Journey With Rebecca

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ABOUT AUTHOR
Rebecca
It took a long time for the things I am passionate about to awaken within me. Now that they have, I am eager to share them with others.
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Easy Raspberry Filling!

March 1, 2023

Keep it simple, stupid! Have you ever heard of the keep it simple principle? KISS (keep it simple, stupid) is believed to be coined by Kelly Johnson, a lead engineer in the US Navy. Johnson however did not coin the term using a comma, which is commonly used today. The principle, simply stated, means to not make things too difficult. KISS can also stand for ‘Keep it Smart and Simple’ or Keep it Simple and Straightforward’.

Whichever way you think of it, it can be an important principle to keep in mind. I have a tendency to make things more complicated than they need to be. I get all up in my head and laser focus on things that really could be simplified by a broader perspective.

I realized I was doing this the other day and suddenly I thought, keep it simple, stupid. I wasn’t calling myself stupid in a pejorative way. I was just thinking of the phrase, KISS. You see, since I have entered this next level of awakening, I seem to have lost my purpose again. As I’ve mentioned, I am not sure that I fully had it to begin with. I thought I had been headed in the right direction though.

I was listening to a podcast the other day on the topic of following your dreams. I had this sudden and panicked feeling that I had no idea what my dreams are! I had completely muddied the waters about what it is that I want out of life. I got so caught up in not knowing and looking for direction and answers, that I totally lost my way.

I am going to share with you part of what I wrote in my journal so you can get an idea of just where my head was at.

“Yesterday was rough! I felt desperate to know my purpose in life. Or rather, to know what step I am supposed to take next. I spent the day watching videos, hoping the answer would be there. It wasn’t. But I did learn a lot. Bonus! I spent time praying, hoping the answer would come to me that way. It didn’t. I spent time reading and in meditation. Still no answer. I went to bed listening to recordings to change my subconscious. Still nothing! I tried to remind myself that the answers will come in their own time, right when they are supposed to. I remind myself that I am not where I want to be, but I am right where I am supposed to be. I try not to worry about timing. About how long it may take to develop some sort of skill to be able to turn it into a career for myself. Then it hit me. KISS. KEEP IT SIMPLE, STUPID! Stop trying to have it all figured out! Go with what you know.”

I was spiraling! It can be so easy to get wrapped up into finding the answers to problems and making it more difficult than it needs to be in the process. So often, we get in our own way and sabotage our own success or progress. I know what my dreams are. But I let the “how” get in the way.

The next time you are struggling in this way, keep it simple! Go with what you know. Zoom out a bit and see the bigger picture. Don’t try to reinvent the wheel. And remember to enjoy the journey 😊

Rebecca

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The Gift of Raspberries!

Not only did my mom gift me with 49 raspberries bushes that she thinned out, she also shared with me raspberries from her very abundant crop this season! I planted the bushes she gave me in my garden and much to my surprise, they did yield some berries this year! I did not, however, have near the harvest that my mom did. When I suddenly found myself with a large amount of berries on hand, I knew I needed to do something with them so they wouldn’t go to waste. I had recently made a raspberry filling for the cupcakes I made for my son’s birthday. It was so delicious that I decided I would make another batch with the berries I was gifted by my mom.

Raspberries from my garden
Early buds blooming

Versatile Uses

What You'll Need

When I first made this recipe, I did so with the intention of filling cupcakes for my son’s birthday. I quickly realized that this could also be used as a syrup for pancakes and french toast. It would even make a great filling for crepes. I warmed some up and used it as a topping on vanilla ice cream and it was so delicious! The potential is really only limited by your own imagination!

This recipe is very similar to my strawberry jam recipe and just as easy to make!

This recipe only requires a few simple ingredients to make. 

Ingredients:

* Raspberries – You can use fresh or frozen. 

* White Granulated Sugar – The sugar in this recipe helps sweeten the filling.

* Water – The water in the recipe helps bring everything together.

* Lemon – Add the juice and zest of 1 lemon to cut the sweetness of the added sugar.

* Cornstarch – Adding cornstarch to water will help thicken the sauce.

Equipment:

* Strainer – You will want to rinse your raspberries in a strainer prior to adding them to the stove. (You will need a mesh strainer to strain the seeds and pulp).

* Medium Sauce Pan – You will want a big enough pan to accommodate the ingredients and enough room for bubbling while cooking.

* Heat Proof Spatula – You will be stirring the berries consistently, so you will want a heat proof spatula while making this recipe.

* Measuring Cup – Needed to measure out the sugar and water.

* Lemon Zester – You will need this to obtain the zest of the lemon.

* Bowls – You will want bowls for mixing the cornstarch and to add the filling to once strained.

How to Make This Recipe

Measure out 2 pints of raspberries and rinse them in a strainer to remove any dirt. Try not to squish them too much to avoid a mess.

Once rinsed, add into your sauce pan on the stove.

Add 3/4 cup of white granulated sugar, the zest and juice of one lemon and water.

Mix together to incorporate all ingredients.

Turn the stove on medium high heat and let berries come to a boil.

Allow berries to boil for 2-3 minutes, then reduce to a simmer for 10-15 minutes.

While berries are simmering, add 3 tablespoons of cornstarch and 3 tablespoons of water to a bowl, mix well.

Remove berries from heat and empty into mesh strainer with a bowl underneath. Push out all the raspberry juice, leaving the seeds and pulp behind.

Add the raspberry juice back into the pan you simmered it in (make sure you rinse it first).

Turn the heat on low and add cornstarch mixture to berry juice. Simmer for another 10 minutes on low to thicken the sauce.

Remove from heat and let cool for at least half an hour.

Store in fridge for up to 2 weeks.

 

ABOUT AUTHOR
Rebecca

Hello, I am Rebecca! I am so glad you are here on this journey with me! Here, I am sharing my passions including gardening, cooking, baking, crafting, natural living and so much more! In addition to the content  I share on my YouTube page, I also write a blog.

It took a long time for the things I am passionate about to awaken within me. Now that they have, I am eager to share them with others.

Among the many things I am passionate about, gardening is one of them. In addition to gardening, I also enjoy different areas of art, crafting, photography and home project DIY.

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Easy Raspberry Filling!

This raspberry filling can be used in cake, cupcakes, or even as a syrup on pancakes!
Print Recipe

Ingredients
  

  • 2 pints raspberries
  • ¾ cup granulated sugar
  • ¼ cup water (plus 3 tbls)
  • 3 tablespoons cornstarch
  • juice of 1 lemon
  • zest of 1 lemon

Instructions
 

  • Measure out 2 pints of raspberries and rinse them in a strainer to remove any dirt. Try not to squish them too much to avoid a mess.
  • Once rinsed, add into your sauce pan on the stove.
  • Add 3/4 cup of white granulated sugar, the zest and juice of one lemon and water.
  • Mix together to incorporate all ingredients.
  • Turn the stove on medium high heat and let berries come to a boil.
  • Allow berries to boil for 2-3 minutes, then reduce to a simmer for 10-15 minutes.
  • While berries are simmering, add 3 tablespoons of cornstarch and 3 tablespoons of water to a bowl, mix well.
  • Remove berries from heat and empty into mesh strainer with a bowl underneath. Push out all the raspberry juice, leaving the seeds and pulp behind.
  • Add the raspberry juice back into the pan you simmered it in (make sure you rinse it first).
  • Turn the heat on low and add cornstarch mixture to berry juice. Simmer for another 10 minutes on low to thicken the sauce.
  • Remove from heat and let cool for at least half an hour.
  • Store in fridge for up to 2 weeks.

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