Saturday, April 26, 2014
we celebrated a wonderful seven years the day after easter with a fun family day at the science museum and a wee picnic. i woke up to breakfast in bed (which was apparently ruby's idea) and honestly completely forgot what day it was....so terrible i know.
so we look forward to a night out soon to actually celebrate. a fun night at an old phoenix classic, Durants and a visit to the Heard. i dont think ive been there since grade school so it should be a fun adventure.
ps. royal coffee is open now at heritage square. you should go!! super cute.
Tuesday, April 22, 2014
another beautiful year. each year better than the last. mikey was in heaven with all the candy and treats (his most favorite thing). it is always a joy to be together on this blessed day as a family, counting each and every blessing. hope you had a marvelous easter weekend!
Friday, April 11, 2014
visiting the farmers market last week, and i happened upon some gorgeous rhubarb. so of course this called for a pie. a nice sunday evening kind of treat. i resolved to write up a recipe for you all since i have been asked to in the past. i do love making a delicious pie. so here goes it.
strawberry rhubarb pie. oatmeal streusal topping.
1 pie crust (i love barefoot contessa's recipe as it has both butter and shortening, and makes two crust per recipe)
about 1 lb. rhubarb, cut into 1/2 in. slivers
about 1 lb. strawberries, cut into quarters
juice of 1 small lemon
3/4 c. sugar
1/2 t. almond extract
1 t. vanilla extract
zest of 1 small orange
1 t. salt
pinch of fresh grated nutmeg
1/4 c. cornstarch
Par bake pie crust at 400 for about 10 minutes until golden.
Prepare your filling. Add all above ingredients, excluding the cornstarch to your pan. Bring to a simmer over medium to low heat. Cook slowly, stirring occasionally, until tender. Add cornstarch and stir to combine, leaving no chunks.
1/2 stick of butter, melted
1/2 c. flour
1/2 c. sugar
1/4 c. oats
1/4 t. cinnamon
handful of slivered almonds
combine all dry ingredients, and then add melted butter. smash with fork or whisk until mixture resembles balls of streusal topping.
Fill pie with filling and top with streusal. Cook at 375 for about an hour until filling is bubbling and looks jammy. let cool and serve with vanilla ice cream. enjoy!
Thursday, April 10, 2014
if you happen to be in the area, do try out this little gem, ollie vaughn's, for breakfast or lunch...or maybe just pie. its yum yum and super darling.
find the info on the website
Friday, April 4, 2014
feeling blessed to have spent a weekend away in the soothing california air. a fun day in la...visiting new shops and eating the best of croissants and pies; i look forward to heading back this summer! have a lovely weekend:)