And on the subject of why yes, I am still baking too much, we present…

…drumroll…

…how to use up sourdough starter when you’ve grown too much of it, a pint of blueberries, a half pint of raspberries, and the dozen or so newly ripe tart cherries off the tree. After Richard tasted one and puckered and went Wow that IS sour! I chopped the rest a bit, sprinkled on a spoonful of sugar, and let them soak it in for about ten minutes before adding to the berries.

It was a great way to use up a full cup of that starter, but since it’s all about the fruit, I would probably either double the fruit or halve the biscuit part of it next time. As is, it fit perfectly in my new deep-dish Mel and Kris pie pan. (With thanks to Anne for getting that to me from them.)

But if you ever need to make just biscuits from that recipe I’m going to say add a few spoonfuls of sugar to the dough. Here, they’re sprinkled on top.

Oh, and completely randomly but in case you missed it, the new sidewalk panels strengthening the Golden Gate have turned the bridge into, as the headline says, a giant kazoo. One that be heard across San Francisco.