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!

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!
I’m including the link here.

Blackberry Crumbles makes 4 time 1 hour

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

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.


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