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Trial and Error

Every once in a while it happens.  You have a kitchen catstrophe; an overall bad day. It all started when I used a useless kitchen utensil (you guessed it, cookie sheet) to roast brussel sprouts and instantly (less than five minutes, I swear) they burn to the bottom of the well-oiled cookie sheet.  If that weren't bad enough, the perfectly seared pork chops I put in the oven somehow, even though I followed a recipe, were leathery enough to put shoe strings on and lace up.  (The one bright spot was the homemade pork gravy I made with the drippings.)  Joe, the good hearted soul that he is, ate all the leathery scraps on his plate and mine.

Sometimes a girl just knows when to pour herself a glass of pinot grigio and warm up the left over couscous from the other night...only to then sit down and spill it all over herself and the couch.  As I sat there, wine in hand, inhaling the burned brussel sprout smell that overwhelmed my house, with husband patiently vacuuming couscous off my lap with hose attachment, I knew I had to redeem myself.  I could not end a day in the kitchen like this.  (And since I didn't eat all my dinner I had calories to spare for dessert.)  This was the perfect time for no fail Berry Sauce and ice cream.  Not only did it hit the spot, but it purfumed the kitchen beautifully.  Now if only I could cook it in the rest of the rooms of my house...

Berry Sauce (for ice cream, waffles and other desserts)

1 cup berries, fresh or frozen (any kind or a mix)
1 tablespoon brown sugar
1/2 tsp cinnamon
1 teaspoon port wine (or red wine)

Put berries in small saucepan.  Add water to halfway up berries, add remaining ingredients and bring to a boil.  Cover and simmer 15 minutes.  Cool and pour over ice cream, waffles or dessert. 
Serves 4 to 6.

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