We have a really big issue around the house this summer — it is a good one to have, but a little perplexing. What to do with the raspberries from the garden. Three years ago, we planted a tiny little bush that has morphed into two monster plants with berries that just pop out of thin air. We have been keeping up with the supply, making everything from raspberries sauce to put on top of ice cream (combine 1 cup fresh berries in a sauce pan and mix with 1 to 2 T of sugar and set to low heat for 20 min, serve will still hot) to right off the bush for cereal, to the same raspberry sauce on top of pancakes instead of syrup. This is really delicious way to do a breakfast and the pancakes take on a more sweet-sour taste rather than the sickly sweet taste of pure syrup. I can’t get enough of the color which goes from a bright red to a very dark pink. It’s these kinds of complexity of color in food that makes it so interesting to cook and eat (and of course, the taste!). Thinking a lot about raspberry as a Spring color for our new sheeting collection. If you can get some raspberries – this sauce is delicious and so easy. (And added plus — the kidlettes love it too!).