It is not easy to pass up luscious-looking berries. Once a week I waddle over to the square in front of St. Joseph's church and fill my granny tote with fresh farm milk, lake trout, and some of the home-grown produce that looks particularly tempting. This week I couldn't resist buying some ripe "himbeeren" (raspberries) along with my salad items, but once I returned home I wasn't quite sure what to do with them. These berries were just right for snacking, but a pregnant woman's belly is only so spacious, and I didn't want these little gems to go the way of other well-intentioned purchases: molding in the back of my refrigerator. Luckily I happened upon this recipe from the Bon Appetit website and it came out beautifully. The shortbread crust is a breeze to assemble, and the rest of it is easy as...pie. The butter content is staggering, but makes a cup of cold milk on the side or a scoop of vanilla ice cream all the more scrumptious.
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