34 :: blackberries {c}

ian picked/snagged a bowl full of wild blackberries this week from grammie and grammie’s yard. i was inspired to bake a classic pound cake that same day. the two came together, along with some whipped cream and created a harmonious blend of yumminess that i just can’t describe. you just have to try it for yourself. here’s the pound cake recipe:

Classic Pound Cake
4 cups all-purpose flour
3 cups sugar
2 cups butter, softened
3/4 cup milk
6 large eggs
2 tsp. vanilla etract

(i love the simplicity of the ingredients and the fact that i had everything on hand)

Step One
Preheat oven to 325 degrees. Place flour, sugar, butter, milk, eggs, and vanilla (in that order) in 4-qt. bowl of a heavy-duty electric stand mixer. Beat at low speed 1 minute, stopping to scrape down sides. Beat at medium speed 2 minutes.

Step Two
Pour into a greased and floured 10-inch tube pan, and smooth. Bake at 325 degrees for 1 hour and 30 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).

While the pound cake is cooking, go on a nature walk and find some ripe blackberries. If they are red, skip those and come back for them later.

35 :: blackberries + pound cake {c}

i’m also starting to add to my photo project that i started at the beginning of 2010.  my plan was to complete by december of 2010, but it’s looking more like the end of 2012 instead.  i’m not giving up on it and as inspiration strikes i will continue to add to it until i’ve reached my goal.  i hope to start a new one after that with a different theme.  not sure what that will be just yet, but i’ve got time to stew on that. happy easter!

36 :: dyed eggs