Sugared Raspberries

Writer's Block. I have a ton of recipes in the draft section of my recipe blog just waiting for a good story. However, I have a crazy case of writer's block. Usually getting out on my bike helps clear the mind and provides me with inspiration. Lately, my favorite hobby has only assisted in one potential story and it's about bike riding. SMH

I can without a doubt say that I am not a deep thinker. I don't look at an object or situation and develop revolutionary thoughts that will change my life or someone else's. To me, a blooming flower is just a blooming flower and will forever be a blooming flower. Is your mind blown yet?

Usually my interactions with food or people inspires me to tell a story. Over the last few weeks, my focus has been on business and not really about finding my inspiration. Maybe I need a vacation?

I suppose I could talk about the stye that I currently have in my eye. Although, that's probably not a picture you want me to paint right before I deliver a recipe. So, health issues are out!

In just a matter of weeks, the kids will be out of school for the summer. Nope, nobody wants to think about that right yet, fretting over how to keep them busy day in and day out. This story is a hard pass. 

How do you find your motivation or inspiration? Leave me a comment and maybe your insight will draw me out of this blockage. In the meantime, make yourself some Sugared Raspberries. This is a must!

SUGARED RASPBERRIES:

1 pint of very plump raspberries (and/or blackberries, blueberries, strawberries)

1 pasteurized egg white, beaten until frothy*

1 small food safe paint brush

1 cup of sanding sugar

Wash and dry the raspberries. You want very plump berries, not too ripe. If they are the least bit squishy, they will turn into a watery mess when they sit long enough.

In a small bowl, whisk the egg white until frothy. Fill a small bowl with sanding sugar. 

*CAUTION: Pregnant women, elderly people and those with weakened immune systems should be careful when consuming raw egg. I only use pasteurized eggs for this task. ALTERNATIVE: Whisk together a tablespoon of meringue powder and about 2 tablespoons of water. The mixture should be fairly runny. Lightly brush the mixture onto the berries and drop into the sugar. You can find meringue powder at Micheal's or Amazon.

Use a small food safe paint brush to lightly brush a raspberry with the frothy egg white. Drop the raspberry in sugar and roll around. 

Place the sugared rapsberry on a parchment paper lined baking sheet.

Let the berries hang out in a cool, dry place. Humidity is not an environment, these sugared darlings appreciate. Do not refrigerate. In a few hours or overnight the berries will be ready for eating or decorating. The raspberry flavor becomes so intense. 

The berries make for a delicious after dinner treat or decoration for cakes, cupcakes, ice cream or yogurt.