Berries are fragile, which is why we love them so much off the bush or in a bowl But there are a couple of things to keep in mind once you decide to cook them, like in a pie.
First. Often they are less sweet than you imagine, even when they are perfectly ripe. Don’t confuse the full berry flavor with sweetness.
Second. Blueberries tend to need some acid to brighten the flavor and even blackberries can use some for balance.
Third. I believe in adding some starch to thicken fruit pies. I don’t want berry juice to run all over the plate. I want to get it into my mouth. That is the role of starch as a thickener.
Gazpacho, what a perfect name for a chilled soup. Ever since hearing of the exotic "gazpacho," I have been intrigued and perplexed by its very foreign name. I came to learn that the soup's roots lie in Andalusia in the southern region of Spain. Gazpacho originated as a cold soup of stale bread, garlic, oil, and vinegar. Once tomatoes were brought from the New World and added to the traditional recipe, the summertime soup became even more refreshing. Over the years the soup has transformed, sometimes omitting bread, and in some tomato-less variations including almonds, cucumbers, and grapes. When I tried gazpacho for the first time, I realized what I had been missing and what I had misconstrued as foreignness was just my lack of knowing how incredibly simple it is to make.
" by Carolyn Keene, Nancy Drew, using her wits and intuition, solves the mystery of the old stone mansion successfully.
", has an anxious but ultimately very successful first day of school.
", a department store bear missing a button who yearns to find a home, does.
".
Can you believe how many tomatoes and peppers a small plot of earth and few plants can produce? Wowza!
Isn’t it great to be blessed with friends who entertain beautifully, who attend to every detail, artistically, with care and flare? Friends who take pleasure in delighting with beauty and richness?