dwafs redux

We did it. We finally had our Southern dwafs. We watched "To Kill a Mockingbird" and ate Southern food. And ate and ate and ate... Oh, wait. That was just me. I meant to say I ate and ate and ate...

The past two months, we have wanted to have this southern dwafs, but both times no one showed up. I'm wondering if we should in future suspend dwafs during the summer since we can't seem to get our shit together.

But it was worth the wait, people. First of all, Gregory Peck. Sigh. I cried through almost the entire movie. I just love movies with father/daughter relationships. They just kill me. Haha, maybe I should start a father/daughter films film society--the fdffs. Haha, I just like trying to pronounce "fdffs" really.

But, God, people, the food. The fooooood. We had fried chicken, sausage balls, mashed potatoes, biscuits, macaroni and cheese, fried cauliflower, cornbread, cucumber salad, tomato sandwiches, blackberry/lemon curd pies, and red velvet cupcakes. With sweet tea, of course.

So I had a naughty eatin' weekend. Because on Saturday night we hung out (with the toodlers, who behaved very well) at Olivia and Katherine's place with SweetElisa and Olivia's father and stepmother. Who I really enjoy.

We meant to attend the Bluemont Concert Series and see the Mambo Combo perform latin caribbean music, but there was thunder and lightening, so we went to Olivia and Katherine's and ate all the food we had all packed up--watermelon, spinach dip, caprese salad, and white sangria that Olivia's stepmother made. (Told you I really enjoy them.)

Anyway, Olivia and Adrienne are coming over tomorrow night to watch "The 300" and I told them we have got to eat healthy food. No more of this badass food. Especially since Jonny is trying to eat better, dear man.

So I am going to go google healthy recipes (ho-hum) but first I will post some recipes from my fabulous weekend:

Insalata Caprese

3 tablespoons fresh lemon juice (from about 1/2 lemon)
1/2 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
3 tablespoons extra-virgin olive oil
1 1/4 pounds assorted tomatoes
6 ounces fresh mozzarella cheese, drained and sliced
2 tablespoons thinly sliced fresh basil leaves

Whisk the lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Gradually whisk in the oil to blend. Set the dressing aside.

Cut regular tomatoes into 1/4-inch-thick slices and any cherry or grape tomatoes in half. Top with the dressing. Sprinkle with basil and additional salt and pepper to taste, and serve.



Strawberry Hand Pies

1 1/2 cups strawberries, hulled and cut in half or quarters
2 tablespoons sugar
1 tablespoon cornstarch
pastry dough
1 egg, lightly beaten
sugar to sprinkle on top

Preheat oven to 425 degrees.

In a medium bowl, add strawberries, sugar, and cornstarch; stir to combine, set aside.

On a lightly floured work surface, roll dough into a large rectangle, about 1/8-inch-thick. Using a 5-inch cookie cutter, cut out 6 rounds.

Transfer rounds to baking sheet. Place about 2 tablespoons of the strawberry mixture onto one-half of each round. Lightly brush egg around the edge of the covered half of each round. Fold remaining dough over to enclose, forming a half moon. Gently press edges together to seal. Brush the tops of each pie with egg. Using a paring knife, slash the top of each pie. Sprinkle generously with sugar.

Bake until golden brown, 20 to 25 minutes.

JenPerry made these pies with fresh blackberries and lemon curd for filling, and they were deeeelicious, so I'm assuming they work with whatever fruit you have on hand.