the narrative of summer days is moody and heated, wrapping us up so much that we ignore any elemental jest and simply roll. of course we stand reminded that it’s always a short jaunt to crazy. but so far the high sun, thick clouds, and juicy berries have all been summer treats. at night, the sky is dusted with milk and stars. quietly (and not) we ponder our approach for the next day, wondering how to maintain vigor and tenacity, but balance it with patience and acceptance. lessons learned from embracing history, and better spent writing it.
it’s somewhere in between the density of the all the days that we maintain a kindred feeling to the nature of sharing food. beyond the pensive conversations and animated guffaw, and across constellations of subjects including humanity, tattoos, dogs, journalism, indifference, transcendence, making grass grow, patching holes, and selective memory – we always gravitate back to the center. the soft core, hard-core, inherent desire to create, conceive, gather, and give.
- 1 tbl butter, softened
- 3 cups blackberries, halved if large
- 3 eggs
- ⅔ cup sugar
- pinch of kosher salt
- zest of 1 large lemon
- ⅔ cup all purpose flour
- ⅔ cup plain yogurt
- ⅓ cup slivered almonds
- confectioner's sugar, for dusting
- preheat oven to 400 degrees. using the butter, grease the bottom of a 10 inch cast iron pan, arrange berries within, and set aside.
- in a large bowl whisk together the eggs, ½ cup sugar, pinch of salt, and lemon zest.
- whisk the flour into the egg mixture, just until incorporated. whisk in the yogurt and set aside the batter to rest for 10 minutes.
- pour batter on top of the blackberries, sprinkle with remaining sugar, and slivered almonds.
- bake for 30 minutes, or until puffed and golden. dust with confectioner's sugar, and serve either hot or tepid, at room temperature.