A Productive Weekend...

Not only did I put up another batch of Black Rasperry Preserves, I also did a little weekend baking. I made these scrumptious Strawberry Rhubarb Hand Pies for Sunday dinner's dessert. 

It all began when I looked at the scruffy rhubarb patch at the west end of the Compass Barn. Rhubarb's sister plant, the burdock had taken up residence next to the patch and was getting ready to start going to seed. I didn't want that! Even though there are medicinal qualities to the burdock, I didn't want them sprouting up all around the rhubarb, so outside I went to take the interloper out of the rhubarb bed.

Next thing you know, I'm pulling out wilted rhubarb leaves that were rotting on the grass, and then I took off all the seed heads that were growing out of the rhubarb. (I'm going to try growing new plants from seed to put into next years new and improved garden space.) I also pulled beautiful stalks that would become these hand pies, another small pie, and a few near future treats. I'm going to make rhubarb simple syrup that can be added to sparkling water, or perhaps a summery adult beverage. I'm also contemplating another of Marisa McClellan's recipes for a Rhubarb Rosemary jelly.

The recipe for the hand pies is simple. I cut up 2 cups of cleaned rhubarb into 1/2" chunks; added about 1 cup of cut up fresh strawberries, and about 1 tsp of fresh lemon juice. Place in a large bowl and sprinkle one cup of sugar over the mix. Let sit while you make the pie crust.

The pie crust recipe was from my ancient Betty Crocker cookbook. 1 cup all purpose flour, 1/2 t. salt, 3/4 c. Crisco shortening, and 2 tsp. water. Cut the Crisco into the flour until it's incorporated. Add the water and mix into a dough. Roll it out and use a hand pie maker (mine is from Pampered Chef) to cut out the dough, form and then seal the pies. I put an egg wash and granulated sugar on top before I popped them in the oven. I baked these in my air fryer for 10-12 minutes at 400º. Drizzled a mixture of confectioner's sugar and half & half over the top when they were still hot. (If you use a conventional oven, bake at 475º for 10-12 minutes.) It's that simple.

Full disclosure: My sister, Diana is a Pampered Chef consultant, so I get all my kitchen wares through her now. I just hosted my annual online party, and the Hand Pie Maker was one of my free perks. Not only are they perfect for making sweet treats, but you can also make savory pies, too! I just prepare a meat and vegetable like you would for a pot pie, and then seal them into the crust with this handy gadget. If you'd like to get one for yourself, you can click HERE to check it out. There's even a little video that shows you how they're used! Di is happy to answer any questions, and if you want to get yours free, the online parties couldn't be easier. She does all the work. All you do is invite friends who you think would be interested in some new recipes and seeing what Pampered Chef has in their product lines. Anyway, enough of the little commercial. I'll just say the Hand Pie Maker is an awesome tool and it made making these extremely simple.

Once all my dessert-ing was finished, I prepared a nice meal for Handsome and me. After dinner, we went outside and watered all our new plantings, and then settled in to enjoy a little rhubarb treat. It was a lovely end to a lovely weekend.

I'm heading up to Primitive Gatherings this morning for a day with the Sewcial Sisters. Kathy D. is having a procedure today, so she can't be with us. If you're inclined, please say a little prayer for my friend that all goes well, so she can join us for the August gathering. 

Tag will be here tomorrow, and I'll be back on Wednesday. I hope you have an awesome week, and make time for something creative. I'd better be on my way. I sure don't want to be late for all the fun!

Nothin' Says Lovin'...

If you're of a certain age, you'll know that the title of today's post is the beginning of the lyrics for an old commercial jingle for Pillsbury. I'm using part of it today because nothing makes me happier than seeing the expressions on the faces of loved ones when they enjoy something I've created with my own hands.

My husband thinks that my ability to create bread is a magical power. He enjoys watching me combine ingredients that transform into something he deems delicious. He's always grateful for my efforts, and I always feel so appreciated by his reactions.

I did what I said I was going to do today. I put up just over a pint of beautiful black raspberries into a tasty preserve, in between proof segments for the bread. I ended up with just shy of four 4 ounce jars of this beautiful mixture.

I also made four loaves, plus one shy of a dozen sesame rolls. I think there are grilled hamburgers in our near future. 

Everything was finished by 5 pm. I cleaned up and headed to town to watch Handsome's concert in the park, and when the beautiful evening of music was over, ran to the grocery store before coming home. Grocery shopping isn't as much fun lately. I look at the prices, knowing I'll cringe when the total is rung up. Between that and partially empty shelves, well...let's just say I'm looking more and more optimistically at having a garden for a full season next year.

Rather than concentrating on the end of the day, I'll instead happy dance all over the rest of my day. There's always something for which I'm grateful. That's what I'll focus on. 

A Gift...

It's easy to forget how blessed Handsome and I are to live where we do. Then, one day, you find a veritable bounty right outside your door. Such was the case this weekend. 

I was walking around the yard with my leashed Corgi at my side. He'd been dragging me all over tarnation and I was beginning to get a little cross with him. He really wanted to run, but the leash kept him in check. I figured the least I could do was let him explore to find just the right spot. He pulled me over to the old apple tree, and I'm so glad he did!

I've been neglecting the planting area between the apple tree and the large lilac bush for the past few years. I tell myself I need to cut back the weeds and tidy it up, but now I'm happy about that. If I'd been keeping it open, the birds wouldn't have planted seeds of their own, and I wouldn't have a volunteer black raspberry patch! It's abundant, too!

I stopped to pick and taste a few berries and found them to be very tasty, so after Tag was through with his meanderings, I took him back to the house and grabbed a bowl. I proceeded to pick until the bowl was full, and then went inside to see about a recipe for preserves.

I have a great cookbook I've told you about before called "Preserving By The Pint" by Marisa McClellan. I was tickled to find that she, indeed, had a small batch recipe for Black Raspberry Preserves. Based on the weight of the ripe berries I'd harvested, I can make two half-pint jars of preserves.

They've been cleaned and dried, so this morning, I'll make up the small batch while I'm waiting for my bread dough to rise. It won't take that long to make the preserves and I can water bath the jars between "stretching and pulling" my dough. Handsome has a concert in the park tonight, so I'll get everything done with time to spare.

By the end of the day, I'll have fresh loaves of bread, and preserves to spread on a few slices! The best part is that there are still lots of berries to ripen, and I'll be able to make more jam, while still leaving some behind for my feathered friends. After all, it's because of them that we have these beautiful berries in the first place.