Strawberry Shortcake Martini

Happy Independence Day! I can't believe its July already. Wasn't Memorial Day just a few weeks ago??? hahaha (apparently not)

It is so good to be home and celebrating the 4th of July here in Phoenix with my family. Our plans are to grill up some burgers and watch fireworks. Many will be celebrating this weekend and I am sure you will be looking for the perfect cocktail.

Continue Reading »

Happy Independence Day! I can't believe its July already. Wasn't Memorial Day just a few weeks ago??? hahaha (apparently not)

It is so good to be home and celebrating the 4th of July here in Phoenix with my family. Our plans are to grill up some burgers and watch fireworks. Many will be celebrating this weekend and I am sure you will be looking for the perfect cocktail.

Continue Reading »

reade more... Résuméabuiyad

Soft serve chocolate avocado "ice cream"

My little girl is not a picky eater at school. In fact, she's quite the opposite. Her teachers at school constantly tell me that she asks for seconds (or thirds) during lunchtime. This includes  veggies and fruit. Once she comes home from school, however, it is a completely different story.

Addie rarely eats her vegetables at home, except for broccoli, baby corn and mushrooms. She used to eat avocados like nobody's business when she was an infant. I couldn't buy them fast enough. So I decided to do something a little bit unusual for me - disguise the avocado as ice cream.

Our girl is a huge fan of ice cream. She knows the names of all the ice cream places in town and always points them out when we pass them in the car. Surely, she wouldn't be able to pass this "ice cream" up. I even let her watch me make it so she could see all the ingredients that went into the dessert.

For the next half hour while the ice cream was chilling, all Addison talked about was how she wanted to eat the "ice cream." Once the mixture firmed up to the proper consistency, I scooped some out with an ice cream scooper and added a handful of sprinkles. Because I knew that sprinkles would simply be irresistible.

I tried some too, and the texture was definitely there - it really had the smooth and creamy consistency of soft serve. And although I added a bunch of cocoa powder, honey and powdered sugar, the taste was still a bit avocado-y for me. I know that this will never truly be real ice cream, but it made my 3 year old very happy. And I was thrilled too since this was a fantastic way for Addie to eat her avocados again.

Hope you all have a happy 4th of July!

Soft serve chocolate avocado "ice cream"

• 4 avocados, refrigerated overnight
• 1/2 can refrigerated coconut milk (or coconut cream)
• 4 TBSP dark chocolate cocoa powder
• 2 TBSP powdered sugar
• 2 TBSP honey
• 3 ounces milk chocolate, melted and cooled
• 2 teaspoon vanilla
• 1/2 teaspoon salt
• sprinkles, for topping (optional)
• ice cream cone (optional)

Directions
Before you begin this recipe, you will need to refrigerate the coconut milk and avocados overnight. Please plan accordingly. Once the two ingredients are properly chilled, move onto the next step.

In a double boiler or in the microwave, melt the milk chocolate and allow it to cool slightly.

Half the avocados and scoop out the meaty parts and blend in a food processor or very high powered blender until smooth and creamy.

Turn your refrigerated can of coconut milk upside down and open it. Drain the coconut water (you can save or toss it). Transfer 1/2 cup of the coconut cream into the food processor or blender and process until the mixture is smooth. Turn off the food processor and add the cocoa powder, powdered sugar, honey, melted and cooled chocolate, vanilla and salt. Turn the food processor back on and puree for at least 2 minutes until the mixture is completely smooth and all the ingredients have been well incorporated. Taste the "ice cream" and add more powdered sugar if needed.

Transfer the "ice cream" using an ice cream scoop or a piping bag fitted with a decorating tip and pipe/scoop into a bowl or ice cream cone.

Freeze the bowl or ice cream cone for at least 15 minutes for soft-serve-like consistency. The rest of the ice cream can be stored in an airtight container in the refrigerator. Once frozen, thaw  for at least 15-30 minutes before scooping additional servings.

Top with sprinkles for a festive presentation, and enjoy.


Yield: About one quart

Source: Half Baked Harvest

My little girl is not a picky eater at school. In fact, she's quite the opposite. Her teachers at school constantly tell me that she asks for seconds (or thirds) during lunchtime. This includes  veggies and fruit. Once she comes home from school, however, it is a completely different story.

Addie rarely eats her vegetables at home, except for broccoli, baby corn and mushrooms. She used to eat avocados like nobody's business when she was an infant. I couldn't buy them fast enough. So I decided to do something a little bit unusual for me - disguise the avocado as ice cream.

Our girl is a huge fan of ice cream. She knows the names of all the ice cream places in town and always points them out when we pass them in the car. Surely, she wouldn't be able to pass this "ice cream" up. I even let her watch me make it so she could see all the ingredients that went into the dessert.

For the next half hour while the ice cream was chilling, all Addison talked about was how she wanted to eat the "ice cream." Once the mixture firmed up to the proper consistency, I scooped some out with an ice cream scooper and added a handful of sprinkles. Because I knew that sprinkles would simply be irresistible.

I tried some too, and the texture was definitely there - it really had the smooth and creamy consistency of soft serve. And although I added a bunch of cocoa powder, honey and powdered sugar, the taste was still a bit avocado-y for me. I know that this will never truly be real ice cream, but it made my 3 year old very happy. And I was thrilled too since this was a fantastic way for Addie to eat her avocados again.

Hope you all have a happy 4th of July!

Soft serve chocolate avocado "ice cream"

• 4 avocados, refrigerated overnight
• 1/2 can refrigerated coconut milk (or coconut cream)
• 4 TBSP dark chocolate cocoa powder
• 2 TBSP powdered sugar
• 2 TBSP honey
• 3 ounces milk chocolate, melted and cooled
• 2 teaspoon vanilla
• 1/2 teaspoon salt
• sprinkles, for topping (optional)
• ice cream cone (optional)

Directions
Before you begin this recipe, you will need to refrigerate the coconut milk and avocados overnight. Please plan accordingly. Once the two ingredients are properly chilled, move onto the next step.

In a double boiler or in the microwave, melt the milk chocolate and allow it to cool slightly.

Half the avocados and scoop out the meaty parts and blend in a food processor or very high powered blender until smooth and creamy.

Turn your refrigerated can of coconut milk upside down and open it. Drain the coconut water (you can save or toss it). Transfer 1/2 cup of the coconut cream into the food processor or blender and process until the mixture is smooth. Turn off the food processor and add the cocoa powder, powdered sugar, honey, melted and cooled chocolate, vanilla and salt. Turn the food processor back on and puree for at least 2 minutes until the mixture is completely smooth and all the ingredients have been well incorporated. Taste the "ice cream" and add more powdered sugar if needed.

Transfer the "ice cream" using an ice cream scoop or a piping bag fitted with a decorating tip and pipe/scoop into a bowl or ice cream cone.

Freeze the bowl or ice cream cone for at least 15 minutes for soft-serve-like consistency. The rest of the ice cream can be stored in an airtight container in the refrigerator. Once frozen, thaw  for at least 15-30 minutes before scooping additional servings.

Top with sprinkles for a festive presentation, and enjoy.


Yield: About one quart

Source: Half Baked Harvest

reade more... Résuméabuiyad

Tuna Sashimi with Silken Tofu and Soba Noodles

Really quick post today guys! I made this tuna and tofu dish for a quick and healthy pre-show supper the other night, and it was so delicious that I just had to share it with you! (By the way, it was Jesus Christ Superstar with Tim Minchin and Spice Girl Melanie C, and it was awesome!!)

I love, love, love raw tuna, but don't buy it very often because it's really expensive - usually around $75 a kilo! The other day, however, I was at Suzuran in Camberwell, getting sushi for lunch, and saw a beautiful piece of raw tuna in the fridge, all wrapped up and ready to go, and totally wanted it! It was $15 for a 200 gram piece, which was enough to make me hesitate, but I had been planning to get takeaway for dinner, and reasoned that I'd easily spend more than $15 on a takeaway meal that wouldn't be nearly as healthy, tasty, or luxurious! Bang! The tuna went in the shopping basket!

So so pretty...

Sashimi grade tuna - with the new super-sharp Wüsthof santoku knife that we bought in Germany

I sliced the tuna thinly (with my new super-sharp Wüsthof santoku knife from Germany!) and paired it with roughly equal-sized slices of silken tofu. I arranged them as prettily as I could manage on a serving plate (a gift from Mr. and Mrs. Food Trail, actually!), and dressed the slices with a mixture of soy sauce, sesame oil and wasabi, before garnishing with chopped spring onions. My carbohydrate of choice was soba, which I dressed with that delicious bottled Japanese sesame salad dressing that you can buy at Japanese supermarkets (also Suzuran, in this case). Bang! Dinner done. It was so quick, so easy, and felt so virtuously healthy, despite being a total treat. I loved it!

I couldn't finish it all in one sitting, and was contemplating taking the leftovers to work for lunch the next day. However, even though the use-by date on the fish said it would be fine for another two days, I didn't want to risk transporting it, unrefrigerated, again. So, I ate the leftovers for breakfast the next morning with a nice mug of green tea. Raw fish at six-thirty in the morning? Hell yes!

Breakfast: Sashimi tuna, silken tofu, soba and green tea

I have specified weights and measurements in the recipe below to give you a starting point, but you don't need to be very precise about it - it's not that kind of dish. Simply adjust amounts to suit your appetite and taste. Enjoy!

Tuna Sashimi with Silken Tofu and Soba

An original recipe by Sarah Cooks

Ingredients

100 grams soba noodles

2-3 tablespoons Japanese sesame salad dressing, or to taste

200 grams sashimi grade tuna

125 grams silken tofu

1 tablespoon soy sauce

1/2 teaspoon sesame oil

1/2 teaspoon wasabi paste

1 spring onion or a few sprigs coriander, chopped

Method

Cook the soba noodles as per packet instructions. Drain and rinse thoroughly with cold water. Toss the noodles through the Japanese sesame salad dressing, and divide between two serving bowls. Set aside.

With a very sharp knife, slice the tuna as thinly as you can, then arrange on a serving platter. Repeat with the silken tofu.

Whistk together the soy sauce, sesame oil and wasabi paste. Pour this dressing over the tuna and tofu slices, and garnish with the spring onion. Some toasted sesame seeds would be nice here too.

Serves 2, easily scaled up or down

Really quick post today guys! I made this tuna and tofu dish for a quick and healthy pre-show supper the other night, and it was so delicious that I just had to share it with you! (By the way, it was Jesus Christ Superstar with Tim Minchin and Spice Girl Melanie C, and it was awesome!!)

I love, love, love raw tuna, but don't buy it very often because it's really expensive - usually around $75 a kilo! The other day, however, I was at Suzuran in Camberwell, getting sushi for lunch, and saw a beautiful piece of raw tuna in the fridge, all wrapped up and ready to go, and totally wanted it! It was $15 for a 200 gram piece, which was enough to make me hesitate, but I had been planning to get takeaway for dinner, and reasoned that I'd easily spend more than $15 on a takeaway meal that wouldn't be nearly as healthy, tasty, or luxurious! Bang! The tuna went in the shopping basket!

So so pretty...

Sashimi grade tuna - with the new super-sharp Wüsthof santoku knife that we bought in Germany

I sliced the tuna thinly (with my new super-sharp Wüsthof santoku knife from Germany!) and paired it with roughly equal-sized slices of silken tofu. I arranged them as prettily as I could manage on a serving plate (a gift from Mr. and Mrs. Food Trail, actually!), and dressed the slices with a mixture of soy sauce, sesame oil and wasabi, before garnishing with chopped spring onions. My carbohydrate of choice was soba, which I dressed with that delicious bottled Japanese sesame salad dressing that you can buy at Japanese supermarkets (also Suzuran, in this case). Bang! Dinner done. It was so quick, so easy, and felt so virtuously healthy, despite being a total treat. I loved it!

I couldn't finish it all in one sitting, and was contemplating taking the leftovers to work for lunch the next day. However, even though the use-by date on the fish said it would be fine for another two days, I didn't want to risk transporting it, unrefrigerated, again. So, I ate the leftovers for breakfast the next morning with a nice mug of green tea. Raw fish at six-thirty in the morning? Hell yes!

Breakfast: Sashimi tuna, silken tofu, soba and green tea

I have specified weights and measurements in the recipe below to give you a starting point, but you don't need to be very precise about it - it's not that kind of dish. Simply adjust amounts to suit your appetite and taste. Enjoy!

Tuna Sashimi with Silken Tofu and Soba

An original recipe by Sarah Cooks

Ingredients

100 grams soba noodles

2-3 tablespoons Japanese sesame salad dressing, or to taste

200 grams sashimi grade tuna

125 grams silken tofu

1 tablespoon soy sauce

1/2 teaspoon sesame oil

1/2 teaspoon wasabi paste

1 spring onion or a few sprigs coriander, chopped

Method

Cook the soba noodles as per packet instructions. Drain and rinse thoroughly with cold water. Toss the noodles through the Japanese sesame salad dressing, and divide between two serving bowls. Set aside.

With a very sharp knife, slice the tuna as thinly as you can, then arrange on a serving platter. Repeat with the silken tofu.

Whistk together the soy sauce, sesame oil and wasabi paste. Pour this dressing over the tuna and tofu slices, and garnish with the spring onion. Some toasted sesame seeds would be nice here too.

Serves 2, easily scaled up or down

reade more... Résuméabuiyad

CSA Wednesdays: Roasted Vegetable Pasta

     Our CSA share is getting larger every week!  We are getting more vegetables all the time and this week was no exception.  This week is our share we received mixed greens, kale, mustard greens, onions, zucchini blossoms, onions, radishes, beets, and peas.  I've been waiting for a great bunch of veggies to do a take on one of my favorite roasted vegetable dishes.

     Normally I use a red sauce with the pasta but this time I went with vodka sauce because it just seemed like it would work better with the vegetables I had to work with.  I used the onions, beets, and peas, all of which roasted well in the oven, and then added kale when I added the pasta and cooked the entire dish.  The roasted vegetables add such an amazing flavor to the dish.  We had this for dinner one night and were able to have leftovers for lunch the next day.

     As for the other vegetables, we used the mixed greens and more of the kale in our salads this week and my husband had the radishes on top of his while I had a few sliced onions on top of mine.  I tried a recipe from the Goodness Grows website for the mustard greens.  The recipe is actually for turnip greens sauteed with Dijon, chicken broth, garlic, and pecans, but I used the mustard greens and it turned out as a green side dish with rice and chicken. 


Roasted Vegetable Pasta with Vodka Sauce  (a Hezzi-D original)
4 c. chopped fresh vegetables (I used a half cup each of green pepper, red pepper, mushrooms, onions, peas, zucchini, yellow squash, and beets)
1/2 c. kale
1 t. herbs de provence
1/2 t. oregano
1 t. rosemary
1/2 t. majoram
1 t. black pepper
1/2 t. salt
6 garlic cloves, minced
2 T. olive oil
1 lb. penne pasta
3 c. vodka sauce (homemade recipe here)
6 oz. fontina cheese, grated
2 oz. Parmesan cheese, grated

1.  Preheat the oven to 450 degrees.

2.  Chop all of the fresh vegetables (except the kale) and place them on a baking sheet.  Sprinkle with the herbs, pepper, and salt.  Add the garlic cloves and drizzle with olive oil.  Toss to coat.

3.  Bake for 15-20 minutes, stirring once in the middle of cooking.

4.  While the vegetables are in the oven cook the penne according to the package directions.  Drain and pour the pasta into a 9 x 13 baking dish.

5.  Add the roasted vegetables and the kale to the pasta and pour the vodka sauce over top.  Mix well so that the sauce covers the pasta and vegetables.  Sprinkle with the fontina and Parmesan. 

6.  Reduce oven heat to 375 degrees.  Place the baking dish in the oven and heat for 15-20 minutes or until the cheese is melted.

7.  Serve hot with extra Parmesan for topping.

     Our CSA share is getting larger every week!  We are getting more vegetables all the time and this week was no exception.  This week is our share we received mixed greens, kale, mustard greens, onions, zucchini blossoms, onions, radishes, beets, and peas.  I've been waiting for a great bunch of veggies to do a take on one of my favorite roasted vegetable dishes.

     Normally I use a red sauce with the pasta but this time I went with vodka sauce because it just seemed like it would work better with the vegetables I had to work with.  I used the onions, beets, and peas, all of which roasted well in the oven, and then added kale when I added the pasta and cooked the entire dish.  The roasted vegetables add such an amazing flavor to the dish.  We had this for dinner one night and were able to have leftovers for lunch the next day.

     As for the other vegetables, we used the mixed greens and more of the kale in our salads this week and my husband had the radishes on top of his while I had a few sliced onions on top of mine.  I tried a recipe from the Goodness Grows website for the mustard greens.  The recipe is actually for turnip greens sauteed with Dijon, chicken broth, garlic, and pecans, but I used the mustard greens and it turned out as a green side dish with rice and chicken. 


Roasted Vegetable Pasta with Vodka Sauce  (a Hezzi-D original)
4 c. chopped fresh vegetables (I used a half cup each of green pepper, red pepper, mushrooms, onions, peas, zucchini, yellow squash, and beets)
1/2 c. kale
1 t. herbs de provence
1/2 t. oregano
1 t. rosemary
1/2 t. majoram
1 t. black pepper
1/2 t. salt
6 garlic cloves, minced
2 T. olive oil
1 lb. penne pasta
3 c. vodka sauce (homemade recipe here)
6 oz. fontina cheese, grated
2 oz. Parmesan cheese, grated

1.  Preheat the oven to 450 degrees.

2.  Chop all of the fresh vegetables (except the kale) and place them on a baking sheet.  Sprinkle with the herbs, pepper, and salt.  Add the garlic cloves and drizzle with olive oil.  Toss to coat.

3.  Bake for 15-20 minutes, stirring once in the middle of cooking.

4.  While the vegetables are in the oven cook the penne according to the package directions.  Drain and pour the pasta into a 9 x 13 baking dish.

5.  Add the roasted vegetables and the kale to the pasta and pour the vodka sauce over top.  Mix well so that the sauce covers the pasta and vegetables.  Sprinkle with the fontina and Parmesan. 

6.  Reduce oven heat to 375 degrees.  Place the baking dish in the oven and heat for 15-20 minutes or until the cheese is melted.

7.  Serve hot with extra Parmesan for topping.

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The Little Things Are Everything

If you break it down I am really a simple gal. I like reading my 3 year old a story, holding my husbands hand and eating cake. I love hugs, watching my husband and daughter when they don't know it and being missed by someone I love.
Continue Reading »

If you break it down I am really a simple gal. I like reading my 3 year old a story, holding my husbands hand and eating cake. I love hugs, watching my husband and daughter when they don't know it and being missed by someone I love.
Continue Reading »

reade more... Résuméabuiyad

Strawberry Cobbler Squares

Strawberry Cobbler Squares

Our recent Apple Cobbler Squares were quite popular on Pinterest last month so with Strawberry season about to start locally and on full swing n many locales, here's a really good way to put them to delicious use. I find that these are actually best after being cut and stored in an airtight container overnight. They will easily keep for several days when stored in the fridge in a plastic container, making them an ideal make ahead dessert for the weekend too.

This is a great idea for summer picnics or make a terrific brunch item. If you are feeding a large crowd, a double batch of these will fill a cookie sheet and provide up to 2 dozen servings. These can also be served warm with ice cream as a delicious summer dessert.

Makes 1 dozen (but they can be cut smaller of you prefer)

Strawberry Filling

• 2 pounds fresh or frozen strawberries
• 1/2 cup sugar
• 1/2 cup apple juice

Clean the strawberries and cut them into quarters. Bring to a slow simmer with the sugar and apple juice for just a few minutes. Thicken the filling with a slurry made from mixing together:

• 3 rounded tablespoons corn starch
• 1/4 cup cold water

Add the slurry slowly stirring constantly. Allow the filling to boil slowly for one minute after all of the slurry has been added, continuing to stir. Remove from heat and cool completely. NOTE: The water content of strawberries can vary, so the amount of thickening slurry can also vary. Use enough of it to bring the filling to the consistency of lemon curd or pudding. If you need to make a little more thickening slurry or use a little less, that is fine.

Cobbler Pastry

In a food processor pulse together:

• 2 1/2 cups flour
• 1/2 cup sugar
• 1 tsp baking powder
• 1/4 tsp baking soda

Pulse in:

• 1/2 cup cold butter cut in small cubes

Process until the mixture resembles fine crumbs. A pastry blender can be used instead of a food processor or cut the butter in with a couple of knives or even just rub it in with your fingers. If using your fingers, chill the crumbs before adding the wet ingredients.

Whisk together:

• 1/2 cup milk
• 1 tsp vanilla
• 1 egg 

Pour onto the dry ingredients and mix together until a soft dough forms. If you need to add a little extra milk or flour that's fine. Lightly grease a 9x13 inch baking pan (or half sized cookie sheet). Roll half of the dough to about 11 x15 inches and place in the bottom and about an inch up the sides of the pan. Fill the bottom crust with the prepared cooled strawberry filling.

Roll out the other half of the dough to just larger than 9x13 inches and place on top of the filling. I find the best way to add the pastry layers is to rolled the rolled out dough into a log and then unroll it in the bottom of the pan or on top of the filling.

Pinch the edges of the bottom and top pastries together to seal and tuck the edges down.

Whisk together:

• 1 egg
• 2 tbsp water

Brush the top of the pastry with a thin layer of the egg wash (you will not need all of it). With a small sharp knife, cut a few slits int he surface of the top pastry. Bake in a preheated 350 degree F oven for 35 - 40 minutes or until the top is evenly golden brown. Cool completely before cutting into large squares.

Strawberry Cobbler Squares

Our recent Apple Cobbler Squares were quite popular on Pinterest last month so with Strawberry season about to start locally and on full swing n many locales, here's a really good way to put them to delicious use. I find that these are actually best after being cut and stored in an airtight container overnight. They will easily keep for several days when stored in the fridge in a plastic container, making them an ideal make ahead dessert for the weekend too.

This is a great idea for summer picnics or make a terrific brunch item. If you are feeding a large crowd, a double batch of these will fill a cookie sheet and provide up to 2 dozen servings. These can also be served warm with ice cream as a delicious summer dessert.

Makes 1 dozen (but they can be cut smaller of you prefer)

Strawberry Filling

• 2 pounds fresh or frozen strawberries
• 1/2 cup sugar
• 1/2 cup apple juice

Clean the strawberries and cut them into quarters. Bring to a slow simmer with the sugar and apple juice for just a few minutes. Thicken the filling with a slurry made from mixing together:

• 3 rounded tablespoons corn starch
• 1/4 cup cold water

Add the slurry slowly stirring constantly. Allow the filling to boil slowly for one minute after all of the slurry has been added, continuing to stir. Remove from heat and cool completely. NOTE: The water content of strawberries can vary, so the amount of thickening slurry can also vary. Use enough of it to bring the filling to the consistency of lemon curd or pudding. If you need to make a little more thickening slurry or use a little less, that is fine.

Cobbler Pastry

In a food processor pulse together:

• 2 1/2 cups flour
• 1/2 cup sugar
• 1 tsp baking powder
• 1/4 tsp baking soda

Pulse in:

• 1/2 cup cold butter cut in small cubes

Process until the mixture resembles fine crumbs. A pastry blender can be used instead of a food processor or cut the butter in with a couple of knives or even just rub it in with your fingers. If using your fingers, chill the crumbs before adding the wet ingredients.

Whisk together:

• 1/2 cup milk
• 1 tsp vanilla
• 1 egg 

Pour onto the dry ingredients and mix together until a soft dough forms. If you need to add a little extra milk or flour that's fine. Lightly grease a 9x13 inch baking pan (or half sized cookie sheet). Roll half of the dough to about 11 x15 inches and place in the bottom and about an inch up the sides of the pan. Fill the bottom crust with the prepared cooled strawberry filling.

Roll out the other half of the dough to just larger than 9x13 inches and place on top of the filling. I find the best way to add the pastry layers is to rolled the rolled out dough into a log and then unroll it in the bottom of the pan or on top of the filling.

Pinch the edges of the bottom and top pastries together to seal and tuck the edges down.

Whisk together:

• 1 egg
• 2 tbsp water

Brush the top of the pastry with a thin layer of the egg wash (you will not need all of it). With a small sharp knife, cut a few slits int he surface of the top pastry. Bake in a preheated 350 degree F oven for 35 - 40 minutes or until the top is evenly golden brown. Cool completely before cutting into large squares.

reade more... Résuméabuiyad

Pie for my Guy: Fried Cherry Pies

Fried Pies!!!  Where have you been all my life?

 (This is the 2nd month of Pie for my Guy.  Last month's pie is here.)

If you see Mr. E and me at any 4th of July gathering, we'll be toting along some fried pies and leaving quickly.  Why?  Well, it seems we've become Mr. & Mrs. Socially Awkward. 

Take the last party we attended.  Me?  I'm *always* socially awkward.  I ran into this woman at the party...I'd been introduced to her before, but had forgotten her name.  Deciding to be a grown-up, I asked her.  And then proceeded to mispronounce her name.  Twice.  In a row.  I just couldn't get it.  Embarrassed, I ended up saying, "well, it's great seeing you again," and high-tailed it to the bar.

Mr. E is a different story; he's always at ease and can talk to anyone.  In other words, we balance each other out. At this party, however, he was not so cool.  We were gathered on our friends' patio.  It's a circular patio in the middle of the yard...surrounded by huge, lush ferns and raised about a foot or two above the ground, with a fire pit in the middle. 

Now, we all know how chilly Houston evenings get *cough*, so the fire was blazing...not just contained to the pit, but flames shooting 5 feet in the air.  My make-up was melting, everyone was sweating...and I see Mr. E across the patio.  He's chatting with a nice lady...and I notice him sloooowly inching his chair back away from the fire.  Away from the fire and right over BACKWARDS into the ferns and greenery.  I'm serious.  It happened in slow-motion...EVERYONE stopped talking and watched as he fell.  Flat on his back, legs straight in the air.

*Side note: he kept his beer upright.*

So yeah...invite us to your party.  We'll drop the pies and leave.  On second thought, maybe we'll just keep the pies and stay home.  For everyone's sake.

Whether you have a cute little pie mold like this one...

....or not, PLEASE, I beg you.  Fry some pies!!!  Ree has a post on making them without a mold.  That's how pioneer women do it. ;)

Fried Cherry Pies

(makes 8)

3 cups pitted, halved sweet cherries
1/3 cup sugar

1/4 cup water, divided

1 TBSP lemon juice

1 TBSP cornstarch

1/4 teaspoon vanilla extract

double pie crust (I used Pillsbury)

flour for dusting

egg beaten with 1 teaspoon water

oil for frying (I used grapeseed)

make the filling:

In a saucepan, combine the cherries, sugar, 1/8 cup of the water, and lemon juice.  Bring to a boil, stirring occasionally.  Reduce heat and simmer for 10 minutes. 

Combine the remaining water and the cornstarch.  Add to the filling, return to a boil, and cook for 1 minute or until thickened.  Remove from heat and add the vanilla.

Set aside to cool. 

On a floured surface, roll out the pie to to 1/8-1/16" thickness.  Cut into shapes.  

Place 1 TBSP in the middle of one cut-out.  Brush the edges with egg wash and top with another cut out.  Crimp edges to seal.  

Freeze the pies for 30 minutes.  Meanwhile, heat oil for frying in a large fry pan or dutch oven to 350.  Add the pies, and fry for 4-8 minutes, turning halfway through, until golden.  Drain on paper towels.

Dust with powdered sugar, if desired, and serve. 

I could. not. stop. taking pictures of the insides of these babies.

That cherry filling....oh, it's so beautiful and delicious.  You'll have lots of extra for topping ice cream, cheesecake, yogurt...rice cakes?  Whatever.  It'll be good.

Armed with fried pies, we will never be socially awkward again.
Maybe. 

Fried Pies!!!  Where have you been all my life?

 (This is the 2nd month of Pie for my Guy.  Last month's pie is here.)

If you see Mr. E and me at any 4th of July gathering, we'll be toting along some fried pies and leaving quickly.  Why?  Well, it seems we've become Mr. & Mrs. Socially Awkward. 

Take the last party we attended.  Me?  I'm *always* socially awkward.  I ran into this woman at the party...I'd been introduced to her before, but had forgotten her name.  Deciding to be a grown-up, I asked her.  And then proceeded to mispronounce her name.  Twice.  In a row.  I just couldn't get it.  Embarrassed, I ended up saying, "well, it's great seeing you again," and high-tailed it to the bar.

Mr. E is a different story; he's always at ease and can talk to anyone.  In other words, we balance each other out. At this party, however, he was not so cool.  We were gathered on our friends' patio.  It's a circular patio in the middle of the yard...surrounded by huge, lush ferns and raised about a foot or two above the ground, with a fire pit in the middle. 

Now, we all know how chilly Houston evenings get *cough*, so the fire was blazing...not just contained to the pit, but flames shooting 5 feet in the air.  My make-up was melting, everyone was sweating...and I see Mr. E across the patio.  He's chatting with a nice lady...and I notice him sloooowly inching his chair back away from the fire.  Away from the fire and right over BACKWARDS into the ferns and greenery.  I'm serious.  It happened in slow-motion...EVERYONE stopped talking and watched as he fell.  Flat on his back, legs straight in the air.

*Side note: he kept his beer upright.*

So yeah...invite us to your party.  We'll drop the pies and leave.  On second thought, maybe we'll just keep the pies and stay home.  For everyone's sake.

Whether you have a cute little pie mold like this one...

....or not, PLEASE, I beg you.  Fry some pies!!!  Ree has a post on making them without a mold.  That's how pioneer women do it. ;)

Fried Cherry Pies

(makes 8)

3 cups pitted, halved sweet cherries
1/3 cup sugar

1/4 cup water, divided

1 TBSP lemon juice

1 TBSP cornstarch

1/4 teaspoon vanilla extract

double pie crust (I used Pillsbury)

flour for dusting

egg beaten with 1 teaspoon water

oil for frying (I used grapeseed)

make the filling:

In a saucepan, combine the cherries, sugar, 1/8 cup of the water, and lemon juice.  Bring to a boil, stirring occasionally.  Reduce heat and simmer for 10 minutes. 

Combine the remaining water and the cornstarch.  Add to the filling, return to a boil, and cook for 1 minute or until thickened.  Remove from heat and add the vanilla.

Set aside to cool. 

On a floured surface, roll out the pie to to 1/8-1/16" thickness.  Cut into shapes.  

Place 1 TBSP in the middle of one cut-out.  Brush the edges with egg wash and top with another cut out.  Crimp edges to seal.  

Freeze the pies for 30 minutes.  Meanwhile, heat oil for frying in a large fry pan or dutch oven to 350.  Add the pies, and fry for 4-8 minutes, turning halfway through, until golden.  Drain on paper towels.

Dust with powdered sugar, if desired, and serve. 

I could. not. stop. taking pictures of the insides of these babies.

That cherry filling....oh, it's so beautiful and delicious.  You'll have lots of extra for topping ice cream, cheesecake, yogurt...rice cakes?  Whatever.  It'll be good.

Armed with fried pies, we will never be socially awkward again.
Maybe. 

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