I was trying to think of all kinds of cool slang puns to do with fools. Like ‘check yo’self fool’ and ‘what’s happening fool’ and ‘whatchoo talkin’ about fool’. And then I remembered one day when I was hanging out with my brother and all his friends, and one of them said “that’s dope”, and I said “yeah, that’s dope” thinking that I would try out this slang thing. Except the whole room went quiet and everyone turned and looked at me while my brother said “did you just say that?” I guess my Scottish accent and grammar-nazi status make slang sound ridiculous. So I decided not to embarrass myself again and will talk about blackberries instead.
This past weekend was the Jewish holiday, Yom Kippur. A day of fasting. When I was young, on Yom Kippur we’d walk to synagogue– everyone did really, as September in Glasgow is usually still sunny, and you take advantage of these things when it rains most of the year. On the way to synagogue were these blackberry bushes. It was my favourite part about the whole thing actually, I’d lag behind and gather as many blackberries as I could. I’d stuff them in my pockets until they were filled to the brim. And then, when we were sitting in synagogue, listening to the services that seemed to go on forever, surrounded by people who were fasting and hungry, I’d wander up to the very back row of seats behind where all of the other kids my age would sit and chat, and one by one, letting them pop in my mouth, I’d eat my blackberries, still warm from the sun.
A fool is one of the simplest desserts you can make. The whole thing, from start to finish, including clean-up, took me less than 15 minutes, while my fish was in the oven. And it’s delicious, did I mention that? It’s creamy and fluffy and explodes in your mouth in a combination of honey and berries and reminds you of why summers are so good. And why berries are so good. And why rebellion always makes things taste that much better. For extra effect, declare yourself to be on a diet, and THEN eat it…
Blackberry fool, erm, fool.
5 tb honey
8oz raw cream
pinch of salt
Using a blender, or a food processor, blend together the blackberries, the honey, the salt and the vanilla. In a big bowl, whip the cream until it forms stiff peaks. Fold in the blackberry mixture gently, and spoon into individual serving dishes. Pop them in the freezer to firm up a bit, and serve after 30 minutes.