I exuberantly purchased a large quantity of delicious, tiny Seckel pears only to find that no one else in my house wanted to eat them. In a last ditch effort to make use of these wonderful fruits, I tried to recreate the pear-custard tarts I encountered in the pastry shops and bakeries of Brussels, with a little southern twist. Pears halved and cored fill the crust. To this, added a small custard, southern style (one egg and enough milk to fill an 8 oz. coffee mug, just a little brown sugar and a sprinkle of nutmeg), poured this over and around the pears, then baked for about 50 minutes. Adults said yum! Kids found it a little too full of pears. ("That's why it's called pear tart," I said.)
Eve is becoming quite the cook herself, and loves to bake milk-free blondies. We start with Ghirardelli chocolate chip cookie mix, mixed with butter and egg according to the directions. To this we add two cups of oats (quick cooking) and a splash of almond extract, and press into a greased cookie sheet. After 20 minutes in the oven these come out crispy and delicious (and none of that messy dropped cookie madness that is so much fun in theory, but which we really don't have time for on a weeknight.) Everyone ate dinner really quickly tonight!
We have wonderful chilly weather lately, but haven't yet turned on the heat. There's something wonderful about the oven-warmed kitchen and the smell of things baking. Such a nice change after the heat of summer. Welcome, Fall!