(week’s links from my Facebook page)
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On Monday I posted this video of an octopus who pushes the limits of octopusness. I said, “When the crab showed up, did anyone else think “Hey. Hey. Hey.” and I wasn’t the only one channeling Finding Nemo. “Intervention!” “Mine. Mine. Mine. Mine.”
On Wednesday I updated my status with, “Picked raspberries at Mossy’s Seaside Farm this afternoon, mashed them in prep for making framboise.” Scott wanted the recipe, so here it is:
1. Pick three quarts plus of raspberries.
2. Mash them up and let them sit for 24 hours.
3. Add a quart of your choice of alcohol, mix, let sit another 24 hours.
4. Boil 6 cups sugar with 3 cups water. Let cool, mix with raspberries, strain and bottle.
5. Let sit at least 3 months.
6. Drink, neat or over ice. I put it on ice cream, too.
Sandy said, “So, according to my calculations, we should all be at your house around Thanksgiving…. I’ll bring the ice cream!”
And apparently she’s going to be carpooling.
On Thursday I posted this link to a New York Times story on how fatty foods affect memory and exercise. I said, “I have to give up butter on my toast? Sob?”
On Friday I posted this link to a series of extraordinary images of intergalactic mayhem.
Annie said, “Makes us look very small and insignificant,” but Dick said, “The human body may be small and insignificant, but the human soul knows no bounds.”
Most likely humans will live their span here on earth and never see the true immensity of the universe . I love sci-fi and always will but reality does dwarf fiction .
The framboise sounds wonderful. Here’s another thing to try with raspberries:
About a quart of raspberries
Sugar
Most of a loaf of tender-crusted artisan bread
Unsalted butter
Sugar and lightly mash the berries. Tear the bread into rough chunks about the size of a tennis ball. Slap some butter on the bread. Butter a 1-1/2 quart bowl. Starting with some berries and their juice, layer in the berries and buttered bread. Cover, weight, refrigerate overnight. Unmold. Delish!
Sounds fab, Janet, thanks!
Came across your Framboise recipe while visiting my Mum. Rummaged through her freezer and came up with two 1 gallon ice cream pails full of raspberries (dated 2005 & 2006!!). They went walkabout and are now sitting in my liquor cupboard in bottles waiting for their 3 months to be up. Why do we have to wait soooo long? What I licked off the utensils and out of the bowls tasted great. How do you think blueberries would work? Mum has a freezer full of buckets of those.
We have to wait soooooo long because my grandma said so. And I bet blueberries would work just fine.
The Janet’s recipe is called “summer pudding” in jolly old england. I planted raspberries this year so anticipate doing fun with them next year. I have about 20# of blueberries frozen now. maybe a combination? Yay! a reason to live another year.
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