My entire world could be crumbling, but if I have a pie crust to make/eat, all is ok in the world.
Good thing I had this pie because this week has been trying. It’s been one for the records in terms of toughness. Amelia is having her own rough week because she hates fireworks and my neighborhood always decides it’s a great time to shoot off fireworks for the whole week of Fourth of July. She’s been hiding in the bathroom all today. EMOJI CRYING FACE!
So, we’ve both stress-eaten a bit of pie. Can you blame us?
Summer is a sad sight without cherries.
They’re the best part of summer. Last fall I made a simple apple pie and took it to a dinner and sort of scratched my head as to how or why there wasn’t a classic and simple apple pie on this blog. So I fixed that issue.
Now, I’m fixing the issue that there isn’t a classic cherry pie recipe on this blog. Because sometimes you don’t want something complicated. Perfectly ripe summer fruit doesn’t need much manipulation—it’s a gem on its own. Just sweet summer cherries swimming in a pool with sugar and tapioca starch and cinnamon and salt. Nothing overpowers, nothing really stands out except the beautiful sweet cherries.
I can assure you that cookie week isn’t over, it’s just sort of postponed for a few hours because I came down with a surprise case of food poisoning. I won’t go into details because this is a food blog and we’re all friends but let’s just say that yesterday all I wanted was something that was healthy and light on my stomach. Enter: this smoothie.
I’m not the best at taking care of myself. If Josh isn’t around to make me a smoothie and coffee in the morning, then I usually don’t drink a smoothie. (I always figure out my coffee situation.) But I’m trying to get better. This is a big part of an initiative I like to call “being an adult.”
Outshine Fruit Bars sent me over some fruit bars and I was pleasantly surprised when I looked at the ingredient list. No weird stuff. Basically just grapefruit juice, but frozen, so I figured it’d be an easy, nice addition to my morning smoothie.
My normal smoothies in the morning look horrifying. Like the most unattractive green color you’ve ever seen. So, I decided to skip the spirulina and maca and acaî in this smoothie recipe, and just keep it sort of classic and simple.
I have lots of random thoughts going on in my brain right now.
Number one: If I could write my blog posts using emojis I would. I probably would’ve inserted a fire emoji and a smiley face (with the sunglasses on, of course!) next to the title of this post. I wonder when/if Apple is ever gonna put emojis on a keyboard. That’ll be the end. I’ll be the most annoying person in the world.
Number three: I know I’ve had a productive day when my feet hurt and my shorts and shirt are stained and all I want to do is sit in bed and eat whatever is in the freezer/fridge. Currently: a small bowl of this Spicy Watermelon Granita. It’s the perfect dessert that doesn’t really taste like a big dessert. This ain’t no cake. It’s refreshing and light and the spice is a nice kick.
Wasn’t 4th of July kind of a weirdo this year? I mean, in the middle of the week? How awkward. No long weekend. No weekend getaways. I wonder if 4th of July feels a little weird about itself.
Or maybe it’s all sorts of proud that it gave people an awesome little mid-week break. Who knows! I spent the good part of the morning in my pjs putting brown butter and blueberries in cookies so, for me, it was kind of perfect.
I’ve now realized that brown butter very rarely doesn’t have a place in edible things. It never fails at making things better. Never. I think we should talk about these cookies. I love them…a lot.