There are just too many summer distractions for me to stay close to the web and do regular updates to a blog. Maybe once a week should be my goal. In the midst of dog days, the crepe myrtles have been blooming in their array from deep red, to purple, to lavender, to light pink and back down the spectrum to a moderate pink and an almost red hot pink. Then there are the white ones. They tend to have a different trunk structure and form a lower bush like shape. At any rate, this year, they've been a fabulous summer addition to the local landscape. I snapped a picture out the car window, in case some readers don't have crepe myrtles where they are. Some readers may not have blackberries either. My heart goes out to you.
Here, blackberries have been ripening in their usual wave of abundance. Of course there are several wild varieties of these sweet, slightly tart, morsels that grow locally where ever a strip of land is left unattended for very long. You see them along field edges, roadsides, and railroad tracks. It's hard to ride though this county for far and not spot a small or large patch of blackberries. I've yet to pick any this year, but I've been yearning for an old fashioned, deep-dish, blackberry cobbler.
A layer of pie crust, a layer of berries, a layer of sugar, a layer of butter, another layer of pie crust, another layer of berries, another layer of sugar, another layer of butter, yet another layer of pie crust, yet another layer of berries, yet another layer of sugar, yet another layer of butter, and on and on, until you top out the deep dish with a layer of pie crust painted with melted butter. Bake all that until it has bubbled a while. Good cooks will know when it is done and the top crust will brown.
Serve up a deep, hot, scoop of this now blackberry dumpling like pie, with a scoop or two of vanilla ice cream on top. A sprig of crepe myrtle blooms in a vase, as a center piece on the table, will remind everyone partaking of the cobbler and ice cream that they aren't in heaven, just close, beneath the Carolina Moon.
Posted by Dread who's gone searching for a few late ripening berries.
Here, blackberries have been ripening in their usual wave of abundance. Of course there are several wild varieties of these sweet, slightly tart, morsels that grow locally where ever a strip of land is left unattended for very long. You see them along field edges, roadsides, and railroad tracks. It's hard to ride though this county for far and not spot a small or large patch of blackberries. I've yet to pick any this year, but I've been yearning for an old fashioned, deep-dish, blackberry cobbler.
A layer of pie crust, a layer of berries, a layer of sugar, a layer of butter, another layer of pie crust, another layer of berries, another layer of sugar, another layer of butter, yet another layer of pie crust, yet another layer of berries, yet another layer of sugar, yet another layer of butter, and on and on, until you top out the deep dish with a layer of pie crust painted with melted butter. Bake all that until it has bubbled a while. Good cooks will know when it is done and the top crust will brown.
Serve up a deep, hot, scoop of this now blackberry dumpling like pie, with a scoop or two of vanilla ice cream on top. A sprig of crepe myrtle blooms in a vase, as a center piece on the table, will remind everyone partaking of the cobbler and ice cream that they aren't in heaven, just close, beneath the Carolina Moon.
Posted by Dread who's gone searching for a few late ripening berries.
2 comments:
I'll be there around 6 for some cobbler warm, with French vanilla - you know how i like it !!!
Hello, I found your blog via I Beati. Mmmmmm. Sounds like heaven. Love cobblers in all shapes and flavors; and of course, topped with vanilla ice cream. Heaven! Thanks for letting me sit a spell. Have a wonderful week. Petra
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