The wild brambles hereabouts start blossoming at the end of May and continue into June.
Understated and yet so pretty.
There’s a new “baby” in our house! The monstera plant grew a new leaf:
I find the new, uncurling leaves of any plants fascinating – the shapes and colors change almost daily, and the shape, especially, can get very ornate. Beautiful.
P.S. I won’t be blogging on Monday due to Labor Day. Hope my U.S. readers have a relaxing long weekend!
Spring is my absolute favorite time of the year, but summer is great, too. A case in point: a July sunset near our house from a few years ago:
Isn’t it amazing? I find the pink cloud cover turning gradually to purple especially striking.
In business-related news, I’m taking a few days off to attend my cousin’s wedding. My Etsy shop is in vacation mode for the duration, and instead of a fresh post, I’ll be reblogging from my hobby blog Co-Geeking on Monday.
Last week, Husband and I did a daytrip to western Massachusetts. Traveling through Buckland, we flashed unexpectedly on Tolkien. As if the name wasn’t enough, the village of Shelburne Falls has bit of a Hobbity feel:
The gentle, wooded hills plus colorful, low houses seen across the river and the glorious blossoms on The Bridge of Flowers certainly made my Hobbit radar ping, even if the house styles aren’t quite right.
Alas, we didn’t find a Crickhollow nearby.
A sour cream pie made with our first raspberries! Berry pies with sour cream are quite popular back home in Finland, and very summery.
Here’s my favorite recipe converted into American measurements from metric.
For the crust:
For the filling:
Preheat oven to 350 F / 175 C. Cream together the butter and sugar. Add the baking powder and then flour a little at a time, mixing well in between. Add the water last. Mix gently. The crust should be a little flakey, not elastic like bread dough.
Pat evenly on the sides and bottom of a 9” pie plate with well-floured hands. Spread berries evenly on the crust. The berries should fill the crust but not overcrowd it; a few gaps are fine.
In a bowl, mix together the sour cream and sugar. Add egg and mix. Pour on top of berries.
Place pie plate on a baking sheet lined with foil or parchment paper in case of spills. Bake for approx. 45 minutes or until slightly browned at the edges.
Tastes best when cooled and keeps well in the fridge for up to a week.