Sweet blackberries, sun-warmed and freshly picked -- just the way I like 'em. I never have understood why some folks want to put sugar on them and chill them or bake them up in a cobbler. Why would you want to mess with something that is perfect just the way it is?
Berries from
Rubus argutus.
6 comments:
I can tell by this post you've never had any of my mom's cobblers. *sigh* I don't blame you for the sheltered life you've lived, but the things you are missing out on. MMMMMmmmmmm.
(thankfully I just baked up a pile of oatmeal cookies to fall back on)
Okay Bloggy, we'll compromise. What if I take a handful of my unmolested berries and pile them in the center of that most perfect of junk food confections, the Krispy Kreme glazed doughnut? I will share, of course. :)
Sold!
Thanks for posting this. You reminded me to go out to a bramble patch I know of. And since the blackest, beautifullest berries are sheltered in the middle of the bush, I discovered once again that blood is almost exactly the same color as drops of blackberry juice. I don't know why that seems particularly appropriate, but it does.
I enjoy your blog. I have put you in my sidebar as a daily read. Thanks for the great time I have here.
I did a post on picking blackberrries last year at this time. They are so good!!
have it both ways: eat handfuls in the sun, breeze on cheeks; eat a dish of cobbler in the cool of the evening, film on the tube.
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