On the first Saturday of official summer, Amy and Gern came over for dinner and hanging out, and it was a great evening. Our weather had turned hot and dry to accord with the shift of seasons, as if on cue, and figuring out a dinner when the world outside just felt oppressive was a sordid affair. But settled at last on a reasonable course of action, I got busy mid-afternoon and brought out at dinnertime a pretty smart spread for the mood of that day: tomato and corn pie, salad with sunshine dressing, roasted spiced potatoes, and lots of fresh fruit to pile high on the platter.
After time up on the third floor, including quite a few rounds of pleasurable pool, back to the kitchen we went for that evening's dessert: lemon blueberry yogurt loaf with lemon icing. That was an excellent recipe and I hope I remember to bring it out again. Amy and Gern also sampled the apple chai-cream strudel from the previous night, and it also proved to be well-received.
Pulled together and based on the following evolving recipe history:
- "Tomato Pie," from the Swamp Rabbit Café in Greenville, SC.
- "Tomato and Corn Pie," from Deb Perelman of Smitten Kitchen. [Published 27 August 2009]
- "Tomato and Corn Pie," by Maggie Ruggiero in Gourmet, August 2009, p. 42-43. [Published Online 15 July 2009]
"All-Butter Pie Crust," from King Arthur Test Kitchen of King Arthur Baking. See also "Butter vs. Shortening: The Great Pie Crust Bake-Off," by PJ Hamel of King Arthur Baking. [Published 23 November 2013]
"Sunshine Dressing," from Kathryne Taylor of the Cookie and Kate blog.
"Lemon Blueberry Yogurt Loaf," by Laura of Sweet Pea's Kitchen.
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