|Here are the kids, still in their good clothes from Wed., 11:15|
Mass. It was a spur of the minute decision to stop at the orchard.
(It was a sunny day, too, btw. Only my phone camera was foggy...)
|Hobbes blowing a|
Except one thing: the fruit you pick, and it was reasonably priced.
|Anna and raspberries. Raspberries and Anna.|
We'd never gone on a berry picking spree before, but everyone took to it like naturals. Before the middle of the first row, everyone was hunting and picking like a well-trained crew of miners -- thrilling to the find of a "good berry branch" as if we were picking diamonds. Or rubies. Juicy sweet rubies! It was all I could do to make sure they weren't all eaten before they made it to the buckets!
Here's what we've turned the raspberries into so far.
|Scrumptious!! Highly recommend the following recipe. Can also be made without the raspberries.|
- Heavenly Raspberry Mocha Brownies
- 1 cup sugar
- 1/4 cup vegetable oil (we used coconut oil)
- 1/4 cup coffee low-fat yogurt (doesn't have to be coffee flavored)
- 1 teaspoon vanilla extract
- 3 large egg whites, lightly beaten (can also be made with the whole egg, yolk and all)
- 1/2 cup all-purpose flour
- 1/3 cup Dutch process cocoa (we used regular ol' Cocoa)
- 1 teaspoon instant espresso or 2 teaspoons instant coffee granules
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- Cooking spray
- 3 cups fresh (or frozen) raspberries, divided (can be omitted)
- Preheat oven to 375°.
- Combine first 5 ingredients in a large bowl, stirring well with a whisk. Combine flour and next 4 ingredients (flour through salt) in a medium bowl, and add flour mixture to sugar mixture, stirring just until moist. Gently stir in 1 cup of fresh raspberries Pour mixture into a 9-inch square baking pan coated with cooking spray. Bake at 375° for 25 minutes. Cool in pan on a wire rack. Serve with raspberries on top. (And vanilla bean icecream!)
World's Easiest and Most Healthful Raspberry Jam
(We made this as a refrigerator jam, and didn't prepare it for canning)
1.5 cups raspberries
3 Tbs chia seeds
2 tbs honey (or a little more, to taste)
3 Tbs water
Cook raspberries on low for app. 5 minutes, then crush with a fork (or potato masher).
Add chia seeds, honey, and water; stir.
Pour into jar, let cool, add lid, and refrigerate to cool (about an hour).
Here's how we did it, though:
12 cups raspberries
1 1/3 chia seeds
1 cup honey
(We eliminated the water because our berries were so juicy, but you'd add app. 1 1/3 cups to follow the recipe exactly)
Then, proceed with the above directions, but have someone stand guard over the cooling jam so that it's not all eaten before it has a chance to cool... This made about 6 1/2 pints.
(DIdn't get a picture of the pretty little jars of jam... Gave away half of it and ate the rest before I had a chance! Delicious on toast, on peanut butter sandwiches, and in Quinoa!)
Blowing a raspberry, strawberry or making a Bronx cheer is to make a noise that may signify derision, real or feigned. It may also be used in childhood phonemic play either solely by the child or by adults towards a child to encourage imitation to the delight of both parties. It is made by placing the tongue between the lips and blowing to produce a sound similar to . In the terminology of phonetics, this sound can be described as an unvoiced linguolabial trill [r̼̊]. It is never used in human language phonemically (e.g., to be used as a building block of words), but the sound is widely used across human cultures.The nomenclature varies by country. In the United States, Bronx cheer is sometimes used; otherwise, in the U.S. and in other English-speaking countries, it is known as a raspberry, rasp, or razz –