Hi everybody! Weve been having some wonderful fall fun!
Here's a shot of my little guy (five years old!) on the dirt bike track. I brought a book, but I did more praying that reading. It was SCARY. But everyone survived and had a wonderful time! *whew*
This is a random picture of the super moon. I didn't even use the zoom. It was JUST THAT BIG.
Here's Mr. Edward at my desk back in 2010. My sister had given me a computer and I spent every nap time writing. I didn't have an office chair so I sat on an old toy box. The desk we got at a yard sale for $10. A steal, even if the drawers didn't really work! I was finishing up Pride, Prejudice and Cheese Grits while my sixth baby nursed or slept in my arms and the older kids rested in the afternoons. Sometimes I think, "Why did it take me two years to write my first book?" Huh. This is why...
Anyway, I found my then 20 month old "talking" on my mouse. HAHAHA! Kids are hilarious.
Anyway, this post is really about blackberry jelly. If you've ever made it, then you know it's pretty straightforward. Cooking the blackberries with sugar, strain them, add the pectin, maybe boil again if it didn't dissolve enough. Well, my friend in Texas said she always adds about a cup of Bing cherries! She said it adds zip and zing.
I am here to tell you... I have never had jelly disappear so fast. I think there's only one of these little jars left. I'm going to have to make a much bigger batch next time!
So, if you're a jelly/jam maker, consider adding some Bing cherries to the mix of your fruit. It's a winning combination!
Take care and I'll see you all in October!!
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