i did it again & blackberry syrup

You would think summer would slow things down and I would have all the time in the world to blog. you would think wrong. life is still crazy busy but I've got to get something on this blog again.

So here is some delicious summery blackberry syrup for your enjoyment!

Ingredients:
2 cups blackberries
3/4 cup water
1/4 cup raw sugar
1/2 teaspoon cornstarch mixed with 1 teaspoon water
1/2 teaspoon vanilla

Directions:
Combine the blackberries, water, and sugar in a saucepan over medium-high heat and let it come to a boil, stir gently.  Let boil for about five minutes so that the blackberries are breaking down.

Add the slurry (cornstarch and water mixture) and continue to boil for 2-3 more minutes until you are happy with how much the blackberries have broken down.

Remove from the heat and add the vanilla.  Then use a strainer to well, strain the syrup.  You'll need to do a bit of pressing to get all of the liquid out from the pulp - I used a muddler.  At the end you should have about 12 ounces of liquid.

Post-drain:

All jar-ed up!

You are now ready to add a bit to your summertime cocktails, pancakes/waffles, and maybe even ice cream! 

Store in the fridge btw.

xoxo

judged.

yes. it's true.  ashley and i were blessed with the opportunity to be two of the home preservation judges in the north carolina state fair. 

what does this entail? well it's pretty straightforward, just a few hours of tasting dozens of jams, jellies, syrups, juices, pickles. and of course, picking the winners. 

it was lovely. everything i've ever wanted. and of course, i was on a bit of a sugar high after...

Favorites include delicious garlic pickled asparagus, amazing pineapple jelly, and jalapeno raspberry jam with the perfect amount of bite. 

Oh, yes, that would be 21 bread and butter pickles to judge:

Really people, i've found my calling. 

Now, how do i go about becoming a professional food judge?

xoxo

it's always summer

when you have basil.  And lucky for me I have Trader Joes, and they always have basil.  So what's a girl to do with all that basil?  Well I whipped up some basil vinaigrette of course. 

It's pretty straight forward, basically think of it as a thinner pesto.  Cut up about two cups of basil and add some red wine and balsamic vinegar, olive oil, a little dijon mustard, salt and pepper and put that immersion blender to use. 

You may have to play around with the liquid amounts so taste it as you go.  

xoxo