Backyard Bounty; Black Raspberries

 Thanks to some resourceful and well traveled little birdies, I have these beautiful little gems in the backyard.  I'd walked past and wondered about them for quite some time, curious, enough to do a bit of research, with fruitful results.  The vines are relatively new to the landscape, and I was walking past them on my way to my small growing station, where some of my Rainbow Chard, Spinach and Brassica microgreens are taking advantage of the morning sun. 

I noted that the berries were very characteristic of what I know to be blackberries, our yard has two types, tasty and fresh, though not enough to 'stick in your eye', as the elders would say, only fit for a nice little bite of sunshine, while stirring around with yard chores, not even a bowlful.  Even still, we do have more blackberry vines on the outskirts of the thicket in our field.  I also have a neighborhood friend that once brought me a gallon bucket full! This was 2 summers ago.  He tells me that it's looking good for another good harvest and is keeping me in mind, fingers crossed.  I'm  already making plans for a delicious Blackberry Cobbler, scones and jam.  

The Black Raspberry looks very much like a blackberry at first glance, but if you pay attention to some of its characteristics, you will see the differences.  Leaf cluster and berry arrangement are two of them.  I found a spectacular article on a site while doing positive identification research that breaks these properties down in a way that really opened my eyes and was very comprehensive as well as informative, just scan this QR code for the full article!  

If you can't scan the code, simply follow this link to discover whether your 'blackberry' vines are actually black raspberries!  Identifythatplant.com .  The author does a fantastic job of helping you identify the treasures that could be hiding in plain sight, in your own backyard or even a walking trail, meadow or nearby field.  Organic Raspberries fetch a pretty penny in the supermarket, around $6 a pint, so why not do a little foraging and save on your fresh fruit budget.

Black Raspberries, also known as thimble-berries and black caps, not to be confused with the Death Caps, which are a species of poisonous mushroom, are a powerhouse of wonderment.  Not only to they provide essential Vitamins C,E and K (which is usually more prominent in leafy greens) but also cancer thwarting antioxidants, polyphenols, fiber and anthocyanins.  Anthocyanins are responsible for the red color in fruits and veggies, the deeper the color, the more it has.  Black Raspberries are even better for you than the red variety, boasting hyper positive digestive and heart health properties.  Additionally, the black ones are are anti-inflammatory and just plain delicious!  

Hot Cheetos Chicken, Mukbang Style

Hot Cheetos Chicken!

 After seeing these brilliantly colored food items, ensconced in a Hot Cheetos hail of fire, I could not and the kiddoes would not let me rest, until I emulated what we'd seen and quell our curiosities.  My young teens have stumbled upon and subsequently introduced me to  Mukbang or Mukbanging, which from  my understanding and  a visual assessment is when people record themselves eating massive quantities of food, with the main focus on the sounds made while doing so, ergo biting, chewing and swallowing.  The menus of the participants vary, from French fries, burgers, cheese sticks, onion rings and chicken nuggets to king crabs, octopus and whole fried spam dipped in cheese sauce and various other delicious looking dishes, from their native country.  American youth are taking part in the action too. I have seen Soul Food plates with greens, cornbread, chicken, ribs and macaroni and cheese, crab boil platters, loads of McDonald's food, KFC and Taco Bell, plus hot wing trays. Please be advised, I never said these practices were healthy or healthful, but no judgement here, so save your waistline by watching someone else do it.   One of the coolest parts of these videos is the participants that prepare their dishes right before your eyes. It seems to be the standard to wear gloves for the event, black usually.  I am not certain as to the exact reasons other than hygiene, but likely to draw focus to the hands and for dramatic effect and contrast.  

 There are copious amounts of noodles and noodle bowls with all the accouterments and super hot sauces.  The displays also feature random other vegetables lying around like fresh mushrooms, peppers and lettuce leaves, that serve as quick bites and vessels to house some of the prepared proteins and items that are small by comparison.  

Another very popular dish to Mukbang is select items breaded with Hot Cheetos and deep fried to crunchy hot perfection.  This was almost bizarre to me at first, but after seeing it done and all the items the Bangers would 'incrimsonate' (to make red or add red color) with those crushed, hot little staffs of goodness, I had to give it a go.  I'm glad I  did. 

 The breading is a two step method, one with egg wash as the binder of the crushed Cheetos to the protein or items of choice. I wasn't certain of the heat index for this first round, so I decided to mix in some of the original Cheetos with the Hot Cheetos.  The regular ones can be seen in the flecks on the chicken pictured above.  I found the finished dish not so full of fiery heat, so next time, I'll use the Hot Cheetos XXL, yeah, it's a thing!

I used boneless skinless chicken breast cutlets for my recipe and they turned out marvelous.   The crisp and satisfying crunch may be obtained by using an air fryer or a deep fry method.  Either way, if you are a fan of Cheetos and chicken or anything with 'crunchtacity,' (the ability of a food item to audibly crunch) this method is for you.  The breading allows the protein to stay moist during cooking, which is a plus! The color alone is brilliantly seductive in nature, encouraging you to feel the burn of chilies, even before your first bite!  I can't wait to share the next recipe and photography with you all, it's a tossup between  Hot Cheetos Cauliflower and  Katsudon, Hot Cheetos style.  Katsudon is a breaded and fried pork cutlet, served with egg and thinly sliced onions, simmered in a  delicious and flavor forward brown sauce, over steamed rice.  My daughter Bronwyn and huge Anime fan, chose this dish as her 13th birthday meal, while my nephew Braelyn, also an 'Animeniac', decided on Sweet and Sour Chicken as his celebratory meal on his 14th birthday, only two days later. Both were served with my go to Yellow Jasmine Rice recipe and Braelyn's with veggie stir fry on the side.   They were pleased with their menus and I beamed with pride in contributing to their special days!  Stay tuned for the next episode of Hot Cheetos Cuisine!

Bronwyn's dish, Katsudon for her 13th birthday.

Katsudon for my mom.

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