You might have thought I had been sucked down the rabbit hole of foraging for morels the past few weeks and you’d be half right. The other half of the story involves Jeremy’s family and some serious medical procedures in Denver. The good news is that I found plenty of morels (but is plenty ever enough?) AND that my in-laws get to return home this week! We also celebrated Neva’s three year anniversary from the day we brought our little screwball into our lives. And two days after that, our dear neighbors welcomed their sweet rescue pup to Colorado.
relishing those lovely spring aspens
finding the hidden treasures of the forest
not bad for a couple of hours’ work
neva got a new toy and a plate of beef, cheese, apple, and treats
making friends with minnie (her temp name) with a homemade treat
At the start of May, I was itching to make some strawberry recipes, but most of the strawberries in our markets sat pale and dejected, picked too early. Such a waste. I waited impatiently until I could get my hands on the sweetly-perfumed, deep red, juicy ripe gems of spring. I knew exactly what I wanted to make: strawberry hand pies. I like pies, but I have issues with fruit pies because the structural integrity makes for an aesthetic nightmare the moment you cut into one. Hand pies not only alleviate that problem, but you can actually cradle a single serving in your arms unlike a slice of pie. I started with my now go-to pie crust (from Kenji, of course).
ice water, flour, sugar, salt, butter
mix dry ingredients in a food processor
spread the butter over the dry ingredients
pulse the dough until it clumps
add the rest of the flour and cut it into the dough
sprinkle ice water over the dough
fold and press the dough into a ball
form two disks and chill
**Jump for more butter**