Raspberries and Cream

Is it hot enough for ya?  Shall I remind you in February what it feels like to be this hot and sticky?  I seem to remember quite vividly how I would have sold you my right arm to feel this glorious heat as the winter was coming to a close…perhaps we should all practice a little bit more of “enjoying THIS moment”, instead of wishing for another (perhaps less humid?) one.

That being said, maybe it will inspire you to remember how much the heat does for our Ontario produce, and how much we need it for our peppers to ripen, and tomatoes to turn that gorgeous red–all the way through-right to the middle!  How the corn needs it to be sweet and juicy, how the berries need it, how the herbs need it, how the–well you get the point…But, perhaps we could just, dare I say it, use a little bit of rain….

~I sometimes need a reminder of how the simplest things are often the most delicious, and often the ones that have the most emotion and nostalgia tied to them–so here is a reminder for you, because there isn’t anything better in the world than fresh local raspberries and a bit of fresh cream….

Raspberries and Cream (sometimes during raspberry season, I eat this for breakfast–makes me feel like I am 8 again!)
raspberries
whipping cream

1.  you can pour the whipping cream over the berries and eat it just like that (heaven!)
2.  you can whip up the whipping cream and serve it like that too…if that is what you would like to do, here are a couple of tips for making perfect whipped cream…

*make sure the beaters, the bowl and the cream are very cold (leave them all in the fridge for awhile before whipping)
*add a flavour–like a tbsp of grand marnier or a tsp of almond extract, mmm
*add 2-3 tablespoons of icing sugar about halfway through whipping, it will help to stiffen and help to sweeten in up…