Early in our relationship, Eric cooked dinner for me. He made one of his signature dishes: mussels with white wine, butter, garlic and onion, served with a basket of crusty bread. There were at least two bottles of wine chilled and ready to be consumed. Candles were lit, the lights dimmed. Madeleine Peyroux’s soothing voice sang softly through the speakers.
We sat there and dunked and scooped and slurped, remaining mostly silent, with the exception of a few joyful moans.
The meal came to an end and I wiped my face and rubbed my full belly. Thinking that we were finished, I went to pick up the plates and clear the table, but he grabbed my hand. There couldn’t be more, right? How would I be able to fit it in after that meal!?!
Eric got up from the table and went to the fridge, where he retrieved two containers. In one hand, he held a pint of berries. In the other, a container of sour cream. After placing them on the counter, he reached up and pulled out a box of brown sugar from the cabinet.
We shared that dessert together, relishing every spoon. Once the berries disappeared, we couldn’t help but lick the remaining sauce. It would be wrong to leave even a drop behind.
Blackberries and Cream
1 pint blackberries, rinsed and dried
1/4 cup sour cream or creme fraiche
2 tablespoons brown sugar (either dark or light will do)
Combine all three ingredients in a bowl and serve. Eat with a spoon or your fingers.