observations, ideas and inspiration... from my pennsylvania home, garden, kitchen, and studio

Friday, July 15, 2011

Summer Loves

I love the winter but my true love is really summer.  

It builds a nest right in my heart starting with those first little blossoms of spring, twig by twig. 
Lake Erie's gorgeous lighthouse dated 1872
We have been enjoying these long summer days that go by so quickly.  Taking mini-vacations or "daycations" as we've been calling them.

Last week we visited Erie, PA.  Presque Isle is a lovely park with bike trails, beaches, and bird watching.  The lake was so clear and everything was a beautiful blue.

Dino & Lydia exploring the shore.
I will be writing from time to time just not as often as I usually do.  Once school starts again, It will all be back to normal.

I have been sewing and promise there is a pumpkin patch growing in my studio with an update coming soon.

You can find a few new listings on the Primitive Gatherings today.

I felt like Cinderella working on these little mice!

Pumpkin Lady has been sold ~ thank you!
Both mice are sold ~ thank you!


I'm trying to squeeze it all in here, since I don't know when I'll be back on the puker (as our friends little girl calls it).

Thought I'd share a very simple recipe for blueberry tart.

Being the season, I've been making a lot of these.

They can be made as fast as the oven takes to heat ~ love it!

Fresh Blueberry Tart

1 Cup Flour
3 Tbsp Sugar
Pinch of Salt
1/2 Cup (1 stick) Butter, cubed
1 Tbsp Vinegar (I use apple cider)

5 Cups Fresh Blueberries
1/2 Cup Sugar
3 Tbsp Flour
Juice from half Fresh Lemon (approx. 3 Tbsp)

Pinch of Salt

Preheat oven to 400 degrees.

In food processor, combine flour, sugar, salt, and butter.  Process until crumbly, like corn meal.  Stir in the vinegar.  Pour into tart pan and press evenly into bottom and up sides.  Place in refrigerator.

In a medium bowl, mix flour, sugar, salt, and  blueberries.  Squeeze lemon juice over berries and mix.

Remove tart shell from fridge and spoon in berry mixture.

Bake on cookie sheet for 50 minutes to an hour.  Mine always takes an hour.

  Let cool before serving.


farmer's market
breakfast on the back porch
fresh picked berries
reading by the pool
(i just finished Donna Bell's Ladybug books!)
tag sales
campfires & roasted marshmallows
the beach
summer concerts
picnics & bbq's
lightening bugs
warm evenings
garden tomatoes
drive-in movies

My summer loves...what are yours?

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