Blackberry Picking Quotes

Once off the bush The fruit fermented, the sweet flesh would turn sour. I always felt like crying. It wasn't fair That all the lovely canfuls smelt of rot. Each year I hoped they'd keep, knew they would not. -Blackberry picking

All right,” I said. “Keep in touch with cell phones.” “We don’t have cell phones,” Silena protested. I reached down, picked up some snoring lady’s BlackBerry and tossed it to Silena. “You do now. You all know Annabeth’s number, right? If you need us, pick up a random phone and call us. Use it once, drop it, then borrow another one if you have to. That should make it harder for the monsters to zero in on you.” Everyone grinned as though they liked this idea. Travis cleared his throat. “Uh, if we find a really nice phone—” “No, you can’t keep it,” I said. “Aw, man.

Raw Living: Picking blackberries, beneath late afternoon sun; a sunset reminiscent of watermelon sangria, as the scent of honeysuckle accosts me and the ducks waddle into the lake. Thanking Mama Nature for her abundance. Loving this candied-sweet southern life.

Ask me about my childhood, and I will tell you to walk to the edge of the woods with a choir of crickets chirping from every direction, a hot, humid breeze brushing through your hair, your feet, bare and callused. Stand there, unmoving, and watch the dance of ten thousand fireflies blinking on and off in the darkness. Inhale the scent of cured tobacco, freshly plowed southern soil, burning leaves, and honeysuckle. Swallow the taste of blackberries, picked straight from the bushes, and lick your teeth, the after-taste still sweet in your mouth. Now, stretch out on the ground and relax all your muscles. Watch nature's festival of flickering lights.

This isn’t Twilight. I don’t have to pick a guy.

Mom and I made three pies with wild blackberries that Teddy and I had picked.

We believe you should throw out your Blackberry and go pick some actual blackberries.

Late August, given heavy rain and sun For a full week, the blackberries would ripen. At first, just one, a glossy purple clot Among others, red, green, hard as a knot. You ate that first one and its flesh was sweet Like thickened wine: summer's blood was in it Leaving stains upon the tongue and lust for Picking. Then red ones inked up and that hunger Sent us out with milk cans, pea tins, jam-pots Where briars scratched and wet grass bleached our boots. Round hayfields, cornfields and potato-drills We trekked and picked until the cans were full, Until the tinkling bottom had been covered With green ones, and on top big dark blobs burned Like a plate of eyes. Our hands were peppered With thorn pricks, our palms sticky as Bluebeard's. We hoarded the fresh berries in the byre. But when the bath was filled we found a fur, A rat-grey fungus, glutting on our cache. The juice was stinking too. Once off the bush The fruit fermented, the sweet flesh would turn sour. I always felt like crying. It wasn't fair That all the lovely canfuls smelt of rot. Each year I hoped they'd keep, knew they would not.

Now for the base note of the bean: a wild and bitter blackberry, like fruit picked after the turn of the year. It smells of woodland, and falling leaves, and the dark scent of winter spices.

Jackson went happily into the field anyway, calmly picking and eating the ripe fruit even though, as Douglas observed, “the bullets seemed to be as plentiful as blackberries.” At one point he turned to his increasingly anxious aide and, with a large, juicy berry between his thumb and finger, asked Douglas casually “in what part of the body I preferred being shot.” Douglas, nervously handing the general berries while minié balls whistled overhead and buried themselves in the trees around them, replied that while his first choice was to be hit in his clothing, he preferred anyplace other than his face or joints. Jackson said he had “the old-fashioned horror of being shot in the back and so great was his prejudice on the subject that he often found himself turning his face in the direction from which the bullets came.” Just then a bullet thudded into a sapling near their heads, and Jackson, with a “vague remark about getting his horse killed,” reluctantly left the feast.18

walked a lot that summer. I walked through the chestnut groves, stinging my fingers; I picked bunches of honeysuckle and spindle, tasted the blackberries, arbutus berries, dogwood leaves, the tart berries of the barberry shrubs; I breathed in the heavy scent of the buckwheat in flower, lay on the ground to catch a whiff of the strange scent of the heather. Then I would sit in the wide meadow, at the foot of the silver poplar trees, and open a novel by James Fenimore Cooper. When the wind blew, the poplars would whisper. The wind enthralled me. I felt that from one end of the earth to the other, the trees spoke to each other and spoke to God; it sounded like both music and a prayer were piercing my heart before rising to the heavens.

In return, Joe taught Jay more about the garden. Slowly the boy learned to tell lavender from rosemary from hyssop from sage. He learned to taste soil- a pinch between the finger and thumb slipped under the tongue, like a man testing fine tobacco- to determine its acidity. He learned how to calm a headache with crushed lavender, or a stomachache with peppermint. He learned to prepare skullcap tea and chamomile to aid sleep. He learned to plant marigolds in the potato patch to discourage parasites and to pick nettles from the top to make ale and to fork the sign against the evil eye if ever a magpie flew past.

Many of us have forgotten how we used to be bedazzled by such everyday wonders as marveling at a spider web, finding an animal shape in the clouds, exploring the delicate intricacy of the pistils and stamens of a flower. It is time to rediscover the emotional vitality of the child within us. Our inner child can find enduring satisfaction in simple pleasures because s/he does not pursue them purely to escape inner emotional turmoil. Perhaps the vision of the emotionally vital poet Walt Whitman will motivate you to reconnect with the ardor of your abandoned inner child: I believe a leaf of grass is no less than the journey-work of the stars, And the running blackberry would adorn the parlours of heaven, And a mouse is miracle enough to stagger sextillions of infidels . . . And I or you pocketless of a dime may purchase the pick of the earth, And to glance with an eye or show a bean in its pod confounds the learning of all times . . .

I don't have anything as exotic as saffron. I hope a jar of blackberry jam will do. As you know, I write often about picking wild native blackberries. It's a chore since they're not easy game like the big purple bubbles that grow all over the sides of the road around here. Whenever I set out to hunt for a hidden patch in an old clear-cut, Francis accuses me of looking like a hobo with my canvas sunhat, khaki trousers, and Folgers cans tied over my shoulders. I don't care. When I'm in the brambles, I'm happy as a clam at high tide. Just writing to you about it makes me wish for July mornings. There's always a perfect moment when the sun strikes the bushes and a deep, sweet, earthy smell rises into the air.

It was a warm and sunny afternoon. Fresh breeze was combing the soughing reeds over the river. Some of our tourists began unpacking foods and preparing snacks; others went up the hills raiding the local thickets of thorny, wild blackberry shrubs, picking the sourly-sweet berries and greedily eating them, like they haven’t eaten anything for at least a week.

And then I started thinking about the blackberries, and I remembered a time my mother and I walked around the rims of the fields and pastures in Bybanks, picking blackberries. We did not pick from the bottom of the vine or from the top. The ones at the bottom were for the rabbits, my mother said, and the ones at the top were for the birds. The ones at people-height were for people.

One day soon he’ll tell her it’s time to start packing, And the kids will yell “Truly?” and get wildly excited for no reason, And the brown kelpie pup will start dashing about, tripping everyone up, And she’ll go out to the vegetable-patch and pick all the green tomatoes from the vines, And notice how the oldest girl is close to tears 5 because she was happy here, And how the youngest girl is beaming because she wasn’t. And the first thing she’ll put on the trailer will be the bottling set she never unpacked from Grovedale, And when the loaded ute bumps down the drive past the blackberry-canes with their last shrivelled fruit, She won’t even ask why they’re leaving this time, or where they’re heading for —she’ll only remember how, when they came 10 here, she held out her hands bright with berries, the first of the season, and said: ’Make a wish, Tom, make a wish.

Your jam puts store-bought to shame. As I ate it on a fresh croissant from the French bakery at the Farmers Market down the street from my house, I savored the image you painted with your words. I would love to spend a summer morning in the Pacific Northwest sunshine picking wild blackberries. I also crave your backyard access to crisp apples, plums, and pears, although I am not sure I would trade them for the grapefruit and oranges I pluck from my own trees for breakfast whenever I like.

About sexuality of English mice. A warm perfume is growing little by little in the room. An orchard scent, a caramelized sugar scent. Mrs. MOUSE roasts apples in the chimney. The apple fruits smell grass of England and the pastry oven. On a thread drawn in the flames, the apples, from the buried autumn, turn a golden color and grind in tempting bubbles. But I have the feeling that you already worry. Mrs. MOUSE in a Laura Ashley apron, pink and white stripes, with a big purple satin bow on her belt, Mrs. MOUSE is certainly not a free mouse? Certainly she cooks all day long lemon meringue tarts, puddings and cheese pies, in the kitchen of the burrow. She suffocates a bit in the sweet steams, looks with a sigh the patched socks trickling, hanging from the ceiling, between mint leaves and pomegranates. Surely Mrs. MOUSE just knows the inside, and all the evening flavours are just good for Mrs. MOUSE flabbiness. You are totally wrong - we can forgive you – we don’t know enough that the life in the burrow is totally communal. To pick the blackberries, the purplish red elderberries, the beechnuts and the sloes Mr. and Mrs. MOUSE escape in turn, and glean in the bushes the winter gatherings. After, with frozen paws, intoxicated with cold wind, they come back in the burrow, and it’s a good time when the little door, rond little oak wood door brings a yellow ray in the blue of the evening. Mr. and Mrs. MOUSE are from outside and from inside, in the most complete commonality of wealth and climate. While Mrs. MOUSE prepares the hot wine, Mr. MOUSE takes care of the children. On the top of the bunk bed Thimoty is reading a cartoon, Mr. MOUSE helps Benjamin to put a fleece-lined pyjama, one in a very sweet milky blue for snow dreams. That’s it … children are in bed …. Mrs. MOUSE blazes the hot wine near the chimney, it smells lemon, cinnamon, big dry flames, a blue tempest. Mr. and Mrs. MOUSE can wait and watch. They drink slowly, and then .... they will make love ….You didn’t know? It’s true, we need to guess it. Don’t expect me to tell you in details the mice love in patchwork duvets, the deep cherry wood bed. It’s just good enough not to speak about it. Because, to be able to speak about it, it would need all the perfumes, all the silent, all the talent and all the colors of the day. We already make love preparing the blackberries wine, the lemon meringue pie, we already make love going outside in the coldness to earn the wish of warmness and come back. We make love downstream of the day, as we take care of our patiences. It’s a love very warm, very present and yet invisible, mice’s love in the duvets. Imagine, dream a bit ….. Don’t speak too badly about English mice’s sexuality …..

overlooking the wharf. She couldn’t read the menu, but he told her most of it, and she ordered fried chicken, mashed potatoes, gravy, white acre peas, and biscuits fluffy as fresh-picked cotton. He had fried shrimp, cheese grits, fried “okree,” and fried green tomatoes. The waitress put a whole dish of butter pats perched on ice cubes and a basket of cornbread and biscuits on their table, and all the sweet iced tea they could drink. Then they had blackberry cobbler with ice cream for dessert. So full, Kya thought she might get sick, but figured it’d be worth

And then she set to work, washing fresh blueberries that sat on the counter, before grabbing a big colander. Sam headed into the backyard, whose lawn backed acres of woods. Blackberries and raspberries grew wild and thick in the brambles that sat at the edge of the woods. Sam carefully navigated her way through the thorny vines, her thin running shirt catching and snagging on a thorn. "Darn it," she mumbled. Blackberries are red when they're green, she could hear her grandfather telling her when they used to pick the fruit. But today, a brilliant summer day, the blackberries were deep purple, almost black, and each one resembled a mini beehive. Sam plucked and popped a fresh blackberry, already warm from the sun, into her mouth, savoring the natural sweetness, and picked until her colander was half full before easing her way through the woods to find a raspberry bush thick with fruit. She navigated her way out of the brambles and headed back to the kitchen, where she preheated the oven and began to wash the blackberries and raspberries. Sam pulled cold, unsalted butter from the fridge and began to cube it, some flour and sugar from the cupboard, a large bowl, and then she located her grandmother's old pastry blender. Sam made the crust and then rolled it into a ball, lightly flouring it and wrapping it in plastic before placing it in the refrigerator. Then she started in on the filling, mixing the berries, sugar, flour, and fresh orange juice.

At some point, Sabine began spending most of her weekends in Arklow, and they started going to the farmers’ market together on Saturday mornings. She didn’t seem to mind the expense and bought freely: loaves of sourdough bread, organic fruits and vegetables, plaice and sole and mussels off the fish van, which came up from Kilmore Quay. Once, he’d seen her pay three euros for an ordinary-looking head of cabbage. In August, she went out along the back roads with the colander, picking blackberries off the hedges. Then, in September, a local farmer told her that she could gather the wild mushrooms from his fields. She made blackberry jam, mushroom soup. Almost everything she brought home she cooked with apparent light-handedness and ease, with what Cathal took to be love.

By Bruce Dawe One day soon he'll tell her it's time to start packing and the kids will yell 'Truly?' and get wildly excited for no reason and the brown kelpie pup will start dashing about, tripping everyone up and she'll go out to the vegetable patch and pick all the green tomatoes from the vines and notice how the oldest girl is close to tears because she was happy here, and how the youngest girl is beaming because she wasn't. And the first thing she'll put on the trailer will be the bottling-set she never unpacked from Grovedale, and when the loaded ute bumps down the drive past the blackberry canes with their last shrivelled fruit, she won't even ask why they're leaving this time, or where they're headed for she'll only remember how, when they came here she held out her hands, bright with berries, the first of the season, and said: 'Make a wish, Tom, make a wish.

I’m really enjoying my solitude after feeling trapped by my family, friends and boyfriend. Just then I feel like making a resolution. A new year began six months ago but I feel like the time for change is now. No more whining about my pathetic life. I am going to change my life this very minute. Feeling as empowered as I felt when I read The Secret, I turn to reenter the hall. I know what I’ll do! Instead of listing all the things I’m going to do from this moment on, I’m going to list all the things I’m never going to do! I’ve always been unconventional (too unconventional if you ask my parents but I’ll save that account for later). I mentally begin to make my list of nevers. -I am never going to marry for money like Natasha just did. -I am never going to doubt my abilities again. -I am never going to… as I try to decide exactly what to resolve I spot an older lady wearing a bright red velvet churidar kurta. Yuck! I immediately know what my next resolution will be; I will never wear velvet. Even if it does become the most fashionable fabric ever (a highly unlikely phenomenon) I am quite enjoying my resolution making and am deciding what to resolve next when I notice Az and Raghav holding hands and smiling at each other. In that moment I know what my biggest resolve should be. -I will never have feelings for my best friend’s boyfriend. Or for any friend’s boyfriend, for that matter. That’s four resolutions down. Six more to go? Why not? It is 2012, after all. If the world really does end this year, at least I’ll go down knowing I completed ten resolutions. I don’t need to look too far to find my next resolution. Standing a few centimetres away, looking extremely uncomfortable as Rags and Az get more oblivious of his existence, is Deepak. -I will never stay in a relationship with someone I don’t love, I vow. Looking for inspiration for my next five resolutions, I try to observe everyone in the room. What catches my eye next is my cousin Mishka giggling uncontrollably while failing miserably at walking in a straight line. Why do people get completely trashed in public? It’s just so embarrassing and totally not worth it when you’re nursing a hangover the next day. I recoil as memories of a not so long ago night come rushing back to me. I still don’t know exactly what happened that night but the fragments that I do remember go something like this; dropping my Blackberry in the loo, picking it up and wiping it with my new Mango dress, falling flat on my face in the middle of the club twice, breaking my Nine West heels, kissing an ugly stranger (Az insists he was a drug dealer but I think she just says that to freak me out) at the bar and throwing up on the Bandra-Worli sea link from Az’s car. -I will never put myself in an embarrassing situation like that again. Ever. I usually vow to never drink so much when I’m lying in bed with a hangover the next day (just like 99% of the world) but this time I’m going to stick to my resolution. What should my next resolution be?

Ah reckon we can git us some rest'rant vittles," Pa said, and led her along the pier toward the Barkley Cove Diner. Kya had never eaten restaurant food; had never set food inside. Her heart thumped as she brushed dried mud from her way-too-short overalls and patted down her tangled hair. As Pa opened the door, every customer paused mid-bite. A few men nodded faintly at Pa; the women frowned and turned their heads. One snorted, "Well, they prob'ly can't read the shirt and shoes required." Pa motioned for her to sit at a small table overlooking the wharf. She couldn’t read the menu, but he told her most of it, and she ordered fried chicken, mashed potatoes, gravy, white acre peas, and biscuits fluffy as fresh-picked cotton. He had fried shrimp, cheese grits, fried “okree,” and fried green tomatoes. The waitress put a whole dish of butter pats perched on ice cubes and a basket of cornbread and biscuits on their table, and all the sweet iced tea they could drink. Then they had blackberry cobbler with ice cream for dessert.

It’s not me telling you,” she said. “It’s neuroscience that would say that our capacity to multitask is virtually nonexistent. Multitasking is a computer-derived term. We have one processor. We can’t do it.” “I think that when I’m sitting at my desk feverishly doing seventeen things at once that I’m being clever and efficient, but you’re saying I’m actually wasting my time?” “Yes, because when you’re moving from this project to this project, your mind flits back to the original project, and it can’t pick it up where it left off. So it has to take a few steps back and then ramp up again, and that’s where the productivity loss is.” This problem was, of course, exacerbated in the age of what had been dubbed the “info-blitzkrieg,” where it took superhuman strength to ignore the siren call of the latest tweet, or the blinking red light on the BlackBerry. Scientists had even come up with a term for this condition: “continuous partial attention.” It was a syndrome with which I was intimately familiar, even after all my meditating.

When they got to the table, it was easy to recognize some of the dishes just from their pictures in the book. Skillet Broken Lasagna, which smelled of garlic and bright tomato; Fluffy Popovers with Melted Brie and Blackberry Jam (she started eating that the minute she picked it up and could have cried at the sweet, creamy-cheesy contrast to the crisp browned dough). There were also the two versions of the coconut rice, of course, and Trista had placed them next to the platter of gorgeously browned crispy baked chicken with a glass bowl of hot honey, specked with red pepper flakes, next to it, and in front of the beautifully grilled shrimp with serrano brown sugar sauce. Every dish was worthy of an Instagram picture. Which made sense, since Trista had, as Aja had pointed out, done quite a lot of food porn postings. There was also Cool Ranch Taco Salad on the table, which Margo had been tempted to make but, as with the shrimp dish, given that she had been ready to bail on the idea of coming right up to the last second, had thought better of, lest she have taco salad for ten that needed to be eaten in two days. Not that she couldn't have finished all the Doritos that went on top that quickly. But there hadn't been a Dorito in her house since college, and she kind of thought it ought to be a cause for celebration when she finally brought them back over the threshold of Calvin's ex-house. The Deviled Eggs were there too, thank goodness, and tons of them. They were creamy and crunchy and savory, sweet and- thanks to an unexpected pocket of jalapeño- hot, all at the same time. Classic party food. Classic church potluck food too. Whoever made those knew that deviled eggs were almost as compulsively delicious as potato chips with French onion dip. And, arguably, more healthful. Depending on which poison you were okay with and which you were trying to avoid. There was a gorgeous galaxy-colored ceramic plate of balsamic-glazed brussels sprouts, with, from what Margo remembered of the recipe, crispy bacon crumbles, sour cranberries, walnuts, and blue cheese, which was- Margo tasted it with hope and was not disappointed- creamy Gorgonzola Dolce.

Joe had always pretended indifference to flowers. He preferred fruit trees, herbs and vegetables, things to be picked and harvested, stored, dried, pickled, bottled, pulped, made into wine. But there were always flowers in his garden all thee same. Planted as if on an afterthought: dahlias, poppies, lavender, hollyhocks. Roses twined among the tomatoes. Sweet peas among the bean poles. Part of it was camouflage, of course. Part of it a lure for bees. But the truth was that Joe liked flowers, and was reluctant even to pull weeds. Jay would not have seen the rose garden if he had not known where to look. The wall against which the roses had once been trained had been partly knocked down, leaving an irregular section of brick about fifteen feet long. Greenery had shot up it, almost reaching the top, creating a dense thicket in which he hardly recognized the roses themselves. With the shears he clipped a few briars free and revealed a single large red rose almost touching the ground. "Old rose," remarked Joe, peering closer. "Best kind for cookin'. You should try makin' some rose petal jam. Champion." Jay wielded the shears again, pulling the tendrils away from the bush. He could see more rosebuds now, tight and green away from the sun. The scent from the open flower was light and earthy.

TIO TITO’S SUBLIME LIME BAR COOKIES Preheat oven to 350 degrees F., rack in the middle position. ½ cup finely-chopped coconut (measure after chopping—pack it down when you measure it) 1 cup cold salted butter (2 sticks, 8 ounces, ½ pound) ½ cup powdered (confectioners) sugar (no need to sift unless it’s got big lumps) 2 cups all-purpose flour (pack it down when you measure it)   4 beaten eggs (just whip them up with a fork) 2 cups white (granulated) sugar cup lime juice (freshly squeezed is best) cup vodka (I used Tito’s Handmade Vodka) ½ teaspoon salt 1 teaspoon baking powder ½ cup all-purpose flour (pack it down when you measure it) Powdered (confectioners) sugar to sprinkle on top Coconut Crust: To get your half-cup of finely-chopped coconut, you will need to put approximately ¾ cup of shredded coconut in the bowl of a food processor. (The coconut will pack down more when it’s finely-chopped so you’ll need more of the stuff out of the package to get the half-cup you need for this recipe.) Chop the shredded coconut up finely with the steel blade. Pour it out into a bowl and measure out ½ cup, packing it down when you measure it. Return the half-cup of finely chopped coconut to the food processor. (You can also do this by spreading out the shredded coconut on a cutting board and chopping it finely by hand.) Cut each stick of butter into eight pieces and arrange them in the bowl of the food processor on top of the chopped coconut. Sprinkle the powdered sugar and the flour on top of that. Zoop it all up with an on-and-off motion of the steel blade until it resembles coarse cornmeal. Prepare a 9-inch by 13-inch rectangular cake pan by spraying it with Pam or another nonstick cooking spray. Alternatively, for even easier removal, line the cake pan with heavy-duty foil and spray that with Pam. (Then all you have to do is lift the bar cookies out when they’re cool, peel off the foil, and cut them up into pieces.) Sprinkle the crust mixture into the prepared cake pan and spread it out with your fingers. Pat it down with a large spatula or with the palms of your impeccably clean hands. Hannah’s 1st Note: If your butter is a bit too soft, you may end up with a mass that balls up and clings to the food processor bowl. That’s okay. Just scoop it up and spread it out in the bottom of your prepared pan. (You can also do this in a bowl with a fork or a pie crust blender if you prefer.) Hannah’s 2nd Note: Don’t wash your food processor quite yet. You’ll need it to make the lime layer. (The same applies to your bowl and fork if you make the crust by hand.) Bake your coconut crust at 350 degrees F. for 15 minutes. While your crust is baking, prepare the lime layer. Lime Layer: Combine the eggs with the white sugar. (You can use your food processor and the steel blade to do this, or you can do it by hand in a bowl.) Add the lime juice, vodka, salt, and baking powder. Mix thoroughly. Add the flour and mix until everything is incorporated. (This mixture will be runny—it’s supposed to be.) When your crust has baked for 15 minutes, remove the pan from the oven and set it on a cold stovetop burner or a wire rack. Don’t shut off the oven! Just leave it on at 350 degrees F. Pour the lime layer mixture on top of the crust you just baked. Use potholders to pick up the pan and return it to the oven. Bake your Sublime Lime Bar Cookies for an additional 30 minutes. Remove the pan from the oven and cool your lime bars in the pan on a cold stovetop burner or a wire rack. When the pan has cooled to room temperature, cover it with foil and refrigerate it until you’re ready to serve. Cut the bars into brownie-sized pieces, place them on a pretty platter, and sprinkle them lightly with powdered sugar. Yum! Hannah’s 3rd Note: If you would prefer not to use alcohol in these bar cookies, simply substitute whole milk for the vodka. This recipe works both ways and I can honestly tell you that I’ve never met anyone who doesn’t like my Sublime Lime Bar Cookies!

Pa motioned for her to sit at a small table overlooking the wharf. She couldn't read the menu, but he told her most of it, and she ordered fried chicken, mashed potatoes, gravy, white acre peas, and biscuits fluffy as fresh picked cotton. He had fried shrimp, cheese grits, fried "okree," and fried green tomatoes. The waitress put a whole dish of butter pats perched on ice cubes and a basket of cornbread and biscuits on their table, and all the sweet iced tea they could drink. Then they had blackberry cobbler with ice cream for dessert. So full, Kya thought she might get sick, but figured it'd be worth it.

Worked quite satisfactorily. It's nice here, very cosy. There are lots of snakes in the woods, and blackberries which nobody picks. Yesterday we went to the upper part of Bagno-Vignoni. A 'village' consisting of a few houses, a fortress wall, a tower, a church. It'll be very cheap to live there while we are filming. It will cost us practically nothing. In fact one could evidently even buy a house there for very little. It is an amazing place, a kilometre from Bagno-Vignoni. About an hour and a half from Rome by car

The second main argument to support the idea that simple living enhances our capacity for pleasure is that it encourages us to attend to and appreciate the inexhaustible wealth of interesting, beautiful, marvelous, and thought-provoking phenomena continually presented to us by the everyday world that is close at hand. As Emerson says: “Things near are not less beautiful and wondrous than things remote. . . . This perception of the worth of the vulgar is fruitful in discoveries.”47 Here, as elsewhere, Emerson elegantly articulates the theory, but it is his friend Thoreau who really puts it into practice. Walden is, among other things, a celebration of the unexotic and a demonstration that the overlooked wonders of the commonplace can be a source of profound pleasure readily available to all. This idea is hardly unique to Emerson and Thoreau, of course, and, like most of the ideas we are considering, it goes back to ancient times. Marcus Aurelius reflects that “anyone with a feeling for nature—a deeper sensitivity—will find it all gives pleasure,” from the jaws of animals to the “distinct beauty of old age in men and women.”48 “Even Nature’s inadvertence has its own charms, its own attractiveness,” he observes, citing as an example the way loaves split open on top when baking.49 With respect to the natural world, celebrating the ordinary has been a staple of literature and art at least since the advent of Romanticism in the late eighteenth century. Wordsworth wrote three separate poems in praise of the lesser celandine, a common wildflower; painters like van Gogh discover whole worlds of beauty and significance in a pair of peasant boots; many of the finest poems crafted by poets like Thomas Hardy, Robert Frost, Elizabeth Bishop, William Carlos Williams, and Seamus Heaney take as their subject the most mundane objects, activities, or events and find in these something worth lingering over and commemorating in verse: a singing thrush, a snowy woods, a fish, some chilled plums, a patch of mint. Of course, artists have also celebrated the extraordinary, the exotic, and the magnificent. Homer gushes over the splendors of Menelaus’s palace; Gauguin left his home country to seek inspiration in the more exotic environment of Tahiti; Handel composed pieces to accompany momentous ceremonial occasions. Yet it is striking that a humble activity like picking blackberries—the subject of well-known poems by, among others, Sylvia Plath, Seamus Heaney, and Richard Wilbur—appears to be more inspirational to modern poets, more charged with interest and significance, than, say, the construction of the world’s tallest building, the Oscar ceremonies, the space program, or the discovery of DNA’s molecular structure. One might even say that it has now become an established function of art to help us discover the remarkable in the commonplace

There were myrtle berries to pick and then to serve gratinéed with a topping of mascarpone. There were blackberries to gather, to make into pastries and sorbets. Chestnuts and walnuts added their sweet richness to pasta sauces and stews. The walnut trees were surrounded with bibs of white netting, to catch any prematurely falling fruit, and whole families climbed the trees to pick or walked down the rows of grapes in the vineyards with baskets on their backs, picking the fruit that would become the local wine.

As you can probably guess, Wild Man likes sex. He likes a lot of sex. Doesn’t matter where we are, what we’re doing, or the time of day. If he becomes randy, he pounces. Take yesterday for instance, while we were out picking berries. I was down on my knees trying to reach a nice juicy patch of plump blackberries. Of course, I was naked—he still refuses to give me clothes, the bastard—so my wiggling bare ass was up in the air. The next thing I knew, big hands were gripping my hips and pulling me back, angling me where he wanted me. I knew what was coming, and I opened my mouth to tell him I wasn’t ready—seriously, who would be while picking berries and getting poked by thorns—but my protest died on a cry of sharp pain. No preparation. He just went for it as usual. And I was as dry as Sister Mary. So the sudden intrusion wasn’t comfortable in the slightest, and I couldn’t imagine it was much better for him. Did he care, though? Nope. He just kept going, banging me as hard as he could. Thankfully—or not thankfully, depending on how you look at it—it didn’t take long to get my juices flowing. That’s what happens when you’re unbelievably attracted to the man who’s holding you captive. Your body gives your mind a big fuck you, along with the middle finger, and takes what it wants, even begging for more or to go faster, harder. Another time, we were walking back from taking a bath. I was admiring a patch of pretty flowers and telling Wild Man a funny story about Rika. I was laughing and having a surprisingly good time, when my hips were suddenly caught in his hard grip. I was shoved over a large boulder, my breasts pressed against the abrasive surface. Then he mounted me from behind and fucked me silly. That time, I was wet. He had just fucked me in the water, and I still had part of him leaking out of me.

I call this the Black 'n' Blue," she explained. "It's a freshly made pie with blackberries and blueberries and a buttery double crust. I'd say one piece will do the trick, but if you find yourself in a creative lull, I'd add a scoop of vanilla ice cream on top." Anna picked up a dessert neatly wrapped in plastic and tied with a bow. "Laughter and delight are guaranteed with this Mexican chocolate cinnamon roll.

When I was ten we moved seven miles outside the city, out past the Christmas-tree farms and the hiking trails of Spencer Butte Park to a house in the woods. It sat on nearly five acres of land, where flocks of wild turkeys roamed picking for insects in the grass and my dad could drive his riding mower in the nude if he wanted to, shielded by thousands of ponderosa pines, no neighbors for miles. Out back, there was a clearing where my mother grew rhododendrons and kept the lawn kempt. Beyond it the land gave way to sloping hills of stiff grass and red clay. There was a man-made pond filled with muddy water and soft silt, and salamanders and frogs to chase after, catch, and release. Blackberry bramble grew wild and in the early summer, during the burning season, my father would take to it with a large pair of gardening shears and clear new pathways between the trees to form a circuit he could round on his dirt bike. Once a month he’d ignite the burn piles he’d gathered, letting me squeeze the lighter fluid onto their bases, and we’d admire his handiwork as the six-foot bonfires went up in flames.

When the Sky Woman was pleased with this new world, the Creator sent First Man down to be her husband and help her care for the new land. At first they were happy, but eventually they began to argue. After one particularly bitter argument, Sky Woman grabbed her belongings and walked away from her husband. “I am going to find somewhere else to live,” she said. “You are lazy and you ignore me all the time.” She turned her back on him and left. Soon, First Man began to regret his harsh words, and he tried to catch up with his wife so he could apologize. But after struggling to reach her, he realized that she was simply too far ahead of him. He cried to the Creator, “Slow her down, Creator! I want to tell her how much she means to me!” The Creator heard his cries and answered, “Is her soul one with yours?” “We have been one since time began,” First Man answered. “We have been one since you breathed life into us, and we will remain one until the end of time.” The Creator was touched by the man’s words, and he intervened to stop her. As the woman walked, he caused plants to grow at her feet to slow her down. On one side of her, blackberries sprang up, and on the other, huckleberries, but she avoided them and walked on. He made gooseberries and serviceberries grow on either side of her, but she kept going. Finally the Creator grabbed a handful of strawberry plants that were growing in his garden and cast them down in front of her, where they began to bloom and ripen. The berries looked so good, Sky Woman paused to try one. As she picked and ate the berries, her anger disappeared, and while she filled her basket with the fruit, she began to wish that her husband was there to share it with her. Just then, First Man appeared, his heart full of gladness to have found his wife. With a smile, she took a strawberry from her basket and placed it in his mouth. He smiled with pleasure and gave thanks to the Creator. Together they returned home hand in hand, eating strawberries along the way.

Jack hoped they weren’t going back to Silver Hill, even in daylight. ‘Are we going far?’ Elan laughed. ‘Only to the far end of the kitchen garden, the bushes there are laden with fruit but it will probably take us till lunchtime to pick enough.’ ‘They’re for picking, not eating,’ Nora reminded Camelin. ‘It’s not my fault. It’s not easy picking blackberries with a beak without squashing them. You wouldn’t want me to put squashed fruit in the bowl would you?

As Ross entered the kitchen, he saw Ernest sitting at the scrubbed wooden table. The boy wolfed down a plate of breakfast as if it were the first decent meal he'd had in months. Sophia stood at the range with the scrawny cook-maid, apparently showing her how to prepare the morning's fare. "Turn them like this," Sophia was saying, expertly flipping a row of little cakes on a griddle pan. The kitchen atmosphere was especially fragrant today, spiced with frying bacon, coffee, and sizzling batter. Sophia looked fresh and wholesome, the trim curves of her figure outlined by a white apron that covered her charcoal-gray dress. Her gleaming hair was pinned in a coil at the top of her head and tied with a blue ribbon. As she saw him standing in the doorway, a smile lit her sapphire eyes, and she was so dazzlingly pretty that Ross felt a painful jab low in his stomach. "Good morning, Sir Ross," she said. "Will you have some breakfast?" "No, thank you," he replied automatically. "Only a jug of coffee. I never..." He paused as the cook set a platter on the table. It was piled with steaming batter cakes sitting in a pool of blackberry sauce. He had a special fondness for blackberries. "Just one or two?" Sophia coaxed. Abruptly it became less important that he adhere to his usual habits. Perhaps he could make time for a little breakfast, Ross reasoned. A five-minute delay would make no difference in his schedule. He found himself seated at the table facing a plate heaped with cakes, crisp bacon, and coddled eggs. Sophia filled a mug with steaming black coffee, and smiled at him once more before resuming her place at the range with Eliza. Ross picked up his fork and stared at it as if he didn't quite know what to do with it. "They're good, sir," Ernest ventured, stuffing his mouth so greedily that it seemed likely he would choke. Ross took a bite of the fruit-soaked cake and washed it down with a swallow of hot coffee. As he continued to eat, he felt an unfamiliar sense of well-being. Good God, it had been a long time since he'd had anything other than Eliza's wretched concoctions. For the next few minutes Ross ate until the platter of cakes was demolished. Sophia came now and then to refill his cup or offer more bacon. The cozy warmth of the kitchen and the sight of Sophia as she moved about the room caused a tide of unwilling pleasure inside him.

We have one processor. We can’t do it.” “I think that when I’m sitting at my desk feverishly doing seventeen things at once that I’m being clever and efficient, but you’re saying I’m actually wasting my time?” “Yes, because when you’re moving from this project to this project, your mind flits back to the original project, and it can’t pick it up where it left off. So it has taketo take a few steps back and then ramp up again, and that’s where the productivity loss is.” This problem was, of course, exacerbated in the age of what had been dubbed the “info-blitzkrieg,” where it took superhuman strength to ignore the siren call of the latest tweet, or the blinking red light on the BlackBerry. Scientists had even come up with a term for this condition: “continuous partial attention.” It was a syndrome with which I was intimately familiar, even after all my meditating.

We are born with a natural delight in the music of language. As infants we coo and babble and let consonants roll around in our mouths like mother’s milk. As young children, we invent words, mash syllables together, and delight in nonsensical lines. We let ourselves be lulled to sleep by the playful rhymes of Mem Fox (“It’s time for bed, little goose, little goose, / The stars are out and on the loose”). We seek out stories with fanciful sounds (“Quickberry / Quackberry / Pick me a blackberry”). We begin to sense the link between what’s on the surface, and what’s under it (“I meant no harm. I most truly did not. / But I had to grow bigger. So bigger I got. / I biggered my factory. I biggered my roads. / I biggered my wagons. I biggered the loads”). As we mature, our delight in the music of words goes a bit underground, but it’s still there. We repeat not just Chaucer’s prologue, but also advertising jingles. We let brand names like Chunky Monkey and SurveyMonkey tumble off our tongues. We appreciate the curt sentences of Hemingway as well as those that are long and loose and lyrical. We let ourselves be moved by the moral authority of Nelson Mandela. We follow the Dalai Lama on Facebook. We let Chris Christie voice our outrage after a hurricane, Barack Obama our sorrow after a massacre of children. Language remains an adventure, if sometimes a somewhat mysterious one: We are drawn to reliable narrators and find that metaphors lift us. We are transported by soaring vowels. The cadence of sentences acts on us like the rhythm of an ancient drum. The music of language leads us to meaning, to our own humanity.

To write with truth, I’ve been known to slow dance my words over graves of buried prayers, to drink my words under the shadow of my grandfather’s whiskey bottles, to lift my words from under the gaze of my daddy’s gentle eyes. I’ve had to write from the seeding syllables of my gardens, from the ammunition of my ancestors’ battlegrounds, and from the misery of my families’ tattered Bibles. I’ve pulled stories from the soil of my homeplace, from the juice stains of freshly-picked blackberries, and from the bottom of my bare feet. I write with the barbed-wire nouns and plural verbs of my mistakes, with the cast iron consonants and silent sugary vowels of my mother’s kitchen. But in the end, the only thing that matters is that I write.

I love big breakfasts with new-laid eggs boiled until the yolks are set but still a bit soft, and hot buttered muffins spread with comb honey, and rashers of fried bacon and slabs of Hampshire ham, and bowls of ripe blackberries just picked from the hedgerows-

I remember a woman called Máirín na Yanks Ni Mhurchú, who owned a shop near Mrs Hurley's.... I used to buy chocolate from her when I first came here, and sometimes we'd meet on the roads, picking blackberries. A few years ago, shortly before she died, she was interviewed for an Irish language television series. It was called Bibeanna, which is the Irish word for the wraparound aprons women here used to wear in the house and the farmyard. They were made of dark fabric, patterned with little flowers. I remember watching the series on television and thinking that Máirín's quiet voice hadn't changed since I'd first heard it. Sitting by her fire, wrapped in her flowery apron, she described her life, looking back on her childhood and the years she'd spent in her shop. She talked about the pleasure she took in the company of neighbours who'd drop in for a chat. Then she summed it all up in a sentence. 'I'm calm and easy in myself; I take each day as it comes and I keep my door open.

Joe himself remained the same as ever, picking his early fruit and laying it out in crates, making jam from windfalls, pointing out wild herbs and picking them when the moon was full, collecting bilberries from the moors and blackberries from the railway banking, preparing chutney from his tomatoes, piccalilli from his cauliflowers, lavender bags for sleeplessness, wintergreen for rapid healing, hot peppers and rosemary in oil and pickled onions for the winter. And, of course, there was the wine. Throughout all that summer Jay smelled wine brewing, fermenting, aging. All kinds of wine: beet root, pea pod, raspberry, elderflower, rose hip, jackapple, plum, parsnip, ginger, blackberry. The house was a distillery, with pans of fruit boiling on the stove, demijohns of wine waiting on the kitchen floor to be decanted into bottles, muslins drying on the clothesline for straining the fruit, sieves, buckets, bottles, funnels, laid out in neat rows ready for use.

He always planted at a new moon and picked when the moon was full. He had a lunar chart in his greenhouse, each day marked in a dozen different inks; brown for potatoes, yellow for parsnips, orange for carrots. Watering too was done to an astrological schedule, as was the pruning and positioning of trees. And the garden thrived on this eccentric treatment, growing strong, luxuriant rows of cabbages and turnips, carrots which were sweet and succulent and mysteriously free of slugs, trees whose branches fairly touched the ground under the weight of apples, pears, plums, cherries. Brightly colored Oriental-looking signs taped to tree branches supposedly kept the birds from eating the fruit. Astrological symbols- painstakingly constructed from pieces of broken pottery and colored glass set into the gravel path- lined the garden beds.

The jackapples were long and red and oddly pointed at one end. One or two had been cut open as Joe dug them up, showing flesh which looked tropically pink in the sun. The boy staggered a little under the weight of the box. "Watch your step," called Joe. "Don't drop 'em. They'll bruise." "But these are just potatoes." "Aye," said Joe, without taking his eyes from the vegetable cutter. "I thought you said they were apples, or something." "Jacks. Spuds. Taters. Jackapples. Poms de Tair." "Don't look like much to me," said Jay. Joe shook his head and began to feed the roots into the vegetable cutter. Their scent was sweetish, like papaya. "I brought seeds for these home from South America after the war," he said. "Grew 'em right here in my back garden. Took me five years just to get the soil right. If you want roasters, you grow King Edwards. If you want salads, it's your Charlottes or your Jerseys. If it's chippers you're after, then it's your Maris Piper. But these..." He reached down to pick one up, rubbing the blackened ball of his thumb lovingly across the pinkish skin. "Older than New York, so old it doesn't even have an English name. Seed more precious than powdered gold. These aren't just potatoes, lad." He shook his head again, his eyes brimful of laughter under the thick gray brows. "These are me Specials." Jay watched him cautiously. "So what are you making?" he asked at last. Joe tossed the last jackapple into the cutter and grinned. "Wine, lad. Wine.