The best foods are the ones that grow wild, in my opinion. It is a joy to forage for food, and wild black raspberries (also called "black caps") are among my favorites. No cultivated berry can compare in flavor, and though the cost is lots of scratches from tramping about in thickets, and a few mosquito bites, I am happy to do it! This jam is basically made with a formula, so that you can make as little or much as you want, depending on how many raspberries you gather. You can run the jam through a food mill to remove the seeds, if you must, but I don't mind them a bit. This version is intended to be refrigerated and used within a month or so. It probably won't last that long, as eating this is like eating a sweetened, intensified black raspberry!

Basic Formula per cup of berries:

1 cup black raspberries

3/4 cup sugar

1/2 teaspoon fresh lemon juice

Combine the berries, sugar, and lemon juice in an appropriately-sized pan or pot. Bring the mixture up to a boil over medium heat. (I like to put a lid on the pot to speed up the process, plus the steam melts any sugar crystals on the side of the pot.) Place a candy thermometer in the mixture, not touching the bottom of the pan. Cook over medium heat until it reaches 220-degrees, or jelly stage. The mixture will still be liquid.

Pour the mixture into a squeaky clean jelly jar(s), cool to room temperature, then refrigerate.

*Hearty Oatmeal with Apricots, Almonds, Coconut & Ginger*

My penchant for "Kind" brand energy bars was the inspiration for this oatmeal. I took the ingredients from my favorite type and incorporated them into this amazing oatmeal. This is easy and quick to make, perfect for a weekday breakfast. (Prep the apricots and measure out all of the ingredients while you clean up after dinner the night before to make it super-fast!) You'll power through the morning! Serves 2

1/4 cup chopped almonds (sliced or slivered may be substituted, but give them a rough chop)

2 teaspoons coconut oil

1 3/4 cups water or almond milk

1/4 teaspoon kosher salt

8 dried apricots, sliced thin

2 teaspoons crystallized ginger, chopped fine (fresh, grated may be substituted, more honey will be required at the end)

1 cup old-fashioned oatmeal

1/3 cup unsweetened, shredded coconut

Honey, to taste

In a medium saucepan melt the coconut oil over medium-high heat. Add the almonds and cook until they just start to brown a bit. Remove from the heat and carefully and slowly add the water or almond milk. Return to the heat, add the salt, apricots and ginger and bring to a boil. Add the oatmeal, reduce the heat to a simmer and cook for 5 minutes, or until most of the liquid has been absorbed and it has thickened. Remove from the heat and stir in the coconut. Add honey to taste and serve.