), fresh-caught seafood, and I’m only just beginning to explore everything it has to offer.

Homemade cheese at the farmers market

With all this enthusiasm, I’m sure it’s not a surprise to hear that I’ve gone a bit overboard the last couple times we’ve visited our local farmers market.  The closest one to where we live is the one in the U District, which is huge – much to my delight, but adding to my overindulgence.

U District Farmers Market

Oh my. When I go there I find myself in a state that is somewhere between heaven and the old game show Supermarket Sweep. If I actually got everything for free, like the players on Supermarket Sweep did, then it would be pure heaven!  But alas…

Berries!

It’s all just so hard to resist. I want to buy everything and I rationalize it by reminding myself that summer in Seattle doesn’t last long (at least that’s what long-time residents keep telling me) and that I need to take advantage. As a result, last week I was looking for recipes that would use as much of my farmers market haul as possible.

I had bookmarked a recipe from The Kitchn almost a year ago for a barley salad with golden beets, chard and feta, and it fit the bill perfectly. I know, it sounds a little wintry. But beets and chard are in season now, so why give them the cold shoulder until November? Nearly everything I used to make my adapted version of this recipe came from the U District Farmers Market.

Golden beets from the farmers market

The flavors and textures in this dish burst when you eat it. The sweet, earthiness of the beets and chard, the chewiness of the grains, the salty tang of the feta cheese. The combination of these ingredients is magical to a veggie-lover like me. Try it out and I’m sure you will agree.  I will be back to corn and stone fruit tomorrow, don’t you worry. For now, it’s all about this warm, satisfying salad.

Finished bowl of yumminess

Golden Beet and Wheat Berry Salad with Rainbow Chard

Adapted from The Kitchn
Makes about 5 cups

You can really play fast and loose with this recipe, as I did in adapting it to my tastes. For the greens, you can use kale, beet greens, or spinach (though I would cook them for less time if I were to use spinach) if you don’t have chard. For the grains, you can use barley as The Kitchn recipe suggests, but I used wheat berries and I also think that farro would be lovely. For the onion element, I cooked white onion instead of adding raw (though soaked) red onion because I just don’t like raw onion. I also omitted the scallions in the original recipe because I didn’t have any, and – I must admit – used lime juice instead of lemon juice because I didn’t have any lemons. All of this is just to say that this recipe is a prime candidate for experimenting and using what you happen to have in your kitchen – it will taste fabulous no matter what!

  • 1 cup dry hard white wheat berries
  • 3 large golden beets, tops removed
  • 1 bunch rainbow chard, washed
  • 3 tablespoons lemon juice (or lime juice, if you must), divided
  • 1 small white or yellow onion, diced
  • 4 ounces feta, crumbled
  • 3 tablespoons extra-virgin olive oil
  • salt and pepper to taste

Heat the oven to 450-degrees.

Bring 3 cups of salted water to a boil. Add the wheat berries. Reduce to a simmer and cook, uncovered, for approximately 45 minutes, or until they are soft. Drain when done and set aside.

Loosely wrap the beets in foil and roast in the oven until they are just fork tender – about 45 minutes. Peel the beets while they are still warm – I find the edge of a fork works brilliantly to just scrape the skin off. Once peeled, dice the beets into 1-inch cubes.

Meanwhile, prepare the chard. Strip off the leaves and tear them into bite-sized pieces. Cut the stems into bite-sized pieces.

Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the chard stems and diced onion until they start to brown a bit around the edges. Add the torn chard leaves, half of the lemon juice (1 1/2 tablespoons), and a big pinch of salt. Cover and cook the chard until it is bright green and has wilted down, stirring occasionally (about 8 minutes).

Once everything is cooked, combine wheat berries, beets, chard and onion mixture, and feta in a large mixing bowl. Whisk together the remaining lemon juice and 2 tablespoons of olive oil, and drizzle this vinaigrette over the salad. Stir to evenly coat all the ingredients.

Taste and season with salt as needed, and pepper to taste. You can serve immediately, but if you can wait it’s good to let it sit for 15-20 minutes so that the wheat berries can absorb the liquid. Serve at room temperature.

5 Comments

Filed under Food, Main Course

Blackberries…oh, and hello!

I recently moved to Seattle from the Washington D.C. area.  There are many things I love about my new home that my old home did not have.

Long-time Seattleites may kill me for saying this, but a relatively temperate summer is one of those things!  Seriously though, DC was 107 degrees with 100% humidity the week after we left so you can hardly blame me for preferring this cool Pacific Northwest summer.  I’m sure in 9 months I will be singing a different tune.

Seattle view - Space Needle and Husky Stadium

I am not here to talk to you about the weather though.  I am here to talk to you about blackberries.  Blackberries – growing wild!  in my yard!  along the road in our neighborhood!  everywhere! – are high on the list of things I love about Seattle so far.  For people who have lived here for years the novelty of such an abundance of sweet, juicy wild blackberries has perhaps worn off, but I’m not there yet and hope to never be.

The thing about blackberries (if you’re picking them wild instead of simply buying a pint of them at the grocery store) is that they really make you work for it.  Blackberries are nature’s illustration of the phrase “no pain, no gain.”  The small bush in my yard didn’t give me very much trouble, but it was quite a different story when my boyfriend and I took the dog to the neighborhood blackberry mecca to do some serious picking.

One small portion of the blackberry bush in our neighborhood

The long bush that stretches almost an entire block of our neighborhood was heavy with the glistening purple orbs and we plunged right in – me with both hands, him with one – his other hand holding on to the dog who was disinterestedly sniffing the ground nearby.  This was a mistake, as it turns out.  We both got stabbed by the bush’s thorns almost immediately – and those thorns are not insubstantial I can tell you.  There was much groaning, squealing, cursing and jumping around.

Look at those thorns!

At one point we were both almost completely ensnared by the bush, like two flies tangled in a spider’s web, and the more we tried to wiggle our way out the worse it got.  This got the dog momentarily interested, but he was really no help in getting us free.  Nevertheless, we were so enthusiastic about all the potential blackberries (dangling there…just out of our reach!) that we continued picking through it all.  But man did those suckers hurt.  And by the time we returned home – shirts torn, pinpricks all over our hands and arms, fingers stained purple – we really felt like we had earned those berries.  We felt victorious.

So close!

So after all this effort I’ve been trying to make the best of our blackberry harvest.  I’ve put blackberries on my morning granola, I’ve had them alongside a weekend brunch of eggs and biscuits and I’ve course eaten them straight and unadorned by the handful.  What I made with them this week seemed worth writing home about though – I hope you will agree.

Look at how yummy they look

These are mini blackberry tarts (I REALLY love miniature things, I should warn you now) with pastry cream and lemon curd.  The recipe is based very loosely on this one from Better Homes and Gardens of all places.  But, I made my own crust using a recipe from Smitten Kitchen, and my own lemon curd and pastry cream using recipes from Ina Garten instead of store-bought lemon curd and cream cheese.

The results were delectable!  I hope that if you live somewhere where you can pick fresh blackberries you give these tarts a try.  Of course, you can make them even if you buy your blackberries at a store or farmer’s market and I’m sure they will be delicious, but the taste of victory may not be quite as sweet…

Even more mini, but oh so delicious

Lemon-Blackberry Mini Tarts

Makes 4 mini tarts – or 2 mini tarts and 8 muffin-sized tarts if you don’t have 4 mini tart pans (like me)

Most of the recipes I looked at recommend refrigerating the tarts once you put the filling in.  I was too impatient to do this.  I didn’t put the elements in hot though, they need to be at least room temperature or the tarts would be too runny.

  • 1 recipe Smitten Kitchen’s Sweet Tart Shell crust
  • 1 recipe Ina Garten’s Pastry Cream
    • Notes: I omitted the Cognac and upped the vanilla to a full teaspoon.  I also used yolks from large eggs instead of extra-large and it still worked out just fine!
  • 1/2 recipe Ina Garten’s Lemon Curd
    • Notes: Mine separated badly while I was mixing all the ingredients together (before I even got it onto the stove).  Ina mentioned nothing about this and I thought I had ruined it, but I hadn’t!  So don’t worry if yours does the same – just whisk it vigorously as it heats up on the stove and it will come back together.
  • 1 cup fresh blackberries
  • 2 tbsp seedless blackberry or apricot jelly (optional)
  • 2 tsp lemon juice (optional)

To assemble tarts: Once crust and fillings are cooled to room temperature (or chilled in the refrigerator), spoon pastry cream into tart shells and spread with the back of a spoon until even (I used 2-3 tbsp in my mini tarts, less in the muffin-sized tarts).

Then spoon a smaller amount (~1 tbsp) of lemon curd on top of the pastry cream and spread out with the back of a spoon until even – use a light touch here to create a separate layer of lemon curd, instead of mixing the pastry cream and lemon curd together.

Top the tarts with blackberries.  I arranged mine in two concentric circles, berries top down, but they would still taste the same if you just wanted to throw the blackberries on the top and call it a day!

Optionally, you can heat the jelly and lemon juice (just until the jelly melts and combines with the juice) and brush on the top of the tarts.  This gives the tarts a nice shiny look – like in a professional bakery.  I didn’t do this, because my kitchen is not a professional bakery and my mouth was watering by this point, but if you serve these to guests it would be a nice touch.

Blackberries

By the way, if you have made it this far down in this post, you will notice that there isn’t an older one following it.  This is my very first post on BookLoverCook!  So hello there, thanks for stopping by.  I hope this is the first of many posts that you will come back to read, and please consider spreading the word about my blog by clicking on those cute little social media sharing buttons below.

23 Comments

Filed under Dessert, Food