View allAll Photos Tagged raspberry
July 10, 2016
Our first year for raspberries from the hand-me-down Rockport bushes... where the original plants probably date back to the mid 1800s.
Brewster, Massachusetts
Cape Cod - USA
Photo by brucetopher
© Bruce Christopher 2016
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Monday confessions:
1. I am seriously obsessed with the color blue. In all its shades and particularly paired with red (right now I am wearing a blue sweater exactly the color of that cup hehe).
2. I don't understand Twitter. Like at all. What is the point and how does it work? What's with all the# # # thingies? It's all a mystery to me. This makes me feel lame.
3. I can't stop thinking about ballet and what it must feel like to finally do "En Pointe". I even googled : En Pointe in your 30s, a possibility? hahaha...I think need help.
4. I ate all those raspberries all by myself. They were delicious.
The end.
************
Lunes de confesiones:
1. Estoy obsesionada con el color azul. En todos los tonos y particularmente combinado con rojo (en este instante tengo puesto un sueter de el mismo color de el bowl de la foto jeje).
2. Twitter es un misterio absoluto para mi. No se ni como funciona, ni cual es la razon para usarlo, ni que carrizo significan todos estos # # # coroticos.
3. No puedo dejar de pensar en el ballet y como se debe sentir finalmente hacer "En Pointe". Hasta busque en google: "en pointe en tus 30s, es posible?" jajajaja creo necesito ayuda.
4. Me comi todas esas frambuesas yo solita. Estaban divinas.
Fin
+1
A framboesa (Rubus idaeus) é frequentemente confundida com a amora (Morus sp). Seu sabor suave e adocicado é utilizado para diversas finalidades.
Diferente da amora, a framboesa possui um fruto oco e, além disso, seu cultivo é mais delicado. É necessário que a planta seja submetida a pelo menos 700 horas por ano a temperatura inferior a 7 °C.
The raspberry is the edible fruit of a multitude of plant species in the genus Rubus, most of which are in the subgenus Idaeobatus; the name also applies to these plants themselves. Raspberries are perennial. The name originally referred to the European species Rubus idaeus (with red fruit), and is still used as its standard English name.
Explore #162 - 2010-08-12
I give you one raspberry
Seen in Explore/Interestingness:
Highest position: 103 on Monday, May 18, 2009
© All Rights Reserved - No Usage Allowed in Any Form Without the Written Consent of kmrphotography. Unauthorized use or reproduction for any reason is prohibited and illegal.
One of many lighthouses that are strewn all over Lake Superior. This one is located in the Apostle Islands, Wisconsin.
2 times the recipe for the base and sides:
1/3 cup sifted cake flour
3 tablespoons unsifted cornstarch
4 large eggs
1 large egg yolk
1/2 cup +1 tablespoon sugar
3/4 teaspoon vanilla
1/4 teaspoon cream of tartar
3/4 jar raspberry seedless jam
For milk jelly:
2 large eggs
3 tablespoons cornstarch
1 1/2 cup milk
1/2 cup heavy cream
1/2 cup sugar
1/2 teaspoon almond extract
Pinch of salt
1 envelope (2 1/4 teaspoons) gelatin
For raspberry jelly:
~1 pound frozen raspberries, defrosted
JELLO- raspberry dessert bag
Preheat the oven to 450F.
Grease 2 17-inch by 12-inch jelly-roll pans, line the bottom with a parchment
In a small bowl whisk together the cake flour and cornstarch.
Seperate 2 of the eggs, placing the youlks in 1 large mixing bowl and the whites in another. To the yolksm add the additional yolk, the 2 remaining eggs, and 1/2 cup sugar. BEat on high speed 5 minutes or until thick, fluffy, and triple in volume. Beat in the vanilla.
Sift 1/2 the flour mixture over the egg mixture and fold it in gently with rubber spatula, repeat with reamaining flour mixture.
Beat the egg whites until foamy, add the cream of tartar, and beat until soft peaks form when the beater is raised. Beat in the remaining 1 tablespoon sugarand beat until stiff peaks form when the beater is raised.Fold the whites into the batter and pour into the on of prepared pans. Bake for 7 minutes. Cool on a rack.
Repeat the recipe for charlotte's sides.
From one biscuit cut cut 1 8-inch round, freeze the rest until next use.
Trim the edges of another biscuit, and cut it lengthwise into 4 equal rectangles.
Spread 3 of rectangles with raspberry jam. stack the layers carefully on top of one another. Place them on a baking sheet and freeze until firm.
Use a small serrated knife to cut rectangles into 3/8-inch slices.
Place outer disc of sprinform pan directly on serving plate. Fit the 8-inch biscuit disc into the bottom of the lined ring.
Ligtly oil the inside of the ring. Place the striped slices around the ring so the stripes are straight up and down. Brush 1 side of each slice with a light coating of raspberry jam before placing the next slice firmly against it.
For milk jelly in a small bowl, whisk together the eggs and cornstarch and sugar.Soften gelatin in 1/4cup milk, then add it to the egg mixture.
Bring milk over the medium fire to boil. Add it in a steady strem to egg mixture, then return it to the pan and cook the cream over medium heat whisking constantly until thick, Do Not cream boil! remove from the heat and let it cool.
Beat heavy cream intil soft peaks form and add it to the cooled jelly.
Pour jelly on the bottom of prepared cake and let it chill in the fridge.
For raspberry jelly, blend defrosted raspberries in the blender, use a fine strainer to remove all the seeds.
Prepare raspberry jelly following the directions on the package and while it still liquid, but bot hot any more, add raspberry puree.
Pour on top of milk jelly and refrigerate, until set.
Project 365 in 2014 - August 26, 2014
52 in 2014 - Week 35 - 34. Berry/Berries
The Monthly Scavenger Hunt - August 2014 - 13. Staying Fit
Eating fruits and berries instead of sugary sweets is one way to stay fit.
Everyday I pic about 2 full cups of raspberries...my poor fingers and hands are so full of those tiny but sturdy thorns too!! Man are they ever hard to see too when they're stuck in your fingers! lol...wa wa wa!! But what a treat I've waited quite a few years for a harvest like this...been making jam like there's no tomorrow! lol....♥ Anyone who's made jam knows how much fun it is to clean up.....:P I'm guessing after today I have about another half gallon..maybe alittle more left to pick!! I'll be glad when it's done!
Wild black raspberries in my yard. I hesitate to say in my garden because they planted themselves. And I haven't pulled them out because I want to taste the berries. I've been waiting for them to get ripe enough to have those beautiful shades of red which are now captured here.
more Botanical
Pentax K-3 - SMC Pentax DA 40mm F2.8 Limited
(IMG33434ec2a)