I like to joke that my dog went apple picking and brought home apples…but it’s sort of true.
Bawse stayed with friends while we were in Pittsburgh, and they took him and his “girlfriend” on an apple picking adventure. When they dropped him off, along with him were lots of apples… have apples, make apple pie!
And because I love salted caramels, and happened to have some one hand, why not?
Chop the apples into cubes.
1 tsp of cinnamon
1/4 cup of sugar
2 tbsp of all purpose flour
Stir stir stir. THEN DONE. Isn’t that crazy easy? I couldn’t believe it either. I never made apple pie filling before. I thought it would be more complicated.
Store bought pie dough, because I have a baby and “ain’t nobody got time for that”. Cut into circles and made these cute mini pies.
They are super cute…but the crust to filling ratio is off. I love more crust than pie, but this was just too much. I’ve decided my new favorite way, is to just make them like pizza slices!
I used Freutcake’s Recipe for these, but just cut the dough the way I wanted. Enjoy!
Since we are doing a big west coast trip soon, we decided to do a couple small trips with baby, to see how she would do. We went to Pittsburgh, for her to visit her great grandparents, and then explored Phipps Conservatory & Botanical Gardens.
This place is beautiful! And it’s nice and mellow for a little 4 month old. She liked seeing all the vegetation. It was quiet and indoor/outdoor so we got to enjoy the sunshine. What I really liked about this place is that they grow and harvest ingredients for their “green” cafe. They encourage and recycle all that they can!
This would be a good place when the little one is older too. They have lots of interactive stations for kids, like building a fort, planting things, a mini fresh market where they can play “store” and other learning type activities.
Phipps Conservatory and Botanical Gardens
One Schenley Park
Pittsburgh, PA 15213-3830
I’ve been in a cooking rut. But because I’m nursing I need to eat. A lot. I’m literally withering away because I’m producing milk and it’s taking all my calories and turning it into fatty milk for my baby. We are still using Blue Apron for dinner. But I miss picking out my own meals, and eating what I WANT to eat versus what I have to eat. However, in order to not waste food, I need to create my own meal plans before I cancel or skip orders.
My friend Rosie came by with lunch one weekend and it was delicious. So tasty, healthy and yet so simple. I decided to go ahead and make it myself for our dinner and lunches one week. It’s filled with fresh herbs, which gives it great flavor and without the extra sodium.
This roasted shrimp orzo pasta is delicious. Lemony, bright and eaten cold makes it a perfect lunch. Shrimp is roasted in the oven with just a little salt and pepper.
Dressing is salt, pepper, olive oil and lemon juice.
Red onions and cucumbers add a crunchy texture.
Salt and pepper, easy peasy.
Stir in some feta and voila! She used Ina Garten’s recipe and its perfect the way it is!