Summer DaysFor those of us who reside with all four seasons, we then cherish the anticipated summer months. There is something so whimsy & wonderful about this time of year.
"I believe in festival days with all my heart.
I think we should sometimes call our friends together,
and give them bright thoughts for the intellect,
friendliness for the heart,
and good things for the palate." A.J. Diaz
Summer is...
romantic
adventurous
exciting
filled w/ yummy recipes
backyard bbqs
sweet iced tea & lots of delicious drinks
swimming
picking seashells
clam digging
~THE BEACH~
boys fishing w/ dads
walks along the Pier
water parks
growing an herb garden
watching perennials grow
windows open
late night walks w/ your love
bike rides
suntanning
suntan lotion
ladies night w/ girfriends
fresh fruit
growing a vegetable garden
running through sprinklers (even if your a grown up!)
street dances under the moonlight
~Fourth of July!~
flying your flag
my grandmas italian potato salad
italian bbq chicken
lemonade
mojitos
local micro beer
camping~um, no bears please!
smore's
travel (oh how I love to travel!)
Farmers Markets
toes in the sand
ice cream
summer dresses
sandals & flip flops!
~"The simple stuff of summer time."~
After Austin Dobson
I'm always so anxious when summer finally arrives. It's such a short season and I want to savor so much of it and waste not. I don't want to waste time waiting for things to happen. I want to enjoy all it has to offer. So, I make a ~Summer To Do list~
We write out all the activities we want to endure yet leave room to succumb to the spontaneity summer can bring.
~"Summer , if you want memories- you have to plan for it".~
Enjoy those who are in your life. Take time to treat them special and make them smile. Go out of your way this Summer by making your family a home baked pie. There are so many...
"my Oh my!
Let us have Pie!"
Apple
peach
razzelberry (dad's fav)
black berry (for you Washingtonian's)
rasberry
strawberry and rhubarb
Recipe for: Strawberry Rhubarb Pie
Perfect Pie Crust
1/2 c flour
1/4 c pastry flour
1/4 c ground almonds
1/4 ts salt
1/4 c cold butter
2 T cold water
~Sift flour into bowl. Cut butter into tablespoon pieces. (This makes blending so much easier) Using a pastry blender, mix cold butter and flour. Add almonds, salt and water. Mix until soft and moist. But not too moist. Let rest in fridge.
Meanwhile...for the Filling
~In a separate clean bowl add
1 egg beaten
3/4 c sugar
2 T flour
1/4 ts cinnamon
2 c rhubarb chopped
1 1/2 c fresh strawberries halved and sliced
2 ts tapioca
Set oven to 350 degrees. Place wax paper on top of your pastry. Using your rolling pin, roll out your pastry onto a lightly floured surface. Prick the bottom of your pie pastry, once in the dish, with a fork. This allows air to flow and prevents your crust from becoming soggy. Fold in half then place it in your pie dish and unfold. Crinkle the edges of your pie crust so it looks pretty. (Or you can just skip the pie crust and use a store bought one).
Pour filling into pastry dish and place in oven for 35-45 minutes.
*note I always cover the edges of my pie with tin foil so they don't burn while in the oven.
Take out of oven and "Viola" Perfectly delicious pie. Top your piece with vanilla ice cream or whipped cream!
Enjoy
Blessings,
Julei
1/4 c pastry flour
1/4 c ground almonds
1/4 ts salt
1/4 c cold butter
2 T cold water
~Sift flour into bowl. Cut butter into tablespoon pieces. (This makes blending so much easier) Using a pastry blender, mix cold butter and flour. Add almonds, salt and water. Mix until soft and moist. But not too moist. Let rest in fridge.
Meanwhile...for the Filling
~In a separate clean bowl add
1 egg beaten
3/4 c sugar
2 T flour
1/4 ts cinnamon
2 c rhubarb chopped
1 1/2 c fresh strawberries halved and sliced
2 ts tapioca
Set oven to 350 degrees. Place wax paper on top of your pastry. Using your rolling pin, roll out your pastry onto a lightly floured surface. Prick the bottom of your pie pastry, once in the dish, with a fork. This allows air to flow and prevents your crust from becoming soggy. Fold in half then place it in your pie dish and unfold. Crinkle the edges of your pie crust so it looks pretty. (Or you can just skip the pie crust and use a store bought one).
Pour filling into pastry dish and place in oven for 35-45 minutes.
*note I always cover the edges of my pie with tin foil so they don't burn while in the oven.
Take out of oven and "Viola" Perfectly delicious pie. Top your piece with vanilla ice cream or whipped cream!
Enjoy
Blessings,
Julei
