Cherries, Cherries, Cherries!

Well, I’m back. It has been a busy summer on so many levels, and my blogging has suffered for it. For those of you who read my humble blog, I’ve been working on so many projects (including me), that something had to give, and it turned out to be this blog, not to mention my favorite hobby – cooking.I decided that my body was starting to creak a bit too much, so I did something about it. I started exercising more vigorously, and finally had some injuries looked at; it it appears that I may need some knee and wrist surgery, not to mention physical therapy on a shoulder. On a brighter note, in the past month I adopted a low-sodium, high fruit and veggie approach to eating known as the DASH “diet.” It’s purpose? To lower blood pressure. I must say, mine has plummeted. Diet and exercise never did much for my blood pressure before, but this “diet” has – on medication, my BP was 150/100 a month ago. Now, it is 106/68. I am stunned, and so is my doctor. For an easy-to-read yet thorough explanation of this approach, check out this link (pdf file, so you’ll need Adobe).

But before my summer heated up, I managed to bake a fresh sour cherry pie. I adapted this recipe from one I found in Rose Levy Beranbaum’s Pie and Pastry Bible. I added 1 Tablespoon of fresh lemon juice to the filling, because the sour cherries I had were a bit on the sweet side. And, for a change, I followed Rose’s recipe exactly when I made my favorite crust, her Perfect Flaky & Tender Cream Cheese Pie Crust. The result was the best sour cherry pie I have ever made, and one I plan to repeat this winter because I froze several pounds of berries! If you can find frozen sour cherries, or have some on hand, I encourage you to try this recipe.