Picking Raspberries

raspberry–pink peppercorn custard cups

fixings

I am so honored and excited to have a guest post featuring this creamy-dreamy recipe for raspberry–pink peppercorn custard cups (with whipped cream! and candied pistachios!) on The Vanilla Bean Blog while Sarah lives what she is calling the “Summer of Fun” for herself and for her gorgeous family. Sarah’s space is one of my favorite’s—if not my very favorite—on the web, and I am so grateful to have found her blog in 2011. If I could be half the blogger she is, I’d be doing something right. Her voice and words grip me, her photos move me, and her recipes are beautiful. Stop on by to read my post but, more importantly, to discover, if you haven’t already, Sarah’s site.

4 responses

  1. 40-42 raspberries made me smile :) sounds absolutely amazing, and i’m glad you’ve had sungolds, raspberries and zucchini to get you through the summer!

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