4th of July Visitors from Miami

And the BEST Blueberry Pie recipe ever

Al and Santana flew into Philly on July 1st and visited with old buddies there, arriving in Central PA via Amtrak on Sunday afternoon. Let the festivities commence! John and Al fished on Monday, and supplied two delicious trout for a dinner on the deck. On the 4th of July we went to Brendyn's for a great party dominated by tiny dogs. We made the prize winning Blueberry Tart once again, decorated with raspberries by Al. Brendyn and Becca's cool house, in the shadow of the stadium, had a great view of the fireworks when you walked to the end of the road. Sam snapped a couple of photos. But Josephine and I enjoyed the show from the comfort of their front yard, filtered somewhat by treetops. A fun time was had by all and when we got home at 11 that night, Mom and Al said farewell--until next time!

(FYI--The following recipe is from my friend and former neighbor Jenny Fisher who got it from her mother-in-law. Jenny brought it to a pot luck last summer and somehow I managed to get this photo of the last slice in the tart pan. It is amazingly good and, Jenny says, very easy to make. Is it a kuchen, a pie, a tart? Call it whatever you like; just make it.)

Blueberry Kuchen

Makes one 9 inch tart

Crust

1 cup flour

2 tablespoons granulated sugar

1/8 teaspoon salt

½ cup butter

1-2 tablespoons vinegar

Sift together flours, sugar and salt. Cut in butter into pea-sized pieces. Sprinkle with vinegar and mix with hands to form dough. Press into 9 inch removable-bottom pan.

Filling

1 cup granulated sugar

3 tablespoons flour

¼ teaspoon cinnamon

2 cups fresh blueberries

Topping

1 cup blueberries

a couple of strawberries and powdered sugar for garnish

Preheat oven to 400°F. Prepare crust. Mix filling ingredients together and pour into crust. Bake for 50-60 minutes (until bubbly). Remove and sprinkle an additional 1cup fresh blueberries onto kuchen. Cool and sprinkle with powdered sugar and dot with strawberries for color.