I was sifting the compost when my husband asked me if he could make flatbread for dinner or if we were still working our way through the weekend leftovers. *grin* Either way I wasn’t going to cook, right? I told him flatbread sounded fine to me if he wanted to make one. Then I resumed checking the compost and mixing it with some potting soil and perilite. I used that to plant the anise hyssop that got delivered today, as well as 4 canna lilies, and a bunch of my seedlings – cosmos, zinnias, tithonia and sunflowers. Since I saw a rabbit this morning checking out the zinnia bed, I netted that as well. In other words, I was working up an appetite. π He calls it “flatbread” when he tells me he’s cooking, but when he gives me the 10 minute warning and the final “it’s ready for eating” he calls it pizza. It looks like a pizza to me! I’m not big on tomato sauce so he spoils me with green sauces. Tonight’s masterpiece finished up the brussels sprouts, pureed with some celery and seasonings. That gets layered on the bread, then the tomatoes, the the mushrooms and onions (which were tossed with the green sauce) and then muenster cheese on top. It is SO GOOD!!!!! I refrained from stuffing my face beyond my hunger level so that I could have left-overs tomorrow. Yum yum yum!!!
As my recent posts indicate I am spending all MY time in the garden. That not only produces flowers for admiring, herbs for cooking but a hungry gardener as well. Of course being exhausted from laboring in the fields, I’m not up for much cooking. Good thing my husband is around. Here’s another concoction of his, feeding his starving wife. Chicken with onions, brussels sprouts, pasta and I think this one had a Thai sauce. π Yum. Or why I don’t lose weight.
I LOVE that my husband enjoys cooking and creating interesting meals for us. I like to bake, and can turn out a pretty decent bread in 90 minutes, but I’m rarely inspired to cook. He, on the other hand, loves to create. The other night he asked if I was okay with a flatbread for dinner. Okay? Oh Em Gee, Babe, I’m okay with whatever as long as I’m not cooking. π When he pulled it out of the oven he called it a pizza. π I don’t care what we call it – it was DELICIOUS. I asked him how he made it but of course I glazed over as soon as he went into the details. What I DO remember: He pureed broccoli and brussels sprouts with coconut milk. He makes his own crusts. He sliced mushrooms and let them sit in the puree until it was assembly time. The layers are something like this – crust, puree, something else????, a layer of cheddar cheese slices, puree, mushrooms, layer of gouda slices. I’m fairly certain I’m missing something (I know there are onions but I’m not sure at which stage they were added) but that’s good enough to explain the photos. π We had just over half the first night, and the remainder the next night, with his left-over crust-less quiche. π Ahh, life is good.
Chocolate fudge cake donuts with vanilla and chocolate icing. 6 toppings: left to right on the vanilla: shaved chocolate, coconut, crumbled chocolate chip cookie, crumbled peanut butter cookie, choc chip cookie, sprinkles w/ chocoate, colored sprinkles
I like challenges. They can’t be soooo hard that I categorize them as “near impossible and probably not worth the effort”. They need to be attainable. I also like feeding people, I like being able to give folks ‘special’ gifts, and in general I like to do things that will make others happy. As I’ve mentioned before, most of my baking needs to be sugar-free so that my husband and brother-in-law can enjoy the product. I know that my brother-in-law LOVES donuts. They are one of his favorite treats. My understanding of donuts is that they are fried, not baked. Then last August I saw a recipe for BAKED donuts on the King Arthur Baking blog! I printed it and saved it in my recipes book (yes, I know that’s extremely old-fashioned – printing out recipes and saving them on paper in a notebook). I figured that some day I’d have time and energy to make them.
Wilton MEGA donut baking pan – you can make a lot, but hard to flip over to remove the donuts π I managed
My brother-in-law’s birthday was last week. I of course waited until the last minute to see if I had all the ingredients to make donuts. I was in great shape except for a donut pan. Well OF COURSE it requires a special baking pan! I ordered from two different sites, hoping ONE of them would deliver before his birthday. The big W came through the day before, the big A delivered on the birthday. I hadn’t realized how HUGE the one pan was from W. To be honest I didn’t read either description much – all I read was “donut pan” and the delivery date. π The other thing I was lacking was sugar-free toppings. I knew I was going to modify the chocolate fudge cake recipe to have a white icing on some, besides the chocolate icing. I ran to the local store to get some SF toppings. Totally useless grocery store – NOTHING SF in the cookies. Really???? Sigh. So I gathered toppings that had sugar and headed home to bake and ice and top. I think they came out well. My husband did the taste testing and he liked them. I saved out a whole donut (we’d split the first one- half for us to taste just the plain donut and then half to taste the icing) for him and it vanished quickly. π I made a total of 16 donuts and brought 14 of them to my brother-in-law, who promptly ate one, no pause. Happy birthday!
Wilton donut baking pans – MUCH easier to manage than the big one
Food. Cats. Plants. The Weather. I think those are all still safe topics these days, although I do have a (completely misguided) coworker who would disagree about cats. His loss. BC often joins our video calls. π We like him anyway. Food – my family is most definitely a FOOD family. All the men enjoy cooking, with at least 2 of them into baking as well. You know I enjoy cooking and baking. Now that I stop to think about it, I’m not sure about the other females. They are absolutely fine cooks, I’m not sure if it’s something they “enjoy”. Funny how you can be so close to someone and still not know something that important.
slicing the rib roast
In our family our winter holidays are Chanukah and my husband’s birthday. Obviously these days we are not dining out very much but even so I was surprised when a friend asked me what *I* was doing for the birthday dinner. Moi? Excuse me but in OUR family it’s the MEN who cook the birthday dinners. My husband knew exactly what he wanted – a standing rib roast and potatoes au gratin – French style. He’s taken great pains to teach us that “au gratin” does NOT mean “with cheese”. It derives from the French for “scrapings” and is used typically to mean covered with crumbs (OR cheese). When HE makes the potatoes au gratin, it means that the potatoes have been drowned in butter and then baked. π Unbelievably delicious.
look at the garlic!!!! yum!
The problem with our meal arises with cooking the beef. My sister and brother-in-law like the meat to be moo’ing when we bring it to the table. While I don’t like my meat well-done, and I do like beef carpaccio, the rare ribs in these pictures are too rare for me. Not a problem because I can always toss mine in the microwave if necessary or, as in this case, have my slices cut from the ends of the roast. You can see the end, covered in garlic. Oh my – nirvana. π The beef just melted. My apologies to the vegetarians reading this. I don’t eat meat very often so when I do I really enjoy it. I’m not sure if you can tell from the pictures, but each rib must have been nearly 2 inches thick. Four ribs. Only 3 fit on the platter. π Each couple ended up splitting a rib (and not finishing it) so we all had wonderful leftovers as well.
Can we eat NOW?
My brother-in-law asked what kind of bread my husband wanted for the meal, and of course the answer was salt sticks. π My contribution was the steamed vegetables and the dessert. I knew my sister and I would be tempted to keep picking at the meat & potatoes, so I tried to distract us with 2 bowls of vegetables. One had only cabbage (we all like cabbage) and the other had broccoli, cauliflower, carrots and brussels sprouts. They may have deterred us a trifle but seriously, given the options, which would YOU have picked at??? Not to mention the salt sticks. π For dessert I made a cranberry/orange/apple cake. A friend wrinkled up her nose like “that’s a birthday cake????”. In our family, yes, we always have at least one sugar-free dessert for the menfolk. I gave my husband a choice of different fruit pies, tarts and cakes and that was the winner. I still had some sugar-free espresso ice cream which tasted great on top. Keeping in the birthday spirit we added whipped cream as well.
Very tasty loaf cake – moistness from the apples and juice
Now one of us doesn’t eat fruit. In anticipation of these meals where 3 of us would happily eat apples & cranberries & oranges, I sliced the chocolate pecan pie into individual servings and froze them back on Thanksgiving. SHE had the pie. π
Pistachio is definitely NOT my flavor choice for ice cream. Many, many years ago my husband told me that his FAVORITE ice cream flavor WAS pistachio. It’s hard enough finding sugar-free ice cream, but trying to find interesting sugar-free flavors is darn near impossible. The most exotic flavor I have found is butter pecan. Otherwise it’s vanilla. Or occasionally vanilla/chocolate/strawberry. Several years ago I attempted to make pistachio ice cream using a short-cut recipe I found online. What I created was a solid block of pistachio ice. I shelved the project until I might have an ice cream maker.
First step – adding the whipped cream to the sweetened condensed milk and flavoring
Ever since I discovered Tagatesse, I have been trying new recipes and taking old favorites and seeing how they would work with Tagatesse instead of sugar. [ Reminder: Tagatesse uses tagatose, and can be substituted 1-for-1 for sugar. At the moment the major problem is that it is costing me around $40 for a 1 lb. box. Ah, the things we do for love. ] I don’t remember what article I saw that made me think maybe it was time to try again to make pistachio sugar free ice cream.
Adding in some nuts
I found MANY sites that discussed making ice cream without an ice cream maker, and using only 3 or 4 ingredients. That’s my kind of recipe!! I ended up checking several sites, and all called for at least these 3 ingredients: heavy whipping cream, sweetened condensed milk, and vanilla. Easy, peasy, except for the amount of sugar in sweetened condensed milk. That sent me on a search to see if I could make my own sweetened condensed milk using Tagatesse. Of course, since we know EVERYTHING is on the internet, I found one. It was simple, I had the ingredients, and the only downside was the need to stir it for 30 minutes as it cooked. I made the condensed milk using the Tagatesse and let it cool.
Ready to head to the freezer
The next day I attempted the ice cream. I’d ordered pistachio flavored extract online. I tried to pick the one that looked the ‘best’ and substituted it for most of the vanilla. I also bought pistachio nuts and ground up several of them to add to the ice cream and to sprinkle on top. I mixed everything together and then waited the requisite hours.
I served a portion to my husband. The verdict: A+ for taste, A+ for color & texture, C for sweetness. He thought it was way too sweet. Sigh. I gave the rest to my brother-in-law, who has more of a sweet tooth than my husband. His verdict: A+ for texture & color, A+ for sweetness, C for flavor. He said it tasted like almonds. I swore to him that there were no almonds. He went and did research and discovered that the vast majority of pistachio flavorings were almond based. According to the ingredients on the extract I used, it claims to have only pistachios, no almonds. What is a simple pistachio ice cream maker to do? Make less-sweet pistachio ice cream for my husband and make coffee ice cream for my brother-in-law. Problem solved. π
Over the years I have entertained many times, many people. I remember one dinner in the sukkah where every single couple attending had at least one person who had dietary restrictions. I managed a meal that satisfied everyone. π When I threw my “New Kitchen Open House” party last year I had something for everyone. Vegans. Vegetarians. Kosher. Gluten-free. Low-salt. Sugar-free. I did miss the one person who didn’t eat any nightshade vegetables, but to be fair to me, she also wouldn’t eat the gluten-free spinach quiche I made. I don’t know what is objectionable about the spinach but apparently that made it a no-go for her.
Now there is the Keto diet, very similar to the Atkins diet from years ago. I refuse to put links for those. If you want to know about those 2 diets, YOU do a search. I’m already being bombarded with keto information because I had to check some recipes. We are entertaining some friends this weekend and they are on the keto diet. They’ve requested a no or low carb meal. Sigh. Since we are STILL in a pandemic, we are eating outside. That means it’s easiest for summer BBQ foods, which usually means carbohydrate salads. No macaroni salad. No potato salad. No chickpea salad. No corn salad. No corn-on-the-cob. Meat and certain specified vegetables. *shaking my head* I LOATHE this diet. I LIVE on vegetables. Most of the ones I like – banned. No Jersey tomatoes. Seriously? You live in NJ and NO tomatoes??? Grrrr.
I’ve come up with a menu. Oh yes, one other annoying thing about this particular meal. My guest always insists on bringing dishes. Sure, one dish, a bottle of wine. That is fairly typical. No – it was an offer of 3 sides dishes and dessert and a “What else can we bring?” Um, why don’t we just eat at YOUR house? I know this is probably NOT a gracious attitude on my part. But the way I HEAR this offer is “I don’t really like what you cook so I’ll bring things I know I’ll eat.” I got it down to 2 side dishes, one of which I won’t eat because I don’t LIKE eggplant and one of which was stated after I said one side dish, and the dessert. From now on we meet at restaurants I think. *grumble, grumble*) MY menu: Their 2 side dishes (eggplant and mini peppers in vinegar ). Chicken on the grill. Deviled eggs. Coleslaw. Grilled brussels sprouts and grilled cauliflower. I’ve been practicing those last 2 in advance for this dinner. I LOVE the brussel sprout recipe – delicious. I don’t know why it seems complicated when I read it, but it’s very simple and oh so good. I did the cauliflower as well, and like it. I object to the concept of cauliflower steaks because a cauliflower only makes 2 steaks. That means buying 3 cauliflowers to have a sufficient side dish. I’ll use the leftover florets, but something about the concept seems wasteful and offends the frugal part of my soul. π
No matter. It will all be fine. I’m just cranky and feeling low and worn out. Having one of those weeks where everything just seems too much and I have no energy to smile and just cope. But I have a BIG piece of dark chocolate stashed away for ME as a bedtime snack. π
Isn’t that what you say when you cover your ears so you can’t hear what someone is saying to you? La la la la la la la. I do NOT have the energy today to deal with macro issues: return to school? presidential election? senatorial elections? college football? eating out? La la la la la la. The first sighting of the mushrooms. They look harmless, don’t they?
Unfortunately for me, my little micro concerns were also difficult this week. Sigh. So no cat pictures today – still a little bit too sad about GC for that. Which leaves me only the garden and yard for an escape. Oh – and food. There is always food, right? crustless vegetable quiche
Let’s do food first. My husband has been cooking. His new obsession is making pot stickers from scratch. I can assure that yes, you CAN get bored with eating pot stickers. The last two times he suggested it I vetoed the idea. That got me homemade pasta with sauce (oh yum yum yum) and a delicious flatbread pizza. I also got a crustless quiche. You can tell from the photo that he LOVES cooking tomatoes. I’m not as fond of cooked tomatoes as he is but at the moment they are still preferred over yet more pot stickers. The night he made the pasta he made a tandori sauce to go on it. Out of this world delicious. Remember Snuffles, the treat loving dog from Quick Draw McGraw? That describes the 4 of us having dinner. My brother-in-law is usually the bread baker, as I’ve told you. His breads are beyond compare. He was busy all day, however, so baking the challah fell to me. It was good, but it convinced me to get myself a bread thermometer. I worried about it being under-baked so I gave it more time than I thought it probably needed. I’d rather have it that way, even though over-baking means leftovers dry out faster. That is a 5-strand braided challah. Haven’t done one in years and so my strands were not as evenly thick at the end of the braiding.
The local news reported today that July was the hottest month on record for New Jersey. As everyone commented – tell us something we DIDN’T know. When I was a young lass, maybe all the way up to my 30s, NJ summers were my favorite weather. Hazy hot & humid did not faze me. Now that I am older, I have more empathy for those who complain about NJ summers. The humidity wipes me out. I learned in Arizona that temperatures above 100 are probably more heat than I enjoy, but I can go up into the 90s and have no problem if it is dry. I finally understand the phrase “it’s not the heat it’s the humidity”. Yes, it’s the humidity. And the dratted no-see-ums that are eating me alive every time I water the plants. My legs are covered with scratched bites and scabs. My legs look like the legs of a grade schooler (if there were still such a thing as grade school – oh wait – do NOT go there). My wonderful husband heard me moaning every night after watering the plants and bought me mosquito netting pants!!!! They do work! The problem, I think, for me is that I sweat so heavily from the humidity, that it is still attracting them through the pants. The number of bites is greatly reduced but I still got bitten the other night. I think I’ll try spraying the pants with insect repellent and see if that makes any difference. I could try to get up early when there are fewer bugs about but mostly I get up that early to make sandwiches. You may laugh but everyone who has seen them or heard me talk about them has asked where they can get them (search on mosquito netting pants)
I came home from making sandwiches yesterday and went to pull into my driveway. And I stopped. There was a man from the utility company walking out of my driveway and 5 orange cones IN my driveway. I rolled down my window and looked at him, and asked “What are you doing?” He explained that he had cleared it with the man in the house (*grin* I said – my husband, he said – I didn’t want to presume, I said – wise approach these days). The apron of the driveway was damaged when we got the new gas and electric to the house back in February or whenever it was. They are finally getting around to repairing it. He said we couldn’t drive on it for 3 or 4 days. That means no convertible – it is in the garage. Too bad, because the temperatures are only supposed to be in the 80s for the rest of this week. Of course, the humidity is also supposed to be in the 80s. It’s not the heat, it’s the humidity.
Last year I mentioned that I should plant lots and lots of canna lilies because the butterflies seemed to really enjoy them. I have only seen 2 butterflies this year so far. I showed you the monarch butterfly on the butterfly weed. There has also been a black swallowtail I’ve seen periodically. The swallowtail seems to check out everything but the things I planted specifically to make butterflies happy. It seems to really like the echinacea. I saw it today checking out the herbs, tomatoes and superbells, but it flitted away before landing anywhere. Camera-shy I guess. Black swallowtail butterfly
I planted 2 gardenias this year – one in a hanging pot and one in a pot along the front walk. I believe that the one in the hanging pot was burned out by the hot weather, after managing to produce 2 flowers in the late spring. The one along the walk has produced one full bloom. It does smell heavenly. Gardenia
Not only has it been humid, we’ve gotten a lot of rain. The fun part is when it rains in the evening so I don’t have to brave the no-see-ums and can skip watering the plants. Apparently it has been even wetter than I realized. This week my neighbor’s lawn has sprouted mushrooms. Every day they have gotten larger and larger. There must be a good story to write there but at the moment I only have the illustrations. π If they get much larger they are going to cross the line from impressive to creepy. okay, a little wider, but still not too creepy
Then of course there are the canna lilies. The “rescued” cannas have been thriving in the pots along the walk. FINALLY one of the ones I planted has begun to bloom. I get very impatient in the spring. Even knowing things will grow, I don’t want a lot of empty space that needs weeding and looks neglected. I cram way too many plants into one area. I have this gorgeous stupendously tall canna right smack in the middle of the lawn garden. Beautiful. BUT – crammed in that spot are 2 Rose Mallows, perennials that are in the hibiscus family. One of them was doing quite well before the canna began shooting up. The other is nestled under a canna leaf. When I can brave the biting-bug-filled lawn to go there, I rearrange it to be in front of the leaf. But somehow it always resets to under and behind. I hope it is sufficiently rooted to survive. There are actually 5 of these things in the yard. These 2 are about 6 inches across at a minimum.
I like so many flowers, and I’ve now got so many perennials. I want MORE rudbeckia laciniata hortensia, but I’m not sure where I can put them. I will have to pull out the firecrackers or chop down the variegated grass. Or pull out the rudbeckia laciniata (single bloom rudbeckia). That might work, except I also have the goose neck flowers there and I added the swamp milkweed as well. Sigh. Maybe I should put a border garden along the walk? That gets lots of sun. Rudbeckia laciniata hortensia after the rain. do you see the HUGE mushrooms?
Whatever it is that snuck into my planters now has flowers. I can’t wait to see what I’m growing. I thought that purple-edged leaf vine was a sweet pea vine – that’s what I was calling it in my head. But it’s not, according to my search. According to my search I have no idea what it is, other than beautiful. I also have no idea what to tell the lad who cuts my grass. I’m tired of moving pots and putting them back. I think I’ll tell him to just ignore the grass under the vines. *laughing* There isn’t really any grass, is there? My lawn is really nothing but weeds. π
I know I’m getting older. Time was if I’d planned to go to the beach, nothing would deter me. But despite having plans to spend Thursday down the shore, I could sense my heart wasn’t really in it. I’ve been hearing horror stories about the traffic and the lines to get into the national park. It’s been so humid that it sucks the life out of me. Late Wednesday night I emailed my sister and said – let’s not go. She was astounded and concerned. The truth was that I’ve been doing so many things that I’ve wanted to get done for so long, and I wasn’t ready to take a day and do nothing. I wrote back and said that nothing was wrong, I really was still her sister Ahuva, and that I was planning to go down the shore for lunch. She was amenable to that change so down to the Highlands we went, back to Inlet Cafe. That place is really becoming one of my favorite spots. local color
We drove down in the luxury car, not the convertible. Neither of us was really up for the 96 degree heat and humidity. I love my new used car – it rides so smoothly and is so powerful. I’m enjoying all the luxuries and appreciate the fine tuning. Unlike dinner on a Saturday night, there was no wait for a table. I probably made a mistake by asking for a table in the shade. We sat close to the building and there was only an occasional breeze. I’m not sure that it would have been better at the tables by the water, however. They are separated by walls of clear plastic now and it’s possible that the plastic would also break the breeze. It didn’t really matter as the food was great, excellent service and a lovely view of the water. sign board at inlet cafe
While we were there I had birthday calls and texts from my niece and my son, so it was a little family lunch. For many years the 4 of us had what we called “our beach day”. Over the years we had traditional stops on the way, traditional conversations, and lots of memories of good times together. Time passes, children grow up and move away, and it’s been awhile since we had “our beach day”.
NOT SPQR π¦
My sister CLAIMS she reads my blog posts, but she was astounded when I parked the car in the tiny municipal lot by the tiny little beach. Despite signs claiming it was an unguarded beach there WAS a lifeguard on duty. I’d noticed the lifeguard stand when we’d been down there for dinner. There were letters on the back but they were partly covered by signs. My liberal arts Roman history major mind looked at what was visible and was sure the letters were SPQR – SenΔtus Populusque RΕmΔnus. For those of you who did NOT study with our beloved Dr. P. B. Harvey at PSU, SPQR is “The Senate and People of Rome”, an emblematic abbreviated phrase referring to the government of the ancient Roman Republic. It appears on Roman currency, at the end of documents made public by an inscription in stone or metal, and in dedications of monuments and public works. I had no idea why a lifeguard stand in the Highlands should have SPQR painted on it, but it definitely struck my fancy. π Since there was someone ON the stand, I couldn’t resist. I walked over and asked the young (cute) life guard what it said. He replied that it was SBOR – Sea Bright Ocean Rescue. I told him I was crushed and started to explain and he nodded and finished the explanation. *grin* Not only cute but learned. Impressive. Ah well, we must learn to live with disappointment. my brother-in-law’s incredibly delicious salt sticks
I pointed out to my sister some of my other favorite little discoveries around the restaurant. I have always been an LBI fan, especially drawn to Beach Haven, but I could really envision renting down in the Highlands. Actually, I could envision retiring to the Highlands. Too bad my husband is set on moving further south when we actually do this retirement thing. Incredibly moist tasty rye bread
Driving home we had one of those “sister experiences”, where we end up laughing so hard we are crying, our sides hurt from laughing, and we worry about not having a change of clothing. π I do believe my sister is the only one who makes me laugh like that, where I am crying from laughing, and I scream with laughter. It felt good. I begged her to write a post for this, because she writes so well and we were so out of control, but she decided it simply would not translate properly. We had dinner at her house, as her husband offered to make me anything I wanted for my birthday dinner. He and I cook for each other now it seems. He is always making me bread that is so delicious I cannot stop eating it. All his bread is good but his salt sticks and rye bread are sublime. Many many many years ago I traded my Thanksgiving dinner rights for a yearly loaf of rye bread. On the other hand, *I* make him sugar-free desserts. One of the things I wanted to do on vacation was try a new recipe – a flourless chocolate cake. Since I now have FIVE boxes of Tagatesse, I wanted to see if I could make a SF chocolate cake. I knew once I licked the batter that I had a winner. Flourless cakes are much like thick brownies. We brought over some SF vanilla ice cream and had a fantastic dinner with my favorite breads (and hot pastrami) and a great dessert! Birthdays are fun. Just a shame that they come with aging bodies. π SF flourless chocolate cake dusted with powdered Tagatesse
Ahhhh – summer! Time of fresh berries straight from the farm! Most of you probably DON’T know that NJ is the Garden State. We have (or at least had) large and small farms all over the state. Everyone grows something edible in their garden. There is nothing as refreshing and wonderful as a fresh fruit salad made with blueberries, strawberries, nectarines, blackberries, raspberries and maybe a kiwi or two. Yum! When I put the berries into my cart somehow I can’t stop, and I find myself at checkout with LOTS of berries. As much as I like snacking on berries, even I can’t always keep up with the amount I’ve brought home. That means pies! Galette before baking – neatly wrapped up ready for the oven
Way back in the fall I discovered the rustic apple cranberry tart recipe. What I loved about that recipe was the crust. It’s a galette – a one crust pie where the bottom crust is overly large and just folds around the filling, no need to cover the entire pie. I used that crust recipe and filled it with berries, using a Bon Appetit Berry Galette recipe for guidance on the filling. I like that crust recipe a lot. I’m not sure why but it always feels just a bit easier than my normal 2 crust recipe, maybe because I am working with less dough. I also made a pie one time with the leftover dough from the 2-crust recipe. I had to stretch that dough to make a rough lattice. I was in a hurry to have it ready for dinner so I didn’t weave the strips, but I assure you that it tasted just fine anyway! π Not all of us get excited about berry pie
Ahuva's Blog 