Thanks, Google!
Month: June 2013
Seven days without a pie…
makes one weak!
***********
In an unusual move, I’m not baking this week.
I have some plans with my dear husband both to celebrate and console him through a significant birthday milestone (50!).
On Monday, the day I usually send out my “Pie Message”, I had that achy sensation that comes from breaking a habit. All day long, I kept asking myself what I had forgotten to do.
By Tuesday, I felt the need to clarify my lack of pie email, so I sent out a little message to explain– and then I felt much better.
I’ll be back next week with more pies, stories, and recipes to share!
My Pies Have Weekend Plans
What do you have planned for the weekend ahead? My pies have places to go and people to see. A few that I’ve been tipped off about include:
- Being a guest at a dinner party
- Surprising a sweetheart with her favorite pie
- Refreshments at Green Wood Coffee House, a live folk music venue in Ann Arbor
- Going Up North
- Shared among officemates
- Saying thank you for doing a great job
… and who knows what else.
Pies made and shared with love can do amazing things!
Fresh Blueberry Rhubarb Pie captures the flavors of spring, with Recipe
Last summer, I came across a reference to a Blueberry Rhubarb Pie, and I wanted to make one right away. Unfortunately, rhubarb season was long gone. Rhubarb is really best in spring in Michigan; the heat makes it less desirable by high summer.
So I had been dreaming of trying out this fruit combination since then. The fresh flavor of the combination was worth the wait.
My testers liked it too. A rhubarb fan called this a “very grown-up” pie. Another tester who is not fond of rhubarb noted that the berries’ “redemptive qualities extended to the rhubarb.”
Blueberry Rhubarb Pie with Crumble Top
Ingredients:
2 cups rhubarb, rinsed & sliced
2 cups blueberries, rinsed & picked over
3/4 cup sugar
3 tablespoons cornstarch, whisked with 1/4 cup cold water
1 teaspoon of orange zest
1 tablespoon fresh orange juice
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmegMethod:
Combine ingredients and mix well.Turn into pastry lined pan. Crimp edge.
Top with crumble mixture.
Bake at 400F for 50-60 minutes.
From a sweet little fan across the ocean
The Little Family, as we affectionately call our son, his wife and their daughter, are living overseas for the year. The brilliant and hard-working Lyssa received a Fulbright Fellowship, and she is teaching English at the University of Warsaw. The Little Family has settled in and done well this year.
Skype has been a real life-saver, allowing us to chat with the Little Family. We can have a lengthy serious and/or silly conversation with all of them and catch up on the news while Emma and Grandpa make faces at each other.
Last month, Emma showed us the pictures she’d drawn for us.
This one says she loves us. Note my fashionable side ponytail and glasses, and Grandpa’s impressive beard.
In this picture, Emma declares her love of PIE as well. She loves us and sends us kisses and hugs.
I have plenty of hugs and kisses stored up for her, upon her return. And I promise there will be plenty of pie as well.