I mentioned that I’m taking some time this summer to not work. I am, however, still cooking, baking and decorating at home, so it turns out that me not working still looks a lot like me “working.” : )
When Emma was very little (0-8 months), I was still able to create, photograph and write posts. I would do my hands on activities while she was napping or while she was watching me from her seat. I rocked her to sleep, then held her while I typed and edited photos one handedly. I had hours and hours to work on my computer while holding her.
Then came the moving stages – the I can’t take an eye off of her or she’d be up the stairs (or worse, down) or out the door in 20 seconds. Working while she was home became frustrating. Frustrating because I felt like I was 50%ing everything. So, I made a rule, I only worked when she was at school during the school year (anywhere from 8-15 hours a week). When she got home, I was all hers. That is where we had been for the last 3 years.
Emma is home from school for the summer, and I’ve discovered something : 4-year-olds are amazing. We spent the entire morning in the kitchen baking these pies and now she is too busy to bother with me. So, here I am with an hour to sit down, edit photos and write a post while she is playing by herself. (She is currently creating some sort of adventure with a backpack full of marshmallows and cushions from the couch… when I asked what she was playing she said, “Nothing, Mommmmm.” in the tone we all know so well.)
I go back and forth between making this blog a reflection of my life, or letting this blog have a life of its own. As Emma grows, I want to give her privacy and freedom from everything we share as a family to be shared here. However, I do feel compelled to share my ideas on living well and inspiring others as a special part of my calling. I know that many of you have the same life values as we do and love seeing how I execute them for our family – from entertaining to decorating to baking on a Monday morning. It helps us to read each others stories and be inspired by each other. I will continually strive to find my balance. For now, I am enjoying sharing these sweet real life photos of Emma and I slowing down together this morning in the kitchen.
Easy Petite Cherry Pies
makes 3 petite pies
Petite Tart Pans ($5-6 for 10)
3 cups of tart cherries (I used frozen, thawed)
1/2 cup of sugar
3 tablespoons of cornstarch
1/4 teaspoon of salt
1 tablespoon of butter
….
sugar for topping
Dough : Make pie dough as directed. Roll out on floured surface. Cut rounds 1-inch larger than tart pans. Leave scraps for making lattice top. Press dough into the pans.
Make Filling : In a bowl, stir together cherries, sugar, cornstarch and salt. Spoon into crusts. (I try to leave as much juice as possible in the bowl so the pies aren’t soggy.)
Lattice Top : Roll out leftover dough. Cut thin strips of dough. Weave them over the top. Pinch the sides so the finish is neat. Sprinkle generously with sugar on the top.
Bake : Place the petite pies on parchment lined baking sheet. Bake at 400 degrees for 15 minutes. Reduce heat to 350, cover with foil and bake for the 5-10 minutes.
Essentials Used :
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