Summertime Busytime

I don't think I could have accurately foreseen how busy I would become this summer. Don't get me wrong, I'm not disappointed by said reality. In fact, I thrive on this kind of lifestyle. But in order to completely immerse myself in selected projects, I've inevitably had to let other things fall to the wayside. I hope to resume my alternative hobbies, which will remain unspecified, at a later date. Hoping.

Meanwhile, I have to keep this blog update relatively brief. Less wordy, more photo-y.
Of course, despite my exorbitant workload, I can always find time to whip up something simply delicious. It calms my nerves, keeps me sane(ish).

We are so blessed to live in Oregon during the summer months, where there's an abundance of local fruit to choose from. But time is short, and peaches won't be in season for long. So inevitably, aside from enjoying them in their juicy, naturally sugary state, it's important for everyone to put them in a pie. Very very important. Sprinkle in some fat Oregon blueberries, and you have something that smells absolutely incredible and, therefore, is completely irresistible.

Lay your eyes on those spectacular layers of flaky pastry. That's what you're looking to achieve in your pie crust. You can accomplish this with nearly any recipe composed with a generous amount of butter (or vegetable shortening, if you swing that way), and there are a million out there. Just remember that ALL of your ingredients should be very cold, including your flour. You want those tiny precious bits of butter to remain intact when you're mixing your dough. If the water is too warm, the butter will melt, and you'll lose those pockets of steam that create the flake in your crust. And please don't over-mix. Once it starts to come together, finish the process by hand to avoid creating a tough, chewy result. Good luck. It's not as scary as everyone presumes. I promise.


For the last week and a half I've been diligently working towards a monumental event that's materializing this Saturday.  A wedding between two beloved friends and a party to celebrate their union. I was asked to make the cake for this delightful event by the bride and groom, and I graciously accepted.  I am, of course, completely honored.


My dining table has been in a state of disarray, absolutely consumed by the makings of gum paste flowers, berries, and leaves.

Alas, I have finally completed the floral arrangement that will cascade down the sides of the 4 tiered wedding cake.  Here's a bit of a preview.

I'll be finishing up the cake in the next couple of days, so stay tuned for more pictures!


And don't fret, although I've taken a short break, the illustrations have been pouring forth from my fingers with wild abandon.  I have so much work to do, so I'll be diving right back in, so soon as this weekend comes to a close.

Ok, that's about all I can muster for the moment.  This weekend will be a busy one.  I hope you all enjoy it! Tweet