As you may know, my son Ted just returned from Bahrain, where he spent the last 9 months. He is moving to Washington D.C. and when I asked him what he would like for dinner his last night at home, he replied
AN ALL AMERICAN COOKOUT!
Apparently, he became a little tired of falafel during his stint in the Middle East.
Along with burgers on the grill, corn on the cob, and potato salad, we topped off the meal with a cherry pie.
Cherry pie is a once a summer event here, because I loathe pitting cherries. I also loathe cherry pie filling out of a can, so pitting is the lesser of two evils.
I pitted, mixed, and rolled the once a year treat.
I always add some almond extract to the cherries because it greatly enhances the flavor. With every pie I make, I brush the top with cream and sprinkle with sugar to make a nice brown shiny crust.
Ever wonder what happens when you mix psoriatic arthritis and cherry juice?
Rocking the look.