No sooner than the cooler weather had me pulling out my light sweaters, we experienced a resurgence of summer wither in our part of the world. I won’t be fooled, though, summer will be ending soon, for me marked by all the back to school sales.
We did enjoy a wonderful summer day this weekend though, celebrating a family member’s birthday who turned 4. I am so blessed to have married into a family of great cooks who share a passion for food. Nephew Lord C, did not disappoint in providing an amazing, yet light feast. One day I hope to convince him to co-author a cookbook on Italian cuisine. He could pass as relative of the red haired Mario Batali and is so incredibly talented and passionate about food.
Dueling with Lord C.
As you may know, Tea Tuesday is a weekly tradition I started, celebrating the era of “Downton Abbey”, the popular TV show, featuring a new “Downton” era recipe. Refer to my Online Guide to Afternoon Tea, helpful in understanding the traditions and dishes served at tea.
You can’t beat pie made with fresh berries. While Lady Mary might turn her nose up at it, there would be many takers downstairs in the servant’s hall. Today we make serviceberry pie. You may know serviceberries as Saskatoons as they are called in Canada.
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