|Ben, Jan, and the Fremont troll, who lives under the Aurora bridge|
We had a really good time seeing the sites. Highlights included kayaking by the arboretum, watching the salmon run at the Ballard locks, blackberry picking, try to find our house from the top of the space needle, picknicking on rattlesnake ledge, and making late-night s'mores in the back yard.
We also ate really well:
While Jacob and Ben were busy throwing the ball into lake union for our dog, Guthrie, Jan and I picked blackberries. Everyone was happy when I served this blackberry crisp and blackberry ice cream for dessert. The crisp only took about 15 minutes of prep time, and was really delicious (recipe is below).
|Blackberry crisp with blackberry ice cream.|
While I was outside grilling the meat, the kids made this beautiful caprese salad. Tomatoes and basil were both home grown, so needless to say, it was delicious and sweet. Before eating we finished the salad with some sea salt, extra virgin olive oil, and some sweet balsamic vinegar.
4 cups blackberries
2 Tbsp sugar (more or less depending on the sweetness of your fruit)
juice of 1 lemon
3 Tbsp + 1/2 cup flour
1/2 cup rolled oats
1/2 cup brown sugar
1 stick butter
Preheat oven to 375 degrees F.
Gently coat the blackberries in 3 Tbsp of flour, the sugar, and the lemon juice. Spread berry mixture evenly in the bottom of a baking dish.
In a food processor, blend the remaining flour, oats, brown sugar, and butter. Once combined, sprinkle this mixture over the berries.
Bake at 375 for 30 minutes, or until the crust is brown and crispy, and the berries are warm and bubbly.
Let the crisp rest for 30 minutes before serving to let the fruit set and cool.
**Next time I might add lemon zest to the berries to give it some extra zing, and cut the sweetness.