The Other Raspberries

The last raspberries were cultivated. Planted in neat little rows with most of the sharp thorns bred out of them over the years.

These are the bad boys of raspberries. They can put out shoots and move over 20 feet a year, vropping up where you didn't want them. But, they taste great, and seem to be quite plentiful in my small suburban backyard. Oh, and the thorns on these are 10 times more aggresive than theose last raspberries.

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Fresh Raspberries

The season has arrived. Fresh Raspberries.

My special thanks to all those other people who picked berries and only took the ones on the outside of the plant. A little bit of digging yielded me some wonderful berries. Oh, and for those of you who have yet to go out and pick, remember, the throns are poisonous. Really poisonous. Scary poisonous. Unless you're like me and immune.

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Oatmeal Raisin Cookies

Either you like raisins in cookie or you don't. If you do, you might like these. I like them, that's why they are here.

Let's start with what these aren't. These aren't a cookie that stays soft 4 days after making them. Hey, they may not even be soft the day after making them, but that's fine with me. I like a solid cookie that has some substance to it. These are that sort of cookie.

I've been making these since high school. In fact, I used to quadruple or quintuple the recipe I like them that much. They even taste good frozen, or zapped warm in the microwave.

Oatmeal Raisin Cookies
1 cup margarine
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
1 1/2 tsp vanilla
2 cups flour
1 tsp salt
1 tsp baking soda
2 cups old fashioned oats (I've used quick cooking as well, works fine)
1 cup raisins

Mix liquids, add dry, stir in raisins. Bake above centre of the oven at 375F for about 10 minutes.

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Roasted Chickpea Snacks

I found these today, and thought they looked great, so I had to try them. Low and behold that the recipe called for onion powder. Turns out that I don't stock onion powder in my kitchen. I really should. I decided to try curry powder. Same result.

Chinese 5 spice powder worked great and they taste wonderful.


Roasted Chickpea Snacks
1 - 19.2 oz can of chickpeas (garbanzo beans)
1 1/2 tbsp of olive oil
1 1/2 tbsp of Worcestershire sauce
1/2 tsp garlic powder
1 tsp chinese 5 spice powder
1/4 tsp salt

Preheat the oven to 400. Drain and rinse the chickpeas, then drain again and spread out onto a towel to dry.

Heat the oil in a frying pan over low heat. Add the garlic powder, chinese 5 spice powder, Worcestershire sauce and salt. Stir until fragrant. Turn off the heat, pour in the chickpeas, and stir gently with a rubber spatula until coated with the oil mixture.

Spread the chickpeas in a foil-lined rimmed baking pan and bake for 40 minutes, stirring the pan every ten minutes or so. When they’re done, they will be brown and crunchy.

Source: Adapted from http://bethanyactually.com