Big, busy weekend for us, as it seems is so often the case, it seems. The wonderpup got a haircut (he’s not exactly looking handsome, but he’s clearly not so absurdly hot under all that hair anymore), hung out with family for food and fireworks on the fourth, and we picked somewhere around 11 pounds of blueberries. 9 of those pounds became jam. So just sit right back and you’ll hear a tale – a tale of a jam-making on Independence Day morning. Continue reading
And now their eyes are burning. With deliciousness! Wow. Sometimes I really reach on the titles of these posts, huh? It’ll make sense in a minute, just trust me. Anyhow, remember those sour cherries from the end of the last post? That was just the bit that went into a pie that we ate with some friends who came over to grill, drink beer, play bocce, and generally enjoy the wondrousness of being outside in the summer. We picked nine pounds on Saturday morning though, and after the jump I’ll explain what happened to the rest of them.
But first, pie. Panda took a tip from Lynn Rosetto Kasper and, after making the bottom crust, spread out a thin layer of almond paste in the bottom of the pie. Almond paste is kind of expensive; it was probably a $10 pie to bake, and almost 70% of the cost is almond paste. But for a special treat it was so, so very worth every penny. I’m still regretting a little bit that I let Panda have the last little leftover slice the next day. I really am a goodhearted man, I guess.