Late Summer

Temperatures are cooling down, and summer has almost come to an end in the kitchen,
and garden . . .

These perennial, 3 foot tall Shasta Daisies are called "Alaska".  I planted them from seeds several years ago, and they're still growing strong.

This Clematis "Jackmanni" climbing vine loves our west-facing porch, and will bloom until October.  I've read that this clematis is the world's most popular.  That's not hard to believe, it is beautiful!

It's time to go berry picking again . . .

. . this time for huckleberries.  These will be frozen, and made into jam later this fall.

In the kitchen . . .

. . another veggie quiche.
This one is filled with onions, mushrooms, garlic, beach asparagus, cilantro, and Monterey Jack cheese.  The garlic and cilantro are from my garden.  I love cooking with my own homegrown, or wild-harvested ingredients.

Early evening in the living room . . .

By this time next month, rooms will be lit with lamps and candles, instead of sunshine and flowers.

~~~
The ordinary arts we practice every day at home are of more importance to the soul than their simplicity might suggest.
~ Thomas Moore

Berry Crisp

It's been so warm, dry, and sunny these last few weeks in Alaska; and just beautiful weather for many outdoor projects and activities; especially berry picking.

Today I picked wild blueberries and salmonberries for this basic Berry Crisp recipe for dessert tonight.  It will taste delicious after a barbecued king salmon dinner....

Place 4-6 cups of fresh or frozen berries into an oven dish.

Stir in 3 Tbsp. all-purpose flour, and 3 Tbsp. granulated sugar.

For topping:
Mix together 1/2 c. rolled oats, 1/2 c. brown sugar, 1/4 c. all-purpose flour, 1/4 tsp. cinnamon.
 Cut in 1/4 cup softened butter, until crumbly.
Sprinkle on top of berries.
Cook in 375 degree oven for 30 minutes.
Serve warm, with love.
~~~