Food

Bissinger’s offers their dreamy chocolate-covered blackberries in milk or dark chocolate during the month of September only. If you’re fortunate enough to live by a Bissinger’s shop, take my advice and try one (or two). Yummmmm!

Cloud and Sky Jello! Recipe here.

this is disgusting!

You can see it didn’t win any ribbons.

This is the first of a series of State Fair photos. Stay tuned.

Less than a week away…

Jenn down in Missouri baked me a birthday cake (and ate it for me too, since I live too far away). What an awesome friend! (I love the Godzilla too, by the way…)

My friend Jenn got me thinking about pie. Pie is my favorite food in the world. I felt compelled to bake one of my own.

I had rhubarb from my mom’s garden in the fridge, so that decided it.

Rhubarb Custard Pie
3 eggs
3 Tbsp milk
2 cups sugar
¼ cup flour
¾ tsp nutmeg
4 cups pink rhubarb, cut into small chunks

Heat oven to 400°F. Beat eggs slightly; add milk. Combine sugar, flour, and nutmeg and stir into egg mixture. Mix in rhubarb. Pour into pastry-lined pan (9 inch). Cover with lattice top if desired. Bake 50–60 minutes, until nicely browned.

Yum—enjoy!

Full disclosure: I didn’t make my pastry from scratch (Michelle’s horrified.) I’m quite happy with the Pillsbury^® unroll-and-fill pie crusts you can find in your grocer’s refrigerated case. After all, to me it’s really just a vessel to hold the tasty filling!

Thanks Jenn for the nifty giftie:

At the beginning of June, my friend Jenn visited me in Minnesota. It was the best time! We did some sightseeing, watched chick flicks, hiked along Lake Superior, visited Ikea, and ate pie. What more could you ask for?

Pix from the trip:

There is only one teensy little problem: I want to do it again! The fun has spoiled me for normal life.

I did get a new computer though, which is much faster and therefore more fun (read: less frustrating) to use.

My dad and Jeremy are loving this:

from Jeremy and Jennifer!

Yummy cookie likenesses courtesy of Michelle Krause.