Hello my reading friends!
So I’m really hoping that spring gets here soon. I’m tired of cold and wet weather. I much prefer the warm and wet weather. Lol. So I found a recipe that reminds me of spring/summer time. I chose a recipe that I haven’t tried before but has an ingredient that I love. Blackberries!! But first I have a picture to share. You all asked to see B in his kilt and I got a picture of him in it! In this picture he’s making me breakfast. My man can really cook!
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Now, he knows I post pictures of him on here but I’ve been trying not to post any super clear pictures of his face. I doubt that any of his customers follow this blog but just in case I don’t want him to be seen in an unprofessional light. I do have a question for everyone. Brandon and I have been dating since right before Thanksgiving and I really “care” for him. Now my question is how long did you wait before you said I love you to your significant other or did they say it to you first?

Now on to the recipe. It is Blackberry Crumbles!
http://www.marthastewart.com/326592/blackberry-crumbles?center=0&gallery=275005&slide=283564
I’m including the link here.

Blackberry Crumbles makes 4 time 1 hour
Ingredients

4 cups fresh blackberries (about 14 ounces)
1/4 cup sugar, plus 1 tablespoon
3 tablespoons all-purpose flour
3 tablespoons fresh lemon juice
3 tablespoons unsalted butter, softened, plus more for ramekins
1/4 teaspoon ground cinnamon
Pinch of salt
6 store-bought sugar cookies (about 2 ounces), coarsely crushed
1/4 cup rolled oats

Directions
1. Preheat oven to 375 degrees. Stir blackberries, 1/4 cup sugar, 2 1/2 tablespoons flour, and the lemon juice in a bowl; set aside.
2. Put butter, cinnamon, salt, and remaining tablespoon sugar into a small bowl. Stir vigorously with a rubber spatula until creamy. Stir in cookies, oats, and remaining 1 1/2 teaspoons flour. Work mixture through fingers until it forms coarse crumbs ranging in size from peas to gum balls.
3. Butter four 5-ounce ramekins (about 3 1/2 inches in diameter). Divide blackberry mixture among ramekins; transfer to a rimmed baking sheet. Sprinkle with crumb topping. Bake until juices are bubbling and topping is golden brown, 20 to 25 minutes. Let cool on a rack 20 minutes before serving.

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I hope everyone enjoys these and they bring you a touch of spring.
Girl Friday

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