‘The only place where your dream becomes impossible is in your own thinking”
-Robert H. Schuller
Hello, sweet friend! I just returned from my morning walk.
This particular morning the fog covered me like a cloud.
I reflected on the week as I floated
(noticing the fog lifting and driftwood freely scattered)
Along with many walks on the beach…
the week also included baking two pies…one of which was entered in the Coos County Fair apple pie contest…
the other was baked just for fun after picking blueberries out in the country one afternoon.
This being my third summer to enter in the apple pie contest and also the third year since downsizing a California lifestyle by moving to a small town and even smaller cottage on the Oregon coast.
today’s walk in the clouds was apropos.
I had a plan three years ago…
A plan to simplify my life. At the time all I wanted was to get rid of things…a change
Today I realize that simplicity is not necessarily about living with the least amount of stuff… even though at times I’ve thought it was.
Simplicity in many ways is about living with more… more with your heart…your soul…and those things in life that bring you the most joy. It’s really about living your life. It’s more than just getting rid of stuff.
It’s about having those things in life that really matter to us. For me that has meant creating a life filled with early-morning walks, gatherings with family and friends, purpose, adventure, connection and love.
One which not only involves seeking a simpler life…it’s creating a life to be simply and soulfully lived.🍒
HOMEMADE BLUEBERRY PIE FILLING
This recipe makes a tasty, not overly sweet or starchy, blueberry pie filling.
It is a quick and simple throw together which can also be used as a wonderful topping.
3 pints fresh blueberries
1/4 cup white sugar
1 1/2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/4 cup water
2 tablespoons cold butter, cut into pieces
1 pint fresh blueberries
Cook and stir 3 pints of blueberries, sugar, cornstarch, and cinnamon in a sauce pan with water over medium-low heat until sugar is dissolved and mixture is slightly thickened, 10 to 15 minutes.
Remove saucepan from heat and add butter and remaining 1 pint blueberries; stir gently so blueberries stay whole. Allow to cool…then add to either a store bought pie shell (or you can make your own) Bake chilled pie on hot baking sheet for 20 minutes, reduce heat to 350° then continue to bake for 35 to 45 minutes, or until the crust is golden and juice is in the filling are bubbling. Cool 2 to 3 hours before cutting to allow filling to set. I forgot to do this the first time)😉
FLAKY, PIE CRUST
This versatile pastry can be use for all your pies. To ensure a flaky, tender crust, chill all your ingredients and do not overwork the dough.
It can be frozen for up to one month (wrap it up well in plastic wrap, then heavy duty foil).
2 2/3 cups all purpose flour
2 tablespoons sugar
1/2 teaspoon salt
3/4 cup unsalted butter cut into 1/2 inch pieces
1/4 cup vegetable shortening cut into four pieces
5 to 6 tablespoons ice water
In a medium bowl, combine the flour, sugar, and salt. Using a pastry blender two knives or your fingertips, cut in the butter and shortening until the mixture resembles coarse meal. Drizzle 5 tablespoons ice water over the top, tossing the mixture with a fork until the mixture just comes together. If necessary, add up to 1 tablespoon more water.
Divide the dough in half and shape each half into a desk. Wrap in plastic and refrigerate for at least 30 minutes or overnight.