Just like a herd of cats, some of my food stories refuse to take direction.

What began this week, for example, as a “saucing the berries of summer” concept quickly morphed into a “sweet and savory” theme. The saucing idea had its merits, but with so many delicious options beyond sweet toppings for lovely fruit, I decided to explore a few.

And as you know, now is definitely the time to do so. Indeed, we’re a lucky lot here in Oregon. Our berries are exquisite, plentiful and affordable. From gigantic loganberries and big fat Spartan blueberries, to elegant raspberries and juicy marionberries, we’re smack-dab in the middle of berry season.

That means we’re experiencing the blessing and the curse of it. First, swooping in and tantalizing, then faster than a falling star disappearing from the summer sky — poof! — a delectable but fading glow on my mind’s palate.

Let it go, I chant. Just take it a day at a time and enjoy what berries I do have time to bring into the kitchen. There will be more summers to continue the celebration of this wondrous gift of nature.

For now, let’s consider that sweet and savory idea. On the savory side, tangy-sweet berry sauces are a lovely complement to the foods coming off your summer grill. With fresh albacore and salmon in the market, I’m providing a couple of ways to sauce that won’t add a lot of extra fat. Just lots of luscious flavor and color.

Savory berry sauces also work well with pork tenderloin.

For the sweet side of things, I encourage you to experience my pairing of fresh berries and thick, creamy creme brulee (with a twist!). It doesn’t disappoint.

Just get to it, because it’s a fleeting pleasure. Berries of one sort or another will stay around through August.

— Jan Roberts-Dominguez is a Corvallis food writer, cookbook author and artist. Contact: janrd@proaxis.com.