Woke up to a dozen wild turkeys feasting in the yard....must be Fall!

He Would Have Been "82" Last Friday

Harvest Time

Celebrating the Blessings

Pops & Mimi's 50th was an incredible and beautiful celebration that I was so happy to be a part of. What a gift and example they have given all of us by being so faithful to each other. [Thank you, Pops & Mimi for your love for each other, your family, and our God.]

Peter and I were so blessed to be able to stay an extended weekend with my parents. Spending time with each other, talking about what God is doing in and around us, and enjoying Peter's curiosity and quirks together was so refreshing. I was strengthened by their wisdom, love, and examples. [Thanks, Dad & Mom!]

Here's a few snapshots of our time. Wish I would have taken some at the party: 

Here's One That Passed The "Mimi's Kitchen" Yum Test

I used a regular store bought pie crust from Trader Joes, just for fun I might try this with a Gram Cracker crust next time. Pre-bake the crust per instructions.

The filling ingredients:

1 pint blueberries & some raspberries to taste (I love them)

1 Tbs flour

3 Tbs molasses or honey

1 teas lemon grind; or more to taste.

1 egg

2/3 cup sour cream

1/2 teas vanilla

Punch of nutmeg

The cooking instructions:

Preheat oven to 425'

Toss berries with the flour, molasses, and lemon zest & pour into pre-backed pie crust. Mix the remaining ingratiates & pour over the berries. Make sure you cover all the berries. Don't worry about how thick it is. It will be like a batter.

Bake until custard is lightly browned, about 35 minutes.

Yum-yum-yum!!!.....

Proud Mom