Strawberry-Rhubarb Pie

My first ever solo pie endeavor was a success!

The rhubarb and strawberry combination is one for which my mom is infamous, at least in my family. So in addition to rhubarb and strawberries being in season, Mothers' Day was the appropriate occasion for taking my own stab at it. And boy did I eventually stab at it!

I followed Mark Bittman's (all butter) pie crust recipe in addition to some over-the phone advice from Mom. My mom uses shortening but Bittman's recipe is all butter. I have no regrets about straying from the family tradition on this one. She coached me on the water ("very cold, with ice cubes!") and urged me to include some orange zest in the fruit, which surely makes a difference. With mom's blessing, I stayed true to Bittman and used the food processor to incorporate the flour and butter. I love my Cuisinart!

Ok, I'm going to get one little critique in before I rave about my success...
I didn't use enough water so the dough was a bit crumbly when I tried to roll it out. And maybe the recipe was scant or my pie plate was too big. Ok, enough of that.

I'm a pie-spert! (or will be someday if I continue at this rate)

Stuffed Shells

I made these for a potluck a few weeks back (and a second container for a dinner with friends the next night). They are really so easy, delicious (and vegetarian, which comes in handy). They might become my go-to party/potluck dish.

I started typing a recipe, but I honestly can't remember the proportions. I know I used (part skim) ricotta cheese, (whole milk) mozzarella, Parmesan, one egg, TJ tomato basil pasta sauce, and lots of basil in the cheese and in the dish with the sauce.

As I stuffed the shells, I had a really strong visual memory of my mom doing the same thing. I think it's because holding a floppy piece of pasta in your hand as your force a cheesy mixture into it is not something you see or do often. There's something very tactile about the task because even if you use a spoon (I did. My mom did.), the shell is still cradled in your palm, you probably need a thumb to hold it open, and there's bound to be cheese on your hands by the end.

Fun and simple to prepare. So delicious. Someday when I have my own freezer, I may stock it with frozen stuffed shells...my mom used to do that, too. Smart lady!