Airports and Emotion

Meghan and Pete

It's hard to say good-bye to your kid.  I'm bad at it.  Airports are full of emotion.  You can see it as people joyfully reunite and also as they tearfully leave one another.  An hour or two in an airport waiting area is an interesting human study.  Maybe that's why my mother enjoyed time in airports and other places where people gathered.  We  used to refer to it affectionately as "gaping," my mother's propensity for people-watching.   I do it, too.  I can't help but get caught up in reunions and departures, wondering about the connections, realizing that the airport is the place where we ultimately allow ourselves to acknowledge, with the finite number of minutes available, the emotions that we've been saving away for just the right time.  From what I have seen, and also experienced, the airport is that place.

We had a great week together, Meghan, me, her sisters and brothers, her Dad and Kathryn, her "Grammy," other relatives and friends.  She hadn't been home in a year and a half. There were only five days to fit it all in, and she did.  She did a few of her favorite local things, spent time at her Dad's house, and there was the perfect Lake George beach day in Bolton Landing.  She had dinner at Beekman Street Bistro and drinks at the Adelphi with friends.  Her days were filled with Henry and Peter and laughing and fun.  I'm so glad I took the whole week off to spend time with my kids enjoying each others' company.  It was a "staycation" and one of the happiest weeks I've ever had.

So, when it was time to say good-bye at Albany airport this past Friday evening, Meghan knew it would be hard.  She tried to buffer it by telling me she was fine and would go read her book.  I could go.  I had planned to hang out until we couldn't hang out another second.  She probably didn't want a replay of me leaving LAX a year ago, when she dropped me off and we strangle-hugged through her van window as cars whizzed by, and I checked my luggage with tears streaming down my face.  No, she didn't want us to go through that again.  So she walked me out to the sidewalk, gave me a cheerful, loving hug, and we went our separate ways (both in tears, by the way - seems inevitable).  I got in my car and thought, no... I'm not leaving until I see her plane take off.  I drove to the parking observation area, and patiently waited there for almost an hour while planes took off and landed, and at exactly 6:05 p.m., waved wildly as her Continental flight lifted off right in front of me.  It was then that I could get in the car and drive away, but not until then. 

Meghan and me after our day at Bolton Landing

I love airports, even when they make me cry.

A Beautiful Day

We spent yesterday afternoon at Gene and Kathryn's house (my ex-husband and his wife) and had a great time.  They have a 19th-century Greek Revival home in a beautiful spot north of Schuylerville on the Hudson River.  Their gardens and deck are lush with plantings, and the scenic river setting is breathtaking.  It was like spending time at a vacation resort!  We swam in the pool and had a great little lunch buffet of different veggies, spreads, and fruit.  Here are some photos of a really fun afternoon:

A day full of family and happy memories...

Coffee Cake Muffins

I love coffee cake.  My father used to love Freihofer's coffee cake.  I remember sitting at the breakfasat table with him.  He'd have his cup of Maxwell House instant coffee and a slice of coffee cake with a little butter smeared on the side while he read the morning paper.  To this day, I love a little bit of butter on my coffee cake, too.

I rarely buy a coffee cake, and I don't bake them too often, either.  I seem to bake such things in smaller packages, like muffins and scones.  If you are trying to decide between baking a coffee cake or muffins, here's a recipe where you get all the flavor of a larger coffee cake in an individual serving. They're easy to bake, easy to pack up, and freeze beautifully. 

Coffee Cake Muffins

COFFEE CAKE MUFFINS
Oven - 375 degrees F
Makes 12+ standard-sized muffins

4 tablespoons softened butter
1 cup granulated sugar
1 teaspoon vanilla extract
2 eggs
1 cup (1/2 pt.) sour cream
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Mix together and set aside:
1 cup brown sugar
1 tablespoon cinnamon

Confectioners sugar for dusting tops

Line standard muffin tins with cupcake liners, or spray with baking spray. 

Beat butter and sugar together well.  Add vanilla extract and eggs.  Beat well.  Add sour cream and combine thoroughly.  Mix flour, baking powder, baking soda, and salt together and add all at once to butter mixture.  Mix very well  until all the dry ingredients are incorporated. 

Fill each muffin cup with 1 heaping tablespoon of batter.  With the bottom of a floured spoon (spray with cooking spray and coat with flour) smooth the surface of the batter.  Sprinkle with 1 teaspoon of brown sugar mixture, add another heaping tablespoon of batter and sprinkle the top with another teaspoon of the brown sugar mixture. 

You may have extra batter.  Don't make muffins larger - bake another muffin or two in a separate muffin tin.

Bake at 375 degrees F for 20 minutes.  If the muffins are still moist in the center, give them another minute.  Muffins are done when the centers are dry and the middle of the muffin bounces back to the touch.

Dust tops with confectioners sugar (I use a tea strainer and shake the sugar over top).

Cool for 20 minutes and remove muffins from tin to finish cooling on a rack.

If the edges of the muffins stick to the pan, run a paring knife under the edges before removing from pan.  If you don't use liners and they stick, I use a grapefruit knife to get in and under the muffins and gently urge them out of the pan. 

If you decide to have some and freeze the rest, here's a good way to freeze them:  place muffins on a cookie sheet and freeze for a few hours.  Place frozen muffins in a zip top freezer bag, and freeze until you're ready to use them.  Take them out the night before and place on a plate or rack and let them thaw overnight.  They're just like freshly-baked muffins in the morning. 

Reunited

Yesterday was an all-around great day.  I delivered the beach-themed wedding cake to my new friend Cindy for her son's reception, and then went on with Katie, Henry and Peter to pick up Meghan at Albany airport.  She was flying in from Los Angeles, and had been flying since midnight LA time.  Yesterday there was bright sunshine and very few clouds.  It was hot but the humidity had broken, making for what I consider to be a perfect summer day. 

Beach-themed cupcake wedding cake

Meghan's flight from Newark to Albany was delayed a few hours for mechanical reasons, and she finally arrived at 2:30 p.m.  While we were waiting for her with a baby and a toddler (and no stroller - we thought we'd be in and out!), we decided the best way to keep them occupied was to head up to the observation area.  Henry enjoyed watching the planes taking off and landing.  Pete liked hearing his own loud little voice up there, where it seemed to echo and resonate.  I don't ever remember him making such loud, happy noises (and being so impressed with himself) as he did yesterday.  They were such good boys while we waited, and the time seemed to pass quickly.  When she finally walked toward us, we were all just elated to be together once again, and Meghan finally got to meet Pete, and they've become fast friends!

Waiting...

We were barely home when guests began to arrive to the open house we hosted for Meghan's homecoming.  She was tired after flying all night, but so happy to see everyone.  Our simple cook-out evolved into something my sister Anne equated to "a catered event!"  It was a joint effort.  I bought meat and veggie burgers for grilling, and made a sea shell macaroni salad (recipe in previous post).  Meghan's Aunt Lynn made a huge fruit salad, and her daughter Sarah brought chips and dips.  Carolyn made her famous baked beans.  There was a big tossed salad with all kinds of fresh veggies.  Kathryn made a pan of lasagna.  My sister Anne made a Caprese salad.  There were other dishes there I don't know who to give credit to, but I love these kinds of parties where people bring their own contributions.  For dessert, there was Katie's blueberry cobbler and my cupcakes.  I can't believe I didn't take a photo of the spread, but I seemed pre-occupied with watching Meghan's happy reunions.  The one that tugged at my heart-strings was when she saw her sister Tricia arrive, and they ran toward each other with open arms.  Made me cry, I must confess...

Meghan and her Dad

The celebration went long and people stayed late, a true sign of a successful party.  Meghan was understandably tired after her long day(s) of traveling and partying, and this morning slept late.  She's still on California time.  Today it is cool and rainy, a kind of welcome down-day after all the excitement of the weekend.  Now we have five days to fill with as much good time together as we can possibly manage. 

It's so good to have my daughter home.

Homecoming

Can't wait to see that smile!

Tonight around midnight my daughter Meghan boards a plane in Los Angeles for her flight home.  It's her first trip east since she and her boyfriend Mark (and two dogs, and a cat) loaded up the van and left for Long Beach just after Christmas 2009.  I'm sorry that Mark isn't able to join her on this trip, but hopefully next time..  Meghan will be here for five days, and while she may have more than a few things scheduled, I have no real plans other than a welcome-home cook-out here at our home in Middle Grove, and to just spend as much time as possible together.  To prepare for the unknown number of guests for our cook-out, among other things I made a HUGE macaroni salad with egg and tuna.  It's pretty simple.  Other menu items include burgers, dogs, black bean burgers, Carolyn's baked beans (the best), a fruit salad, Katie's (Mrs. Hofmann's) German potato salad, and Kathryn's lasagna.  Should be great!

My sea shell macaroni salad

Most of my day has been spent in the kitchen.  I made over 100 cupcakes and an 8" layer cake for the cupcake wedding cake for tomorrow (some cupcakes stay here for the party)  - I'll set that up on location tomorrow, and then head to Albany Airport around noon to greet Meghan.  Katie, Henry, and Pete will be with me as we welcome Meghan home.  It's been such a long time, and we're all excited.  Pete finally gets to meet his auntie! 

Henry hanging out at Gwa's house
today while I baked...

Meghan, now a California girl...

Here's the recipe for the massive macaroni salad I made for tomorrow's party:

SEA SHELL MACARONI SALAD

2 lbs. medium sea shell pasta, cooked al dente and drained
6 hard boiled eggs, chopped
2 cans solid white tuna, drained and flaked
4 ribs celery, diced
1/2 vidalia onion, diced
10 green olives with pimento, chopped

2 tablespoons olive juice
salt and pepper to taste
2 cups mayonnaise

In very large bowl, mix together chopped eggs, tuna, celery, onion, olives, olive juice, salt and pepper, and mayonnaise.  To that, stir in mayonnaise and combine well.  Stir in drained pasta, and mix it all up very well.  Chill.  If it needs more mayo, add a little mayo and a splash of milk.  Let it sit in the fridge overnight (if you have time) to let the flavors blossom.

Creamsicle Drinks for a Hot Summer Day

It's opening day at Saratoga Race Course, and the newscasters are speculating about whether the heat will keep the horses off the track today, which has only happened once in the long history of the track, on a sweltering day in 2006.  Even meteorologist Marisol Castro from CBS Morning News is in Saratoga Springs today, and officials say that odds are (!) the horses will run.  The prediction is that it is going to be close to 95 degrees with a heat index of 98 in zip code 12866.

As in my last two posts, I'm still thinking about drinks to help cool us down.  This recipe for a Creamsicle Cocktail is an adult beverage, but following this recipe is an alcohol-free version so everyone can enjoy the orange and vanilla goodness!  This is one bet you can't lose.

CREAMSICLE COCKTAIL

In a blender, add 1/2 cup of ice, 1 oz of Light Rum, 1/2 oz of Triple Sec, 1/2 oz of Vanilla Liqueur. Next add 1/2 scoop of Vanilla Ice Cream and 1/2 scoop of Orange Sherbet. If you like a more creamy taste, use a little more ice cream than sherbet; if you like a stronger orange flavor, add more sherbet than ice cream. You can also thin this drink by adding either Milk or Orange Juice. Serve with a spoon or garnish with a popsicle stick.


Enjoy responsibly with friends!

And for those who prefer their drinks alcohol-free:

CREAMSICLE SHAKE

1 cup vanilla ice cream, softened
1 cup orange sherbet, softened
3/4 cup milk
3/4 cup orange juice
2 orange slices for garnish, optional


Cocktail recipe from:  http://www.fabulous-cocktail-recipes.com/creamsicle.html

Milkshake recipe:  http://www.seriouseats.com/recipes/2011/03/zero-proof-creamsicle-milkshake-orange-vanilla.html

Photo credit:  https://totalbeverage.net/images/uploads/Blog/Creamsicle.jpg

Cool off with a Chocolate Italian Soda

When I went to Simpson Junior High School in Huntington (Long Island) New York, my friends and I used to walk downtown after school.  Sometimes we'd stop at a little burger/sandwich place and order an Italian soda.  I'd never heard of Italian soda, and was fascinated by the flavors of syrups available to make my own unique drink.  My personal favorite was vanilla.  This recipe, from about.com reminds me of that time and creates a "sparkling drink with a hint of chocolate and cream. Even with the heavy cream, this is a very refreshing recipe for the heat of summer."  Well, the "heat of the summer" is upon us, so get yourself some sparkling water,  and refresh!

 

Chocolate Italian Soda

• 3 tbs chocolate syrup
• 3 tbs heavy cream
• Crushed ice
• Club soda or other sparkling water 

Preparation:

Add syrup and cream to the bottom of a glass and mix well. Add crushed ice to nearly full, and then top off with club soda.

Optional:  add a scoop of ice cream! (isn't that always an option?!)...



Photo credit:   http://annmariekostyk.com/wp-content/uploads/2010/06/Chocolate-Italian-Soda-with-a-Bie-of-Ice-Cream.bmp

The Big Chill - a drink for a heat wave!

It's too hot to bake so I'm putting that off until the morning.  It's too hot to write so this one is short and sweet.  It's not too hot to enjoy an ice cream float - this one is my version of an adult take on a coffee ice cream soda, like the ones I used to make at Stewart's back in the day.  It's called the Big Chill, and I hope it lives up to its name!

Stay cool, dudes!




The Big Chill

1 oz. Rum
1 oz. Kahlua®
4 oz. Coffee
1 oz. Cream
0.5 tsp. Sugar
1 Scoop Ice Cream
Drizzle of chocolate syrup

Shake all ingredients but ice cream with cracked ice. Strain into tall glass or 12-oz. goblet that's been swirled inside with chocolate syrup. Top with ice cream and another drizzle of chocolate syrup. Serve with straws and long-handled spoon.

Original Recipe:  http://www.drinksecret.com/recipe/the-big-chill.html

Photo credit:  https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCRjb4ffg3XwiuTlVqZshHb7gITKD_iuD902uzgD1ikA4uXoHY5pdk_vV1h4XBk_VDedy_MeS51IE-FY3ELgvCud9CfK9jz1x4FUOVtaQMQZ5ecM-bohVZ0HbxzkuidFM2V1SzUMk0P0z4/s1600/Moccas+Float+Recipe-lemon+drop+drink-drink+aware-energy+drink-drinks.com-binge+drinking-amp+energy-low+calorie+beverages-alcoholic+beverage+recipes-calories+alcoholic+beverages-the+drink.JPG

A Boy and a Cupcake

It's another beautiful summer day off for me!  No sleeping in, though -- it was early-to-rise this morning to make cupcakes for my friend Sarah.  It's her son-in-law's birthday.  She only wanted a dozen, and I don't know how to make only a dozen, so I made 21 cupcakes.  Just as I was finishing them up, I heard a little voice and footsteps coming up the stairs to my apartment.  "Gwa!" (that's Henry-speak for Grandma) and there was Henry at my door.  He saw the cupcakes and for the first few minutes just looked at them with awe and curiosity.  Then he asked me for one.  It's 9 a.m.  He's still in his pajamas.  I thought about it.  I said, "No, these are for later."  Definitely not.  No way.  Then he looked at me with those eyes.  I caved.  I'm such a lightweight.  There are photos as evidence, but his mother doesn't need to know about this.  After all, the sign on my kitchen wall releases me from all liability (doesn't it? - his lawyer-mother may argue that point!):

We're off to a day at the beach (Bolton Landing on Lake George, of course!)...Hope you have a great day as well!

Blueberry Sundaes with Pie Crust Cookies

It was another beautiful day in this part of New York State.  I've been on my own all weekend because Katie, Bill and the boys are camping in Lake George, on an island in the upper part of the lake near Hulett's Landing (camping with a baby!), and Russ is traveling this weekend for business.  Up until this evening, my only company has been Odie, the 5-year old Black Lab, who barks at the slightest noise (wind?) to let anyone coming close know that he's ferocious and they should be very afraid (he's not, and they shouldn't; he'd lick you to death).  So, to find a little excitement and take advantage of one of summer's oh-too-few perfect days, I once again headed north to Lake George, this time to Bolton Landing (big shocker to anyone who knows me). It was me, my book, and a towel, and my brand-new bottle of Coppertone #8 tanning lotion.  Yes, I am one of those rare Irish girls who doesn't burn (just like my mom who'd brown up like a berry in one afternoon).  I open that bottle of Coppertone and the scent immediately transports me back to the early 60s, with my family at the Peerless pool in Saratoga Springs.  Funny how scents can trigger memories like that.  There is no perfume that evokes such moments in time, for me, as the scent of Coppertone...

Anyway, I went by myself.  I travel pretty light, and sometimes find I'm my own best company (!).  It was one of those full-sun days and I lasted a max of 10 minutes before having to go in the water again.  I floated with my toes directed right at the Sagamore Hotel so I could savor the beautiful vision. Ten or so minutes floating like that is a great ab exercise!   It is so beautiful there.  Can't get enough.  After about two hours in and out of the water, it was time to pack up and head home to meet my son Jeff at my house, to finally experience a Saratoga summer night.  We walked up and down Broadway and stopped at Gaffney's for dinner, meeting up with all three of my sisters along the way, which was a happy coincidence.  Headed back to my car, we stopped for Italian Ice.  It didn't take long for me to remember that I get brain freeze very easily eating Italian Ice!  I suffered through it, because I love Italian Ice more than I hate brain freeze!

We probably stayed out too long, because it's past 12:30 a.m. and I am just now finishing up baking for tomorrow morning.  One thing on my baking to-do list, and blogging for-sure list, is blueberry sauce as the key component in my recipe for Blueberry Sundaes with Pie Crust Cookies.  It's not too hard to find uses for the gazillion blueberries we picked last weekend.  Mine were all frozen and then bagged up, residing now in an over-crowded freezer.   My personal twist on the sundae is that I will bake up pie crust cookies - you get all the flavor and luciousness (is that a word?) of blueberry pie a la mode, but with much less fuss and almost instant gratification.  It's just plain pretty, and there's nothing wrong with that!





Pie crust cookies - so simple

Blueberry sauce - even simpler!

Fun with blueberries

Blueberry Sundaes with Pie Crust Cookies

1 batch blueberry sauce, recipe here, still warm or reheated.
Your favorite vanilla ice cream (I like Stewart's Philly Vanilla)
Pie crust cookies - made from scratch or cut from pre-made crusts
Whipped cream

Oven - 425 degrees F
Cut cookie shapes from prepared pie crust, rolled out (I like larger cookies - a heart or flower are nice).
Bake on parchment-lined cookie sheet just until edges begin to brown.  Watch this because ovens vary.  Cool completely on wire racks.

Assemble sundaes:

Place two cookies on individual dessert plates.  Add two scoops vanilla ice cream.  Ladle warm sauce over ice cream.  Give it a spritz of whipped cream.

Heaven on a plate.

Photos:  my own

Wiawaka Holiday House, Lake George, New York

I took a day off today.  Early this morning I delivered 2 dozen scones to Saratoga Physical Therapy Associates to thank them for restoring my back to a healthier state.  If you saw me six weeks ago, you wouldn't think I was the same woman.  My lower back was a mess and I was in extreme pain and barely functioning, though I continued to go to work every day. The staff at SPTA were so good to me, generous in their time, guidance, and encouragement.  My last treatment was today, and scones were not enough but the ony thing I could think of to convey my gratitude.  Such good people work there.  Some even read my blog now - many thanks especially to Kristin, Mike,  Matt, Tony, Jesse and Kim!

After that good start, the rest of my day off was terrific, too.  I joined my friend Catherine Golden and we spent an absolutely luxurious afternoon at Wiawaka in Lake George.  We packed lunches and met on the dock of the beautiful boat house.  It's $15 for a day visit, money very well spent.  We had a lot of catching up to do so we spent most of the time talking -- talking on the dock, and talking while were floating on our "noodles" on the lake.  I never even cracked open my copy of The Help that I've been meaning to read for months now.  Anyway...the water was cool, clear, and so refreshing.  It felt like we were so far away from reality, as if we were at a destination many miles away (though it is just a  half-hour north of Saratoga Springs).  Loved it. 

Lake George H20

I've written about this beautiful retreat a few times before, so this time I am offering you our afternoon in a collage of photos (click once or twice to enlarge), and a link here, and here, to previous posts.

Enjoy our day - we did!




Click to enlarge for a better view of a beautiful day!



Happy Birthday Lynn DiMenna with Your Raspberry Buttercream Frosting!

The adorable
Lynn DiMenna!

Today it is all about Lynn.  Her actual birthday is tomorrow, but tonight she's enjoying a bash for the big one -- her 40th birthday -- and she was self-confident/proactive/generous enough to arrange for her own birthday cake, to have the cake she really wanted!  She asked me if I would make it (to her specifications!) and I was sooooo very happy to.  Lynn is pictured here with her own baking specialty, pistachio cake which she's brought into the office to rave reviews!

Black and white marble cake with raspberry
buttercream and home-made fondant confetti!

Let me tell you a little bit about Lynn.  We both started working in the same office, just weeks apart.  It's been almost a year that I've enjoyed her company.  Lynn makes me laugh every single day.  She has the quickest wit.  I see her walking down the hall toward my desk, and I just smile because I know some gem will come out of her mouth and make my day better.  We have challenging jobs in a very busy office, and the workload can be overwhelming more often than not, for all of us.  Lynn greets each day with such positive energy.  She has that lovely combination of Irish and Italian genetics, much like my Cella (half-McGeehan) cousins.  She can be serious, funny, sentimental, sensitive, and bold all at the same time.  If you listen to her talk about her family, in her downstate New York accent (sounding so much like my cousins) especially about her children, or the mother she misses so, you hear her heart talking to you. 

I'm 17 years older than Lynn.  She is months younger than my oldest child, yet we seem like peers.  I said to her the other day "I could be your mother!" and then I thought, "Oh God!"

Every day that I question whether I'm in the right place, doing the job I'm destined to do, I'm beginning to think that maybe I am.  Maybe I was supposed to meet the people I work with now.  Maybe I was supposed to face a challenging new role and make a lot of mistakes and learn a little bit, even at the ripe old age of 57.  Definitely, I am fortunate to be working with people like Lynn who come together in a common mission, because our work has to be a team effort or it won't happen.  The challenges forge bonds of appreciation for each person's contribution.  We all have days when we would rather be somewhere else, anywhere else, doing anything else, but doesn't everyone?  I think so.

Surprise cupcakes for the
office celebration

For Lynn's office birthday surprise, I made dark chocolate cupcakes and raspberry buttercream frosting.  The cupcake recipe is my stand-by.  You can use a dark chocolate cake mix as well.  They're all very good.  Here's the recipe for my raspberry buttercream frosting:

RASPBERRY BUTTERCREAM FROSTING
makes enough to generously frost 24+ cupcakes or a 9/10" round cake

Beat together in large mixer bowl:
1/2 cup butter
1/2 cup shortening (I know, but it's necessary for the body/texture you need)
1 tablespoon pure vanilla extract
1 teaspoon raspberry extract

Slowly add: 
2 lbs. confectioners sugar
1/2 cup milk
pink/rose food coloring if desired
(careful, it will want to fly out of the mixing bowl!)

Beat until smooth and creamy, adding more or less milk to get to your desired consistency.  Generously pipe or spread on cupcakes that are completely cooled.

Winney's Farm and Blueberries, Revisted!

This past weekend we went blueberry picking at Winney's farm north of Schuylerville, New York.  It's our second annual outing to pluck the biggest, juciest berries from loaded bushes.  At $2.25 a pound for pick-your-own, or around $7.00 a quart (worth it), a stop at Winney's can provide you with enough blueberries to keep you stocked for months.  I picked $11.00 worth, and since the brand new picking season is about six weeks long, I'll go back for more in August.  Katie picked more than twice as much as me, and Katie's in-laws, Richard and Sydney, picked even more.  I'll be freezing some (in a single layer, on a cookie sheet, and then zip-locked for the freezer) so they'll be available long after summer ends, which I can't think about right now because summer is my absolute favorite season.

It was a beautiful morning out in the blueberry fields, and people seemed to be happy to be there.  A few rows across, I heard an older man yell to his grown son, "We'll be having pancakes for dinner tonight!" and the son responded, "Oh yeah!"  Breakfast for dinner is a great thing, especially with just-picked blueberries in your pancakes!

I have plans for these berries.  Many will go into smoothies, pancakes, muffins and scones. Some will end up in pies, and others will become a thick, silky sauce for pancakes or ice cream.  But the one recipe I can't wait to try is from Williams-Sonoma for home baked breakfast pastries (a la home-made pop tarts!).  Seriously, home made pop tarts?  Yes!  I'll be posting that recipe in the next day or two with photos to show you how to make them in your own kitchen.  In the meantime, here are pics from our trip to Winney's farm.

As you can see, Pete was wiped out after the experience, but he gets to enjoy home-made blueberry babyfood.  Lucky little guy!

Margarita Ice Pops

Today I caused quite a stir on my facebook page when I posted a photo of my homemade coconut lime and vanilla banana ice pops.  I got comments like, "Do you deliver?" and "I'll be right over!" which made me laugh.  My own charming daughter Meghan (of legal age) begged for suggested Margarita ice pops so I did a little internet searching and found this recipe from the Food Network.  It's Emeril Lagasse's take on the Margarita ice pop, and it sounds delicious.  He uses the old-school method of Dixie cups, foil, and wooden sticks (ah, cute!) but I have my new handy-dandy rocket pop molds, and I think Margarita pops deserve a little more glitz than the standard paper cup.  But that's me.  Make these any way you want -- just make sure you have a designated driver if you down more than one of these on a hot summer day!

A little tamer - coconut lime
and vanilla banana ice pops from my freezer

If you're looking for something simpler and instant, you can start with store-bought lime pops and dip them in tequila and have the salt ready.  The photo on this post is one of those, and the recipe can be found here.  

I'm looking forward to finding recipes for banana daquiri and pina colada ice pops (thanks for the suggestion, Meggie!).  And if you're interested in making your own home-made fudgesicles, here's a recipe I posted a while back:  http://adirondackbaker.blogspot.com/2010/06/home-made-fudgesicles.html.  

So, have a pop, and chill!

Margarita Popsicles
from the Food Network and Emeril Lagasse


Ingredients:
3/4 cup sugar
3/4 cup fresh lime juice
1/2 cup water
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
2 tablespoons tequila
2 tablespoons orange liqueur (recommended: Grand Marnier)
Kosher salt, for garnish


Special Equipment:
4 small cups (recommended: Dixie), 4 popsicle sticks


Directions:
Combine sugar, lime juice, water, lemon juice and orange juice in a small saucepan over medium heat. Cook, stirring, until sugar dissolves. Remove from heat and allow to cool. Once cool transfer to a blender with tequila, orange liqueur, and lime wedge and process until smooth. Pour into the cups and cover the top of each cup with foil. Place the popsicle stick in center of cup (down through foil, which will hold it in place). Freeze until hard, preferably overnight. Remove from freezer and run cup under warm water to loosen popsicle. Garnish with kosher salt and serve. Enjoy!


Photo and short-cut recipe (above) borrowed from:  http://www.cookingchanneltv.com/recipes/ingrid-hoffmann/margarita-pops-recipe/index.html

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The 4th of July and Blueberry Pie!



Today my daughter Katie and her husband Bill are hosting a 4th of July get-together for their friends and a collection of grandparents (me being one!).  The weather is beautiful and it promises to be a terrific day for a party.  They are slow-roasting a pork shoulder on the grill, over indirect heat, to become pulled-pork sandwiches.  With that, she is serving coleslaw, salt potatoes, and other side dishes.  The star of the show, in my opinion, is the blueberry pie she baked last night.  It is beautiful!  She used America's Test Kitchen's recipe.  As Katie was assembling the ingredients, the aroma of blueberries and lemon zest smelled so fresh and delicious. 

The weekend leading up to the 4th was a lot of fun too.  Russ and I took a ride yesterday to Lake George, via Route 9N through Corinth and Lake Luzerne.  It is such a pleasant drive, especially realizing that the businesses on that route are enjoying the peak of their season, with hotels and restaurants busy all along the way.  There are a lot of great swimming spots heading north on 9N.  There's the town beach in Corinth along the river, Fourth Lake, Lake Luzerne, and more little lakes with names I can't remember.  I'll have to take the drive again soon.  The ride along 9-N is just so "Adirondack-y" and makes you feel as though you're driving through a giant outdoor vacation!  We ended up at the outlets near exit 20 of I-87 where we spent a little time and money, and headed home.  Then it was time for Henry and me to have a little one-on-one time.  We headed into Saratoga Springs for a ride on the carousel in Congress Park, and a walk around the park to see the ducks, followed by a visit to Ben and Jerry's.  We even stopped to see his Aunt Tricia at work.  He had such a good time, and I had fun just watching him enjoy it!

Henry on the carousel in Congress Park

Henry, Ben, and Jerry

Russ and I had dinner at The West Side Stadium and then went to a driving range in Milton to hit a bucket of golf balls.  I was so impressed with his ability to hit that ball and drive it 200+ yards, in the direction he actually intended!  At 6'4", he makes an impression as he takes perfect form hitting a golf ball.  His father was a golf pro and clearly, he's inherited the genes and talent.  Yet I, a foot shorter with a club too long for me (not that I'm making excuses), managed to repeatedly hit my ball 20 yards in no designated direction, sometimes bouncing the whole way.  There is definitely opportunity for improvement!  But we had fun, and it was a beautiful night, the sun setting in a pink-tinged sky. 

We came home and stopped in to Katie's kitchen to find THE blueberry pie just out of the oven, ready for today's celebration.  Though I was sorry to say good-bye to Russ this morning, I'm looking forward to a 4th of July with lots of sunshine, family, and fun.  I plan to appreciate every second before reality hits and I return to the daily grind tomorrow, though for a short week (woo hoo!).  Just can't get enough of days off, summer, or blueberry pie!

A snapshot of my 4th of July (click to enlarge!)

BLUEBERRY PIE
(America's Test Kitchen)

Foolproof Pie Dough
2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices
1/2 cup cold vegetable shortening, cut into 4 pieces
1/4 cup cold vodka
1/4 cup cold water


Blueberry Filling
6 cups fresh blueberries
1 Granny Smith apple, peeled and grated on large holes of box grater
2 teaspoons grated zest and 2 teaspoons juice from 1 lemon
3/4 cup sugar
2 tablespoons instant tapioca, ground
Pinch table salt
2 tablespoons unsalted better, cut into 1/4-inch pieces
1 large egg, lightly beaten with 1 teaspoon water

1. FOR THE PIE DOUGH: Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

3. Remove 1 disk of dough from the refrigerator and roll on generously floured (up to 1/4 cup) work surface to 12-inch circle, about 1/8 inch think. Roll dough loosely and rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave dough that overhangs plate in place; refrigerate while preparing filling until dough is firm, about 30 minutes.

4. FOR THE FILLING: Adjust oven rack to lowest position, place rimmed baking sheet on oven rack and heat oven to 400 degrees. Place 3 cups berries in medium saucepan and set over medium heat. Using potato masher, mash berries several times to release juices. Continue to cook, stirring frequently and mashing occasionally, until about half of berries have broken down and mixture is thickened and reduced to 1 1/2 cups, about 8 minutes. Let cool slightly.

5. Place grated apple in clean kitchen towel and wring dry. Transfer apple to large bowl. Add cooked berries, remaining 3 cups uncooked berries, lemon zest, juice, sugar, tapioca, and salt; toss to combine. Transfer mixture to dough-lined pie plate and scatter butter pieces over filling.

6. Roll out second disk of dough on generously floured (up to 1/4 cup) work surface to 11-inch circle, about 1/8 inch thick. Using 1 1/4 inch round biscuit cutter, cut round from center of dough. Cut around 6 rounds from dough, 1 1/2 inches from edge of center hole and equally spaced around center hole. Roll dough loosely around pin and unroll over pie, leaving at least 1/2 inch overhang on each side.

7. Using kitchen shears, trim bottom layer of overhanging dough, leaving 1/2-inch overhang. Fold dough under itself so that edge of fold is flush with outer rim of pie plate. Flute edges using thumb and forefinger or press with times of fork to seal. Brush top and edges of pie with egg mixture. If dough is very soft, chill in freezer for 10 minutes.

8. Place pie on heated baking sheet and bake 30 minutes. Reduce oven temperature to 350 degrees and continue to bake until juice bubbles and crust is deep golden brown, 30 to 40 minutes longer. Transfer pie to wire rack; cool to room temperature, at least 4 hours. Cut into wedges and serve.

Pie:  my photo of Katie's blueberry pie!

Recipe borrowed from:  http://thebittenword.typepad.com/thebittenword/2008/06/blueberry-pie.html