Well, it has started just in time for Mother’s Day, the goat kids are arriving.  It seems as if overnight the field has been transformed into a giant playground.  They are jumping and climbing on everything.  They look so fragile but they are fearless, climbing on a giant brush pile in the field.  Momma Said, “When you are that young you don’t know that you should be afraid.”

I guess we were like that as kids.  We did some things that I would not attempt today.  Just like the goats, we would explore and climb trees and all kinds of crazy stuff.  It was all we had to do we didn’t sit around the house doing nothing.  We were on the go all the time.  In the summer we never stopped, we always found something to get into. Momma Said, “God looks out for children and fools.”  I guess we were some very foolish children because we never worried about getting hurt.

All the moms in town looked after everyone’s children.  It was the perfect grapevine for everyone to know everyone else’s business.  We knew better than try to get away with anything because someone was always watching.  That is just what moms do.  I hope everyone out there that still has their mother with them takes the time to show them how much you care for them.  I wish I still had mine.  I love you Mom.

Lemon Blueberry Slice

Filling:

• 15 Oz. Cream Cheese
• 2 Eggs
• 4 Tbsp Lemon Juice
• 2 Tbsp Lemon Zest
• 1/2 Cup Caster/Baking Sugar
• 1 1/2 Cups Blueberries

Instructions

1. Preheat your oven to 325 degrees Fahrenheit. Grease an 8×8-inch square pan. Press parchment paper over the top of the pan, pressing down the corners to secure.
2. In a food processor mix together the sugar, cinnamon, and cookies until they resemble fine crumbs. Add the melted butter and pulse to mix thoroughly.
3. Spoon the mixture into your prepared baking pan. Gently pat it down to form a crust using the back of a spoon.
4. Bake in preheated oven for 10-12 minutes, until golden. Cool.
5. Mix cream cheese, eggs, lemon zest, lemon juice, and sugar in mixing bowl. Mix well using an electric mixer, food processor or stand mixer. Mix until you have a smooth consistency with no lumps.
6. Pour mixture on top of the cooled crust base, cover with fresh blueberries, pushing them into the filling slightly.
7. Bake in preheated oven for 30-35 minutes, or until the center jiggles just slightly when you shake the pan. Cool bars and pan completely before popping the bars into the fridge for at least 3 hours to set.
8. After your slice has set, remove from pan and slice. Top with additional lemon zest and blueberries if desired. Enjoy!