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I'd never heard of a buckle before.  Now I've got one.  The New York Times recipe section is a frequent inspiration.  They know me and this popped up the other day.  I'm especially fond of food for which I already have the ingredients and even more so if they use up some of my 27 pounds of all purpose flour.  And this is delicious:





OK.. the cake stand is a bit much -- contribution of my wife

OK.. the cake stand is a bit much -- contribution of my wife







Used up all my berries

Used up all my berries



It is not too sweet but that can be fixed, I think, with some Vanilla Bean Ice Cream.  


Date: 2020-07-08 23:56 (UTC)
From: [identity profile] anais-pf.livejournal.com
That looks lovely! And the cake stand is not overkill. It saves room on the table!

Date: 2020-07-09 12:12 (UTC)
From: [identity profile] msconduct.livejournal.com
Wow, that looks so good! I'd heard of buckles but I've never made one. I must remedy that. I'll be using frozen berries though as even though we grow them here fresh ones are expensive (say $5-$6 for a 200g/7 oz container). On a trip to LA a few years ago I absolutely stuffed myself with their amazing berries - organic massive blackberries almost the length of my palm , and so cheap! Not that I'm against our $18.90 minimum wage, but you really see the difference when it comes to food pricing.

Date: 2020-07-09 13:36 (UTC)
From: [identity profile] zoefruitcake.livejournal.com
My tummy rumbled looking at it!

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