Ah, September . . . these acorns signify what is yet to come.
Like so many families we have been up to our eye-balls in back-to-school preparations. And unlike so many families, there has been the added
trauma adventure of transitioning from homeschooled elementary school to public middle school for my baby. Two years ago it was the Oldest and now I find myself no longer teaching and no longer with a Younger around as well.
The Husband summed it up well when I stepped out of the shower Wednesday morning to find this phone message: "So, are you dancing around the house or balled up in a corner crying your eyes out?" . . . I responded as any sensible woman would with,"both".
So adjustments are being made but for the most part,
I. am. ecstatic.
For the first time in 14 years I have the days to myself. I find myself gaping at the amount I can manage to fit into six hours without the countless interruptions of two young males. That 'to-do' list I've had to put off for 14 years? I'm finally pulling it out!
So here are the two middle schoolers on their first day.
My eighth-grader looking like the cocky almost 14-year old he is . . .
and my sweet sixth grader still untainted from the throes of middle school (though I know that's not gonna last long).
So, yes, the last couple of weeks have been full, but there have been some moments for the sweet little things that make life so grand. Like scone baking . . .
And playing with my food . . .
Cat adoring . . .
and admiring sunflowers from a dear friend . . .
And some blackberry jam making.
And speaking of blackberries, I have the promised blackberry cobbler recipe to share!
There it is in all it's glory, cooling on the stove.
And this was taken part-way in . . . another minute and there would have been nothing but crumbs.
-from the Mary Engelbreit Sweet Treat Dessert Cookbook-
For biscuit topping you need:
1 1/2 cups flour
3/4 cup sugar
2 tsp baking powder
1/2 tsp salt
6 tbsp cold, unsalted butter cut into pieces
3/4 heavy cream
For blackberry filling you need:
4 cups fresh or frozen blackberries
1/2 cup sugar
1 1/2 tbsp flour
1/8 tsp ground allspice
1. Preheat oven to 375
2. Make topping: in a large bowl toss together first 4 ingredients- then you fingers to crumble in the butter until the mixture resembles coarse crumbs (I always use the mixer to do this and it works great- I'm lazy and don't want my hands dirty)
3. Add cream to crumbs, tossing with a fork until soft batter forms. Set aside.
4. Make filling: in a large bowl toss all the filling ingredients together and then spoon into an ungreased 13x9 inch baking pan. Using a large spoon, drop mounds of the biscuit topping on the blackberry filling (don't worry, it will spread as it cooks and cover it all)
5. Bake cobbler for 45 mins. or until the top is golden brown and filling is bubbling. Let it cool before serving, but not too long because it is SO good still warm and all that waiting should be rewarded!