I spent a bit of time in the kitchen this morning doing some much needed food prep. It was "needed" by the people who eat the food around here and by me as a diversion from other things that have been occupying my time lately.
On the occasional times when Papa Pea wakes in the middle of the night and can't get back to sleep, he gets up, pours himself a half glass of milk, grabs a slice of my mom's fruitcake and sits and sits in the living room to read and munch for a half hour or so, then comes back to bed. Sadness and woe, there has been no fruitcake in the house for a while now. This morning was time to remedy that situation.
A great big bowl of batter ready to be divided between three loaf pans.
An hour and a half later (a slow baker) . . . voila! A substantial supply for those late night forays. You can find the recipe and explanation of what we call "fruitcake" if you go way down on the right hand side bar and insert "Our Fruitcake Tradition" in the Search box.
I always mix up and put in the freezer enough pie dough for a big bunch of crusts so I don't have to take the time to make the crust(s) when I want to make and/or bake a pie. So I did that, too.
Then I rolled out two of the balls of crust to make pre-baked pie shells.
I used one to make this pie for the weekend and one pre-baked shell went into the freezer for another time. I can make this delish-to-the-max pie only when we have fresh blueberries. Using frozen just doesn't work. The recipe for it is in a post entitled "How to Eat a Whole Pie in One Sitting," if you're interested. The pie will be gone by tomorrow night. We may or may not confess to having had help eating it.
Took a walk through the garden this afternoon, on this loverly fall-feeling day, and I'll share that with you soon.
Hope you're all having a good weekend!