Saturday, February 28, 2015

Purple Passion

 Precious in purple babies all in a row...

 Bold purple Crocus bursting
 through the snow...

Wild purple Wisteria blooms
 in late April and early May...

While the soft purple air
at sunrise
brings me peace
at the start 
of a new day

The full moon sailing across
the velvet cape
  of mysterious night...

is the time for

and a little
song and dance!

"Walkin' My Baby Back Home"
Sung by Nat King Cole

Pretty purple roses look stunning with pink...

 while Harold, with his purple crayon,
draws things to make you think...

When I was a little girl
first learning to read,
"Harold and the Purple Crayon" 
was one of my favorite books!
It still is!

I also remember...
...not only wanting
my very own race horse

after seeing the
wonderful movie classic,

National Velvet

but wishing my
dark brown eyes were
 the same lovely
deep blue violet color
as the eyes of
beautiful child star,
Elizabeth Taylor.

Lovely Elizabeth Taylor and a furry Friend

Today I am happy
to look in the mirror
and see that
my eyes are still
dark brown!

And now for something purple and
sweetly delicious...


I love to pick wild blackberries
which grow in my back yard every summer. 
 These beautifully sweet,
 deep purple berries 
are usually fully
ripe by the beginning of July.
Great for both cobblers and pies
or to eat freshly picked
off the bramble bush!

Just be careful of the thorns!

From my kitchen 
to yours...

A Classic American Summer Dessert

Wild Blackberry Buckle
(You can also use blueberries in this recipe,
or mix the two berries together)

3/4 cup sugar
1/4 cup butter or shortening
1 egg
1/2 cup milk
2 cups all-purpose flour
1/2 tsp. salt
2 tsp. baking powder
2 cups blackberries
washed and rinsed

Crumb topping:
Mix 1/2 cup sugar, 1/2 cup flour,
1/2 tsp. cinnamon, and 
1/4 cup soft butter.
Mix with your fingertips
until mixture looks like
coarse breadcrumbs.

Preheat oven to 375 degrees.
Mix together sugar, butter,  and egg.
Stir in milk.
Sift together and stir in 
flour, baking powder and salt.
Stir in berries.
Spread batter in a greased and floured
9 inch square pan.
Sprinkle with crumb topping.
Bake 45-50 minutes, until
toothpick inserted in center
comes out clean.

Serve warm with vanilla ice cream
or whipped cream


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