My momma makes a nearly unbeatable classic cherry pie, delicately scented with almond extract and hugged by a pretty, pastry-crimped lattice top. Divine with a scoop of Bluebell vanilla ice cream, slices are best served sitting on the couch or porch reconnecting with family.
She says it’s a lot of trouble to make a pie, but I don’t know if I believe her. She always says it with a smile and quick-working hands that suggest it may not actually trouble her all that much (or maybe the reward just far outweighs the effort…).
It doesn’t matter whether you fill the crust with fresh-picked fruit from an orchard or canned summer fruit off the grocery shelf, cherry pie always tastes like love and laughs and joy. I think it’s because no matter what ingredients you use, pies are a bit of effort. Not too much, mind you – just enough. Like breaking a sweat hiking to reach a stunning mountain view, or digging in the garden under the summer sun to plant new flowers.
A little effort makes the reward sweeter.
And the HAMFEST festivities continue!
One of the most anticipated uses of leftover ham in our house is the creation of Ham Pockets, both for their sweet-salty-cheesy-crusty deliciousness and for the opportunity to sing the name Ham Pockets over and over again, a la early 90’s Hot Pocket commercials.
Don’t be fooled by the intense expressions of Hot Pocket ecstasy above – the real things manage to be both burn unit-level scalding and icy cold in the center all at once, harboring unintelligible ingredients smothered in a belly-aching combination of molten cheese and regret.
While that may not be enough to stop you (we’ve all made a regrettable Hot Pocket choice or two in our lives, right?), there is a better way – HAM POCKETS!