Just got home from a crop at our local scrapbook store and now I'm ready to stay up and do a bit more scrappin'! It's always fun to get together with great friends and do something we all love...we missed you Shelly!

I came home to fresh blackberries, tomatoes, hot peppers & cucumbers! Rob & the boys went to Grandpa & Grandma Moore's and picked out of their garden. Yummy! I think there might be enough to make a blackberry pie...that might be on the agenda for tomorrow. Here's the simple recipe that I use (got it from one of my sister's):

BLACKBERRY PIE:

4 cups fresh or frozen blackberries
3/4 to 1 cup sugar
1/4 cup flour
Pillsbury pie crusts (2)

Mix the sugar and flour together. Add the blackberries and mix. Place pie crust in pie plate. Fill with blackberry mixture. Cover with second pie crust and pinch edges together. Cut slits in top crust, sprinkle with sugar if desired. Cover edges with alum. foil. Bake in a 375 degree oven for 25 minutes. Remove foil. Bake for 20-25 minutes more or till top is golden and fruit is tender. Serves 8.

NOTE: If using frozen blackberries, toss with the sugar-flour mixture, then let mixture stand for 15-30 minutes or until partially thawed but still icy. Then transfer to the pie plate, cover edge with foil, and bake in a 375 degree oven for 50 minutes. Remove foil and bake for 20-30 minutes longer or until the top is golden.

Big plans for the weekend anyone? Not much going on here...we MIGHT be brave and head out for the rest of our school supplies since it's the tax-free weekend. We're teaching Sunday School on Sunday in the 1st grade room...need to do a little prep for that. That's about it!