Thursday, June 2, 2011

Strawberry Rhubarb Mini Pies

I'm back!

The littlest Humble was delivered--or extracted, depending on how you look at it since we had a c-section--last week. Both baby and myself are doing very well and I've been recovering at home.

Of course this means ample time at my laptop to blog, unfortunately I didn't count on the affect of sleepless nights coupled with hefty doses of prescription pain killers. When things are melting down the walls in your field of vision, you really start to second guess your ability to write anything. Yes, even at the semi-coherent level I tend to blather on this blog.

I'm far less drugged today so I'm going to give food blogging a shot. Our local farmers market has been flush with fresh rhubarb lately and apparently, even after all the lemon meringue madness, I'm not pie-d out.

So we've making pies! Again! Specifically, mini pies. Falling neatly into that smaller is always cuter approach to food.

Of course, if you're looking at the pies and thinking to yourself, nuh-uh way too fussy. No worries. No where will I demand you spend an hour forming mini pies in muffin cups. The strawberry rhubarb filling, spiked with orange zest and Grand Marnier is delicious even in the simpler, more rustic hand-pie form. So go ahead and shape/form them however you wish. Regardless of how they might look, they will taste great and be well worth making.

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