Blueberry Cobbler. I hope and pray that I get to pick blueberries this year. And the rodents don't eat them all.
Today...a Rhubarb Custard Pie with Crumble Topping. It's out of the oven. I baked it in a heavy deep dish pie plate. Let it say in ten minutes more until the juices started to bubble. Almost 90 minutes of baking. I bought pie crusts- two in a package rolled up. I layered them one on the other, sticky sides together. That deep dish needs a larger crust. It rolled out nicely and I had a generous fold down to crimp the edges.
A beauty of a pie. I will have a photo for you tomorrow.
I prepped and sliced my friend Patty's gorgeous rhubarb the day I brought it home. Sliced it thin. And in a bag in the fridge. I filled the four cup bowl. And luckily realized I had measured 1.5 cups of sugar with the 1/3rd cup. And added more. I like tart- but not that tart. The half cup measure is tucked inside the oatmeal box. I have to make some changes if my baking is to be good enough to eat.
Grocery store today as yesterday I was visiting my lung doctor. And the newspaper suggests no masks. But I was wearing mine. And so were all the others in the store. My grocery store. Which has always been super protective of it's customers. We all stayed in our masks. Today. We stayed 6 felt apart in the rows. Waiting to pass. I was just so happy and proud of us all. And even though they only had the small boxes of tea bags- it was okay- just bought two.
I also needed sugar. I was surprised the 10 pound bag I bought last March was empty. I did do some canning and that takes up quite a bit. This time I got a five pound bag. Gary likes store jars of pickles (now). So, that is good enough reason for me to not do so much canning. But I will be doing my regular seasonal baking.......those blueberries better be left alone.
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