Blackberry Pickin'

Lisa and I got up early and went to Rouster's to pick blackberries. Picking doesn't start until 8AM. We were there about 7:15AM. The berries aren't as plentiful and the blueberries...not as many bushes. Exactly at 8AM we literally ran to the bushes!

This is not a good representation of the size of the berries on the bushes.  Some berries were as big a quarter in width...and about an inch long.  It was dog eat dog.  We had our trusty milk jug containers belted around our waists so we could use two hands to pick instead of holding the carton they gave and picking with one had.  There was no time to waste.

Doodles and her Dad came to pick with us.  I could hear a little voice calling 'Wammy, Wammy...'

Doodles slept in and had to eat breakfast on the run.  She did not seem to care one little bit.

They didn't get many berries because the bushes were pretty much picked clean.  But not to worry, in a week or two they will be back picking more.

We picked a little over 4 pounds in less that one hour total visit from our driveway and back.

One blackberry cobbler fresh out of the oven.  I used Leigh Ann Creasy's recipe that she would always make for us when we lived in the little house and she was in high school.

Double Crust

2 cups of flour

2/3 cup of oil

1/3 cup of milk

1 teaspoon of salt

Mix and roll out between two sheets of waxed paper.  (1/2 for top and other half for the bottom)

4 cups of washed berries

2 cups of sugar

1 teaspoon of cinnamon

5 tablespoons of corn starch

Mix together and then gently stir in the berries.

Put bottom crust into the pan and then pour berries in.  Put about a tablespoon of butter over the berries.  Then add top crust making sure that the crust touches all edges of the baking dish. (we use a 9 inch square baking dish)  Sprinkle with sugar and cinnamon and cut several slits with a knife. Bake at 400 degrees for about 40 minutes or until the crust turns a golden brown.

For peach cobbler...ass 1 teaspoon of almond extract to the mixture with fruit.