imageThis is the first Summer living in my childhood home since I moved out 24 years ago. It’s special to get to be here. So many memories to be remembered that would stay forgotten if I weren’t here.

When I was a girl summer weekends meant hard work. The yard would be mowed, the garden tended, and the house cleaned. Then the best part came in the evening.

A good meal and enjoying our rest after the day’s work. If a late afternoon thunderstorm rolled in and cooled the air, Dad would prop the screen door open. If not, the small air conditioning unit in the window would keep us cool.

imageI walked around the house today enjoying the unearned beauty all around me. The ivy growing in the cedar tree. The day lilies in whites and yellows and oranges. The fruit trees and blackberries and muscadine vines. The Rose of Sharon and gardenia and the magnolia.

All the work of those before me.


Summer will always be lightning bugs blinking, cicadas humming, mosquitoes biting.

Tomato sandwiches, homemade ice cream, vegetable dinners.

Afternoon thunderstorms, long days, hot nights.image


God has made everything beautiful for its own time. He has planted eternity in the human heart, but even so, people cannot see the whole scope of God’s work from beginning to end.   Ecclesiastes 3:11 








Summer means blackberries for us here in North Alabama. These blackberries grow in a field and on the fence line near our home. Even though our neighbor cleared most of them out of his field last year, we have enough on the fence line and into our yard that we still get to reap the benefits.

IMG_2083Last week I picked my first basketful of plump berries.


My son is waiting on the first seedless blackberry cobbler I’ll make. I blend the berries in a blender and strain the seeds with a fine mesh strainer. I add sugar to the seedless fruit and cook on the stove until it barely simmers.  No need to add any type of thickening agent.  For the bread part of the cobbler, I use White Lily self-rising flour, milk, and sugar. In my cobbler dish I melt real butter in the oven, pour the dough over the hot butter, then pour the fruit right in the middle.  Mom always said, “Don’t stir!”  We eat it right after it comes out of the oven.  It is so good!

Over the next few weeks we’ll enjoy the sweet succulent berries. I don’t pick very much after the 2nd week of July unless I want to fight the June bugs, stink bugs, and fruit flies that take over the plants.


In response to the Daily Post’s Photo Challenge Treat.