My husband calls me his crazy warrior. I can power through home water birth, Eka Pada Koundinyasana, and refrigerator management. When I'm angry, I throw things (clogs, hardcover novels) with great speed and skill (at the wall, not at him). And I don't give up, slow down, or shut up until an argument is resolved.
But my combat skills are mysteriously absent when it comes to plucking blackberries. I hold my breath when I gather them—even when they are at their sweetest, plumpest, optimum fall-into-my-hands state. I get agitated, my hands start to itch, I feel weak. I can't place them in the jar fast enough. And then I bail and get my husband. He will pick blackberries for over an hour without a single complaint.
So here's a recipe for my husband of 10 years (this week). My beautiful blackberry picker. He's no fridge ninja. But he's mine.
2 tablespoons sugar
1 tablespoon water
3 cups blackberries
pinch of salt
pinch of salt
1 tablespoon lemon juice
Place sugar and water in a medium-sized saucepan. Cook over medium heat. Swirl it around by the pot handle to keep it cooking evenly. When it starts to smoke and turn light brown, toss in the blackberries. Careful. It might spatter a bit. Stir until blackberries have released their juices (2-3 minutes). Take off the heat and stir in the salt and lemon juice. Let cool for 10 minutes. Serve over ice cream. Or cool completely and drizzle over yoghurt. It keeps in the fridge for a week. It will keep for a few months in the freezer.