A Very Berry Blogging Slump

Blame it on the extremely cold weather or the new job but I've sort of found myself in a bit of a writing slump lately. Here it is almost a month since my last post and I seem to have writer's block. I started a new dream job in January working as a food stylist for Skorpil Photography and that has kept me more then busy. If I'm not out on a shoot, I'm buried in research learning more skills for the job. It's been a long time since I was on the job circuit and I could not be any happier working solely for Melissa Skorpil. But as anyone can tell you, when you have not worked for a while in the industry you love, you have to make a few sacrifices to get back in the groove. In my case, one of those sacrifices has been keeping this blog current.  Why this has to be the case I have no idea. I know plenty of talented folks who work full time, take care of a household and family and still write regularly on their blog.  It's just going to take some time to get used to, and hey, any of you wonderful multi-taskers that I'm referring to, please feel free to send me any cliff notes on how to do this!

So as I was randomly searching the internet for some inspiration this weekend, a site came up all about cobblers, pies and slumps. How perfect is that? I'm in a writing slump and I have a bunch of berries in my freezer. I love how the universe seems to spoon-feed inspiration when it's needed most. I have so much to share about my new job and that deserves it's own post, but for now I will share a recipe that hopefully will get me out of this slump, so to speak... I'm jus' sayin'!

When asking someone what their favorite cobbler recipe is, more than likely a plethora of answers will come back. I've found that it all depends on where someone grew up and the region they are from. The North and South play a strong roll in this category. Technically, a "Slump" and a "Grump" are basically the same. Grumps were basically a cobbler from the Massachusetts area. It becomes a Slump when you move over to Vermont or Maine. The recipes are essentially the same - stew your favorite fruit and then bake a dumpling or crust on top. If you have never had a cobbler, crisp, slump or grump, then the first one you taste will probably be that first one that will set the standard for you, both in taste and in title.

I've been making the same topping for my fruit since I was 8, when my Mom would give me fruit for my Easy-Bake Oven. It's super-simple and anyone can whip it up. It has more of a cake texture, which I prefer so that the fruit juices can get soaked up. Depending on the season, you can use any fruit you like. I try to keep a freezer full of various fruits, each one flash frozen when in season so that I can use it year-round for smoothie’s, pies, and slumps. This is also a perfect recipe to whip up with the kiddos because of the minimal ingredients. Gluten free flour blends work great with this recipe too.

Triple Berry Slump
*Adapted from 1968 Pillsbury Bake Off Dessert CookBook

Mix the following in a bowl. Place in a large casserole or 5 ramekins. (I used 4 large ramekins)

4 Cups of Berries - fresh or frozen (I used a combination of Raspberries, Blackberries, and Blueberries)
1/3 Cup of Sugar
1 Tsp. of Lemon Juice

For the Cobbler, mix the following in the same bowl as the fruit (easy clean up)

1 Cup of Flour
1/2 Cup of Sugar
1 1/2 Tsp. Baking Powder
1/2 Tsp. Salt
1/2 Cup Milk
1/4 Cup of Butter (softened)
*optional 1/2 Tsp. Vanilla
*optional Dash of Cinnamon
*optional Sanding Sugar on top

Spoon batter randomly all over the fruit. The messier the better. Bake in a 375` oven 40 minutes for a whole casserole and about 20-30 for individual ramekins. If it's golden brown on top and a toothpick inserted comes out clean then it's done. If desired, serve with a scoop of ice cream.

12 Days Of Meyers - Artichokes and Panna Cotta

I just can't believe the 12 Days of Meyers has already come to an end this year. I would like to extend a HUGE thank you to the following bloggers who took time from their lives and their own blogs to be guest writers for me: Katie, Mary Helen, Hilah, Elizabeth, Addie, Suzanna, Kristin, Kathryn, Michelle and Kate. You are all so amazing and I have had so much fun reading the variety of recipes and stories that you all sent. It just goes to show that if you ask your friends for a favor they will jump to help you every time.

As my tree starts its winter rest preparing for the next bloom in the spring, I will continue to reap it's benefits well into the summer. I've juiced the rest of the lemons on the tree and now have loads of juice packed in the freezer. Over the years I have made many recipes both sweet and savory with these lovely Meyers, but the beauty of citrus is that its versatility, mixed with imagination, provides endless recipe possibilities to explore.

The last two recipes that I am posting were really recipes that I have been pondering in the back of my head for some time. They are super simple and yet, they have great taste and offer a great presentation for entertaining. If you have been following the 12 Days of Meyers then you should know by now that the benefits of citrus are both healthy and delicious. Who knows how many lemons our lovely tree will produce next season, but you can bet that if it continues to be as prolific as in the past and you live near me, you might just get a visit from the Meyer Fairy and find a box on your porch... I'm jus' sayin'!

Meyer Lemon & Lavender Panna Cotta

2 packages of Knox Gelatin
2/3 Cup of Fresh Meyer Lemon Juice
1/2 Cup of Sugar (I normally use Coconut Sugar but chose white so that it would not change the color to brown) 
1 Can of Coconut Cream
1 Cup of Coconut Almond Milk
1 Tsp. of Culinary Lavender leaves
*Optional garnish - Candied Meyer Slices and Lavender flowers 

In a separate bowl, sprinkle the gelatin over the lemon juice and set aside to bloom.
Combine the rest of the ingredients - sugar, milks and lavender - in a pot and bring to a boil, then turn down to simmer. Simmer 6 minutes then turn off heat and let cool for 5 minutes. Put 1/3 cup of the hot milk into the bowl (using a strainer so that the lavender leaves will not go through) with the gelatin and whisk to melt the gelatin. Once the gelatin is incorporated, whisk in the remainder of the milk (using the strainer). Once all is incorporated, pour into a large mold or into ramekins. Refrigerate for at least 2 hours and preferably overnight. Serve by inverting onto a plate and carefully running a knife around the outer edge of the panna cotta. Garnish as desired. 

Roasted Meyer lemons and Artichokes with Olives & Garlic

1 Meyer Lemon Sliced
2 Small Globe Artichokes
1 Cup of Mixed Olives
1 Head of Garlic (broken in cloves peels can stay on) 
Salt & Pepper
Fresh Thyme and Sage
Olive Oil

Trim and halve the artichokes (quarter if you are using large artichokes) and scoop out the thistle. Takes one Meyer slice and rub on the inner heart of each artichoke half. Place in a large baking dish leaf side down. Place sliced olives on top. Sprinkle olives, garlic cloves and fresh herbs around the artichokes. Drizzle olive oil all over and sprinkle with Salt & Pepper. Place in a preheated 350` oven for approximately 35-45 minutes. Serve as a tapas plate.

Before going into the oven.