"They miss so much who do not knowThe Simple joys of long ago.The quiet hour, the easy pace,A path to walk, a day to face.A small white flower, a bird that sings,The happiness in little things.The patience for a task well-done,The gift of rest at set of sun.The thankful heart, the lift of care,A friend nearby, a time of prayer.How much they miss who do not knowThe simple joys found long ago."By Amy Perrin
I have been wanting to learn how to embroider for quite a while. I just love embroidered pillow cases, hankies, and dainty feminine things of that sort. I picked up a few instructional books from our local library book sale, but I haven't gotten around to buying the supplies. What a lovely suprise when my Grandma called and asked if I would like a bunch of embroidery thread. Of course I said yes. So she mailed me a box loaded with thread and patterns. Thank you Grandma, I think I will be set for a very long time. I thought I would store it all in this pretty container, but that was wishful thinking.
The garden is so pretty in bloom, buzzing with bees. I just can't help sharing pictures.
Have a seat and enjoy the pictures.
These are Armenian Cucumbers, growing up a eucalyptus trellis.
I try to make use of whatever I can find around the yard. The cement pile has dwindled since I made my garden.
Perennial sweet peas
The Kiss Me Over The Garden Gate is just starting to bloom.
I picked the blackberries from the canes my mom planted along the fence. I managed to get enough from the small amount of plants to fill a large bowl. So I decided to make blackberry syrup.
The syrup turned out wonderful, and is good for a lot more than pancakes. Add a Tablespoon to a glass of water or tea for a refreshing drink. Drizzle a little on your ice cream for a tasty treat. The options are endless.
- 6 cups fresh berries
- 1/2 cup water
- In a saucepan, crush the berries with a potato masher. Add water. Bring to a boil over med-high heat, reduce the heat to medium low, and simmer until the berries are very soft and juicy, about 5 minutes.
- Set a sieve over a bowl. pour the berry pulp into the sieve and allow the juice to drip through. Press the pulp with a rubber spatula to extract as much juice as possible.
- Clean the saucepan. Measure the juice and then pour it into the saucepan. Then add an equal amount of sugar. Bring to a boil over medium heat, stirring to dissolve the sugar. Reduce the heat to low and simmer until the syrup is viscous but still runny, about 1 minute. Skim the foam with a spoon and pour the syrup into the sterilized jars leaving 1/4 inch headspace.
- Process in a hot-water bath for 10 minutes.
* My 6 cups of berries made 2 1/4 cups juice. This recipe made 1 1/2 pints syrup. 1 pint canned and 1/2 pint for the fridge. I will definitely make a larger batch the next time I make this syrup.
I hope you enjoy and try this recipe.