Books, and more Books

I ordered a few things from amazon this past week. While I can admit that I’m an avid Amazon shopper nothing gets me going than that big box waiting for me at my door. This time, I got a couple of cookbooks and a lovely crochet book. I’ve been meaning to start a sewing class as well so I can properly hem my pants and skirts to fit my unruly, long thighs. In any case, these three books are a start to a fun summer and fall season. As it’s California, we’re skipping through Spring. In fact, I believe last week, when we had 78 degree weather, was as close to Spring as we can get.

This was a great buy, and it accompanied my new Lodge cast iron skillet to my door. However, I do have to say I’m disappointed that there aren’t as many pictures. Only about 20 or so that are int he middle of the book. I would preferred a picture to every 3 recipes (it’s just the way that I’m used to flipping through cookbooks for a recipe to catch my eye). However, it had great reviews on amazon, and other sites, and the recipes actually look lovely. I’m excited to try them out.

I’ve been reading about this book for a while from a few bloggers I follow religiously.  It’s one of those go-to books when you’re buying too many lemons because they’re on sale, or pickles, or tomatoes, or berries for jam. Personally, I purchased this recipe to learn how to make my own buttermilk, cheeses, breads,  and jams (especially because here in California berry season is right around the corner, and fresh black-blueberry jam is on my to-do list this year).

I’m especially excited to make my own frozen pizzas!

Anyone that’s spoken to me for more than a half hour knows that I love to crochet. If I could I would knit, just because having both of those needles in my hands makes me feel powerful (scary, I know). However, I have to stick with the skills that I have now and worry about others later, so aside from making scarves and blankets I would love to learn other stitches to at least make those scarves look interesting and different. This is where this book comes in.

Easy steps like this, with red arrows and simple instructions, is how my crochet kingdom will happen!

Blackberry Lemon Crisp for Emergencies

Today was one of those days. Actually, it was a full 48 hours, where I’ve been getting bad news after bad news, from all corners of the bad news spectrum: financial, medical, scholarly, and familial.

I haven’t been dealing with it quite as well as I would have hoped, just because it’s hard to handle it all, without going completely mad. And I’ve gotten to that point, twice, today. An hour or so ago, I was able to pull myself up out of the disaster and stop feeling sorry for myself.

I looked up a few things online and turned on my Nigella show, and started to pick up the pieces again. I organized and Post-It’d everything I could imagine that needed to be sorted through, organized, and managed, and then I found this recipe.

It’s perfect for one of those days, and I just about over 2 cups of Blackberries waiting to be used up, and baked.

excuse the slight blurring of the image

Adapted from http://www.pinchmysalt.com

Serves 2-4

2 cups fresh or frozen and slightly defrosted blackberries
1/2 teaspoon lemon juice
1/4 cup sugar
1 scant tablespoon + 1/3 cup whole wheat pastry flour
pinch of salt
1/3 cup rolled oats
1/4 cup lightly packed brown sugar
1/4 teaspoon ground cinnamon
1 teaspoon finely grated lemon zest
3 tablespoons cold butter, chopped into small pieces

I also added some cardamom, about 1/7 teaspoon.

1. Preheat oven to 375 degrees.  Butter a 1-quart baking dish (or as I did, which was in two 16 oz.  ramekin dishes).

2. In a small bowl, toss together blackberries, lemon juice, sugar, scant tablespoon of flour, cardamom (if using), and small pinch of salt.  Pour berry mixture into a greased 1-quart baking dish or divide between the ramekins.

3. In a separate small bowl, stir together oats, 1/3 cup flour, brown sugar, cinnamon, and lemon zest.  Add pieces of cold butter and cut in using a pastry blender or two knives (or rub in with your fingertips) until crumbly.  Sprinkle topping over the berries.

4. Place baking dish(es) on a sheet pan and bake, uncovered, at 375 degrees for 20 – 25 minutes, or until filling is bubbly and topping is lightly browned.  Serve with vanilla ice cream.

I don't have Vanilla Ice cream, but my homemade Pomegranate works just as well.