The one and only time I rafted down the American River was truly memorable.
It wasn’t just the camaraderie of friends laughing and paddling together in three rafts down the relatively calm part of the river.
It was also the wild blackberry bushes our guide had us maneuver our way to near the shore as we waited for the other rafts to catch up to us.
Truth be told, we were all secretly wishing those other folks would just take their sweet time, because we were as content as can be, reaching over the side of our raft to pluck berries that we devoured voraciously.
Nowadays, I get my blackberries from the farmers market or grocery store. Maybe it’s not as adventurous. But it is convenient, especially as blackberries are abundant even through early fall.
In fact, I eagerly picked some up recently specifically to highlight in “Blackberry & White Chocolate Muffins.”
You might think, what does a grilled cheese sandwich maker know about biscuits and muffins? Plenty, it turns out. After all, in addition to those ooey-gooey sandwiches, the restaurant also sells fresh-baked muffins, biscuits and other baked goods.
Muffins and biscuits are among the easiest things to make. The trick is to use a gentle hand. You don’t want to overmix or overwork either of them, lest they will wind up tough.