tuesday

busy, quiet, full days


4.22 to 4.24
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saturday

morning

Sleeping in should be easy with a Hermie nuggled up next to me and a cozy bed, but I found myself up bright and early this morning. Perhaps I will go find fresh rhubarb for pie making before it is all gone. 
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outside my door

sunshiney with a chance of sparkly bokeh...

While my regular camera has been away getting a minor repair I have been using my old Canon Rebel. It is like the old stuffed toy you used to take everywhere then something new and exciting came along and you forgot all about it. But then one day you discover it again and remember why you loved it so much.

I have a variety of different lenses that only go with my Rebel and it is quite light compared to the other, so it has been nice and I'll have to remember to get it out every so often once the big guy makes it back.

4.17 to 4.20
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kitten little

 
                                                                         Mom and Finn today.

Not every single post from here on out will include an orange kitten, just some or most of 'em. 
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long weekend

It was a Spring Break of sorts. A respite. Now back to it all tomorrow...

4.12 to 4.15
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hello there

along with the spring rain came a little visitor across the kitchen window

Pam gave me a marshmallow goodness recipe book and card with a hand-carved stamp she made! Love.

some new additions to the once empty pots sitting around here

4.9 to 4.11

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eggs + a bow tie

The leftover paper towels are usually my favorite thing from the egg coloring. I don't like eggs and they never turn out as pretty as Martha's. So this year I put watercolor paper out to lay the eggs on once they've come out of the dye. The eggs will be eaten up in a few days and are stinking up the 'fridge but my lovely piece of art is hanging on the wall.

Hermie wore a ridiculously large tie today. I clearly did not do any measurements or make a plan except that I was going to make him a tie for Easter dinner. He liked it so much he growled when I took it off.

4.7 to 4.8

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a shortcake

So good.

Kind of like a strawberry slider.

Made shortcakes from this recipe and cut into two buns, layered strawberry pie filling (leftover from pie baking), fresh strawberries, whipped cream and topped with the other bun. 

Happy Weekend!!
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oh dear

Luckily today was just a personal shoot...

...a quiet afternoon with Mom's new kitties in the sunshine.

After a few shots my beloved 5D camera made some strange sounds.

A hazy glow appeared instead of kitty faces.

And then it went black.

When I opened it up the mirror fell out. Ahhh! Turns out there was a recall awhile ago about this issue. Keeping my fingers crossed that it is an easy fix.

After some phone calls, research and a talk with some very helpful guys at Calumet it looks like my little guy might come out of it okay.


Spring garden, the day before my camera went black.

4.4 to 4.5

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a little cake

Came across this amazingly simple recipe yesterday and the next thing I knew I was at the store picking up the ingredients. Super easy and super delicious.

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growing

purple beans
sugar snap peas
green beans
nasturtium
tomatoes
peppers
carrots
lettuce
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spring berry pie

Spring Berry Pie

pie crust, Martha's trusty recipe (you'll just need half for this pie)

1 1/2 to 2 pounds fresh strawberries
1 pound fresh blackberries
1/4 cup + 1 t cornstarch
3/4 cup sugar
pinch of salt
2 T fresh lemon juice

Prebake your single crust in a 9" glass dish as you normally would and set out to cool.

Rinse berries and shake off excess water, use paper towels to collect water droplets, you'll want the berries as dry as possible.

Reserve about 1 cup of mixed berries in a separate bowl for garnish when serving.
Cut up half the remaining berries (leave blackberries whole) into thick slices or leave the small ones whole and set aside. With the final remaining whole berries, put them in a medium saucepan and crush with a potato masher or pie cutter. Mix cornstarch, sugar and salt then stir into stove top berry mixture. Stir until the cornstarch has completely dissolved. Cook over medium heat until the mixture darkens, thickens and begins to boil. Stir constantly and be sure to scrape the bottom and sides of the saucepan so it doesn't overcook (it will resemble jam and smell amazing when done).  Reduce the heat and cook gently for 1 minute. Remove from heat and stir in lemon juice. Let stand for 30 minutes, stirring occasionally.

Stir in blackberries and sliced strawberries and pour the mixture into the cooled pie shell. Refrigerate for 3-4 hours, the filling will softly set.

Prepare homemade whipped cream from your favorite recipe or use your favorite store bought and top with whipped cream and berry garnish when serving.



This is the pie that your loved ones will love you more for making it, its a perfect balance of sweetness and tartness. Enjoy!


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