Strawberry Pie: Daring Bakers

    Rachael from pizzarossa was our lovely June 2013 Daring Bakers’ host and she had us whipping up delicious pies in our kitchens! Cream pies, fruit pies, chocolate pies, even crack pies!   I had a very difficult time choosing which pie to make because they all sounded amazing!  In fact I have the crack pie on the menu to make this week and I'm hoping to make the caramel chocolate pie later in July.

    The pie I decided to make was the strawberry pie.  There are several reasons I chose this pie.  For starters, I love strawberries so that was easy.  Secondly I have make a lattice topped pie on my 32 while 32 list so this would help me check that one off.  Lastly, I wanted a delicate, delicious crust to make with my King Arthur Flour perfect pastry blend.

      The pie did not start off well.  The pie crust looked amazing.  It was delicate, soft, and smooth but when I baked it in the pan I didn't use enough pie weights and the crust started falling down.  I quickly took it out, adjusted it, and put it back in to bake.  The crust ended up perfect.

      The pie filling was another story.  It was more watery then I wanted but I hoped it would firm up in the oven.  No such luck.  It still looked runny.  The pie crust on top did manage to cook and the pie seemed to set up over night but I worried all the next day.  I was taking it to a picnic at my brother's fiancee's parents house so I was nervous.

     I sliced the pie after dinner, held my breath, and....perfection!  The strawberries held their form and the slice came right out of the pan.  The crust was flaky and buttery which was wonderful with the sweet strawberry filling.  I'm so glad I had the chance to make this pie and I can't wait to make it again!

Strawberry Pie (from The Italian Baker)
For the pasta frolla (pie crust):
2/3 c. butter, at room temperature
1/3 c. sugar
1 egg
1 t. vanilla
1 2/3 c. King Arthur Perfect Pastry Blend
1/4 t. salt

1.  In the bowl of a mixer cream the butter and sugar until pale and fluffy. 

2.  Stir in the eggs, vanilla, and salt.

3.  Add in the Perfect Pastry Blend and mix until the dough comes together but remains soft, about 1 minute.  Do not over mix.

4.  Wrap the dough in plastic wrap and refrigerate for 30 minutes.


5.  Lightly grease a shallow pie pie.  On a lightly floured surface roll 2/3 of the dough out to a circle large enough to fill the pie pan.  Transfer the dough to the pie dish and press in gently.  Prick the bottom with a fork and refrigerate for 30 minutes.  Return the remaining dough to the refrigerator as well.


6.  Preheat the oven to 350 degrees.  Fill the pie crust with pie weights or dry beans.  Bake for 15 minutes or until set.  Remove the weights and allow to cool.

For the strawberry filling:
3 c. strawberries, washed, hulled, and quartered
2 c. sugar
4 t. pectin
2 T. lemon juice

1.  Place all the ingredients in a large saucepan over medium high heat.  Stir constantly until the mixture comes to a boil.  Keep at a hard boil for 2 minutes then remove from heat.

2.  Allow the mixture to cool to room temperature.

For finishing the pie:

1.  Preheat the oven to 400 degrees.

2.  Roll out the remaining pie dough to cover the top of the pie and cut into 1/2 inch strips.

3.  Spread the strawberry filling in the baked pie crust.  Arrange the strips of dough in a lattice over the filling.  Trim the excess dough and lightly pinch the edges.

4.  Place the pie pan on a baking sheet and cook for 18-23 minutes or until the lattice is golden.

5.  Cool completely.  Cut and serve with whipped cream.   

    Rachael from pizzarossa was our lovely June 2013 Daring Bakers’ host and she had us whipping up delicious pies in our kitchens! Cream pies, fruit pies, chocolate pies, even crack pies!   I had a very difficult time choosing which pie to make because they all sounded amazing!  In fact I have the crack pie on the menu to make this week and I'm hoping to make the caramel chocolate pie later in July.

    The pie I decided to make was the strawberry pie.  There are several reasons I chose this pie.  For starters, I love strawberries so that was easy.  Secondly I have make a lattice topped pie on my 32 while 32 list so this would help me check that one off.  Lastly, I wanted a delicate, delicious crust to make with my King Arthur Flour perfect pastry blend.

      The pie did not start off well.  The pie crust looked amazing.  It was delicate, soft, and smooth but when I baked it in the pan I didn't use enough pie weights and the crust started falling down.  I quickly took it out, adjusted it, and put it back in to bake.  The crust ended up perfect.

      The pie filling was another story.  It was more watery then I wanted but I hoped it would firm up in the oven.  No such luck.  It still looked runny.  The pie crust on top did manage to cook and the pie seemed to set up over night but I worried all the next day.  I was taking it to a picnic at my brother's fiancee's parents house so I was nervous.

     I sliced the pie after dinner, held my breath, and....perfection!  The strawberries held their form and the slice came right out of the pan.  The crust was flaky and buttery which was wonderful with the sweet strawberry filling.  I'm so glad I had the chance to make this pie and I can't wait to make it again!

Strawberry Pie (from The Italian Baker)
For the pasta frolla (pie crust):
2/3 c. butter, at room temperature
1/3 c. sugar
1 egg
1 t. vanilla
1 2/3 c. King Arthur Perfect Pastry Blend
1/4 t. salt

1.  In the bowl of a mixer cream the butter and sugar until pale and fluffy. 

2.  Stir in the eggs, vanilla, and salt.

3.  Add in the Perfect Pastry Blend and mix until the dough comes together but remains soft, about 1 minute.  Do not over mix.

4.  Wrap the dough in plastic wrap and refrigerate for 30 minutes.


5.  Lightly grease a shallow pie pie.  On a lightly floured surface roll 2/3 of the dough out to a circle large enough to fill the pie pan.  Transfer the dough to the pie dish and press in gently.  Prick the bottom with a fork and refrigerate for 30 minutes.  Return the remaining dough to the refrigerator as well.


6.  Preheat the oven to 350 degrees.  Fill the pie crust with pie weights or dry beans.  Bake for 15 minutes or until set.  Remove the weights and allow to cool.

For the strawberry filling:
3 c. strawberries, washed, hulled, and quartered
2 c. sugar
4 t. pectin
2 T. lemon juice

1.  Place all the ingredients in a large saucepan over medium high heat.  Stir constantly until the mixture comes to a boil.  Keep at a hard boil for 2 minutes then remove from heat.

2.  Allow the mixture to cool to room temperature.

For finishing the pie:

1.  Preheat the oven to 400 degrees.

2.  Roll out the remaining pie dough to cover the top of the pie and cut into 1/2 inch strips.

3.  Spread the strawberry filling in the baked pie crust.  Arrange the strips of dough in a lattice over the filling.  Trim the excess dough and lightly pinch the edges.

4.  Place the pie pan on a baking sheet and cook for 18-23 minutes or until the lattice is golden.

5.  Cool completely.  Cut and serve with whipped cream.   

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4 Party Perfect Cocktails for your 4th of July

Every 4th of July party needs a little spark. This year along with your fireworks display you can really WOW your guests with some fabulous cocktails. We put together our four favorite cocktails for your party fun.

Continue Reading »

Every 4th of July party needs a little spark. This year along with your fireworks display you can really WOW your guests with some fabulous cocktails. We put together our four favorite cocktails for your party fun.

Continue Reading »

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Buttercream and Cookie Shortcakes

I mean, really....who says strawberry shortcake has to include whipped cream and cake? 
(Not that there's anything wrong with that.)

 

This recipe was definitely inspired by Amanda's beautiful red velvet cookie shortcakes. I saw them on her blog last year and they imprinted onto my brain. 

If you're looking for an easy and delicious and patriotic dessert for Independence Day this year, look no further.

Also, can we make cookies and buttercream a thing?  As in...remember the cabbage soup diet?  I propose a cookies and buttercream diet.  I might already be on day three.  Haven't lost any weight, but I am so, so happy.

Bake the cookies ahead of time, whip up a simple American buttercream, toss some summer strawberries with a little brown sugar...layer them all up and you have a beautiful red, white, and blue dessert.

{Don't you love slicing strawberries and tossing them with sugar?  They become glossy and beautiful, and make their own little syrup. Try these on your oatmeal with some Greek yogurt...once you're finished with the cookies and buttercream diet, that is.}

Layer....

....EAT.

You'll find the recipe over at Imperial Sugar.
{Feel free to omit the blue food coloring and serve them ANY time of year!}

I mean, really....who says strawberry shortcake has to include whipped cream and cake? 
(Not that there's anything wrong with that.)

 

This recipe was definitely inspired by Amanda's beautiful red velvet cookie shortcakes. I saw them on her blog last year and they imprinted onto my brain. 

If you're looking for an easy and delicious and patriotic dessert for Independence Day this year, look no further.

Also, can we make cookies and buttercream a thing?  As in...remember the cabbage soup diet?  I propose a cookies and buttercream diet.  I might already be on day three.  Haven't lost any weight, but I am so, so happy.

Bake the cookies ahead of time, whip up a simple American buttercream, toss some summer strawberries with a little brown sugar...layer them all up and you have a beautiful red, white, and blue dessert.

{Don't you love slicing strawberries and tossing them with sugar?  They become glossy and beautiful, and make their own little syrup. Try these on your oatmeal with some Greek yogurt...once you're finished with the cookies and buttercream diet, that is.}

Layer....

....EAT.

You'll find the recipe over at Imperial Sugar.
{Feel free to omit the blue food coloring and serve them ANY time of year!}

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Salted fudge brownies

Sweet and salty. This combination seems to be such the rage in the baking world. One of the most popular baking fads at the moment is salted caramel. It's seriously everywhere, and for good reasons.

But this post isn't about salted caramel. It's about these salted fudge brownies that I made for this month's What's Baking challenge.  Heather from Hezzi-D's Books and Cooks chose this month's theme, Sweet and Salty, and I decided to veer away from the salted caramel. Once I saw these salted fudge brownies, I knew I had to make them, especially since they were a one-bowl (saucepan) batter. They promised to be super fudgy with flecks of sea salt dispersed throughout the batter. Call me sold.


Sadly, my husband did not seem excited when I told him about these chocolatey bites. He tried one and was not impressed at all, so he avoided the brownies the next day. When I decided to snack on one the following evening, he decided to give the brownies one more chance. Then he said, "Wow, these are really good!" Ah, the sweet (and salty) smell of success. Even after a few days, the brownies retained their gooey centers, and the sea salt was even more pronounced than the day they were baked.

If you love sweet and salty desserts and hate washing dishes, give this one-bowl fudgy brownie a try. They are still every bit as good as a regular brownie but with just a pinch of salt to balance out the sweetness.

Salted fudge brownies

• 1 and 1/2 sticks unsalted butter
• 2 ounces unsweetened chocolate, finely chopped
• 1/4 cup plus 2 tablespoons unsweetened cocoa
• 1 cup granulated sugar
• 1 cup light brown sugar (can use dark brown sugar)
• 3 large eggs
• 1 and 1/2 teaspoons pure vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon Maldon sea salt

Directions 
Preheat your oven to 350°F.

Generously grease or line an 8x8 inch or 9x9 inch square baking pan. As an alternative, you can line the pan with aluminum foil and generously butter or grease the foil.

In a large saucepan over low heat, melt the butter and unsweetened chocolate. Stir occasionally until the mixture is uniform.

Turn off the stove and remove the saucepan from the heat. Whisk in the cocoa until it is fully incorporated. Do the same with the sugar, eggs, vanilla and flour. Be sure to add in each ingredient individually and fully mix them in before adding the next one.

Transfer the the batter into the prepared baking pan and smooth the surface with a spatula. Evenly sprinkle the sea salt over the top of the batter. Using a spatula or knife, swirl the salt into the brownie batter.

Bake the brownies in the center rack of your oven for about 35 minutes, or until the edges are done but the center is still slightly gooey. If you insert a toothpick into the center, it should come up with a little bit of the brownie batter.

Turn off the oven, and remove the brownies. Set them aside and allow them to cool for at least 1 hour. Transfer the brownies to the refrigerator and cool for an additional (1) hour.

After the brownies have been chilled, cut them into 16 squares and serve at room temperature.

The brownies can be stored in an air-tight container in the refrigerator for up to 3 days or frozen for up to 1 month.

Yield: About 16 brownies

Source: Kate Krader, via Food and Wine

Sweet and salty. This combination seems to be such the rage in the baking world. One of the most popular baking fads at the moment is salted caramel. It's seriously everywhere, and for good reasons.

But this post isn't about salted caramel. It's about these salted fudge brownies that I made for this month's What's Baking challenge.  Heather from Hezzi-D's Books and Cooks chose this month's theme, Sweet and Salty, and I decided to veer away from the salted caramel. Once I saw these salted fudge brownies, I knew I had to make them, especially since they were a one-bowl (saucepan) batter. They promised to be super fudgy with flecks of sea salt dispersed throughout the batter. Call me sold.


Sadly, my husband did not seem excited when I told him about these chocolatey bites. He tried one and was not impressed at all, so he avoided the brownies the next day. When I decided to snack on one the following evening, he decided to give the brownies one more chance. Then he said, "Wow, these are really good!" Ah, the sweet (and salty) smell of success. Even after a few days, the brownies retained their gooey centers, and the sea salt was even more pronounced than the day they were baked.

If you love sweet and salty desserts and hate washing dishes, give this one-bowl fudgy brownie a try. They are still every bit as good as a regular brownie but with just a pinch of salt to balance out the sweetness.

Salted fudge brownies

• 1 and 1/2 sticks unsalted butter
• 2 ounces unsweetened chocolate, finely chopped
• 1/4 cup plus 2 tablespoons unsweetened cocoa
• 1 cup granulated sugar
• 1 cup light brown sugar (can use dark brown sugar)
• 3 large eggs
• 1 and 1/2 teaspoons pure vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon Maldon sea salt

Directions 
Preheat your oven to 350°F.

Generously grease or line an 8x8 inch or 9x9 inch square baking pan. As an alternative, you can line the pan with aluminum foil and generously butter or grease the foil.

In a large saucepan over low heat, melt the butter and unsweetened chocolate. Stir occasionally until the mixture is uniform.

Turn off the stove and remove the saucepan from the heat. Whisk in the cocoa until it is fully incorporated. Do the same with the sugar, eggs, vanilla and flour. Be sure to add in each ingredient individually and fully mix them in before adding the next one.

Transfer the the batter into the prepared baking pan and smooth the surface with a spatula. Evenly sprinkle the sea salt over the top of the batter. Using a spatula or knife, swirl the salt into the brownie batter.

Bake the brownies in the center rack of your oven for about 35 minutes, or until the edges are done but the center is still slightly gooey. If you insert a toothpick into the center, it should come up with a little bit of the brownie batter.

Turn off the oven, and remove the brownies. Set them aside and allow them to cool for at least 1 hour. Transfer the brownies to the refrigerator and cool for an additional (1) hour.

After the brownies have been chilled, cut them into 16 squares and serve at room temperature.

The brownies can be stored in an air-tight container in the refrigerator for up to 3 days or frozen for up to 1 month.

Yield: About 16 brownies

Source: Kate Krader, via Food and Wine

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Peach and Basil Salsa

Peach and Basil Salsa

You may have noticed that I have a real love of peaches. There are quite a number of fantastic peach desserts on this website but one of my favorite salsas is also made from one of summer's perfect fruits. The ingredients here all work together extremely well from the fresh grated ginger to the sweet, spicy sriracha sauce, they all meld together particularly well.

We use this salsa on its own with some multi-grain baked tortilla chips for a healthy snack or great party food addition. It also goes wonderfully well with grilled fish, pork chops and as the photo below shows on barbequed chicken. We used our delicious Blueberry Barbeque Sauce on this occasion, which was a particularly good flavor combination.

Peach and Basil Salsa

• 6 peaches, washed and diced small, skins on
• 1 tbsp grated fresh ginger root
• 1 garlic clove minced
• 1/2 small red pepper diced small
• 1/2 red onion, diced small
• 3 tbsp chopped fresh basil
• 1/4 to 1/2 tsp ground cumin
• 2 tbsp sriracha sauce (or other sweet chili pr hot sauce; more or less to taste)
• salt and pepper to season
• 1 tbsp lemon juice

Toss all ingredients together well and let stand for at least a half hour stirring occasionally before serving.

Peach and Basil Salsa

You may have noticed that I have a real love of peaches. There are quite a number of fantastic peach desserts on this website but one of my favorite salsas is also made from one of summer's perfect fruits. The ingredients here all work together extremely well from the fresh grated ginger to the sweet, spicy sriracha sauce, they all meld together particularly well.

We use this salsa on its own with some multi-grain baked tortilla chips for a healthy snack or great party food addition. It also goes wonderfully well with grilled fish, pork chops and as the photo below shows on barbequed chicken. We used our delicious Blueberry Barbeque Sauce on this occasion, which was a particularly good flavor combination.

Peach and Basil Salsa

• 6 peaches, washed and diced small, skins on
• 1 tbsp grated fresh ginger root
• 1 garlic clove minced
• 1/2 small red pepper diced small
• 1/2 red onion, diced small
• 3 tbsp chopped fresh basil
• 1/4 to 1/2 tsp ground cumin
• 2 tbsp sriracha sauce (or other sweet chili pr hot sauce; more or less to taste)
• salt and pepper to season
• 1 tbsp lemon juice

Toss all ingredients together well and let stand for at least a half hour stirring occasionally before serving.

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CSA Wednesdays: Korean Style Beef Tacos and Taco Salads

     School is finally out for the summer!  I am still working ESY this summer but I do have one week off and this is it!   Plus I only work Monday-Thursday and our farmer's market is on Friday, so I'll still be able to go.  I enjoyed my time at the farmer's market the week and I was excited by what I got in our CSA from Goodness Grows this week. 

    Included in our share this week was mixed greens, onions, peas, mint, cabbage, strawberry cream cheese, and garlic.  I made quick work of the mint, using it in my favorite mojitos.   They were perfect for the hot weekend weather.

    I made one of our typical summer meals, taco salads, using the mixed greens, garlic in with the ground beef, and put the sliced onions on top.  I was so excited to use the strawberry cream cheese.  I had planned to make a Bundt cake and top it with a strawberry cream cheese frosting, but it didn't last that long.  We ate the cream cheese on bagels for breakfast.

     Finally came the cabbage.  My husband loves cole slaw and my plan was to make him some but then I came across the recipe for Korean Style Beef Tacos which include a spicy pickled cabbage and I was totally sold on that.  I chopped up some of the green onions to sprinkle on top of the tacos and used the garlic in the meat.  I love that we get enough to use some of the ingredients in several different recipes.  The tacos were awesome and the perfect use for the cabbage!

Korean Style Beef Tacos (adapted from Cooking Light)
2 T. sugar
5 T. soy sauce
2 t. chile paste
1 T. fresh lime juice
1 T. dark sesame oil
4 garlic cloves, minced
1 lb. flank steak, sliced into thin strips
3 c. cabbage
2 garlic cloves, minced
1/3 c. rice vinegar
1/4 c. soy sauce
1 T. sugar
2 t. chile paste
1 t. black pepper
1 T. olive oil
6 tortillas
2 green onions, chopped

1.  In a container with a lid mix the sugar, soy sauce, chile paste, lime juice, sesame oil, and garlic cloves.  Add the steak and cover.  Refrigerate for 1-2 hours.

2.  Meanwhile, chop the cabbage and place it in a bowl along with the garlic cloves.

3.  In a small saucepan combine the rice vinegar, soy sauce, sugar, and chile paste.  Bring to a boil and then pour over top of the cabbage.  Toss to coat.  Allow to sit for at least 30 minutes.


4.  Heat the olive oil in a large skillet over medium heat.  Add the steak and sprinkle with the black pepper.  Saute for 4-5 minutes or until the steak is cooked through.

5.  Place the steak on a tortilla and top with the pickled cabbage.  Sprinkle with green onions.

     School is finally out for the summer!  I am still working ESY this summer but I do have one week off and this is it!   Plus I only work Monday-Thursday and our farmer's market is on Friday, so I'll still be able to go.  I enjoyed my time at the farmer's market the week and I was excited by what I got in our CSA from Goodness Grows this week. 

    Included in our share this week was mixed greens, onions, peas, mint, cabbage, strawberry cream cheese, and garlic.  I made quick work of the mint, using it in my favorite mojitos.   They were perfect for the hot weekend weather.

    I made one of our typical summer meals, taco salads, using the mixed greens, garlic in with the ground beef, and put the sliced onions on top.  I was so excited to use the strawberry cream cheese.  I had planned to make a Bundt cake and top it with a strawberry cream cheese frosting, but it didn't last that long.  We ate the cream cheese on bagels for breakfast.

     Finally came the cabbage.  My husband loves cole slaw and my plan was to make him some but then I came across the recipe for Korean Style Beef Tacos which include a spicy pickled cabbage and I was totally sold on that.  I chopped up some of the green onions to sprinkle on top of the tacos and used the garlic in the meat.  I love that we get enough to use some of the ingredients in several different recipes.  The tacos were awesome and the perfect use for the cabbage!

Korean Style Beef Tacos (adapted from Cooking Light)
2 T. sugar
5 T. soy sauce
2 t. chile paste
1 T. fresh lime juice
1 T. dark sesame oil
4 garlic cloves, minced
1 lb. flank steak, sliced into thin strips
3 c. cabbage
2 garlic cloves, minced
1/3 c. rice vinegar
1/4 c. soy sauce
1 T. sugar
2 t. chile paste
1 t. black pepper
1 T. olive oil
6 tortillas
2 green onions, chopped

1.  In a container with a lid mix the sugar, soy sauce, chile paste, lime juice, sesame oil, and garlic cloves.  Add the steak and cover.  Refrigerate for 1-2 hours.

2.  Meanwhile, chop the cabbage and place it in a bowl along with the garlic cloves.

3.  In a small saucepan combine the rice vinegar, soy sauce, sugar, and chile paste.  Bring to a boil and then pour over top of the cabbage.  Toss to coat.  Allow to sit for at least 30 minutes.


4.  Heat the olive oil in a large skillet over medium heat.  Add the steak and sprinkle with the black pepper.  Saute for 4-5 minutes or until the steak is cooked through.

5.  Place the steak on a tortilla and top with the pickled cabbage.  Sprinkle with green onions.

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What Color is Monday? by Carrie Cariello

One day last fall Jack asked me, “What color do you see for Monday?” as I heaved a chicken into the oven. “What?” I said distractedly, turning from the oven to slice some potatoes at the counter. It was late afternoon, and I was preparing dinner while also managing the demands of homework and tired toddlers. “Do you see days as colors?”

Raising five children would be challenge enough for most parents, but when one of them has been diagnosed with Autism Spectrum Disorder, the adventures become even more fascinating. In this moving--and often funny--memoir, author Carrie Cariello invites us to take a peek into exactly what it takes to get through each day with four boys and one girl, and shows us the beauty and wonder of a child who views the world through a different lens. (-synopsis from Goodreads)

As a special education teacher I have had many students on the autism spectrum.  I also have a young cousin with Asperger's Syndrome and one with PDD.  Going into this book I had a lot of knowledge about children on the spectrum but all of my knowledge is as an outsider who doesn't have to live with a child who is on the spectrum.  This book really made me think about what life is like for the parents and siblings of a child with autism.

This book is an easy read.  The author talks about how she and her family felt when their second son was diagnosed with PDD, a form of autism and how they coped with it.  It also shares stories about how Jack is different from the other children in the family but how he is just as much a part of it as they are.  

I thought it was great how the author speaks about how her son would go up to people and demand to know something.  At first she was embarrassed by these incidents but she quickly learned that he was trying to be social and communicating with others so this embarrassing event turned out to be a mini celebration each time it occurred.  

The entire book is about Cariello's family and how they struggled to raise 5 children, one of them with special needs.  It's nice to read about it from her point of view and see the struggles and the successes as they happened.  It was also interesting to see how the Jack's siblings related to him and how they felt when he behaved out of the ordinary.  I think it's important to realize just how many people in our society have autism and that their "ordinary" may differ from our own. 

As a teacher of children with special needs I loved that the author finally came to the conclusion that she didn't need to "fix" her son because he has autism.  It's more about loving and understanding why he behaves the way he does then trying to fix his behaviors. 

I give this book 4 out of 5 stars.

One day last fall Jack asked me, “What color do you see for Monday?” as I heaved a chicken into the oven. “What?” I said distractedly, turning from the oven to slice some potatoes at the counter. It was late afternoon, and I was preparing dinner while also managing the demands of homework and tired toddlers. “Do you see days as colors?”

Raising five children would be challenge enough for most parents, but when one of them has been diagnosed with Autism Spectrum Disorder, the adventures become even more fascinating. In this moving--and often funny--memoir, author Carrie Cariello invites us to take a peek into exactly what it takes to get through each day with four boys and one girl, and shows us the beauty and wonder of a child who views the world through a different lens. (-synopsis from Goodreads)

As a special education teacher I have had many students on the autism spectrum.  I also have a young cousin with Asperger's Syndrome and one with PDD.  Going into this book I had a lot of knowledge about children on the spectrum but all of my knowledge is as an outsider who doesn't have to live with a child who is on the spectrum.  This book really made me think about what life is like for the parents and siblings of a child with autism.

This book is an easy read.  The author talks about how she and her family felt when their second son was diagnosed with PDD, a form of autism and how they coped with it.  It also shares stories about how Jack is different from the other children in the family but how he is just as much a part of it as they are.  

I thought it was great how the author speaks about how her son would go up to people and demand to know something.  At first she was embarrassed by these incidents but she quickly learned that he was trying to be social and communicating with others so this embarrassing event turned out to be a mini celebration each time it occurred.  

The entire book is about Cariello's family and how they struggled to raise 5 children, one of them with special needs.  It's nice to read about it from her point of view and see the struggles and the successes as they happened.  It was also interesting to see how the Jack's siblings related to him and how they felt when he behaved out of the ordinary.  I think it's important to realize just how many people in our society have autism and that their "ordinary" may differ from our own. 

As a teacher of children with special needs I loved that the author finally came to the conclusion that she didn't need to "fix" her son because he has autism.  It's more about loving and understanding why he behaves the way he does then trying to fix his behaviors. 

I give this book 4 out of 5 stars.

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