chocolate/blueberry cake

The other night supper time was rolling around and I started thinking of what to make. As usual, I start with dessert. Needing a variation to my regulars,I came up with this one. It is in one of my pie dishes. Take any old chocolate cake recipe and put in the greased pan, stir in 1 cup of blueberry jam, give the whole thing a stir but not to completely blend. Bake at 350 for about 45 min. Yum

pumpkin pots

This is the time to bring in the squashes from the garden,but these squash inspired pots are still OK out. These pots are coil built, sawdust fired earthenware. I made them when my kids were little at a time when I was profoundly moved by the impact bearing and caring for children has on my body and psyche. I wanted this process to be valued, whereas I felt that as women we try to conceal all what is woman to preserve the girl. So, these pots are unadorned, a little lumpy, with some finger marks. They have a polish from being rubbed with a stone and feel ripe with the possibility to contain. They are sometimes sold as funeral urns, which I like very much. The idea of some ones ashes being in these pots, buried in the earth brings to mind being in the belly of mother earth, of earth to earth, of slowly returning to the earth. This to me feels mysterious, quiet, and lovely.

nectarine+blueberry pie

This summer, I have been using these platters for pies and they are working out just great. Here is my recipe: Pastry: in a food processor combine 1 cup of flour, 4 tablespoons of non-hydrogenated margarine, 1 tablespoon of cold water, and 1 tablespoon of white vinegar. Process until the whole thing makes a thumping noise and forms a ball. Press in the pan with your fingers. Sprinkle 3-4 tablespoons of ground almonds over the base, slice nectarines to cover the bottom of the crust, fill in the wholes with blueberries, sprinkle about 1/2 cup of brown sugar over the top, and dot liberally with butter. Bake at 425 degrees F for about 30 minutes or until bubbly and crust is golden. Let cool a bit and serve with a scoop of maple sugar ice cream.