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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

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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