Strawberry Pie

Not the prettiest, but tasted good.

With the leftover pie crust I decided to make a pie - a full pie this time.  After searching the internet I found the recipe for Old Boy's Strawberry Pie.

Ready to go in the oven.

I don't own a pie dish, but in this case the dish I have worked well because this was a lot of filling - it would have bubbled over even more in a traditional pan.

Right after pulling it out of the oven.

More thickener needed, but tasted so good.

A la mode

This recipe has been added to my collection. :)  Summer is wonderful.

Rhubarb Cup Pies

We've been watching Pushing Daisies lately and Chuck's 'cup pies' made me crave some.  Having some more rhubarb I decided to give them a try.  The only issue being that I couldn't find a pie crust recipe with honey baked into it. 

So I made some alterations.  These are based off of Martha Stewart's rhubarb pie recipe.  I cut the amounts in half and used a muffin tin for the 'cup' size.  Some of the pies had honey brushed on the inside of the crust before the rhubarb filling was added and it definitely made a difference - a yummy, sweet difference! :) 

Before topped with the crumble and baking.

After baking for 30 minutes (a few more minutes wouldn't have hurt).

Tasty, tasty cup pies.

 The cup version is a bit more finicky, but it is nice to have a small version of pie.

Love Notes

"Essaim: Ma Lune et L'eau (Started 6-23-13, Finished 7-1-13)"
by Nate Reid for his Swarmy

Her eyes are my moon and water
they calm me
silver waves sigh into the nighttime shore
till every worry is but mist.

Soft roaring tongues make harmonicas of the beach
bending sweet tones over castles
under piers
funneling into the dreams of seashells.

Her lips are beams of hallowed light
they calm me
before them, I had worn the dense night
had roped the ocean around my neck

till the first crescent arrived

burned a hole into the darkness
white columns breaking the black sky
searching
landing upon my face
ending the collapse of gravity
with her eyes
my moon and water.

She calms me.

Rhubarb Crunch

 Rhubarb reminds me of home.

The fact that this rhubarb came from my childhood front yard and the recipe is one of my dad's favorites made this treat taste that much better.  Big city meet country rhubarb. :) Yum!

Rhubarb Crunch

1 cup flour                                    

1 cup brown sugar                       

½ cup butter, melted                        

¾ cup oatmeal                        

1 tsp cinnamon                        

5 cups rhubarb, diced

1 cup sugar

1 cup water

2 Tbsp cornstarch

1 tsp vanilla

Combine flour, brown sugar, butter, oatmeal and cinnamon.  Grease 9 x 13 inch pan.  Press half of the oatmeal mixture into the bottom of the pan and then add rhubarb.  Top with remaining oatmeal mixture.  Cook sugar, water, cornstarch and vanilla until thick and clear.  Pour this mixture over the mix in the pan.  Bake at 350° for about 45 minutes.

The tasty finished product with all the oatmeal on the bottom (oops).

Eat warm and topped with cool whip or vanilla ice cream. :)