8 Weeks Old

May 16 - May 22

What a busy week!  We started the week with Sarah's first trip to Shawnee Mission Park.  On Monday, we met up with the Eastlands (Julie, Margo, Adam and Jacob) and took a long walk after a picnic lunch by the lake. The weather was glorious - sunny and 70 - and we all enjoyed ourselves! 

 

On Wednesday, Sarah and I made our first pie together.  It was blueberry, and I apologized to her for not having the foresight to get a copy of "Blueberries for Sal" to read to her!  At least I taught her how to make pinwheels with the leftover pie crust (as any good baker knows how to do!)...

 

On Wednesday night, we attended a lovely party hosted by Sarah's Grammie.  It was a "Sip and See" party so that her friends could meet Sarah.  We had a delicious carrot cake and got some very nice gifts.  Thanks to all of Mom's friends for a wonderful evening!

On Saturday, Tom's friends, Joey and Dana, came up to KC from Paris with their kids, Miranda and Max.  We met them out at Deanna Rose Farmstead for a fun afternoon with barnyard animals!  I think "Old MacDonald" will make more sense to Sarah now that she knows what cows and goats and pigs are!!! 

Two other exciting things happened on Saturday!  The first was that Sarah turned two months old.  The second was the first time she had experienced a tornado warning!  The sirens went off around 9:45 pm, and we stayed in the basement until around 11:00.  Needless to say, her schedule was a bit off after that!

Recipe for Sarah's Blueberry Pie

Ingredients

     1 1/4 cups white sugar

     3 tablespoons quick-cooking tapioca

     1/2 teaspoon ground cinnamon

     3 cups blueberries

     1 tablespoon lemon juice

     1 tablespoon butter

     1 pastry for a 9 inch double crust pie

Directions

     1. Preheat oven to 400 degrees F. Roll out half the pie crust and line a 9-inch pie pan; trim crust to the rim of the pan. Loosely cover with plastic wrap and refrigerate.

     2. Combine sugar, tapioca, and cinnamon. Toss sugar mixture with blueberries in a glass mixing bowl and sprinkle with lemon juice. Let stand fifteen minutes. Meanwhile, roll out the top crust into a 10-inch circle. Cut into half-inch strips. Pour blueberry mixture into chilled pie shell and dot with butter. Add the pastry strips one at a time, weaving a lattice. Pinch edges to seal.

     3. Place pie on a baking sheet to catch drips. Bake in the preheated oven for 40 to 50 minutes, until filling is bubbly and crust is light brown. Cool completely before serving. Best with vanilla ice cream!