Peach Custard Pie


Continuing with my all peach revue this week, a few nights ago I made a peach custard pie. Now most people think of peach pie as something hot and bubbly and syrupy, not cold, sweet, and custardy. I haven’t seen fruit custard pies very often outside of southern Illinois, but they are very popular in my family, and I believe have ties to German fruit tarts with custard. At any rate, this is the easiest fruit custard pie recipe you’ll ever meet.

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We’re (peach) jammin’

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And I hope you like peach jammin’ too. It’s peach season here, and over the weekend we visited a local farm to buy a half bushel of Redhaven peaches. We’ve been eating a lot of them with vanilla ice cream for dessert, but I managed so spare a few to make a beautiful batch of peach jam!

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All in a Day Strawberry Jam

As a child, summer was by far my favorite time of year. Summer vacation, lightening bugs, swimming, fireworks…the list goes on. As an adult, I feel much the same. Then as well as now, my all time favorite thing about summer: THE FOOD. BBQ and corn-on-the-cob, ice cream and burgers from the grill. And of course, the best being all the fresh fruit  you can eat. Strawberries, blackberries, watermelon, and peaches, to name a few.


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Kielbasa for Easter

A belated Happy Easter to you all! We celebrated by hosting friends for a backyard party complete with yard games, sunshine, and lots of food. This year Frank decided to smoke a ham outside and grill his homemade sausages for everyone. We both thought we had enough sausage stockpiled in the freezer to accommodate about 15-20 guests, but realized we were very wrong! I guess somehow over the winter our stores were depleted, and I’m sure I had nothing to do with it…

So it was the night before Easter and Frank is grinding pork shoulder and stuffing casings for fresh Polish kielbasa. I wasn’t able to document the whole process (too busy making deviled eggs and scalloped potatoes!), but will post a complete step by step soon.

For now here are a couple of quick shots of Frank stuffing the ground pork into casings. For this Frank uses a Mighty Bite 5lb. stainless steel vertical sausage stuffer. It’s worked well for our needs and he’s been pretty happy with it so far.


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