I have been picking raspberries like nobody's business. With N's help, actually. She is an excellent picker; she doesn't want to stop until EVERY. LAST. BERRY. is in the basket, which is more or less my approach. We make a good team, even if the berries do seem to ripen as we're standing there.
In general, I'm enjoying watching N. grow up this year. She's becoming a thoughtful, sensitive, inquisitive young person. This morning, as I took her for a jog, she decided to play 20 Questions What's Your Favorite (Fill in the blank), and asked me everything from "What's your favorite Italian food" to "What's your favorite princess crown color" to "What's your favorite part of your life?" That last one took me by surprise.
I don't have answers to all of her questions. I love that she takes me by surprise. Quite iften she asks me thinks that make me think.
N. is also an excellent help in the kitchen. We needed to make something quickly to use up the most recent harvest before we left for vacation, so I threw these together. And much to my surprise, when I came down the next morning, she was eating one, having helped herself to breakfast.
She tells me that some day, she is going to do ALL of the chores in the house. I wouldn't put it past her.
One thing's for sure though: she will know how to cook.
Fresh Raspberry Muffins
1/3 c.butter melted
3/4 c. sugar
1 T. lemon peel
½ c. of milk
1 t. vanilla
1 c. flour
3/4 c. whole wheat pastry flour
2 t. baking powder
2 c. fresh raspberries
Preheat oven to 375.
Melt the butter, cool slightly, and whisk together with sugar, eggs, milk, and vanilla.
Sift in the flour and baking powder and mix well.
Gently fold in the raspberries, and fill prepared muffin cups two-thirds full. Bake for 20 to 25 minute or until just golden.