Quark, rye bread and blackberries for breakfast

I've never found fresh mulberries on sale, but after gathering them ripe on the tree last week (see Around the Mulberry trees, below) I went in search of Mulberry Jam at the supermarket.  Tiptree do a Mulberry (and a Loganberry) jam, but there was none on sale, so I settled for blackberries on rye bread with quark for a weekend breakfast.

Coriander seed rye bread with quark and blackberries

This is a really simple recipe that works with both cream cheese and quark.  The rye bread I found was studded with aromatic coriander seeds. Serves one.

Two slices of rye bread, toasted.
Quark or cream cheese
Blackberries
Orange honey blossom honey
Toast the rye bread until soft and beginning to crisp, but not too hard.
Slightly crush the blackberries with a fork.

Blackberries, just in season

Spread the rye toast with the cream cheese and add the blackberries.  Add honey to taste.

Quark (the soft cheese) comes from the Middle High German quarc, from Lower Sorbian twarog, from Old Church Slavonic tvarog according to the Free Online Dictionary. 

The other type of quark (the elementary particles with electric charges of a magnitude one-third or two-thirds that of the electron) however, reputedly get their name from a passage in Jame's Joyce's Finnegans Wake, which inspried Murray Gell-Mann, the Nobel Prize winning physicist:

"Three quarks for Muster Mark!/Sure he hasn't got much of a bark/And sure any he has it's all beside the mark."