A birthday tribute to Riki Glover, who at 95 still has the greenest of thumbs, still cooks, still shops, and is the tie that keeps her German and American family together.

A Tomball farmers market pint of fat, juicy Texas blackberries becomes a quick, celebratory, flambéed dessert spooned over vanilla ice cream. This Blackberries Jubilee recipe is inspired by Chef Robert Kunce, who taught me the flambé technique when I was a teenager.