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  • Writer's pictureJennifer Stewart

Living in a Dirty Quarantine

I can’t remember the last time I put makeup on. Or the last time I wore something other than workout clothes or bib overalls. Every day I pull up my hair in a messy bun where it’s out of my face and out of the grasp of my 4 month old daughter. And please don’t tell anyone this… but sometimes I forget to brush my teeth in the morning.

Before the Coronavirus, I was on maternity leave… mid December I think was last the time I was in my office. I dropped in occasionally throughout that time to run a few events or to collect some folders here and there, but here I am five months later of giving birth to my daughter and I still have yet to make myself look presentable to the world. Or to my husband really. I feel sorry for the guy.

In honor of our new organic or “natural” way of living these days, I would like to pair a very simple recipe, using organic freshly picked from my garden, Blackberry Cobbler. Folks, this is as fresh as it gets…. My Husband and son picked a whole huge bowl full of them and I was able to create a little deliciousness out of them that lived for less than a day.

It’s berry season here in Texas… one of the best times of year.


By My Recipes

  • 4 cups fresh blackberries

  • 1 tablespoon lemon juice

  • 1 large egg

  • 1 cup sugar

  • 1 cup all-purpose flour

  • 6 tablespoons butter, melted

· Preheat oven to 375°. Place blackberries in a lightly greased 8-inch square baking dish; sprinkle with lemon juice. Stir together egg, sugar, and flour in a medium bowl until mixture resembles coarse meal. Sprinkle over fruit. Drizzle melted butter over topping. Bake at 375° for 35 minutes or until lightly browned and bubbly. Let stand 10 minutes. Serve warm with whipped cream, if desired. Garnish with fresh mint sprig, if desired.

I have a very fond memory of baking a rhubarb pie for my husband on our second date. Rhubarb has always been a favorite of mine having grown up in the mid-west where it was easy to grow. I remember asking him over to eat a piece while we sat on my back porch talking in a swing. Many pies later, I found out that he not only hates rhubarb, but he hates pie. Who doesn’t like pie??!! So through trial and error and many desserts later, I discovered over the last 6 years that he loves cobblers and crisps. So for a fruit loving dessert maker and baker, this was okay with me. Needless to say this Blackberry Cobbler made from our homegrown berries were a hit in my house. And I hope it will be for you too.

It’s exactly how I wanted to feel when I heard this song when I was pairing this recipe. This funky soulful psychedelia song is just what the doctor ordered when baking a blackberry cobbler. WOW by Beck is my new but oldy favorite song that makes you just want to dance. Dance in a quarantine because no one is looking. Literally no one.

As we continue the quarantine in our homes and as we look forward to our next human connection whether a hug, a kiss, a touch, or a just a close conversation… Wow yourself by making this very simple recipe and listen to Beck’s song. And as I sit here with no makeup on, a messy bun, and yes, even dirty smelly breath… I think about how we are going to miss these days. Maybe we will all start a new trend when we go back to work…? Workout pants and messy buns never looked so good in an office chair.

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