We hope that by now you’ve all recovered from the weekend. You know, because Saturday is generally synonymous with long hours of cracking walnuts with butter knives and pitting cherries one by one before rolling out dozens of crusts by hand. Oh wait, that’s us. Saturday for everybody else is synonymous with eating pie. Who are we kidding, though, because that’s us too!
So The Babes have pretty much recovered from last weekend. Many thanks to our helpers – we couldn’t have done it without you! And can we give a shoutout again to family? Sisters and brothers who we’ve put to work driving us around, doing dishes, or building pie racks to fit in the back of our car! Moms who have spent days visiting thrift stores in search of glass pie plates! Dads who have picked and pitted cherries for hours, only to have the resulting pies whisked off to market without a word!
This week, let’s all give special attention to our fathers, who taught us to ride bikes, helped us memorize our times-tables, and (in this babe’s case) forced us to learn how to bake a rockin’ pie. “It’s Tuesday. No homework until you’ve made a pie.” Was that a rule at anyone else’s house?
We hope you’ll all celebrate Father’s Day the way The Babes do – with a fresh, seasonal, organic pie to share with your loved ones.
This Week’s Menu:
Buttermilk Pie with Tayberries
Salty Honey Walnut
Farmer’s Cheese with Peas, Mint and Shallots