On the Hunt

Every time I’ve tried blackberries while living in California, be it from the store, or a farmer’s market, they’ve been, not what I’ve expected. They’re sour, and not sweet. The blackberries here are a serious disappointment. I’ve stopped buying them. I’ve resorted to asking people to send them, or transport them, over state lines from Oregon, in order to again taste the sweet goodness that is an Oregon blackberry. Needless to say, it’s been awhile since I’ve eaten a tasty blackberry.

Recently, my sister came to visit me from the Portland area. She told me she was bringing some with her. I was so excited. When she arrived I first hugged her. Immediately after, I looked to see where she kept my blackberries, I was like a dog panting for its treat. She started to explain, “I brought them with me…” I stopped her, “Don’t say BUUUUT!” She continued with a grimace, “But...” “Nooooooooo.” “... they didn’t make it.” Being such a gentle delicious fruit busting with flavor, they couldn’t survive the long hot car ride. I was bummed. I’m sad to say, I’ve had no luck in procuring the elusive Oregon blackberry.

Paris flaunts in it my face that he and Natalie went for a little stroll and happened upon blackberries, and not knowing what to do with them, posted the above photo on facebook to ask for suggestions. I know exactly what you can do with those blackberries, Parrrriiiissss.

I decided last night, that if I can’t eat blackberries, then I’ll have pumpkin pie instead! Smooth, creamy, one-of-my-favorite-pies ever! This recipe calls for grated fresh ginger, and some candied yams in addition to pumpkin puree. So good that I’ve been stealing bites from the fridge all day long. I probably won’t be hungry for dinner, I’m an adult now, I’ll eat pumpkin pie instead!