Holy frijoles, Batman - this looks freakin’ AMAZING! (And I have blueberries and peaches to use up - except I don’t bake in the middle of the week!)
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Thank you! Just had a slice - delicious. 
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Wow! lunch of my dreams, including protein (the eggs).
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You can make the filling and refrigerate it.
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Both were delicious but the method of rolling between parchment, freezing, cutting rounds and reforming the scraps is pretty fussy and time consuming. I took the scraps, formed a roll, chilled and cut them in 1/4” slices. I found that easier and more convenient to store. Plus it’s handy to always have some slice and bake rolls in the freezer.
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Yeah, while I really value the wisdom of DG’s method of rolling before chilling, both these recipes and a lot of the similar sablé/shortbread recipes do work just as well a slice-and-bakes if you’re not too fussed about keeping them perfectly round.
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Compelled to make one more iteration of Louisa Weiss’s sour cherry cake before the season ends. This time I used a 50/50 mix of sour (Montmorency) and sweet (Lapins and Rainier) cherries.
The cherries were all scrounged off our trees. While at first glance it would seem we have quite a few cherries left which are plump, red and glossy, on close inspection most of them have internal and external brown spots, and/or are bird-pecked. With a little patience, however, you can sort through and find enough for a project. I made a version last year of mixed sour and sweet, and recall it being quite good.
This is a half-recipe in a 6 1/2" springform pan.
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this is her Lottchen’s Kirschkuchen right?
Yes. It’s a great cake.
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I made it last year and I remember liking it, but when I revisited my notes this year I couldn’t gin up the enthusiasm to make it again for some reason. Now I’m questioning that decision. My cherries are all frozen at this point, but…
I’ve found it’s easy to put too many cherries into this one. Her recipe calls for 500 g., but I keep it to 350-360 g. for a full recipe. The other thing I like to do is chop the cherries - I do about half quartered and the other half halved. I just like the smaller pieces here (same with the plum torte…)
This is one of our favorites. Having just now had a piece of this one, both DH and I think the mixed sweet-and-sour version is the better version. So much so, I’m going to go out in the yard right now and scrounge up one more cake-sized allotment of cherries for the freezer, so I can make another soon. Pitted, frozen cherries work great, and it sure is easier to chop them while frozen.
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i actually have both sour (frozen) and sweet (fresh) on hand right now. Guess I better get at it 
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I hope you love it - post results!
ETA: For anyone who’s interested, my suggested cherry weights are for pitted cherries.
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Perfect weather to turn on the oven and bake another brown bread loaf. My buddy is smoking a beef brisket and I thought this bread with slaw and spicy mustard would work.
There are so many terrific recipe ideas on the north kitchen site.
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This Cauliflower and Caramelized Onion tart is the first thing I’ve baked since I’ve been back in my kitchen.
Details on the DOTQ thread:
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Pretending we are in Paris for the Olympics and after seeing an event sitting in a bistro for apero hour.I wish. Gougères and Rosé wine are a match made in heaven. Recipe is from Baking with Dorie and she suggests including a teaspoon or 2 of finally chopped rosemary in
the dough. We really liked it. A Santé
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I’m “blackberry” with envy! Lucky duck!
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I’ve had gougeres on my mind all week! You may have given me the nudge I needed. They look delicious! 
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