ABOVE: American Gothic? My son Sean, and his fiancee Olivia posed for me.
I was required to bring in five or more prints to present to my photography class. I had a lot of fun with this project.
If you’d like to see more photos I’ve taken please go to Angelnina’s Photography Blog
In other news….
Blackberry season, in my neighborhood, can easily turn to war. I can’t tell you how many times I’ve caught people trespassing on my property to pick the blackberries. Attempts to deter the berry thieves have been futile. People will break the law for a free blackberry. I’ve tried everything–from sneak attacks to police tape. It simply comes down to survival of the fittest. So far, a group of four elderly Korean women are burying me. These ladies are out before the rooster crows! They can clean out the entire patch of newly ripened berries in a single morning. Before I manage to drink my morning tea, the early risers have filled their buckets and–I’m guessing–have blackberry pies in the oven. I was lucky to score a few cups of berries to make my berry crumble. Thankfully, I had a cup of frozen raspberries to throw into the mix!
3 cups of your favorite berries or mix of berries
1/3 c sugar
1/8 c flour
Tbsp orange juice (opt)
Toss well, and heat a little on stove
-Pour berry mixture into little ramekins– I used 5
1/2 c flour
1/4 c brown sugar
1/8 c sugar
1/8 tsp Kosher salt
Pulse a few times to combine in food processor
4 Tbsp cold butter , cut up
pulse until size of peas
Pour mixture into a bowl and add 1/4 cup dry oats ( I used Old Fashioned Quaker Oats)
stir in oats.
Place a few Tablespoons of topping over the berries in the ramekins.
Sprinkle sliced almonds over the top.
You will have some topping leftover–place in fridge to use next time!
Bake these on a lined baking sheet at 350 degrees till warm and bubbly–about 30 minutes +
Enjoy with a scoop of vanilla bean ice cream!