Hello, Welcome to Marcia’s Cottage. ♡ I’m so happy to see you today my friend. ♡ Shall we have a little tea. ♡
Happpppppy Friday! The weather is beautiful…
and so I prepared a lovely little space outside for our chat today.
Okay, before we begin. ..I just h.a.v.e to share about the teapot I’m holding. Just in case your a new reader of MC https://marciascottagebythesea.com/2014/10/getting-to-know-you/ I was an elementary school teacher in my former life. Anyway, over the 30 years of teaching I received some p.r.e.t.t.y s.p.e.c.i.a.l gifts.
The precious teapot is one of them. It was handmade by a student’s mom, close to 20 years ago!
Look at what it says on the bottom. D.T.B.Y “Dare To Be You”… Sweet!
Soooo... anyway, how was your week? Anything exciting going on? Well…actually how was your February?
I hope it was it filled with pink, sparkles, hearts, flowers, and perhaps even a little romance.
Oh, and of course fun times with friends count for all of the above.
Especially, really good friends who bring love, joy, beauty, and laughter to our lives.
I always love February, so I’m sort of sad to see it go.(beginning to pout)
Not that I’m not aware of love, Joy, beauty, and laughter during the other months,
but somehow February does remind me of giving, and sharing all the pink sparkly stuff called love I can muster.
Actually…. looking back on my month I noticed that I did quite a bit of lovely parTEAing. (grin)https://marciascottagebythesea.com/2015/02/teapots-nests-roses-lemons/ and https://marciascottagebythesea.com/2015/02/pink-polka-dots-sweetness/
Perhaps I was subconsciously preparing for the season’s final good-bye to Downton Abbey.(teary eyes)
Funny how they always say good-by to us in February https://marciascottagebythesea.com/2014/02/good-bye-downton-abbeyi-will-survive/(IwillnotpoutIwillnotpoutIwillnotpout) which btw the way DA is all about love.
Aside from the scrumptious settings, costumes…
and most recent episode of lovely hats. ooh! la! la! The stories all revolve around that sweet thing called . LOVE. L.O.V.E. Finding it, losing it, holding on to it, and perhaps even losing/finding/holding on to it again. Sigh… And, isn’t that just what our lives are about too. Love. Darn, February is coming to an end. So is DA. I suppose I’m going to live, and of course I’m going to continue loving right into good old March.
Good-bye February. .. March, on over. I’m ready!
http:www.pinterest.com/marcialren/saint-patrick-day
xoxo….
Marcia
If you are like me…you love the taste of berry pies, and guess what’s better than regular pies? Mini pies! Well, they might not be better, but they sure are cuter…(grin)
Directions:
I like to save the small pie tins, however you can also use a jumbo cupcake pan. I also use the regular pie recipe.
Ingredients:
2 1/2 cups all purpose flour
1/4 salt teaspoon salt
1 cup cold butter, cubed
6 to 8 tablespoons ice water
Filling:
1 cup sugar
1 cup cornstarch
dash of salt
1/3 cup water
1/2 teaspoon ground cinnamon, (optional)
1 cup fresh/frozen blueberries
1 cup fresh/frozen raspberries
1 cup halved fresh/frozen strawberries
3/4 fresh/frozen blackberries
1 tablespoon lemon juice
2 tablespoons butter
1. In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough into two portions so that one is slightly larger than the other. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight.
2. For filling, in a large saucepan, whisk sugar, cornstarch, salt, water and, if desired, cinnamon until smooth; add blueberries. Bring to a boil; cook and stir 2 minutes or until thickened. Cool slightly.
3. Preheat oven to 400 . Gently fold raspberries, strawberries, blackberries and lemon juice into blueberry mixture. On a lightly floured surface, roll out larger portion of dough to a 1/8-in thick circle; transfer to your pie plate. Trim pastry to 1/2 in. beyond rim of your plate. Add filling, dot with butter.
4. Roll remaining dough to a 1/8-in thick circle; cut into 1/2-in wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. Bake 10 minutes.
5. Reduce oven setting 350 bake 45-50 minutes (depending on size of pie) or until crust is golden brown and filling is bubbly. Cool on a wire rack. Really, really good with french vanilla ice cream. Bon Appétit!
