From a recent Breckenridge, Colorado wedding.
What could be cuter than a goldendoodle wedding sidekick? This fluffball hung out with us all night at the reception too. He was everyone’s best friend! I think I might write it into my contract that every wedding must include a cute pup. ;)
xo ~ Lindsay
Ask yourself, “Why are the digital files so important to me?”
Computers crash…technology changes…DVDs are misplaced…computers are stolen. Think of the heirloom family photographs that have been passed down through the generations of your family. You hold them, touch them. They are tangible. They have value. They matter. They stay with us long after loved ones have passed on. This is the good stuff!
Print your photographs.
Happy Friday! It’s rhubarb season in our garden…nom nom.
2 cups all-purpose flour, plus additional flour as needed, up to 1/4 cup
1/2 cup cake flour (recommended: Soft As Silk)
3 teaspoons sifted powdered sugar
1/2 cup butter-flavored shortening (recommended: Crisco)
1/4 cup salted butter
2 teaspoons vinegar
1/4 cup ice cold water
2 1/2 cups chopped red rhubarb, fresh
2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces)
1 1/2 cups sugar (1 1/4 cups for high altitude)
2 tablespoons minute tapioca
1 tablespoon all-purpose flour
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 tablespoons butter, cubed small
1 egg white beaten with 1 teaspoon water
Large granule sugar
Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.
Preheat oven to 425 degrees F.
Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let cool before serving.
Read more at: http://www.foodnetwork.com/recipes/food-network-challenge/grandmas-strawberry-rhubarb-pie-recipe/index.html?oc=linkback
To those of you who know me well, it’s obvious that I love furry creatures of all kinds. We have a whole menagerie at home. For the past month, we have also been foster parents to two cute kittens named Dakota and Dalton. Their mother was feral and they had to be removed from her at 6 weeks old in order to help them have a chance at trusting humans and finding a loving home. Here they are at 9 weeks – so much more confident, trusting, and loving than when they first arrived. My kitty Raven has adopted them and loves to snuggle them, bathe them, and play with them. A little love is truly all you need. xo