Last night, as a special treat, I bought myself a box of organic blackberries.
I imagined that today I would sit by myself in the middle of the work day and savor each fat berry.
Blackberries are my favorite fruit. I would eat them all the time if only a tiny box didn't cost $437 million dollars.
Oh, to live in Seattle where the blackberries grow like weeds...
My southern-raised Granny makes excellent blackberry dumplings.
She has made them for our family for as long as I can remember and there have been many, many times that she has made them just for me.
I bet she didn't always feel like rolling out the dough. She always did it anyway.
This morning, The Rooster had THE INSATIABLE HUNGER.
She ate a plate full of eggs, a packet of cheese and four thick slices of Hebrew National Beef Salami. Then she asked for more cheese.
We went to the refrigerator together and she saw my berries.
"I want berries," she said.
I took them out and set them in front of her at the little table in the kitchen.
I sat with her and watched wistfully as each plump berry disappeared into her small mouth.
One by one she ate them all up.
Oddly, I enjoyed them almost as much as if I had eaten them myself.
Granny’s Blackberry Dumplings
3 cups sifted flour
1 1/2 teaspoon salt
1 cup shortening (butter, margarine or Crisco)
1 egg (beaten)
1 teaspoon vinegar
1/2 cup ice water
Mix flour, salt and shortening.
In a separate bowl, mix egg, vinegar and ice water.
Mix the flour mixture with the egg mixture and refrigerate dough overnight.
Divide dough into 10 - 12 small balls. Roll each ball out into a circular shape. Fill with as many blackberries as you can and add 1/4 cup sugar and a pat of butter. Fold the dough around the berries, sugar and butter to form a dumpling.
Put the dumplings in a baking dish together.
Cook for 10 minutes in a pre-heated oven at 450 degrees. After 10 minutes, reduce heat to 350 and cook for an additional 40 minutes.