. . . was a very eye-opening experience. This is Chris Granger from the Westbank of New Orleans. It was my professional pleasure to take him on a photo shoot for Southern Breeze Magazine, a Gulf Coast quarterly. His photos will be seen in the summer issue, accompanying an article about this area written by…
It’s draped in green right now, with a few other colors mixed in. The jasmine vines that creep up the posts are in full bloom and smell so deliciously sweet. As we take a closer look, we see that flowers and leaves have mixed and mingled and made wonderful friends while decorating my front porch…
One good reason not to check for eggs at night . . . a 5 foot 9 inch reason
I’ll be on the road for a couple days doing wetland presentations and reading my book to elementary children. I’m still in the Stone Age, meaning I don’t have a laptop computer. All 3 of my older children got one before I did. Just letting you know I won’t be posting for a bit, but…
BERRY FILLING: In saucepan, heat 1 QT ripe berries, 1 Cup water, I cup sugar, 2 T butter or margarine. Then add 2 T flour to thicken. Simmer on low heat, until desired thickness. Do not scorch. SELF CRUSTING COBBLER: Sift together in large mixing bowl, 1 C flour and 2 tsp. baking powder….
What kind of berry, you might ask? Well, that is the question/debate of the day. There are two types of wild berries down here, the most common is called the Southern Dewberry. Dewberries ripen earlier than blackberries. The fruits are generally smaller, and more tart and grow more vine-like. Blackberries have a more bushy plant…