bountiful memories

One of the things I cherish most about growing up in rural Texas is the memory of working in the garden and eating the bounty that resulted. I thought we were poor because our produce came from our pasture and our meat was raised in our “backyard” and sent to the butcher at the end of the summer! Now I realize how rich we were! And oh, how I would love today to be able to harvest fresh black eyed peas, tomatoes, squash, corn, and cucumbers - for those were my favorite. Also in summer there were cantaloupe and watermelon. I was certain I was the only kid in my “circle” who had watermelon without red flesh. And I’ll never forget the plum trees, peach trees and blackberry bushes and the abundance of fresh fruit they provided as well as the cobblers and jellies that were enjoyed as a result of that abundance. Our summer evenings were spent shucking corn and snapping and shelling beans and peas. Mornings and early evenings were for harvesting and during the day Momma would “put up” what we had picked by freezing or canning. Daddy made sure the garden had good rows and not many weeds, and was always ready with a hoe in the event a snake was found hiding among the corn!

I had a quality childhood and I’m glad I’m old enough to realize it.

Next Week's Menu

My family and I need to start eating healthier. I'm attempting to reduce the amount of carbs we eat and increase our fruit and veggie intake. I'm also cutting out Root Beers - my addiction! Here's our menu for next week. It's not perfect, but SO much better than normal!

Monday
Breakfast: boiled eggs and fruit
Lunch: Strawberry-Chicken Salad Pocket (100% whole grain pita)
Supper: Swedish Meatballs over cabbage, roasted asparagus, steamed carrots

Tuesday
Breakfast: 100% whole grain English muffin with peanut butter and blueberry spread
Lunch: California Burger
Supper: Baked Chicken breast, steamed broccoli, blackeyed peas

Wednesday
Breakfast: Egg Sandwich (100% whole grain english muffin)
Lunch: Chicken Mango Muffin (100% whole grain english muffin)
Supper: Baked Pork Chops, Baked Zucchini Chips, steamed cauliflower

Thursday
Breakfast: Peanut Butter – Peach Smoothie
Lunch: low carb frozen tv dinner
Supper: Tilapia, steamed brown rice, sugar snap peas

Friday
Breakfast: Egg Sandwich
Lunch: Grilled Chicken and Avocado Salad at KATZ
Supper: Taco Salad

We will be at a concert all day Saturday and will eat sandwiches most likely. but NO Chips! Fresh veggies and fruit and water!

Ruined

You have ruined me for all other coffees

Even the acquisition of Sumatran, Guatamalan, and Rowandan coffee on my weekend shopping trip to Central Market cannot turn my mind away from you.

I’ve tried all three of them now, and they are good, but none compare to your bold bouquet, your rich caramel color, the bite at the back of my throat that says, “Ah, now you're drinking coffee, baby!”

Community New Orleans Blend – you will always be at the top of my list!

Central Market

On Saturday Virgil, Stephen and I loaded up and headed to the Central Market in Southlake.

We had a very special tour guide:



My niece, Cathy. (She's holding her niece (and my great-niece!!) Makenna.) Cathy is a foodie and a great cook, and bargain shopper. She got us coupons and pointed out all kinds of great deals.

A few of our favorite finds - all kinds of gourmet homemade sausages (English Bangers, Pork Kielbasa, Blueberry and Maple Sausage, Cherry and Pecan Chicken sausage...the list goes on) and hamburger patties for grilling. To make it even better - they were on sale for $2.99 lb!! And, Cathy, gave us a coupon for $10 off! (Cathy - we feasted on Wrangler burgers yesterday on the homemade hamburger buns!)

We also stocked up on a variety of coffees...Sumatran, Guatamalan, Rowandan...we've tried the Sumatran. YUMMY!

Oh, and Blackberries were on sale for $.99 a package. SO...I made blackberry cobbler.






Here's my recipe:

Blackberry Cobbler

1 cup all-purpose flour
¾ cup white sugar
½ cup brown sugar
¼ tsp cinnamon
1 tsp baking powder
½ tsp salt
6 TBL. Cold butter
½ teas vanilla
¼ c boiling water
2 TBL. Cornstarch
½ c cold water
1 TBL lemon juice, fresh
3 ½ to 4 cups fresh blackberries, rinsed and drained

Preheat oven to 400 degrees.

In a large bowl, mix flour, ½ cup white sugar, baking powder, and salt. Cut in butter until you get coarse crumbs. Drizzle vanilla over mixture. Stir in ¼ cup boiling water until mixture is just evenly moist.

In a saucepan, dissolve cornstarch in ¼ cup cold water. Mix in remain ¼ cup white sugar, and ½ cup brown sugar, cinnamon, lemon juice and blackberries. Turn on heat. Bring to a boil, stirring frequently. Pour into 8X8 baking pan. Drop dough onto top of blackberry mixture by spoonfuls. Place the pan on a foil lined cookie sheet and cook for 25 minutes until golden brown.


~@my

My SONshine!

Stephen doesn't feel well today. Feverish, persistent cough..just overall cruddy.

So I just wanted to let him know...Stephen, you are my SONshine! Feel better soon sweetie!

HUGS from Momma!

Granny called them Flags

The irises are blooming.



They are beautiful!



My Granny Roberts called them Flags.



I think that is the perfect description!

Stick Figure Family

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