Seeing Red

It has taken 3 years for the lush and beautiful raspberry bushes in our back yard to fully grow and start producing fruit.Now that the weather has been consistently hot and sunny, our home is overflowing with sweet smelling red raspberries.

Each day my mother or I walk out with a large mixing bowl and pick as many as we can see.The large mixing bowl is quickly filled and I know that we have only touched about a third of the ripe berries.While I love raspberries and thought that I could eat them everyday, I found out that it is just not possible.

So far we have used them for pies, jam, syrup for ice cream, raspberry shortcake, and just for snacking on them.With all of these desserts, we still have a plethora of raspberries, and are stacking up in our fridge faster than they can be eaten.So far, I have had to freeze about 4 pounds worth so that they wouldn’t go bad and start rotting.

I hate to say it, but I am starting to get sick of raspberries.So, if anyone is interested in some raspberries just come on over and pick some.I will continue coming up with different recipes to use them for, but please come take some off my hands!

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            5 Program(s) Found
            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
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            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
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            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
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            Good for Working Adults
            • Flexible Scheduling
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            • Hands-on culinary education with focused attention on each student
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            1 Program(s) Found
            • Offers career-focused programs in allied health, business, and computer technology, and more.
            • On-the-job training available through externships, internships, and clinical placements.
            • Graduates in good standing can take refresher sessions in courses at no additional cost.
            • Day and evening class options are available for flexible scheduling.
            • Accredited by the Accrediting Council for Independent Colleges and Schools (ACICS).
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            Good for Working Adults
            • Flexible Scheduling
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            • Gives students the opportunity to earn their associate’s degree in the culinary arts field in less than 15 months or bachelor’s degree in the food service management field in 2.5 years through their year-round schedule.
            • Located in Norfolk and Newport News, Virginia.
            • Offers externship experiences to students for experience in the field.
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            5 Program(s) Found

            Sullivan University is a private institution of higher learning dedicated to providing educational enrichment opportunities for the intellectual, social and professional development of its students. The institution offers career-focused curricula with increasing rigor from the certificate through diploma, associate, bachelor’s, master’s and doctoral degree levels. Throughout those curricula, the university seeks to promote the development of critical thinking, effective verbal and written communication, computer literacy, and teamwork as well as an appreciation for life-long learning, cultural diversity and the expression of professionalism in all activities. At the graduate level, the university also seeks to promote a culture of research.

            2 Program(s) Found
            • Students get real-world experience through the required externship at the end of the program.
            • Curriculum includes laboratory sessions, academic preparation and hands-on experience.
            • Program objectives are to provide students with skills needed for cooking wholesome, attractive, food preparations and to assist graduates in obtaining positions in the food service industry.
            • Accredited by the American Culinary Federation (ACF).
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