Sometimes Sabbath comes packaged in a day,

often it arrives in small parcels tied with a ribbon of rest.

My weekend parcels:

• sitting at the picnic table writing in my brave book
• listening to the dull roar of lawn mowers
• gazing in wonder at the delight of a sparrow finding fresh
  water in the bird bath
• trying not to be doused with spring confetti
  better known as winged creatures taking flight
• doodling with assorted vibrant colored pens
• a Sunday afternoon nap
• the thud of falling camellia blossoms
• discovering the sun has beckoned the return of my lily of the valley
• reading a book about a world when days  lengthen.
  Maybe it’s not such a great idea.
• warm blueberry crisp shared with loved ones
• the settled feeling of witnessing our family wading deeply
  in the waters of rest

Did your Sabbath come in a day

or

in parcels?

Last chance to vote in the poll,
it will magically disappear at the end
of Monday.

I am known in Carl’s family for my apple crisp.

But after this weekend, I may retire my recipe in favor

of this one from Bread and Wine.

Blueberry Crisp

4 cups blueberries (or any fruit)

Crisp topping:

1 cup old-fashioned oats
1/2 cup pecans, halved or chopped
1/2 almond meal (easily found at Trader Joe’s)
1/2 teaspoon salt
1/4 cup maple syrup
1/4 cup olive oil

Instructions:

Mix together the crisp topping ingredients.
Pour blueberries into an 8×8 pan, and then layer the crisp topping
over it.

Bake at 350 degrees 35 to 40 minutes or up to 10 minutes longer if 
using frozen fruit, until fruit is bubbling and topping is crisp and
golden.

*I omitted the pecans and added a little more oatmeal as we have 
one family member who doesn’t care for the texture of nuts.

**Watch the crisp,mine didn’t need this amount of time to bake.

Enjoy!