Have you ever been so in love with someone that you fail to notice their waning youth? They age and change, a little extra weight around their middle or a bald spot that continues to grow, and yet, in your eyes, they’re the same as when you met. That’s how I saw Sedona. On this trip, I finally grasped that Sedona today is not the Sedona I fell for over 20 years ago. Although I’ve visited over the years, I ignored its subtle transformation. To me, it was still the quirky little town nestled in majestic orange spires of incomparable beauty. Until this visit, I refused to notice the town changing, growing. Roads that were once dirt are now paved, the funky downtown has become a row of mini malls and chic shops, There are roundabouts everywhere to alleviate the traffic (there’s traffic!), and houses have sprouted on cliff-sides where before there were none. Too many cars, too many tourists. I’ve overlooked these changes, not wanting to admit my former Sedona is altered, polished, accessible. It’s still breathtaking, I confess, and anyone who didn’t know the Sedona of before would surely delight in its charms. I’m reminded that we can never really go back, though, can we?

Cabin Improvisations – water bottle as rolling pin.
Blackberry Hand Pies
Ingredients
- 2 2/3 cups all-purpose flour
- 1 teaspoon salt
- 2/3 cups canola oil
- 6 Tablespoons whole milk
- 12 oz. blackberries
- 2 Tablespoons sugar
- 2 Tablespoons cornstarch
- ¼ teaspoon cinnamon
- ¼ teaspoon lemon zest
- 1 egg, beaten
Directions
- Preheat oven to 350 degrees. Combine flour and salt together in a medium bowl. Combine oil and milk in a measuring cup. Add oil mixture to flour and combine with a fork until dough forms a ball. Cover and set aside.
- Combine blackberries, sugar, cornstarch, cinnamon and lemon zest. Set aside. Divide dough into two equal portions and roll each portion out into a 12” x 12” square between two pieces of waxed paper. Cut each 12” square into 4 equal squares (you should have 8 squares).
- Arrange about 10 blackberries on bottom half of each square and fold over top half, covering blackberries. Crimp sides with tines of a fork, cut 2-3 small vent holes for steam in each pie and brush with beaten egg.
- Carefully transfer pies to sheet pan and bake until golden, 25-30 minutes. Cool slightly and enjoy.

Boynton Canyon, Sedona, AZ
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