My opinionated little 3 year old wanted to make Daddy a cherry pie for Father's Day. I make only one or two cherry pies a year, when the cherries are in season. The crust was tender and buttery (Cook's Illustrated Basic Pie Crust) and the filling - the filling required several hours of pitting (mentally thanking my husband for springing for the cherry pitter from Williams-Sonoma a few years back). There were many stained hands as we all sat around in front of a movie, tossing the pits into a paper grocery bag. I didn't use a recipe, just adjusted the ingredients to taste. Cherries, sugar, corn starch. It was amazing, not syrupy sweet like canned filling but pure and tasting like cherries. I love cherry pie day. As seasonal pies go, it's impossible to top. It humiliates the autumn apple pies.
And this is what I love about seasonal cooking, and summer cooking in particular. The summer months are punctuated with cherry pies, cucumbers, and salsa from garden tomatoes. The colors are so bright and the flavors so real. We revisit the recipes only once a year or so and treasure the taste before the season passes.
We topped the evening off listening to a CD my daughter and I put together for my husband - George Winston and Vince Guaraldi.
And you'd never guess. There was a fish. In the percolator.
(Twin Peaks, of course! I've been happily humming the soundtrack all day. That was a great show.)
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