"Place, with a trace of humanity" Photography/Photo of the Day/Pittsburgh

Baking

Cookbook Shelves Shared and Eat and Grow Slim Clipping

Thanks to blog followers who shared their thoughts and comments on Feb 15th post Share Your Cookbook Shelf and to the two below who emailed photos of their cookbooks.

From Colleen

“This is about half my cookbook collection.  I have over two hundred altogether.  Another bookcase this size and lots of little stacks around the house. Last year I decided I would pick a cookbook a month and make five recipes I’d never tried.  I did not complete the task every month but it was a lot of fun trying.”

 Colleen

Colleen's Cookbooks

just half? Thanks for sharing your photo, Colleen.

and from Euthemia  who says “My favorite cookbook is 660 Curries” 

660 Curries

plus another photo of her three shelves of cookbooks

Euthemia's Cookbooks

Euthemia sent this photo of her three shelves filled with cookbooks.

 

 

and here are a couple of photographs of my old cookbooks, a bit grainy in the low light shot with the iPhone

Old CookbooksMy parents spent their wedding night at The Palmer House in Chicago Illinois, August 28, 1939. I remember my dad said they ate Tomato Soup.  The next day they took a train to New Haven where they would  live for the next three years and they didn’t get a sleeper car but sat up (less expensive).

Palmer House Cookbook

I bought the The Palmer House Cookbook on ebay and it is signed by the Head Chef  Ernest E. Amiet in 1940 when it was published. I googled him and couldn’t find any further reference.

Palmer House Cookbook

Eat and Grow Slim

Eat and Grow Slim   like finding old clippings and notes inside the cookbooks

cranberry sauce and fowl

cranberry sauce and fowl- Affinity Foods

A way to a man's heart

52 sunday dinners

The Boston Cooking School Cook Book

Anyone Can Bake Cook BookAnyone Can Bake

how to mix cakefrom the interior of Anyone Can Bake

CAlves HeadAnd a photographic plate from the Palmer House Cookbook  of Calf’s Head en Tortue-   trends and tastes change over time.


Tartelette aux Framboises and Dark Chocolate Royal

We made an evening run for me to pick up something at Target.  Little plastic containers for soup.

On the way to the parking lot, Steve asked me if I could drive by his work so he could get something he left there.

Someone had brought two delicious French pastries from La Gourmandine Bakery as it turned out.

He brought out the box and opened it in the car and there they were.  Two lovely pastries.

When we got home, I cut the raspberry one in half and ate it, intending the other half for him later.  Ooops. I ate the other half too.   Here is the description on their website

Tartelette aux Framboises
(shortbread crust filled with baked almond cream and topped with fresh raspberries)  and the description of the

The chocolate cake is called “Royal” and made of dark chocolate mousse with a layer of crispy praline and sponge cake.

chocolate one courtesy of baker Lisanne

Pastries in a box

in the box     so glad he remembered they were at work and they didn’t go to waste! Happy to swing by and pick these up.

Raspberries

close up

ChocolateI saved this one for Steve.


Cashew, Cream, Walnut or Pistachio Baklava at Little Lebanon Bistro and Bakery

We ended up at the Little Lebanon Bistro and Bakery for two reasons. Michael’s winter coat had a broken zipper and we went to Alteration Station to get it repaired/ replaced and then Maura had to use a rest room.
Lucky us. I got some lentil soup to take home and then I ordered up the pastries after the owner had given everyone of us samples. Delicious! Also got a slice of the gluten free carrot cake for Mark-
Little Lebanon Bistro and Bakery
What a find. The menu is online if you click the link. Reasonably priced. Clean and fresh food.

Of course if you aren’t in the Polaris Area of Columbus Ohio it will be harder to sample the food.

The owner said if you bring the kids you can call ahead and they will prep their orders so there is less wait time.

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A quick iphone photo
I thought the pistachio baklava was about the best I have tasted! (Maybe I can order mail order)


Macarons, Mailed

They tasted good, even though they had a rough trip.  My sister shared these with me. The colorful macarons photo is from a while back but I found it tonight.

The cookies were very fancy.  I’m not sure what they did to them on their journey.

Macarons

 


Hungarian Nut Roll Slideshow

Today Jaclyn and her sister Shannon baked nut rolls together, carrying on family tradition.

Their mother, Theresa, passed last February.  This post is to remember Theresa , those who knew and loved her and to send hugs to Jaclyn and Shannon as they are missing their mom, especially at Christmas time.

Theresa was one of the four sisters in this slideshow (baking the pizelles)  showing the three sisters making nutroll in Pittsburgh- Linda, Georgeann and Theresa,  while the fourth sister Marlene communicated via SKYPE in Virginia.

You might remember the previous post of the 15 greased nut roll pans  where the retro recipe card is photographed in case you want to make them.

Marlene and I share grandchildren and her daughter Erika is married to my son Mark.

 

 

four sisters and their mom

One of my favorite photos from long ago, taken by unknown photographer

Theresa their mother Marion, Bride Linda, Marlene and Georgeann

 

 


Modern Art Baking

A surprise in the mail from my friend

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Won’t this be fun?

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Lebkuchen Recipe from Aunt Rhea, (Well actually from her Mother’s Father)

 

 

 

 

 

 

 

 

 

This recipe is from Aunt Rhea’s mother’s (Marie) father, Julius Rickel(, who died in 1933.) That’s all the info I have on the handwritten recipe.  Not much more.

How to bake a Family Favorite recipe that hails from Germany. I copied it down from Aunt Rhea. Sunday before I left Ohio I dropped into the Kroger and bought what I needed

Aunt Rhea married my mother’s brother Robert.

She’s 98 years old today and celebrating, too.

   I plan to call her up and ask if there’s anything else to know about this particular recipe.

Love to you.

pecans and citronChopped pecans and citron. The recipe didn’t say how much.

Oh yes, prepare two 8 inch pans to bake.  Fire up the over to 35o degrees

I used disposables and cut out some parchment paper

 

Pans

 

 

 

cinnamonMix the cinnamon into the flour

 

 

 

cinnamon mixed inAdd the finely chopped citron and nuts to the flour mixture to coat evenly

Beat 4 eggs and 2 cups of brown sugar together until light. I used a heavy duty mixture.Lebkuchen recipe

 

 

add the flour mixturepouring the flour in

 

 

lebkuchen batter

 

 

 

 

 

cooling lebkuchen

 

Baked  between 25 and 30 minutes

 

 

 

 

glazed lebkuhen

A light glaze on top.  The whole kitchen smella so good.

 

 


Weekly Photo Challenge: Layers

Layers.  Layers of cake.  Seemed an easy theme to respond to – and I’m sure the layers of cake will be posted by many other bloggers.

The only problem with this week’s challenge is knowing when to stop adding photos of layers.

And then there’s the question of whether or not to have the photos “peopled” or “unpeopled”.

jello

This took FIVE hours to make.  Seriously.   It has lived in my freezer for a time.  Not a cake but created in a bundt pan with many layers of jello, some layers mixed with yogurt to get the different tint.  When I taught visual arts I always had to remind the students the  how to make a tint by adding white.           No worries,this item it was not ingested.

jacklyn and mikeJaclyn and Mike and cousin Maura looking on as they cut into their layers

Charlotte and joel

Charlotte and Joel’s Valentine wedding cake with vintage cake topper from her grandparents who were married on Valentine’s Day, too.

Charlotte and joel (1)Whisking the Valentine’s Cake to the kitchen to cut and serve.

zach and stephanie cake 3Stephanie and Zachary’s downtown reception at the Rivers Club.

layersThe layer cake I baked for a photo shoot for a specific anniversary event  at PERSAD- Steve took it to the office and everyone enjoyed it. There were two pounds of butter in it between the cake and the frosting.

garland cake edit

Alexis and Jarrett’s first slice is missing in the one layer!

vicky wedding cake

Vicky and Justin’s September cake.   I posted this for the weekly challenge of purple, too.

bobbi jo and tim

Bobbi Jo and Tim’s Destiny Hill Farm wedding and their layered cake!

Prudence and JordanJordan’s father using the fireman’s axe to help cut the Burnt Almond Torte layers at Prudence and Jordan’s wedding.

Laura and James

Laura and James’ cake November 12, 2011. Layers baked and decorated by Cake Dot.  A pair of Etsy lovebirds on top.

Sweet challenge this week.  Piece of cake.


Macarons

 

 

 

 

 

 

 

 

Almost everyone’s crazy for Macarons these days.  What’s all the fuss about?

Macaron stores popping up in NYC every few blocks. And in Pittsburgh!

They’re everywhere.   “meringue- like almond cookies” says Jean- Marc Chatellier’s website

And they’re gluten-free.

Have you made them yourself yet?  Most people don’t, but buy them at the bakery.

Preferably an excellent French bakery. In France.

I’ll skip the peanut butter and jelly flavor, though.

I was knitting at a friend’s for tea and she had a lovely sleeve of multi- flavors and colors including a lavender, a lemon  and a salty caramel. (See the red box!)

My favorites are still Jean-Marc Chatellier in Millvale, PA, across the Allegheny River.

I read David Lebovitz- Living the Sweet Life in Paris blog  I Love Macarons with terrific photographs and a multitude of links for more info on macarons you ever thought possible….and if you want to try making his French Chocolat Macarons click here for directions and recipe

 

macarons (1)

 

New York City display

macarons in a box

From Squirrel Hill French Bakery

 

macarons

 

West Village, New York City

 

Macarons 4

 

Jean -Marc Chatellier Bakery    Millvale PA

 

 

Macarons2 7

 

Independence Day Macarons in July

 

 


Aunt Suzanne Baked the Cake for Niece Grace’s Graduation Party

Lehigh Cake (6)Steve and I attended a fun high school graduation party Saturday night. The cake was something to see.  And eat!

Graduate Grace’s Aunt Suzanne baked and decorated this elaborate and tasty creation. Made with a whole lot of love!!

The bottom half was Anniversary Cake, vanilla cake made with buttermilk.   The top layer a homemade chocolate cake.  Then seedless raspberry preserves in between the layers,  topped with rich chocolate buttercream icing. Lehigh was spelled out in white rolled fondant lettering, cut with an x-acto knife.

Not only did it look good but it tasted delicious.  Aunt Suzanne said the Anniversary Cake called for almond extract but you could use vanilla or lemon zest to flavor it.

Happy High School Graduation Grace and all the best as your start your college life at Lehigh

and great job on the cake, Aunt Suzanne!

Lehigh Cake

 

 

 

 

table decorations

 

Tiny jelly  and mason jars with candles and raffia bows around the rims of the jars and summer flower centerpieces

 

 

GoldenDoodle

 

Mookie the Golden Doodle loves all the attention

Party at night

Getting Dark Outside

Graduation Party

Backyard conversation

 

 


New York City Sweet Tooth

French Tourists

French Tourists Outside The Magnolia Bakery

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I really wanted to photograph the line outside the bakery.   When we went there on Saturday evening there were customers but no line.

My sister loves me a lot. She walked with me up Bleecker Street after our outing to Brooklyn.

I was able to photograph the line.

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Tourists from Japan on Sunday Afternoon – they found the reference in a guide book

Line at Magnolia Bakery

Here is the line at the Magnolia Bakery.  Often photographed and talked about.   My sister found a site online with 282 photographs of Magnolia Bakery products. Guess I was a little late with my desire to take this photo.  But I did it anyway.

Earlier in the day we walked through Chinatown on Mott Street

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Mary and I ate these delicious Hot Cross Buns from Rocco’s Pasticceria after we rode Jane’s Carousel  (part of tomorrow’s post)

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Rabbits at Bruno Bakery

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Anna Banana Cupcake

Cupcakes in the Angelique Cafe Food Cart

Doo Wop Group Select Blendz

Select Blendz-  Doo Wop Group in front of Amy’s Bread on Bleecker St.


A Lemon Tart by Jean-Marc in Millvale

A quick shot from the phone archive

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Another Cupcake Heard From

No falling sprinkles today but one good cupcake leads to another.  My sister said cupcakes aren’t her favorite as the frosting is disproportionate to the amount of cake involved but many people are crazy for cupcakes.  I have seen a line around the corner on Bleecker Street at the Magnolia Bakery, many times.

A couple of weeks ago on a Monday, I went to a friend’s house and these chocolate cupcakes were the dessert.  Here is the recipe for Chocolate Heaven with Chocolate Buttercream.

I’m on a team for the Biggest Loser at work and we weigh in every Monday morning.  Good thing I had the rest of the week to try to make up for the indulgence.

I looked through the cookbook where J got the recipe from and everything sounded enticing.  Old fashioned baking with plenty of real ingredients. From Savannah Georgia, the  Back in the Day Bakery  is the name of the cookbook.  J had heard the owners, Cheryl and Griffith Day,  featured on the radio show Splendid Table.    Their specialty?  Vintage Desserts!

Chocolate Cupcake


Miniature Sprinkles Cupcake and Clementine Scene

Once again inspired by Christopher Boffoli and his tiny food worlds.

I had taken the cupcakes and fruit into school on the student teacher’s last day.  The little HO train people were in my desk.

I thought “food scape”  and some students photographed the little people shoveling in the icing.  But I thought it might look like a food museum and there were falling sprinkles to be mindful of so

the little hand-painted mom picked up her baby out of the stroller and held it close.   Maybe she is waiting for transportation.

Miniature Cupcake and sprinkles


Music and Chocolate Cake in Zagreb, Croatia

So I got home from my weekend in Ohio, Sunday night with no chance to photograph the neighborhood for the weekly photo challenge as it was dark outside.  Changing the clocks didn’t help me with enough light by the time I pulled in the driveway

-but in my inbox I found a message  from my son Matthew who lives in Zagreb, Croatia (9 years already!)

The  subject of his email:  Guest blog :-)                  The dilemma of what to post?                    SOLVED!

—————————————————————————————————————————–

Dear Ma, 
Yesterday I spent the evening with the Kaplowitz family.  My dear friend Joe Kaplowitz is pretty much the only American I know over here and he invited me over for an American-style chocolate cake.  Not only is he a brilliant jazz musician but he is quite an accomplished baker to boot!  His beautiful wife Lela is a marvelous singer and they recently came out with a big-band album of original compositions called With Every Breath that you can hear (and buy!) here
 
After enjoying a generously-sized hunk of cake chased by a glass of milk, Joe, Lela, their daughter Lucija and I played a cut-throat game of Name That Tune. Lucija is also a budding musician, so as you might imagine the competition was pretty stiff.  Then we headed to the parlor for a concert.  Joe and Lucija, who plays the violin, teamed up for a set of traditional Croatian melodies played over some soulful blues piano.  
Perhaps I was witnessing the concept for the next album being born.
Joe’s cake was so tasty that I plan to go back over tomorrow for another sliver.  
In keeping with the spirit of the blog, will get the recipe tomorrow and send it to you!
 
Love, Matthew
p.s. Here is the recipe, just in from Zagreb this morning    

 
only got 3 stars but i thought it was fabulous!

Kaplowitz Family

 
 

Thinking About Pie on National Pie Day

I emailed my friend Rob to see if he had any updates for National Pie Day this year.  He is the only pie judge I know. Official, that is.

Just a year ago he was guest blogger with the National Pie Day post.  When I went to retrieve the post and his photos with Willard Scott and Keegan Gerhard, I remembered how a fellow blogger helped me out that day.  No visible pictures had posted when I published the guest blog, just blue boxes with question marks.  I saw them on my computer but no one else could see them on theirs!

Thanks to the expertise of Chicago John from the Bartolini Kitchens Blog we were able to see Rob’s photos last year.

And although I knew it was National Pie Day today, you see what I came up with this year?

The idea of pie.  The possibility of pie.  Contemplating the making of pie.

What’s available in the larder?

A lone can of pumpkin?

A few apples for school lunch?

Tons of citrus, some grapes.  There are raisins in the fridge but raisin pie has zero appeal to me.

So here’s my offering, Rob.

A pretty pie plate in the afternoon sun and the mere suggestion of a pie to be created. Great for the calorie count, if one were so inclined.

Pretty Pie Plate in Afternoon Sun


You Have to be 8 to Take the Cake Decorating Class

When I got to Ohio Friday evening, Anna(9)  was out with a friend, taking a cake decorating class for kids.

When she got home, she put some finishing touches on her Kitty Cat Cake while her younger sister Maura watched intently.

Then Anna put the lid of the cake carrier on the cake to protect it and left the kitchen

Maura watches Anna

There Perfect!

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cake carrier

Peeking In Cake Carrier

cat cake eyes

Maura licked the frosting knife.

Licking the Knife


Christmas Shopping at the Annex Cookery in Homestead PA

After school let out,  I drove down to Homestead from Carrick.  Judith and Daniel extended a warm welcome and we caught up.  I hadn’t been there in awhile but was so glad I went.

I had my Christmas list and wanted to support my Independent Kitchen Store.

First, I ordered the 4 cheese pasta bake with a side of sautéed spinach at the Tin Front Cafe. where I sat at the old Chioda’s bar.  The restaurant is vegetarian.  A lovely Spring mix salad with balsamic dressing and asiago cheese shavings, a slice of crusty bread.

Yum.  I heard about the up and coming new restaurants coming to the avenue in Homestead.  Judith showed me the special honor in the Pittsburgh Magazine. Her son, Daniel Valentine, was recognized for his work to rebuild  and revitalize Homestead and was chosen as a winner in the Forty Under Forty awards.

“Winners were chosen based on their passion, commitment, visibility, diversity and overall impact on the region.”  

Congratulations Daniel!

Then after dinner I shopped in the adjacent Annex Cookery which is the most beautiful store.  (Smidge of Just a Smidgen blog would love it!) 

You might remember I blogged a visit to both places when Laura visited Pittsburgh.

Supporting independents!  Scroll down and see the specials on USA Pans- Bakeware manufactured in Ambridge PA!

Buy three (any shape) and get a free jelly roll pan. (I love jelly roll.)   Everyone needs a new cookie sheet!

I can’t say what I bought as that would be a spoiler.  You can call Judith 1-800-862-6639 and she’ll ship out in time for the holidays.

All- Clad is manufactured in Canonsburg PA, just down the road from Pittsburgh.

Judith has a Holiday Special on an All-Clad 3 quart lidded saute pan for just 99$!  WOW!   I love cooking with my All-Clad pans.

This is the store where I bought my Nespresso machine  before the display was so high speed.

I hear George Clooney is advertising them  on TV in France, oui?

Check out the elegant and classy  Museum of Modern Art flower vase.    Understated and stunning.

Love the quirky clocks!  A 3 cup steamed pudding mold. The Twoolies and the Riviera Bags are one of a kind gifts.

Shop YOUR Independent Store today.   Now to gift wrap everything………………..

 

Annex Cookery STore in Homestead

3 qt all clad saute pan

Glassware and soap

MOMA vase

MOMA vase

Clock

Bakeware

Bakeware4

 

 

 

Riviera Bag

 

Espresso Beans covered in chocolate to see you through the holidays

Espresso Beans covered in chocolate to see you through the holidays

 

Bodum teapots

Bakeware2

 

 

 


Jim, the Baker at Slippery Rock

Field trip today with high school students, exploring  Slippery Rock Univeresity. The weather was almost like early Spring if you can believe it.

At lunch the kids were thrilled with the fare in the Boozel Dining Hall. Especially the desserts. Jim  the baker was gracious and allowed me to photograph him and his cupcakes but I was shooting into the window light so he allowed me to take another.  His coworker said he is already famous.  He told me he comes from England, or at least his forbears did.  It was crowded and loud and we had to catch the bus back to school. I wish I had gotten more info, how he became a baker and how long he has worked at the university. Thanks Jim!

What a great day the students had, touring and visiting the library and  a dorm room and trying out the climbing rock wall and pool, eating in the dining hall.

First photo taken with the iPhone.

And the middle portrait shot with Canon 5D with a 24-70mm L lens, available light,no flash ISO 400  f /4  shutter 100 

Final cupcakes photo with the Canon 5D as well. When you compare the first and third cupcakes you know you need your camera at all times.

Jim the baker with cupcakes

Jim the baker

cupcakes


Cheesecake Pie Made with Coconut Palm Sugar

Some of the family is eating gluten-free.  You might have seen the crumbled cake top from the other day (which was delicious)

And the family is trying to reduce intake of  refined sugar.  I wanted to bake something they could eat if they wanted to do so.

My mother used to make this with regular sugar when I was growing up. I just switched to the coconut palm for the body of the cheesecake pie and used a bit of maple syrup for the sour cream topping. I used FULL FAT cream cheese and sour cream. Some free-range organic eggs

I made this for Saturday night after Thanksgiving

This is a crustless pie.  Not too sweet.  It looks like it has a brown crust but it is just the butter browning the edge and the color of the coconut palm sugar.  It’s an iPhone photo today.

Here is the recipe.

Butter a glass pie plate.  Heat the oven to 325 degrees.  I baked this one at 350 and the electric oven  where I was staying is hotter and faster than mine at him and I think it was too hot for it. I think that is why it had more cracks than usual.

Mix well  2 -8 oz. packages of cream cheese (room temp)  with 3/4 c coconut palm sugar

Add 3 eggs. Beat well.  Add 1/2 teaspoon pure almond extract. Mix.

Pour into the buttered pie plate.  Bake for 45 minutes.

Take out of oven and let it sit for about 5 minutes, it will deflate and a crater will form for the topping, forming a “crust” without crumbs.

Spread on a topping mixture of  1 c sour cream, 3/4 teaspoon vanilla and 2 Tablespoons pure maple syrup

Bake for 5 more minutes.

Cool. Serve with sour cherries or fresh blueberries or strawberries or eat plain. Put it in the fridge when cool.

Bake until knife comes out clean in center


Pignolis- An Heirloom Recipe from a Friend’s Mother

The one thing I can tell you is, don’t mess around with the confectioner’s sugar amount as it is needed to make the cookie take shape!

Parchment paper is key, too.

You can see I should have put this recipe in a plastic sleeve. It is well used and always appreciated.  People devour them.

Thinking of how wonderful it is that Esther was so generous to share her hand written recipe at least twenty years ago.  Her daughter, Diana,  will take her iPad to show her this post on Tuesday as we have no school due to the storm winds and rain predictions.  I called and asked if it would be okay to post and Diana said, “Yes” so thank you Diana and her mother, Esther.

I baked these for Laura’s wedding last year and made them for the House Concert for my gluten-free friend.

(Smidge, this recipe is for you, too!)


Little Green Apples

It’s an iPhone photo story and the bowl of peelings didn’t come out.   This was last Thursday.

Recipe for a summer afternoon.

Generous neighbors with an apple tree laden with fruit- a couple of boxes waiting  to be filled. (We filled one.)

A friend to help pick, peel, core and slice.

The crust was butter, flour and salt, a few tablespoons of ice water- mixed up in the food processor, rolled out.

Four open face pie/tarts and one quart of applesauce that looks almost green to me.

We took one of the pies down to the owners of the apple tree and were they ever surprised.   I brought one out to Ohio for the family. Along with the applesauce.

Small apples, tart and sweet, firm flesh and delicious.  A sprinkle of lemon, dots of butter and light on the cinnamon.   A bit raggedy looking but tasty.

 

 

 

 

 

 

 

 

 

 


Celebrating 39 Years of Teaching!

It’s hard to keep this friend anonymous since her name is on the cake. In chocolate letters!

Ellen is a blog follower and I hope she doesn’t mind….

Colleagues, family and friends gathered together to honor Ellen today.  Effusive praise and accolades aren’t  what Ellen would wish for but let me just say – there are thousands of students who have benefitted from having been taught by her in her classroom.

I didn’t see the smiley face on the cake until I looked at the photos.

 Jean-Marc Chatellier baked this and decorated it so beautifully. It tasted delicious, too.

(You remember the colorful macarons?)

Enjoy your retirement Ellen. You deserve every happiness!  A job well done.


Fresh Baked Pies on Handmade Ceramic Pie Stands at the Farmer’s Market

(I am posting this with our dear friend Rob in mind . You might remember he guest blogged for National Pie Day when he was a pie judge) 

Okay, I posted the donut for National Donut Day and then yesterday’s baked goods upgrade of the elegant French macarons.

Today it is the fresh baked pies. Fresh Baked Pies from Annie Oakley’s Kitchen that is!

Meet Annie the owner of Annie Oakley’s Kitchen and her sister-in-law Christa, who is a pie apprentice.  They were sporting company shirts and aprons and selling delicious looking pies at the South Side Farmer’s Market on Carson Street.

I loved that they had a box of forks so you could dig right in after purchase.

Annie the pie maker on the left and Christa (sister-in-law) the pie apprentice on the right.

And Mom, Bryna, is the ceramicist who created the pie/cake stands for the display.  She also makes ceramic pie plates for sale.

What a fun booth they had set up in the Farmer’s Market on Carson Street.  They are at the Whitehall Farmer’s Market on Mondays.

I sampled the apple butter which she sells on ETSY  for just $4 a jar.

I bought two small strawberry rhubarb pies for $5 which was a sweet deal.


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