blackberry season makes everything better

My first choice on what to do with a bowl of fresh blackberries would be to sit on the front porch with a good book and eat them slowly one at a time while maybe dipping them into a saucer of sugar before popping them into my mouth. But that would be selfish and for no reason at all I decided not to be selfish and instead make blackberry cobbler for Sunday night dessert.

Whenever I make a dessert with in-season berries it feels almost ghastly to pour them all in at once like that. Six cups of blackberries baked in crust? Two months ago I would have shaken you by the shoulders until you came to your senses.

It also felt ghastly to eat it with crème fraîche. As it is bathing suit season and crème fraîche n'est pas bon pour mon rear end.

The recipe comes from Lee Bailey’s Country Weekends cookbook. It’s a few years old, it was among the first cookbooks I really connected to and I have always liked it.

This picture (from his cookbook) makes me homesick for New England. I think a picket fence trimmed garden would make breakfast taste very good. In Texas you might be eating outside like that and get bit by a black widow or a rattlesnake. Okay, so the chances are slim but truthfully when I was setting up our party last weekend I killed a black widow under the patio table. Did you hear me yell as I whacked it with enough force to knock out a large farm animal? Can you tell I am very much in need of a trip home to Connecticut?

This is Lee Bailey’s cobbler. I would share the recipe but after finding the same cookbook on Amazon (used) for 54 cents I suddenly find myself too lazy to type it all out. But if you really want me to I will.

I put this recipe on the menu this week. Too bad you’re not coming over for dinner, I’m sure it will be très délicieux.