Our latest trip and a recipe!

The reason for our trip to My Parents House ^

This is just a cute picture of Linnea that I took at our house. Has absolutely nothing to do with our trip.

This last weekend our whole little family went to my parents and visited my family and picked blackberries. It was a short and quick trip, but productive none the less. We also went to the County Fair and Stampede. That was pretty good too. I forgot my camera at my parents when we went to the fair. Luckily my friend Chelsea brought her's. I've known Chelsea since kindergarten and it was really nice to see her. I was also able to see Serena as well. She was up for a family visit from Utah with her little boy Lincoln. Serena and I have been friends since 3rd grade. I love that I have life long friends!

My grandpa came over for dinner as well. It was so nice to see him! I love my grandpa! I finally go some pictures of him and Linnea. We've been up 3 times since she was born and I finally got a picture!

On our way back home we stopped by our old college stomping grounds and said hi to our old branch president's wife. Our old branch president wasn't there but we still had a blast talking to his wife Karen. We are headed back up that way this coming weekend for the Rodeo.

When we got back yesterday I looked at our garden and it had exploded since we left. I picked green beans this morning with Emma off the bushes and noticed a lot of tomatoes that have finally started to grow. I'm so excited. We are having fresh green beans, jello and fresh BBQ tuna for dinner tonight. My dad gave us some fresh tuna while we were over at the house. I think he caught it. Either that or one of his friends did.

Here is a blackberry recipe in honor of blackberry season! (And man is it a good crop this year!) I believe I got this from Taste of Home but I can't remember. Enjoy!

Blackberry Soup

• 4 cups frozen blackberries, thawed

• 1 cup pear juice

• 1/2 cup honey

• 1/4 cup water

• 1 lime or lemon wedge

• 1/4 teaspoon ground cinnamon

• 1/4 teaspoon vanilla extract

• Dash ground nutmeg

• 1 carton (8 ounces) fat-free vanilla yogurt

In a heavy saucepan, combine the first eight ingredients. Cook, uncovered, over low heat for 20 minutes or until berries are softened. Remove and discard lime wedge. Strain berry mixture, reserving juice. Press blackberry mixture through a fine meshed sieve; discard seeds. Add pulp to juice. Cover and chill.
Set aside 2 tablespoons yogurt for garnish. Combine blackberry mixture and remaining yogurt in a food processor or blender; cover and process until smooth. Ladle into soup bowls. Dollop with reserved yogurt. Yield: 4 servings.