food – Page 4 – erniebufflo's south & west kitchen

March 21, 2013

homemade yogurt: one step closer to hippiedom

I know blogging’s been sparse around here lately. I fell off the vegan wagon and the blogging wagon at about the same time. It’s a good thing though: I’m studying feverishly to try and pass the last step between me and an MA in English Literature: the dreaded comps exam. So, expect blogging to resume something resembling regularity sometime after the first week of April, at which point I’m sure I’ll have cute Bufflo Gals’ 1st Birthday photos.

Meanwhile, I’ve got a new routine going in my kitchen, and it involves living organisms.

No, I’m not raising goats or something out in our rented back yard. I started making my own yogurt and now I don’t even know who I am anymore. I distinctly remember a friend saying she made her own yogurt one time, and thinking to myself, “that’s nutty. Just buy the yogurt, ya weirdo.”

But then I got my almost-one-year-olds off formula, discovered they love whole milk, and discovered further that they REALLY REALLY love whole milk yogurt. And that YoBaby shiz ain’t cheap.

Another problem: though Claire loves to be spoon fed (she lives on purees, after all), Little Miss Feeds Herself wants no part of me lovingly spooning yogurt into her mouth. If I let her try to spoon feed herself, every end but the end with the yogurt gets in her mouth, and it’s an epic mess. If I try to feed her myself, it’s an insane battle of waving arms and yelling at me as she tries to grab the spoon while I’m trying to stick it in her mouth. About every 5th bite gets in there, which is nuts.

So, to solve the “my kids eat 8-16 oz of yogurt per day” problem and the Etta loves yogurt but eating it with her hands is difficult problem, I have discovered two solutions.

The first, as I mentioned before, is making my own yogurt. I basically follow this process from Annie’s Eats. I heat half a gallon of milk to 180 degrees to denature the proteins in it (which is apparently important). Then, I pour it into a Pyrex glass bowl and cool it to between 110 and 120 degrees. Then I add a couple of tablespoons of yogurt (at this point, I use the last bit of my homemade yogurt, but my first batch used plain Stonyfield Farm whole milk yogurt), and stir. Then, I preheat my oven for one minute (which gets it to about 120 degrees) turn it off, and turn on the light. Meanwhile I put a lid on the Pyrex and swaddle the whole thing with a few kitchen towels.

I leave the Pyrex in the oven with the light on overnight, for about 12 hours. In the morning, when I wake up, I go in, take off the lid, and it’s yogurt. Well, yogurt swimming in whey. So, I line a colander with either a couple layers of cheesecloth or a thin dishtowel like a flour sack towel, and set it in a bowl (you could just do the sink, but I’m saving the whey because I’m crazy and want to try making whey ricotta cheese), and strain the yogurt until it’s nice and thick and creamy. Half a gallon of milk left overnight yields 1.5 quarts of yogurt and 2 cups of whey. Scraping it off the towel with a spatula is really as tough as the work gets here.

What the yogurt looks like when I take it out in the morning, pre-straining.

Straining yogurt through a colander lined with a flour sack towel.

Taste-wise, the homemade yogurt is just as good as the plain whole milk yogurt I was buying. It works great as a sour cream substitute, too. To serve it to the girls, I usually mix it with some pureed fruit and some oatmeal baby cereal so they get a complete breakfast. For snacks or when they need a little something after dinner, I just stir in a smidge of agave syrup for sweetness (because they can’t have honey yet).

This brings me to: how do I get the yogurt into the girl who won’t be spoon fed?

I had seen on Pinterest some reusable baby food pouches that are basically the same as those Plum baby food pouches, except the spout is on the side and the top is like a Ziploc bag. So, after searching on Amazon and reading some reviews, I decided to go with the Yummi Pouch (consider this a mini-review, I guess) because they were cheaper than the Little Green Pouch, which I was also considering. They are awesome, y’all. I just fill them with 4 oz. of yogurt, zip up the top, hand it to Etta, and she knows exactly how to hold it and suck the yogurt out of the spout, a feat she figured out within seconds of having the first drops squeezed onto her tongue and realizing that sweet yogurty goodness was inside that thing.

The Yummi Pouches claim to be dishwasher safe, but I’m not sure I trust my dishwasher to hold it open enough to get clean. So, I’ve been washing them by hand using a bottle brush, and drying them on my bottle rack. Works fine. One tip I did read in one of the reviews: the lids are easy to lose, but are the same diameter as the disposable baby food pouches, so if you use those, just save the lids in case you lose the lids to your pouches. I’ve tried the lids from a GoGoSqueez applesauce pouch and they worked just fine!

Overall, my newfound yogurt-making hobby is saving me money– a 32 oz. container of Stonyfield Farm plain whole milk yogurt costs me $4ish, while an entire gallon of milk, which yields 64 oz. of yogurt, costs the same. So the homemade is literally half the price, with none of the trash of the packaging. And since I also mix it with fruit purees, we can compare the cost to the YoBaby yogurt, which would be almost $11 for the amount a gallon of milk yields in homemade yogurt! Maybe I’m not as crazy as I once thought my yogurt-making friend was!

March 12, 2013

Vegan for Lent: know when to fold ’em

So. I am a Vegan for Lent failure.

It’s just not working for us right now. I’m trying to study for my master’s comprehensive exam which takes place April 1&2, Jon is working like crazy this month (don’t even get me started on how much I hate the ER shift from 3-midnight that means he misses bedtime), and we just don’t have the time or energy or head space to think and plan as much about food as this whole project requires. We were both tired of feeling hungry all the time. I just want a damn grilled cheese sandwich.

I really considered hanging on, solely for the sake of the blog. It appears my readers like vegan food posts. I like happy readers. But I’ve already “cheated” on this thing a few times (currently eating red beans and rice with andouille sausage as I type), and I just have to come clean that it just isn’t happening anymore.

I don’t have any big spiritual insights about failing my Lenten devotion. I have some clarity now that being a vegan is harder than I thought it was, and that it’s most definitely not for me. I shall return to my usual “less meatarian” (per Mark Bittman) diet of largely lacto/ovo vegetarian eating with supplements of sustainably raised meats. I guess I am just really grateful for the bounty available to me, and the fact that the only deprivation I know is the kind I choose (and then fail to keep choosing).

One of my favorite Bible verses is from the Psalms: “Taste and see that the Lord is good.” It seems petty, maybe, and possibly anti-Christian, but I think food is a great way to experience the goodness of God. Despite a sort of anti-fleshly strain in our faith, one that preaches denial of the body and being above bodily things, we are enfleshed, and we worship a God who became flesh. A God who, in Jesus, seemed to really love eating good food with people. One of the first things he really wanted after he rose from the dead? BREAKFAST. Sure, he chose fish where I might choose a runny-yolked egg, but I think in Jesus we see that while denial is good for a time, there’s nothing inherently sinful about enjoying good meals, good wine, and good company.

I also still believe that what we choose to eat is a spiritual issue, an opportunity to demonstrate our care (or in Christian lingo, stewardship) for our bodies, our neighbors, the poor, and the planet. And I will probably always be wrestling with how my diet reflects my values. But, for now, I won’t be doing it as a vegan. I need to focus on studying and taking care of my family in a way that I was not able to on this diet.

March 5, 2013

beans for breakfast? heck yes

I know I said in my last post on Vegan for Lent that I was having issues with breakfast. Until this weekend, when I somehow concocted the BEST BREAKFAST EVER. Yes: a breakfast worthy of all caps. I didn’t even wish it had a runny yolked egg on top, which means you *know* it’s good.

It started, like some of my best dishes, with trying to make something with the weird odds and ends we had left a week after my last grocery trip. In this case, I had 4 small potatoes starting to go soft, and thus an amazing breakfast was born:

Makes 3-4 servings

Ingredients:
4 palm-sized potatoes
1 onion, halved, one half quartered and sliced thinly, the other half diced
1 jalapeno, diced
1 can pinto beans
3 cloves garlic, minced (we reallllly like garlic, so if you don’t, maybe start with one clove and see what you think)
Cumin
Paprika
Chipotle chile powder
Creole seasoning (even I admit this is weird, so skip it if you want)
Oregano
Red wine vinegar
Salt
Pepper
Oil of your choosing (I used vegetable oil for the hash browns and coconut oil for the beans)
Salsa
Corn tortillas

The thing about a no-recipe recipe is that I sort of threw this together while feeding breakfast to my babies. When cooking on my own, I rarely measure things. I just pour spices out into my palm or sprinkle them over a dish and go with what feels good. So, if you need exact spice measurements, this recipe may not be for you, but I say go with your gut and taste along the way.

I shredded the potatoes using a food processor, then pressed them in a fine mesh strainer to dry them out a bit. Meanwhile I heated up enough vegetable oil to cover the bottom of my skillet. I added the shredded potatoes, jalapenos, and sliced onion once the oil was hot. Then I seasoned with salt, pepper, and yes, Creole seasoning. I don’t know what I was thinking, but I saw the shaker sitting there and went for it. It tasted delicious. Fry the potatoes, stirring occasionally, until to your desired crispyness. I totally believe that frozen hash browns would work here, but I needed to use the potatoes.

In another skillet, I melted a couple tablespoons of coconut oil, because I like the subtle coconut flavor with the beans. Then I added the diced onion and garlic and sauteed til softened. Then I added cumin, paprika, and some chipotle chile powder to the mix, stirring for about a minute. Then I drained the can of pintos and added them to the skillet with the garlic and onions. Then I remembered a favorite rice and beans recipe and added some oregano and a few dashes of red wine vinegar, along with salt and pepper. Cook until the hash browns are done.

Layer the beans over the hash browns, pour some salsa over the top (we used a roasted garlic and cilantro salsa), and serve with a couple of corn tortillas on the side.

Variations: I’m sure any kind of beans would work here, except maybe garbanzos. And yes, it would be excellent with a fried egg or some pepperjack cheese or a dollop of sour cream on top, but it’s perfectly tasty by its own vegan self.

February 28, 2013February 28, 2013

Vegan for Lent, Week 2

This week in my lenten discipline has taught me something about my psychology: I don’t like being told what to do. The minute there is a rule about something, all I want is to break that rule. I may go weeks without eating meat naturally, but the minute I make a rule that I have to be vegan, all I want are runny yolked eggs, things covered in cheese, and bacon cheeseburgers. I may have taken advantage of Sunday to have both a cheeseburger and cheesy pizza. I could spiritualize this into a nice post about how sinful I am, or something, but the reality is, from the very beginning, people don’t like being told not to eat (of the fruit of that tree, or of the fruit of Five Guys). I may be a bad Christian, but it seems to just be the way people are, and I’m people too. I can’t imagine God not knowing that we’d be this way from the start. I don’t think there’s anything inherently wrong with cheese, really, but doing without it has definitely required me to think harder than I would otherwise think about my food.

Breakfasts are especially difficult. I tend toward the hypoglycemic in the mornings and have always preferred protein to carbs or fruit to start my day. Before, my go-to was homemade Egg McMuffins, or a cheese stick. Rarely I’ll have a KIND nut and grain bar. Now, I find myself having an extra cup of coffee to tide me over, because I don’t want to eat cereal or oatmeal or fruit. So, easy vegan breakfast solutions that are not cereal with almond milk would be appreciated.

Another thing I’ve noticed with being a vegan is: I get bored with the leftovers really fast. Even if a meal was really great the first time, I don’t really want to eat it again very often. This has led to some weird ass dinners when I am avoiding leftovers. The other night I seriously ate a baked potato with green goddess salad dressing on it because I couldn’t face any of the zillions of tupperwears in my fridge. Usually, I’ll put a poached egg on leftovers, or turn them into a frittata, to shake it up a bit, but I can’t do that with this diet.

This week I tried to use some of the online recipes I’d collected on my Pinterest board so you guys can try them too. Here’s what we ate in the last week (it’s so few meals because they always seem to make a ton of leftovers, and because I was home alone for several days, so I did less cooking):

This gumbo was really tasty served over brown rice, and the friends we had over for dinner who aren’t vegan seemed to think so too! The key, to me, to make up for the lack of sausage is the addition of some liquid smoke seasoning.

These cookies use coconut oil instead of butter, and I veganized them by using applesauce and a little baking powder and soda to replace the egg. The texture was slightly different than the average cookie, but they were decidedly cookie-like and very tasty. They basically taste like a slightly coconutty sugar cookie.

I wanted to try a cheese substitute, just for the experience, so I largely gave this casserole a try just to use the Daiya cheese. While I couldn’t get the cheese to melt like it claims it will, I found it to have a good flavor, and will buy their products after Lent is over for my lactose-intolerant husband. The casserole itself was a little dry, so I added salsa to my plate. If I made it in the future, I might just pour some enchilada sauce in with the veggie mix to make it saucier.

This squash and kale bowl had a great flavor but wasn’t quite filling enough to be a whole meal. I might add bulgur or quinoa to make it more filling next time.

OK, so I didn’t really cook this tofu banh mi. Consider this a plug for The Root Cafe here in Little Rock. All of their food is local and delicious. It was great to know there was a place I could go and have something yummy for a lunch out with a friend.

This tagine was a dish I had made and liked even before my Vegan Lent, so I knew we’d like it this time around. I was short on zucchini, so I subbed in some frozen green beans, and they worked beautifully. I also didn’t have preserved lemons, so I used lemon infused olive oil, lemon zest, and some extra lemon juice.

2 weeks down, one month to go!

February 20, 2013February 20, 2013

Vegan for Lent, Week One

We are now one week into Vegan Lent, and I have to say, I’m enjoying it. Is one supposed to enjoy a Lenten fast?

So far, it hasn’t been a profoundly spiritual event, but my husband and I have both felt like this is another step in a journey we have been on for a while, a journey that has been very much spiritually motivated.

I haven’t felt majorly deprived, but I have missed little things, like cheese on a pasta dish, or butter on bread. Honestly, when we were already not eating much meat and my husband is lactose intolerant, this is probably how we should be eating in general, anyway. I will miss occasionally having fish or eggs as part of a main dish, though.

A friend commented on my initial post that Vegan Lent might end up “sticking” long after Lent ends. I think we might end up mostly vegetarian with eggs and fish thrown back into the mix, plus butter and cheese for me. One problem for me is, I don’t eat fake food, and this makes me uncomfortable with butter and egg substitutes, though I must say, Earth Balance buttery spread is not bad. I want to be able to bake cookies and breads and stuff with all real ingredients. I refuse, on principle, to eat things like “Chick’n,” though tofu and seitan that aren’t trying to pretend to be something they’re not are fine by me.

Also, we have agreed not to go fully veg at this time because we don’t want to make going to dinner at friends’ a giant hassle for them, and we want to be able to enjoy cultural food and hospitality when we travel.

Still, I think this experience is helping us see the rich variety in vegan eating, and I feel healthier. I think, from a week in, that it will certainly affect how we eat going forward.

Here’s what we’ve eaten so far:

This Lemony Cauliflower Pasta was a recipe from my Fresh Green Table cookbook, slightly modified because I couldn’t find broccolini and also because the original recipe called for butter. It was super tasty, and I didn’t miss the cheese I usually sprinkle all over my pasta at all, I think because the flavorful (homemade) breadcrumbs served that purpose well. Etta also loved this dish, so hey, baby win!

Both the noodle kugel and lentil salad recipes are from Veganomicon. The lentil salad is excellent, but I’m something of a lentil fan. The kugel uses tofu as another baked pasta recipe might use ricotta cheese. It was quite tasty hot, but reheated, it seems to be lacking something. If I made it again, I might try to spice it up a bit somehow.

This salad is excellent, and another Veganomicon recipe. I still don’t love mushrooms, though, so I might leave them out next time. I make my hummus using this recipe from Girls Gone Child, with the addition of a can of artichoke hearts to the whole equation. It makes for extra creamy, slightly artichokey hummus. I love it.

This meal was largely a chance for me to attempt to make crispy tofu a la this method from Herbivoracious. The tofu turned out OK, but the meal honestly would have been fine without it– it just didn’t add much to the dish. Otherwise, I used a pre-sliced bag of fresh veggies and winged it.

I attempted to make vegan sandwich bread. It had good flavor and texture, but was a little flat. Part of the problem is that my metal loaf pan is just too wide. The loaf I made in my narrower glass pan turned out a little taller.

February 6, 2013

vegan for lent

I love Lent. I know that sounds morbid, but I think in a way, Lent suits my natural spiritual normal. I am not always an exuberant Easter believer, ready to shout from the rooftops. I’m more given to contemplation, dwelling on mortality, even doubt. And if this was my natural state before my near death experience, it’s only been intensified by my recent brush with the impermanence of my flesh. While I have often wished to be more certain in my faith, the older I get, the more I accept that if the Body needs all kinds, it needs people who over-intellectualize, over-analyze, and who get scared in the middle of the night. So long as it is God to whom I take my millions of questions, even when I question his existence, I will count myself blessed with enough faith. As my “patron saint” Flannery O’Connor said, “When we get our spiritual house in order, we’ll be dead. This goes on. You arrive at enough certainty to be able to make your way, but it is making it in darkness. Don’t expect faith to clear things up for you. It’s trust, not certainty.”

So, though I skipped Lent last year, this year I’m continuing to make my way in the darkness and have decided to pursue a Lenten devotion. Food has long been a faith-like progression for us, and I felt pulled to try to be vegan for Lent this year. Jon has decided to join me, and if you feel so inclined, you can join in as well. Fasting from foods has long been a Lenten tradition in the life of the church. I hope that whenever I experience a desire for say, my favorite food of all foods, cheese, I will be able to first remember that God abundantly provides for my every need, that I will remember that I have never been forced to go hungry, and that others do, every single day. I will also try to practice gratitude for the abundance in my kitchen, gratitude for the earth that produces that abundance, and gratitude for the farmers who steward that earth. It is my hope that the whole experience can be one of mindfulness and gratitude.

Expect to see musings on this experience, as well as some vegan food blogging through this season.

I will say one thing though: I will be ending my fast one day early, as Etta and Claire’s first birthday party (their First Fiesta) is the day before Easter, and I want to be able to eat tacos and cake!

February 5, 2013

nothin’ says lovin’ like something from a jar

It’s hard to believe the Bufflo Gals have gone from this:

To this:

And as they’ve grown, things have changed with the way we feed them around here. Some things have worked great, others haven’t worked out.

I really wanted to make my own baby food.

And then I met my babies. One wants nothing to do with being spoon fed (as I mentioned in an earlier post) and the other vomits the minute she tastes my homemade food. Not just spits it out. Vomits.

At first, I was sort of offended by this. I thought I had a picky baby, since she would happily gobble down jars of purees both veggie and fruit, and then immediately gag and choke on my homemade stuff that, to my eye, seemed exactly the same as the stuff in a jar. In fact, I remained irritated and offended by this for a few months.

And then I finally googled “spina bifida texture issues” and learned that this is common to many babies with spina bifida, and often requires occupational therapy to fix. And then I felt like a jerk.

We’re looking into our OT and PT options and will be getting a referral soon, but in the meantime, I have accepted that homemade baby food is just not our thing. I can make a few very thin varieties that she will eat (like tomato carrot!), but, since straining every puree through a fine mesh strainer is a huge hassle, I will just be buying jarred purees for Claire. There’s a huge variety of organic Earth’s Best foods available, so that’s mostly what we’re going with. I even got over my aversion to pureed meat, because if she’s gonna be on these things for longer than average, I want to let her have some proteins, and the only other option is lentil dinner.

Meanwhile, Etta is doing a sort of half-assed version of Baby Led Weaning. I haven’t read the books, but I’ve read about it on the internet, and, like most of the rest of my parenting, am sort of doing what feels right. She gets soft chunks of things cut into pieces she can hold in her fist. Sweet potato, pasta, carrot, watermelon, cantaloupe, cheese, and toast are all favorites. It’s going pretty well.

Etta loves eggs. Or did. Until she had an allergic reaction this morning. No more eggs for a while.

Next step: transitioning from formula to milk in about a month, and also trying to transition from bottles to sippy cups. Anyone have tips on that? Both of my girls still have issues with fast-flow nipples, and they nearly drown in sippy cups.

She'll gnaw it, but she won't drink from it. — She’ll gnaw it, but she won’t drink from it.

August 6, 2012

doing good to the last drop

I know I wrote a while back that the babies had stolen my taste for coffee. Well, I’m happy to report, I got my love of coffee back, and thank goodness, because not only am I sleep deprived, but we’ve found an awesome local (to Little Rock) source for awesome Guatemalan coffee that comes with a little something extra. Leiva’s Coffee is to coffee and philanthropy what Toms Shoes is to shoes and philanthropy, only instead of just giving away shoes (or I guess they’d be giving away coffee?), they invest in Guatemalan communities. The coffee itself is farmer-direct, and they use their profits to fund housing, schools, and health clinics. If you already drink coffee anyway, why not choose a product that gives you great farmer-direct coffee that makes the world a better place?

Full disclosure: while my husband is acquainted with Geovanni Leiva from his work with YoungLife, I have never met anyone from Leiva’s Coffee, and they have no idea I’m writing this post. I wasn’t compensated in any way, and in fact, we buy 2 pounds of their bold roast coffee per month through their coffee club subscription. It’s delicious in our French Press.

September 14, 2011September 14, 2011

eating for three…or not

One of my only cravings so far: Wendy's Spicy Chicken.

So, big news yesterday, huh? I’m still trying to wrap my mind around it. Jon and I just look at each other and laugh. I keep saying to him, “TWINS?!” The word must always be typed in all caps, with extra punctuation. Everyone around us is so super excited, but as Jon says, “Everyone’s excited about twins…so long as someone else is having them.” Our entire world has been turned upside down, and it’s going to take a while for it all to feel real, I’m sure.

One of the things Jon said to me, in between all of the TWINS!? talk was: we’re gonna have to revise your estimated wait gain. And: “you’re gonna be SO BIG!” I’m having a hard time imagining myself getting SO BIG, because I’m having a hard time eating at all.

It’s not that I’m puking my guts out and unable to eat. (I’m knocking on wood, but I haven’t puked yet!) It’s not that I have weird food aversions (my friend who is having a baby any day now has had to avoid chicken for her entire pregnancy because it makes her want to puke). It’s that absolutely no food sounds good to me in the slightest. I can’t even picture myself eating anything, let alone working up the energy to figure out something that sounds appetizing and prepare myself something to eat. A complete and total lack of energy has been my major symptom so far, and I’ve been getting plenty of sleep at night, as well as regularly taking 3 hour naps. I have no energy to think about food, which is weird, because I’m kind of a foodie. See that whole tab up there, dedicated to food?

I will say that I finally understand this whole pregnancy craving thing. It never made any sense to me before, because hey, don’t we all crave foods sometimes? But it’s not like we’re going to die if we don’t get them, and why are pregnant women allowed to pretend their cravings are just UNSTOPPABLE? I still don’t feel like my cravings are any stronger than the cravings I got when I wasn’t pregnant, but when my default state is now total apathy to feeding myself, actually wanting and being excited about eating a particular food is a considerable improvement over the status quo. So, if I crave a Wendy’s spicy chicken sandwich, that’s what I’m having, dammit, because it’s something I’m willing to eat, and that’s better than nothing.

Supposedly I’m supposed to be consuming an extra ~~1,000~~ 600 calories per day. So far, I’m positive that’s not happening. I’m eating about as much as I did before. I’m making a real effort not to be a nervous nellie about all things pregnancy, so I figure for now, unless my doctor or the doctor I live with tell me differently, I will attempt to listen to my body, like always, and eat when I’m hungry and stop when I’m full. So I finally went to the store and bought a bunch of stuff that I don’t have to cook. Things like pad thai noodle bowls and frozen pizza and whatnot. It solves the problem of having no energy to think about or make food, and it works out fine because I’m not actually opposed to any foods at this point. So, food in boxes is where I’m at. Because eating is better than not eating, even though I’m usually Little Miss All Natural Sustainable Foods.

July 6, 2011

farmer’s market meals

Last Saturday I actually made it to the Farmer’s Market. This was my haul:

Don’t you love how I subconsciously arranged everything in ROYGBIV order? I swear it wasn’t intentional.

I figured it might be fun to turn my Farmer’s Market trips into posts about how we eat for a week on our delicious local produce.

The cukes and the yellow squash immediately became pickles, the squash joining some zucchinis we had grown to become summer squash bread and butter pickles (seriously, such a good recipe, though I skip the whole ice bath part and they still turn out just dandy), and the cukes becoming my absolute favorite, I swear they’re as good as Claussen’s, dill refrigerator pickles.

The gorgeous heirloom tomatoes and the Japanese eggplant joined some mozzarella and some home-grown basil to become a delicious margherita pizza.

pizza — Look at that tomato flesh. So red, it's almost black.

The pattypan squash was sauteed in olive oil with home-grown herbs and served alongside a red lentil salad with heirloom tomatoes, and some tilapia.

And the remainder of the squash, eggplant, and tomato were turned into a sort of ratatouille which we ate with goat cheese over pearl couscous:

This was eaten alongside some tomato and onion focaccia I made using some tomatoes we grew in our community garden:

Finally, the blackberries were mixed with honey, lemon zest, and corn starch and topped with a few pats of butter and a cornmeal crust to become personal-pan cobblers: