picked more bluebs today. Into the oven she goes .
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Utter Perfection!
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Sweet yeasted buns with pistachio pastry cream in the middle. The pastry cream centre is my idea. Recipe from My Sweet Polish Kitchen. We love them so much and am eager for my daughter and family to try them. Also a double chocolate cake which will be iced tomorro3 from !00 Afternoon Treats .
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Beautiful
Thank you. Its an easy recipe. I will try to find it on the internet
Ive done a search and cant find anything. Bet Caitlin might find something, she always seems to.o
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It all looks and sounds terrific. What a great baking day!!! 
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They look tasty.
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Here she be – my first slab pie baked in a pan (as opposed to free-form). Garden blueberries with a flour and corn-starch thickener, cinnamon, butter bits, lemon juice, and Cointreau.
I didn’t quite get the sizing right on the top crust, and therefore no crimping. Next time I’ll give it an extra inch in both directions and try for prettier top.
At our house, she’ll be gone by Monday. 
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Brava!
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Thank you! My mind is racing - from all the seasonal fruits to a slab-chicken-pot-pie.
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Ooo chicken!!
Last year I made Claire S’s peach slab with a streusel topping- did not suck.
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I was surprised and happy at how easily it came out of the pan (no parchment). I used both butter and Ever-Bake to grease it. I think I’ll stick to that. I love the old aluminum 7" pie pans my aunt left me, but they need an assist to release the pie. This may be the ticket.
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For my own record-keeping: this recipe is from Smitten Kitchen here. I substituted sour cream for the ricotta, as mentioned in the recipe. A few other tiny tweaks:
-Sprinkled coarse sugar on the bottom of the crust before spooning the fruit in.
-Dough needed a bit more water than the recipe specified.
-Found I needed maybe 1/4 c more blueberries than the recipe calls for.
-Used heavy cream instead of egg yolk for brushing (cannot possibly justify wasting half an egg these days.)
-And I baked it 25 degrees cooler because I’ve been burning things lately and need to slow my roll.
I’ve taken to mildly-laborious pie crust preps recently (always laminate it a couple times, which drastically elongates the wait from idea to the moment when I can eat pie) but I like the results so much that I keep doing it. This gave me the crispyflaky that I want in pie crust, with much less effort. Also, with double-crust pies, I very frequently have too thick of a lip of crust where the two crusts meet, and it’s not satisfying to eat. I see it happening as I put the pie together, but it’s difficult to pivot once the doughs are rolled out and in the pan.
The galette avoids all of that; you could, I suppose, have the rim be too thick if you roll it out sloppily, but I managed to avoid doing that. And the bottom is nice and crispy, much nicer than I can get with pie.
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She’s a beauty!
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Ha! I don’t know about her looks, but she’s delicious! 
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Roasted strawberries. Just strawberries and sugar. I’m not sure of cooked strawberries, as I don’t love the texture, but the syrup is divine and I’m not sorry I made a double batch. Served this morning over Greek yogurt.
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I’m exactly the same. I generally don’t cook them, but sometimes I do and am not sorry 
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A repeat of Bread Machine Pound Cake as describe here July 1. For better slicing, I cut it in half end-to-end first. I’m very please with the square half slices - perfect sizing under a dish of strawberries.
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