I have been so bad with blogging. Gosh. I can’t even recap all the wonderful things that have happened in just a week. I will start with this recipe that I am enjoying right now. Talking about writing and eating. When I took a class on the environment and media, discussing food issues we read Pollan (of course) and Wendell Berry who once said, “Eating is a political act.” Anyway, as they were writing about the French paradox of eating foie gras, I would find myself eating exactly that foie gras. It helped that at the time I was in Italy and one of my mom’s friends from France had brought us some foie gras. The point is that you should really try to read about food and eat that food. It’s an experience that connects you even more to food.
Blackberry Marmalade
I don’t know the difference among jelly, marmalade, preservative and jam. In Italy we really just have one “Marmellata.” Again, this is just of the many examples of American food culture: processing food for marketable reasons and food obsessions. I must say I have gotten obsessed with the all healthy food and diet. What Pollan describes as the obsession of Americans to eat healthy and yet we are not, I had totally embraced it, unfortunately through Pollan and reading other scholars like Marion Nestle. Of course it is not their fault. It is the way I absorb their information that made me obsessed. Fortunately my friends told me to slow down and enjoy food again. So I am more into the slow food movement- Stop thinking about food- enjoy it.
Anyway, going back to my homemade recipe
a package of organic blackberries
one full tablespoon of sugar cane
one big spoon of agave
1/2 cup orange juice
All you need to do is put everything in a skillet on medium (for 2 minutes) and then low heat for about 30 minutes or until the fruit is soft and caramelized. If you don’t like the chunky fruit, use the mixer to smash it. I use this fruit sauce when it is warm on top of vanilla ice cream, or when cold on wheat bread. 
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