This year has been a little weird. The rains stopped about three weeks ago and the sun came out. At first, we were all thrilled. Warmth! Sun! Tan! Warmth! Light! But then, reality set in. The pile of papers on my desk grew deeper, day after day, when I left school to watch the bees, rather than staying in to grade. Kids started the “can we go out?!” chorus in early May, which is never a good thing, then they shut their brains off. I poked my fingers into the soil, and it was dry. I’ve been watering some plants. The blooms fell off of the apple tree before the fruit was fully pollinated, I am afraid. It feels, wrong, somehow, to have sun for a week straight in early May.
The weather shifted back to normal this weekend. It’s been cloudy, with downpours and drizzles, for several days. The light is muted and slow. I need an extra layer, a sweater or an ancient flannel shirt, when I sit down to read, barefoot. The grass is damp. The cool weather crops are thriving. A dove calls over the neighborhood in the morning while we drink a second cup of tea, contemplate the world, and drowse.
Rhubarb and Blackberry Pie
This is a one crust and crisp topping pie….
6-7 stalks of rhubarb
1.5 c of blackberries from the far back of the freezer
.75 c of sugar, usually white
a pinch of cinnamon
Toss together, and put in the pie crust
1 c oatmeal
.5 c flour
.75 c of sugar, usually brown
.33 c of butter or margrine or both together
Squish together with your fingers and pack lightly on the top of the fruit
Bake at 350 until bubbly, about 45 minutes.
Eat with vanilla ice cream.