Saturday Afternoons

Okay, here we are... the beginning. If there is anyone out there reading this I guess you are the passenger on my new journey into the world of blogging. I should probably warn you I have never considered myself to be a good driver so there is a very good chance we will get lost!

I've spent a lot of time trying to figure out why I am attracted to blogging and i think... for now at least... it is to have a creative outlet. I've always considered myself to be a creative person and food and photography is where I try to have some fun; a food/photography blog just seems to tie it all up with a bow.

Anyways, enough with the mission statement because that will change; as the wind blows I am sure. Today was a lazy day. We enjoyed left overs from our Canada day party, napped, watched movies and ate too many mini cherry pies (if that is really possible).

I made mini cherry pies to officially kick summer off. Happy July! I am off for 2 months and have a long list of things I want to do....

start a blog (check)

bake, bake and bake some more...especially the chocolate croissants we had in paris last summer

join a csa (community supported agriculture) and cook seasonally!

browse antique stores in cobourg and port perry

go to the cottage

get in the car with nothing but my camera and drive

make ice cream

watch the sunrise

watch the sunset

make jam

spend long summer nights by the campfire with friends and family

make smores

drink lemonade

get back into yoga

take walks on the beach

start watching the AFI top 100 movie list

I am sure it will grow...but this is what my summer looks like, how about you?

Mini Cherry Pies - adapted slightly from Anna Olson's Baby Cherry Pie Recipe

for the crust

2 1/2 cups all purpose flour
1/2 cup butter
1/2 cup vegetable shortening
2 tablespoons lemon juice
1 table spoon lemon zest
2-4 tablespoons water

for the filling

4 cups pitted cherries
1 1/2 cups sugar
3 tablespoons cornstarch
1/4 cup water
1 egg
4 tablespoons water
sugar for sprinkling

Using a mixer (Kitchen Aid - my white standing mixer is a dream) combine the dry ingredients and lemon zest, cut in the butter and vegetable shortening, add the lemon juice and water and mix until the dough comes together. Shape into a disk and wrap in saran wrap - chill for an hour in the fridge.

I have yet to get a cherry pitter and believe me I need one (last summer i made 180 mini cherry pies for a golf tournament -pitted every cherry by hand....thank goodness for West Wing DVD's...I think I watched 4 or 5 episodes while I pitted) so if you have any recommendations, please let me know!

Pit cherries and bring sugar and cherries to a simmer on top of the stove. Cook for 15 minutes. Whisk cornstarch and water together before adding to the cherries to thicken. After thickened remove from heat and let cool.

Roll out a little over half of the dough on a lightly floured surface and cut into circles to line a 12 cup muffin tin (spray with non stick cooking spray first) fill with cherry filling. roll out remaining dough and cut strips to make a lattice topping, cut lattice into circle and spatula onto mini pies to top. Brush with egg mixture and sprinkle with sugar. Bake in a 350 degree F oven for 30 minutes. Makes 12 mini pies. Serve warm or cool. They store great in an air tight container for 5 days. (if they last that long - they never do in our house!)

Enjoy!

If you are out there readers there it is...my very first blog entry....hope to hear from you!

Meliss