Lately my posts have been infrequent. My mother had back surgery 5 weeks ago and has suffered a mysterious complication that has also affected three other women who had neurosurgery the same day at the same hospital. No one knows what exactly is wrong with my mother but she has suffered greatly these past weeks and I have been busy helping her as much as I can.
Also, as some you may know, I suffer from Crohn’s Disease and Sjogrens Syndrome and have taken a leave from work since the first of May. I had hoped to be back and at ‘em by now but that is not the case. I have had to resign from my job due to my illness. It has been a huge decision for me as I have always worked. Since the age of 14, I have known nothing else. My new role as a “housewife and stay at home” mother has been a huge adjustment for me emotionally. I’ve always prided myself on being an independent working women and then suddenly, I’m not. I know things happen for a reason and it will be fine but I’m scared of my new role. The plus side is that I have gotten to spend some quality time with my girls this summer and we have both enjoyed that immensely.
I will get back writing more as I feel myself coming out of this lull. I appreciate all who have emailed,wondering where I’ve been and if things are alright.
My friend Katie invited us to her parents farm for a cookout over the 4th of July. It was there that they shared with me the greatest summertime drink I’ve had in a long time. I thought it only fitting that I share the love with all of you…
2 pounds blackberries (you may substitute lemons, raspberries, cherries, etc. If using lemons, use zest only)
1 quart clear grain alcohol, such as vodka or rum
6 cups of purified water
2 1/2 cups cane or granulated sugar
Place blackberries and liquor in a tightly sealed jar or bottle large enough to accommodate at least a quart of liquid.
Place container in a cool, dar and dry place for at least 3 to 5 days. Shake the jar at least twice a day. If using lemons, the zest will turn white when flavoring is done. Strain the fruit from the liquid through a fine sieve or coffee filter; discard the fruit and set aside flavored liquor.
Place 6 cups of purified water in a saucepan over low heat, and add sugar. Heat, stirring occasionally, until sugar dissolves and syrup is clear.
Cool syrup to room temperature and mix with liquor. Strain the sweetened liquor through several changes of coffee filters, and store in tightly sealed bottles in the refrigerator. Chill and enjoy. Makes about 2 1/2 quarts.