Busy Days

There is much hustle-bustle at Little Orchard House as my in-laws are coming for a visit next week. From the Great Plains they are travelling north, north, all the way North to this beloved wintry land of ours.

They have not yet seen our new house (we moved in only last November) and I am very busy with trying to make the realm tidy and very spiffy so it will show how truly beautiful it is. I love our Little Orchard House so much that I want all to see it at its best.

I have scant time for words but, for the sake of Tara and her blackberries, I include this recipe for berry flummery!

And how good it is to have just a few moments' rest.

Cinderella by Edmund Dulac

Blackberry Flummery
with Cornmeal Dumplings

1 quart blackberries
3/4 cup water
1/2 cup sugar (add an additional 1/4 cup if you like things sweeter)
2 Tablespoons butter

1 1/4 cup flour
1/4 cup cornmeal
3 Tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
3 Tablespoons butter, melted

- In a large saucepan, combine berries, water, sugar and butter. Heat to boiling over a high heat, then reduce the heat and simmer mixture for 15 minutes, stirring frequently.

- To make the dumplings, combine dry ingredients and sift them into a large bowl. Add milk and melted butter; stir until flour is moistened.

- Drop dumpling mixture in heaping teaspoons into boiling blackberry mixture. Cook 5 minutes, then cover and continue to simmer until dumplings are firm, about 10 minutes longer. Cool slightly before serving.

4 to 6 servings
(Adapted from Abundantly Wild by Teresa Marrone)