Monday, June 8, 2015

Summer Happenings!

We are Philadelphians! We moved into our new Row House last week and have been unpacking boxes ever since... we never knew how much stuff we had until our basement had everything from our garage in it! We currently do not have a garage, or much of a backyard, but we are learning to make the best of all these new changes. I will admit, I did find a grocery store that I probably will not go back to, only to find one in the other direction that seems to be much safer - win! One thing we are trying to embrace is that you WALK EVERYWHERE. Plus parking is a nightmare so it sort of forces you to walk. We have found the awesome running trail along the river and a great local park for the boys. We even got a tour of Kinley's new preschool. The boys are doing really well adjusting and we have made some new friends already!

Today we had local Philly Cheesesteaks and they were amazing! We have also been to a few restaurants around our neighborhood and really look forward to the next two years!

We spent a few weeks at my parents house in Maryland and had a crab/shrimp boil. We actually had a local grocery store steam the crab legs for us - super easy.  I also made a fresh strawberry and blueberry tart. They were simple recipes and I hope you have a great Summer!

Crab/Shrimp Boil

- Zatarain's Crab Boil in a bag, or 3 tbsp. Old Bay seasoning
- 12 baby red potatoes
- 6 ears of corn, broke in half
- 12 oz. bottle of beer
- 1 onion, quartered
- 2 lbs. smoked sausage, cut in 1 inch pieces
- 1 lb. raw shrimp, fresh or frozen

1. In a stockpot, add seasoning, beer, potatoes, corn, sausage, and onion.
2. Cover with water.
3. Bring to a boil and allow to simmer for 30 minutes.
4. Add shrimp and allow to steam for 3 minutes.
5. Drain the liquid in the sink and serve boil.

Stockpot with Crab Boil in a bag

 Filling the stockpot up with water

 Steamed shrimp


 Steamed crab legs

Maryland Crab and Shrimp Boil

Rustic Strawberry and Blueberry Tart

- 1 1/2 cups flour
- 1/4 cup sugar
- 1 egg yolk
- 1/2 cup plus 1 tbsp. cold unsalted butter, cubed
- 2 tbsp. cold water

- 3 handfuls of strawberries, quartered
- 1/2 cup blueberries
- 3 tbsp. flour
- 3 tbsp. sugar

1. In a medium bowl, mix strawberries, blueberries, sugar and flour together. Set aside.
2. In a separate bowl, mix flour, sugar, butter and salt in a food processor or with an electric mixer until it resembles course breadcrumbs.
3. Add the egg yolk and water. Mix on low until dough forms. Wrap your dough in cling wrap and refrigerate for 15 minutes.
4. Roll out your dough on a floured surface, in a thin, round shape.
5. Place dough on a parchment paper lined baking sheet (or greased foil). Place filling in the middle of your rolled out dough and roughly fold the edges up around the filling.
6. Bake at 350 degrees for 35 minutes. Dust with powdered sugar if desired.

 Strawberry and blueberry filling

 Rustic tart before baking

Perfect Summer Dessert!

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