Peter has decided to reclaim what Mother nature thinks belongs to her. He says no. We are the ones who pay the taxes, it’s ours.
Our property extends to the fence all the way out. The way back. We’ve never claimed it. Well, we walk it, but so does everyone else with a mile. We get cockle burrs off it, we watch the deer jump the fence…. We also get our legs terribly scratched up this time of year. We have a brush pile out behind the bushes to the left where we haul all the trimmings, so we are in among this mess year round. And we’ve never claimed it as our own. In reality, it is a private landing strip, a grass runway, if you will. It’s considered an emergency landing strip for Kent County International Airport, too. But we own our little piece of it. We can’t build out there or add trees or anything like that. But we can mow it! A couple of nights ago, we walked *the runway* and realized that the new house, down the way, had not only cleared theirs out to the fence, but put in irrigation *and* sod! It looks amazing. So now, it seems we have to keep up appearances. Or at least not appear to be the Joads….
He finished mowing it off today, sweating, wiping down the blowing dirt and fighting off the wild animals, but it is now finished. And though we won’t be watering or sodding, I think as soon as we get a couple of decent rains and another mow or two it’s going to look awesome!
So while he was sweating it out, I decided to do what he’s been wanting me to do for weeks. Make him a blueberry pie. Though he’s not usually a huge fruit eater, he can’t seem to get enough of a good blueberry pie! And he deserves it!
This is how I do it.
Blueberries, some of the biggest, fattest, sweetest blueberries ever, this year. Toss them in some sugar, flour and add butter. What’s not to love??
Make up a couple of pie crusts.
My dough started getting a little soft by now, not as pretty as it might have been, but I’m sure it’ll et!
Note Grandma Ellis’ Roll~Rite glass rolling-pin with the Good Housekeeping Seal of Approval. I don’t use it all the time, but sometimes. Making, all butter, pie crusts is a perfect time to bring it out of the dark. It doesn’t come out often, partly because I don’t make a lot of pie crusts. It really does work well, for this. But it especially makes me think of Grandma, every time I use it. It brings back warm fuzzies, so many memories. Not necessarily of her using it, but, just, of her. Her putzing around the kitchen… She wasn’t only an amazing seamstress, she was an amazingly good, old-fashioned, southern cook. An all around wonderful Grandma. Check out the brown ceramic sugar canister on the shelf, in the open cabinet, to the right. I got me one of those, at the Lake Odessa Antique Mall, years ago! Just like Grandma’s.
As I was preparing to head to a long overdue family reunion it really made me think of Grandma and all her siblings and what it was like when we all used to gather together. Boy there were a lot of us. And it seems we got together a lot! This generation has struggled to get everyone together for anything more than a funeral and that’s no fun…
Anyway….. I’m thankful that my siblings have entrusted *me* with Grandma’s rolling-pin. Know that I do use it and treasure it. And no, it did not turn up in this years white elephant auction….
Oh, did you want some too??
Get your own…….
I really should be better at sharing…..
FOR THE BLUEBERRY FILLING:
4 cups Blueberries, Washed
1 cup Sugar
5 TBS All-purpose Flour
½ tsp Cinnamon
½ tsp Lemon Juice
4 TBS Butter
Milk, To Brush On Crust
Sugar, for sprinkling
Wash your berries and drain well. Toss your fruit with the sugar. If berries are naturally sweet, use a little less sugar. Add the flour and cinnamon to the berries. Fold gently, sprinkle with lemon juice.
Using a double crust recipe of your choosing, line your pan with one crust, fill with your berries, dot with the butter then either make a lattice crust, like I prefer, but am sometimes too lazy to do or just add a top crust and cut vent holes. Brush with milk and sprinkle with sugar.
Bake at 375° for 40-50 minutes, until crust is golden and the blueberry goos. Or until you can’t stand it any longer.
And I really do think sharing is over rated.
But sometimes you just gotta do what’s right…..