Fall is coming and I wonder, have I ever understood the meaning of Erntedank the way I do now?
Wax beans galore, fat cucumbers by the dozens, the last cherry tomatoes of the summer, and soon an abundance of potatoes and squash for the winter.
Excuse my forgetting what I put in this. But trust me, it’s delicious.
In the Pacific Northwest this is the time of year the horribly invasive Himalayan Blackberries start hanging heavy with berries. We did our part and gathered as much as we could without shriveling into a pile of ashes in the blazing sun.
I made blackberry vanilla chocolate cookies with the cookie recipe I posted recently. Knead a tablespoon of cocoa powder into half the dough, roll both parts of the dough into a log, cut slices and press a frozen blackberry into a vanilla slice to top it off with a chocolate slice. Very yummy fresh out of the oven! No pictures though, sorry.
Then this morning I made blackberry pancakes using the “Hot Cakes” recipe from Easy Vegan Cooking by Leah Leneman, a cookbook I have not used nearly enough in the years I owned it. I modified her recipe slightly by adding a bit of raw sugar to the dough along with a teaspoon of egg replacer and another one of cornstarch (I was afraid they wouldn’t hold together). I stirred the frozen blackberries in last thing before pouring it into the pan. Very yummy!
It’s always late morning when I catch Joe on the living room floor begging me to photograph him in this one single beautiful ray of sunlight shining through the evergreens of our front yard.
His eyes are dazzling.
Now some pictures from my garden plot.
Sweet millions cherry tomatoes, waiting to become red and be devoured by me, my one single perfect looking kohlrabi, which I might never pick because I would have to destroy its beauty, a pretty cosmos from Jessie’s plot, and Jessie working on her plot (I wonder if she meant to match the dahlias with her shirt in this picture).
There is no real recipe for it. It makes sense that if you freeze a whole bunch of yummy things in layers, there is no way the end product could taste anything but yummy.
I used this Basic Yellow Cake recipe from VegWeb.com, and froze it with layers of WholeSoy&Co. chocolate hazelnut frozen soy yogurt, so delicious fruit sweetened vanilla soy icecream, peanut butter mixed with some canola oil and raw sugar, mashed banana, crushed peanuts, and banana jam (family recipe, I’ll post it another day).
I froze it in a metal loaf pan, so that I could freeze it and dip it in hot water to get the cake out without the vessel breaking (as glass probably would). We also made some cupcakes with the same ingredients, which I didn’t get to try but they looked cute.
No birthday candles because we had none, but if you noticed I am now 24 according to my little blurb about myself, not 23 anymore. Yay for feeling old. I am about 5 years older than most of my friends.
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