At 9:55 this morning there was one customer being helped and three clerks, the easiest December post office run ever. I told Anne her apricots were on their way and she told me those are the best she’s ever had, she can’t wait. She made my day.

That was just the start.

This afternoon I got a text from a friend: he’d heard Richard was sick; how was he doing?

Definitely getting better, thanks.

Next thing you know there was a second text saying he’d dropped off a little something for us.

I opened the door. He was already gone–which makes sense, because, exposure. There was a bag with eggs, veggies, grits, butter, juice, milk, just because he could. Wow! I was gobsmacked, and so was Richard.

His stomach’s still a bit tender, eggs are easy on it, we were running low, and now we aren’t.

A little history: years ago I got sent to Urgent Care with what was clearly the start of a Crohn’s flare. It’s not like I didn’t know what that was at that point.

To my great surprise the doctor who saw me was dismissive of anything I had to say about that; all he wanted to know was, had I eaten raspberries.

A day or two ago…

He insisted I had salmonella poisoning from Mexican raspberries (who says they weren’t US grown? There was no recall nor mention in the press in either case) and he sent me home without doing anything about the Crohn’s, which is indeed what it was. My GI doctor rolled his eyes with a bit of suppressed indignation at that when I ended up in his office, which made me want to say oh thank you thank you.

So. I found myself thinking, well, you know, though. My husband does not have Crohn’s and he did eat a lot of raspberries when I didn’t.

We had more of them. I wasn’t taking any chances–I baked them into a clafoutis, with some blueberries to get it up to four cups of fruit. Cook’em. They’re probably innocent but this way I wouldn’t have to worry about it.

The recipe calls for whole milk. I substituted the last of some cream 50/50 with the 1% that’s always around and was surprised at how much of a difference it made–it definitely improved it over my usual low-fat ones.

And it’s a good way to get fruit and protein down a whiny stomach.

Thanks to our friend, if Richard wants more, and he’s quite fond of it, I have whole milk in my fridge now and I can make it come out that way again tomorrow.

Clafoutis recipe: butter a 9″ deep-dish pan, not smaller, whip three eggs a goodly while, add 1/2 c sugar, beat, then 1 c whole milk, still beating, a small pinch salt, 1 tsp vanilla, a tbl melted butter, still beating, and then at the last beat in 1/2 c flour. Pour it in the pan quickly, put the fruit on top, bake about 40 minutes, 45-50 in my ceramic pan or till a knife in the center comes out clean. (Ed. to add: oven at 350.)

And then try to wait till it cools, but I won’t blame you if you don’t.