Back To School

“Each friend represents a world in us, a world possibly not born until they arrive, and it is only by this meeting that a new world is born.”~Anais Nin

Hi Everyone! Hope you had a fabulous week, and are ready for the weekend with a few fun plans.

How’s about we go for a walk today. ..

 

As the last blooms of summer fade away.

Frolicking children have returned to the classrooms leaving the neighborhood silent and empty.

Well, alright I admit it’s pretty quiet most of the time on this sweet coast where I live.

However, now that school has begun, & the summer people have left…

the beach is even quieter than usual.

I’m discovering that this is when I do my serious walking & thinking.

Recently during one of these walks some interesting thoughts came to mind.

I realized that by the time we’re adults

most of us have made so many friends that we have a universe of worlds that enrich our lives.

Inter~weaving and creating a prism of relationships that bring lovely colors and patterns to it.

I don’t know about you but it’s really not often that I actually take the time to consider the building blocks of relationships…

or the things that a particular friend has brought into it.

For example think of all the other people you now care about, because they are important to your friend.

Our friendship worlds expand as we grow in relationships

as their friends become ours.

Wonderful isn’t it..

My world continues to open up with new friends. Click below to meet one of them.  Btw…I have filmed several beach walks. Check them out on my youtube channel.

There’s an abundance of blackberries in my backyard. I keep telling myself I’m going to bake up this yummy blackberry cobbler. The recipe is from a cookbook my So. Cal friend Ashley gave me. Thanks Ashley!

Blackberry Cobbler:

BISCUIT TOPPING

1 1/2 cups all-purpose flour

3/4 cups sugar

2 teaspoons baking powder

1/2 teaspoon salt

6 tablespoons (3/4 stick) cold unsalted butter, cut in pieces

3/4 cup heavy cream

BLACKBERRY FILLING

4 cups fresh or frozen blackberries

1/2 cup sugar

1 1/2 tablespoons all-purpose flour

1/8 teaspoon ground allspice

1. Preheat the oven to 375
2. Make the biscuit topping. In a large bowl, toss together the flour, sugar, baking powder, and salt. Using your fingers, rub the butter into the flour mixture until the mixture resembles coarse crumbs.
3. Add the cream to the crumbs, tossing with a fork until a soft batter forms. Set the topping aside.
4. Make the blackberry filling. In a large bowl, toss together the blackberries, sugar, flour, and allspice. Spoon the filling into an ungreased 13- x 9-inch baking pan. Using a large spoon, drop mounds of the biscuit topping on the blackberry filling (the batter will spread as it cooks).
5. Bake the cobbler for 45 minutes, or until the topping is golden brown and the filling is bubbling. Let the cobbler cool slightly on a wire rack before serving. Serve warm or at room temperature.  Serves 6