It’s berry season in the Northwest and we loves us some fresh berries!
In our house, berry season marks the beginning of canning season. Yes, we also love the not so ancient art of ‘putting things by’. With such a short growing season we like to extend the flavors of summer throughout the year. This past weekend we did double duty, making both freezer and cooked jams.
Freezer jam getting mixed and ready to pour.
Then on Monday, a colleague left some blueberries on my desk…
Which I took home and with the help of a little butter, sugar and flour and egg.
And a little time in the oven…
Turned into these…
Which makes the coworkers love me even more. In fact, I’m beginning to think that is exactly why the blueberries were left with me in the first place.
In parting…I want to share this picture of my very handsome sous chef extroadinaire.
Who wouldn’t want to spend a few hours in a hot kitchen with him?