Go ahead and breathe in deeply...

...allergies be damned. I love the perfume of spring!

Lemon Meringue Pie

On the first glorious day of spring everyone I knew headed outdoors, but I just wanted to be in my kitchen with all the windows open. The answer was Lemon Meringue Pie. These were made with wonderfully fragrant Lisbon Lemons that grow on thorny trees--be careful! They have about ten segments, and few and small pits. They were just beautiful. This is a great pie when kids want to help out. Kids all seem to love to juice lemons. Don't forget to brush the pie crust with some beaten egg when there are about five minutes left during blind baking. This helps seal out any moisture from the filling and will keep the bottom crust crisp.

Pie Fest '09

Oh how I love Fall produce!!! I was lucky enough to take my family to a beautiful pick-your-own farm last weekend. Ostensibly for apples, but I'm in it for it all: Concord Grapes, Squash, Rhubarb! When I returned home and took stock of my trunk, I realized that my enthusiasm far outweighs my free time! I've found ways to squeeze out a batch of pastry crust in 15 minutes here and there, and prepared a batch of grapes, while the kids were sleeping. I've been trawling for a good old fashioned apple peeler to deal with this fine peck. The first pie off the line is rhubarb. It is such a simple and beautiful pie fruit.
Rhubarb is pretty enough to display on its own.

My little peanut wanted a ten-layer cake for his fourth birthday. That's what happens when he holes up with his big sister and a sketch pad. "Ten Lay-ERS, Mommy!" So I whipped out my own sketch pad and sold him on a simple race track. I couldn't do anything more elaborate, what with the entire preschool class coming and the forecast calling for rain! Peanut was very happy with is cake. Ka-CHow!

Waffle Cones

We are big ice cream eaters. So of course, I've invested in some machinery over the years. I have a $60 Cuisinart ice cream maker--the kind you freeze the bowl insert overnight to chill--and I have a fancy $300 machine that requires no pre-chilling, but makes an obscene amount of noise. Lo and behold, the machine that I love the most does not make ice cream at all but the waffle cones instead! My Chef's Choice Waffle Cone Express 838 is just plain awesome. I've decided that store bought cones taste like packing peanuts. (Yes, I have tasted packing peanuts before.) The Waffle Cone Express makes beautiful and delicious cones that come out perfect every time. I'm done making ice cream for now. Making a proper Creme Anglaise ice cream base can be a little tedious. The other challenge is that everyone in the family is picky and wants their own flavor. Making four different ice creams is hard labor instead of fun cooking. To be fair, I would probably enjoy making ice cream if my kids were willing to eat anything that would inspire me, like Burnt Sugar Macadamia or Fluffernutter Jelly. Maybe some day they will. But for now, making the cones in just a few minutes and adding a few scoops of our favorite Vanilla or Chocolate Haagen Daz makes everyone happy.

Forget smelling! Stop and eat the flowers!

There are two summer road side rules I never break:

#1. Never pass a lemonade stand without buying something...and yes, choke back that drink no matter how bad it is, smile, and say thank you. It goes without saying that you should tip well, too.

#2. Never, ever walk past fresh zucchini blossoms on sale at a road side.

And so, I found myself buying a dozen blossoms. Excessive, yes. Moderation was never my strength. Few important things: Handle them as little as possible. Store them in the fridge, but do not store them long. Wash them by immersing in cold water. Double check the inside for the little bugs that love them more than we do. Dry by laying flat on paper towels. Pat gently. I like them stuffed with about a heaping teaspoon of fresh ricotta cheese, flavored with some herbs or lemon zest. Then dip in a mixture of flour and water--the consistency of heavy cream. Pan fry until golden, flipping once. Immediately sprinkle with coarse salt. Heaven.

Teacher's Appreciation...Part II

Hit 'em where it hurts...the sweet tooth:















Daisy Cupcakes
















Mini Cherry Cheesecakes