|Blackberry and Blueberry Crisp|
When most people think of California, they envision endlessly blue skies, sunshine, sandy beaches, and a casually chic population dashing about with surfboards and lattes while waiting for their next audition.
Well, that's only partially true--and it depends a great deal on where you live in California. While Mr. B and I aren't preparing for our next audition or loading our surfboards onto the car, most days we do enjoy those blue skies, sunshine, and fairly sandy beaches (the coastline includes a mix of jaw-dropping rocky cliffs, too).
But, not in May. Instead, we often find ourselves cranking up the furnace and whiling away the gray mornings eagerly anticipating a little afternoon sunshine.
This is the month we don our sweatshirts and hit the yard, preparing the garden for planting and thinking up a landscaping strategy that will make our everyday pool time feel like we've skipped off to one of those star-studded resorts.
Back in the kitchen, I busily go through my pantry and freezer on the lookout for any ingredients or wayward scraps that I can use up in a last homage to the colder season. Soon enough, these cold mornings will be gone and like everyone else, I'll be complaining about the heat.
Most likely, it will only be a matter of weeks until I start writing about frozen confectioneries and other summery treats, but until then, I'll share my amazingly simple and delicious recipe for blackberry and blueberry crisp-- a belly warming treat with cinnamon and cloves, hot from the oven and topped with a dollop of whipped cream.