Start with cherry tomatoes, likely the last of the season.
Add a loaf of rustic bread. Hummus and Kirby cucumbers.
So we made the switch to fall/winter clothes over here last weekend. A slew of long sleeves now take the spot of summer sundresses.
Someone likes pink. And tulle. And sparkles.
We made corn bread, and butternut squash and roast chicken. We walked in the woods, leaves underfoot, wearing our coats.
Autumn is here.
How do you welcome the new season?
As a last farewell to summer, we ate perfectly tart strawberry rhubarb pie this Labor Day weekend.
Rhubarb is typically a spring crop vegetable, but the fresh stalks displayed at Stop & Shop made me literally stop, and shop – they begged to be combined with strawberries and sugar.
So we did just that.
1 cup of sugar
5 cups chopped rhubarb
5 cups chopped strawberries
That’s it. Nothing more.
I cheated a bit and used a frozen pre-made crust. No, it’s not quite as good as the real thing, but if I had to make it by hand it simply wouldn’t have been made.
And yes, I did it again. I forgot to snap a photo of the end result. Too busy eating!
This weekend, we plan to do more of this:
And some of this:
And perhaps a bit of this:
Our good friends had their 3rd baby this week, isn’t he just so precious?
It got me thinking about sibling dynamics.
Next week I’ll talk about my three favorite suggestions for avoiding sibling rivalry in the early days.
What are you up to this weekend?
It is prime blueberry season here, and as I sat with my daughter last week reading “Blueberries for Sal” I realized that if we weren’t quick, we might miss it.
Tree Berry Farm in Scituate offers pick-your-own berry plants.
It was hot out, so we worked quickly.
Between the two of us, we brought in 4lbs of berries!
The end result – a blueberry pie.
It must have been eaten too quickly.