marionberry (except for the former mayor of Washington, D.C.) who is in no way connected to the berry, which you can tell because he spells his last name "Barry." Then, after I tasted them, even frozen, I got all sulky: why do marionberries only grow in Oregon? What's so special about Oregon? Why don't they grow in Minnesota? (Answer: they like warm days and cool nights in the summer and temperate winters). Why can't I buy them in Minnesota? I can buy pineapple. I found out that everyone's crazy about marionberries. The Oregon legislature wanted to make it the state berry of Oregon, something that you'd think everyone could get behind. But the raspberry growers got all bent out of shape, and accused the legislature of being anti-raspberry. Anyway, I liked these marionberries a lot.
I also liked being able to use my Mary Ann pans. (I always want to call them Mary Janes, but those are shoes, aren't they?)
her only failed genoise. And why did it fail? Because she made the mistake of thinking, “Why do I have to beat the eggs and sugar for five whole minutes on high when after three minutes they look thick enough and don't seem to be getting any thicker or fuller in the bowl?" The exact question I asked myself! However, because I was more dutiful at following Rose's instructions than she was at following her own, my genoise did not fail.
Korean lettuce wraps for dinner. You wouldn't think that would be a match made in heaven, but the shortcakes were a surprisingly appropriate ending for the meal.
I bought three bags of frozen marionberries, so I have plenty left for another batch. It's hard to repeat recipes when a new one is calling out to you every week, but I'll have to find time for more of these lovely summer treats.
Pat" "Very good. I love the berries and the creme fraiche. In fact, the cake is my least favorite part of the dessert."
Lisa: "I think all three components are equally good. The cake could be just a touch less sweet, but then I'm very sensitive to sweetness."
Jim: "Delicious. I like the way the syrup soaks into the cake, and I like the faintly caramel-y flavor of the cake. What makes it taste like that?"