These are the days. Summer. I love these summer days. Melissa came over last night and we gathered these...
in the woods. Yay for wild blackberries! I had imagined us frolicking through the woods eating blackberries with glee, one for the bucket, two for the mouth. However, it was not to be as the little suckers are sour. Yikes, they are sour. So, we added these...
to the mix, stirred in some...
excitement and some...
love and got...
this.
Blackberry peach skillet cobbler with homemade whip cream also known as heaven.
It was fun to connect with food growing from the ground. I am amazed sometimes at how disconnected I am from the actual food source. I just zip around the grocery store picking up items that are grown and killed and caught all over the world and act as if it's no big deal that the Gardendale Wal-mart has everything in one place. Oranges from California? Mangos from Peru? I am amazed sometimes to think about how much work it takes to get the food to the plate. It's grown, picked, packaged, shipped, unloaded, shelved, dumped into my buggy, scanned, dumped back into the buggy then into the car, unloaded into the kitchen, and then unwrapped, diced, cooked and finally eaten. Holy cow. That's a lot of work. So, a little wild blackberry bonanza was good for the soul. And the stomach.
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