Four and Twenty Blackbirds

Well, not actually blackbirds, but 20 blackberry (and other) pies, off to market this a.m..  I am fond of the image of chirping birds in the midst of a pie, though.

The blackberry is heavenly, and I’m not kidding.  Intoxicating would describe it right, it is so rich in flavor and aroma.  And when they’re hot and flaky, right out of the oven, the farm kitchen here is a nice place to wake up to.  My kids get their days started between 7 and 8 and when I’ve been baking since 3:30 a.m., well it’s a memory they’ll long be able to cherish.  I make a few small extras for them to have for breakfast, or second-breakfasts if they’re feeling Hobbit-ish.

Click here if you want to try my recipe.

This Post Has 9 Comments

    1. Pretty awesome, isn’t it? Next to bacon, baked goods are a welcome morning aroma! Thanks for the stop-by, and if you’re ever truly in Vermont, I’ll be happy to serve you up a slice!

    1. Thank you, Curtiss Ann. I hope all is well and things are cooling off a bit in your neighborhood. Bet it’s been too hot to turn the ovens on down there!

    1. 🙂 It’s true. But like anything, too much of a good thing isn’t necessarily good and they do get sick of it! Still, it will make for some neat memories.

    1. Thanks! 3AM is easier than 11PM for me! And yes, heaven indeed. Seems none of us tire of fresh baked fruit fillings, flaky crusts…good stuff! The pie-count is at about 50/week going out of this kitchen and I certainly enjoy my “off” days as much as the baking days. There’s so much to do, always.
      One day, maybe a cafe.
      Put all those eggs into omelets, serve coffee and fresh pie, piles of Shetland Yarn and knitting needles in baskets next to rocking chairs for those that want to just knit and rock and sip…

Penny for your thoughts?

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