Saying goodbye is hard to do.
This tends to be a semi-strange time of year… I mean, transitioning into summer and all.
Tying up lose ends…saying good bye to a chunk of your friends…where you will go, you don’t quite know…it really all just kind of depends…
Are you catching my vibe of poetic uncertainty?
Normal people may be totally unaffected by this; but for some reason, these subtle seasonal shifts just leave me kinda wonky and weird for while.
I don’t know what to do with myself. I just want to dye my hair, clean things and dance like a banshee.
Do banshees even dance? Would I make a cute ginger?
Too much uncertainty.
I reckon it’s just an odd mash-up of slight sadness from one phase ending, jitters from saying “yo, whats up” to something new and trying to cope with the whomping to-do list involved in the process.
Sad+excited+overwhelmed= weird. Straight up weird.
It’s a give and take sort of thing.
Best thing to do, I suppose, is just go. Do it. Leave all your love and your longing behind, can’t carry it with you if you want to survive.
PS thanks for always letting me spout my odd life issues, nonsensical musings and currently obsessed song lyrics at you. I truly appreciate it. So therapeutic.
For being such great sports, I want to share these blackberry almond custard bars with you. Light, creamy, sweet and tart. They are an absolutely lovely way to welcome summer… no ambiguity, no questions. Just berry bliss.
The only give and take involved here is I give you this recipe, and you take it into your kitchen and make something yummy.
Thank God for baking.
Blackberry Almond Custard Bars
- 3/4 stick butter, melted
- 2 cups crushed cookies ( I used pizzelles, but you could use graham crackers or any other lightly flavored cookie)
- 1/2 pound fresh or frozen blackberries
- 1 & 1/2 cup sugar, divided
- 1 tbsp light corn syrup
- 1 tbsp blackberry jam
- 1 cup half and half
- 1 tsp vanilla
- 2 large eggs plus 3 large egg yolks
- 1/3 cup all-purpose flour
- 3/4 cup finely ground almonds
- additional almond slivers for garnish
Preheat oven to 350 F.
Combine the melted butter and cookie crumbs in a mixing bowl until crumbs are evenly coated. Press along the bottom and slightly up sides of a 9×13 inch baking pan. Bake for about 8-10 minutes or until slightly browned, remove from oven and set aside. Increase oven temperature to 375 F.
Heat the blackberries, 1/2 cup sugar, corn syrup and jam in a heavy saucepan over medium heat. Bring to a boil and stir often until the mixture begins to reduce and thicken, about 4-6 minutes. Remove from heat and allow to cool to room temperature.
Whisk together the half and half, vanilla, eggs and yolks. Then, add in the sugar and flour, whisking until evenly combined.
Pour the berry mixture in an even layer over the prepared crust. Pour custard blend over the berries. Spread the ground almonds and almond slivers in an even layer over top. Bake at 375 F for 30-35 minutes. Or until custard is set. Cool completely before slicing.