I spent my early years in Michigan. The last thirty years I have been here. If I had known how wonderful Tennessee was, I would have been here long ago. Don't fault me for being from Michigan. We all have to be from somewhere. I will try to keep the secret of how wonderful East Tennessee is. After all, there is only so much room for former Yankees down here.

That out of the way, let me tell you of my love for blackberries, wild backberries, that is. Wild ones up north are few and far between. Their berries are small and full of seeds. Not at all like the luscious, juicy, full-flavored Tennessee blackberries. Unfortuately, if the dry weather we are experiencing continues, our blackberries here won't live up to their full potential. Too bad if that happens. Oh well, I still have some in the freezer from last year. I can still make one of my favorite desserts, Blackberries and Dumplings. Here goes:

BLACKBERRIES & DUMPLINGS
½ cup plain flour
¼ cup sugar, divided
1 teaspoon baking powder
¼ teaspoon salt
¼ cup milk
2 cups fresh blackberries
2/3 cup water
1/8 teaspoon nutmeg

Combine in small bowl the flour, 2 tablespoons sugar, baking powder and salt. Stir well. Set aside. Meanwhile in saucepan, combine blackberries, remaining sugar and water. Bring to a boil. Stir milk into dry ingredients. Then drop the dumplings, one fourth at a time, into the hot boiling liquid. Cover and cook over medium low heat for 10 minutes or until dumplings are done. Serve.