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When we first bought our house in 2009, the property was completely overgrown with blackberry bushes. It has taken Justin almost 3 years to slowly weed them out and get the landscape under control. But thankfully, he left a small patch along the back fence for berry picking. This weekend, we harvested nearly three pounds of perfectly ripe blackberries in less than an hour. The whole family joined in; Sage in the front pack, and the dogs and chickens at our feet, fighting for ones that hit the ground.


This harvest marks the start of summer’s final chapter. These light, warm mornings will dwindle in numbers as the weeks pass. And in our home, the end of summer also brings an anniversary. So this morning, I woke early to make some “love biscuits.” I included some of the blackberries and used the same heart cookie cutter that I used to make our wedding favors, 3 years ago. I think they are pretty darn cute, and when Justin wakes up (which still could be a few hours…) I think he will think so too.

Happy anniversary, darling.
Thanks for believing in me,
(even when I don’t believe in myself.)

I love you.



Blackberry and Thyme Biscuits


  • 2 cups all-purpose flour
  • 1 teaspoon sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 8 tablespoons butter, cubed
  • 3/4 cup milk
  • 1/2 cup fresh blackberries
  • 2 tablespoons brown sugar
  • 1/2 teaspoon cinnamon
  • 1teaspoon fresh thyme, chopped

To Make

Preheat oven to 400.

In a large bowl combine flour, sugar, baking powder, salt, cinnamon and thyme together. Cut butter into mixture until it begins to look like cornmeal.

Make a well with flour mixture and slowly add milk into the middle. Knead dough with your fingers and add milk when necessary. Roll out dough onto a lightly floured surface and roll out to approximately 1/2 inch thick. Cut with small biscuit cutter.

Using your thumb, make a small indentation in each biscuit and place one blackberry in the middle. Sprinkle with brown sugar and a pinch of salt.

Butter bottom of skillet and place biscuits in pan. Bake for 6-9 minutes or until golden brown.