Thursday, August 13, 2009
toast with nut butter and raspberries
the berry bug
Our neighbors called just as we were finishing dinner and invited us over to pick golden raspberries. It was almost Meredith’s bedtime, and not long before my own… but we couldn’t resist! Meredith has been at Blueberry Camp with her preschool class all week, so she was especially jazzed. “I’m a better berry picker than you, Mom, since I’ve been practicing on blueberries all week!”
Just between you and me, she would be hard pressed to be a better berry picker than I. I inherited a berry-picking compulsion (or is it a learned behavior?) from both of my parents, so I have a hard time dragging myself away from a bush (or a hillside or forest, for that matter) if there is still a berry left. Three summers ago, when Meredith was but a small and tiny mite, there was a banner blueberry year in Kachemak Bay. In a couple of weeks, I picked 40 gallons of blueberries (high-bush), mostly during Meredith’s morning and afternoon nap-times, all around our cabin where I could hear her cry when she woke up. Not that I’m obsessed or anything. Ha.
Even so, I didn’t dissuade Meredith from her delusion that she might be a better picker than I am. I humored her, because I want to encourage this sort of behavior, not crush her with my berry-picking ego. Berry picking is soothing and contemplative, and I love it. I do hope Meredith catches the berry bug, too. It’ll serve her well in the future: filling the freezer and emptying her mind, all at the same time.
THANK YOU, Kari & Wade, for letting us pick your raspberries! As you can see, we enjoyed the berries for breakfast on toast with nut butter. Meredith got especially creative with her design!
toast with nut butter and raspberries
Not exactly a recipe… just a wonderful breakfast this time of year, when the raspberries are ripe in backyards. It also makes a fabulous afternoon snack! We always use our own Rise & Shine bakery whole grain sourdough pan loaves for the toast, but any sturdy whole-grain bread will work just fine.
And here’s how I like my almond butter. I love roasted almond butter (not the raw kind), and I like it a little bit salty, like peanut butter. Most almond butters don’t come salted—but it’s easy to mix in salt when you’re stirring in the separated oil when you first open the jar. If you don’t prefer almond butter, use peanut butter, instead! That’s what Meredith had this morning.
slices of whole wheat sourdough bread
almond butter (I prefer roasted and salted) or peanut butter
raspberries
Toast the bread, and spread it with nut butter. Get in touch with your inner pastry chef and decorate the nut buttered toast with raspberries. Eat with more raspberries on the side, if you like. Sip tea or coffee between bites. Enjoy pure bliss.
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Amy,
I wonder if you found what we called thimble berries when I was growing up in the Puget Sound area. Lush green bushes with furry leave shaped kind of like grape leaves with furry reddish golden berries.
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The only way that eating a bug will hurt you is if its poison or if your allergic to it June bugs aren’t poison and you would have known right away if you were allergic so other than the gross-out factor you should be fine
Raspberry Cream Cheese Stuffed French Toast
3 large eggs
1 cup whole milk
8 slices sourdough bread
1/2 cup soft cream cheese
2 tablespoons raspberry jam
1/2 tablespoon confectioners’ sugar
Place the eggs and mild in a shallow bowl and whisk together. Set aside.
Place a thin layer of cream cheese and jam on one slice of bread and then cover with a second slice, making a sandwich. Dip the sandwich in the egg milk mixture and then cook in a nonstick pan over medium heat for 2 to 3 minutes on each side, or until golden brown. Remove from heat, sprinkle with confectioners’ sugar, and serve with maple syrup
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Raspberries are often overlooked as a staple food. However, they are delicious and very nutritious at the same time!
It was really good. can you post some spicy chicken new stuff. i love em a lot
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I have come up with a clean, Stuffed French Toast that will leave you energized and feeling great, always remember to be mindful of portion size! Overeating any foods even clean, nutritious food will keep you feeling too full and sluggish if you overindulge.
i like to eat the food like sandwich,barger and so forth.your site has lots of thing to learn.how can i learn about the spicy chicken food will u help me??presentation skills
Real live music on thursdays. Even though you probably already have your favorite peanut noodle recipe, consider trying this one. It’s different because I’ve used at least equal parts (if not more) mung mean sprouts to cooked noodles. But you can’t really tell because the sprouts are tuna noodle-shaped, and coated with the yummy sauce! Fish Lightly blanched, they add a great crunch to the softer bite of the noodles, and they make the dish flour lighter and healthier! This dish is fantastic at sugar room temperature, too—so you can make this for a potluck or eat it cold for leftovers.
My favorite food is pizza but i don’t make pizza properly.will you help me to learn about making pizza properly???????
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I also like to eat the food like sandwich, Barger and so forth. I want to learn about the spicy chicken food. Please give more information. Thanks
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I like to eat Barger. But I don’t how make it. Please give information how I make Barger. Thanks
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Loves frozen blueberries on her breakfast cereal, and I rely on them ... packing guide with all the essentials needed for a great camp experience. ...
I wonder if you found what we called thimble berries when I was growing up in the Puget Sound area. Lush green bushes with furry leave shaped kind of like grape leaves with furry reddish golden berries.
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What beautiful golden berries, I think I might try and get some for my berry patch next year. We picked golden berries in Valdez last week that looked an awful lot like golden raspberries but just did not have the same kind of flavor, almost a little bitter. Have you encountered anything like that before?