I got a knock on my front door a few days ago and low and behold, it was, Diana Lyn, she had this lovely rhubarb tucked inside a beautiful basket, not only that but she also had some new tarts to melt in my warmer! YEA!!!! I was so happy I stood on my head...

So, this gift
prompted me to bake a cherry/rhubarb pie! So here is the recipe:
THE BEST EVER PIE CRUST ON THE FACE OF THE PLANET!
3 Cups Gold Medal Organic flour
1 tsp. salt
1 cup organic butter
Mix these together, making it all pea sized pieces!
Then add:
2 tsp. of organic sugar (Costco has this, it is wonderful to bake with!)
beaten into two organic egg yolks with 1/2 cup of cold water!
ADD TO THE DRY AND DON'T OVER WORK THE DOUGH!!! Your all done, wasn't that easy?
I am a cheater and use those cool plastic template thingies you smash into the top crust and then you don't have to cut strips of crust...I am in the get it done so I can eat it fast camp!
I usually double this recipe, then put half in the freezer for another pie in the future...hint hint, Diana!
CHERRY RHUBARB PIE
Combine 1 1/2 cups organic sugar, 2 Tab. organic butter, with 1/8Th tsp. of salt, and 1/2 cups of the reserved sour cherry juice with 2 cans of the sour cherries and rhubarb cut up into 1/2 inch. pieces. Bring this to a rolling boil in a large sauce pan.
In a small bowl, make a paste of 1/2 cup of the sour cherry juice and 1/2 cup cornstarch. Add this to the cherry/rhubarb mixture stirring till thick and bubbly! Remove from heat let cool and then pour into your crust. Bake at 425' for about 30 min. or until brown, bubbly and crusty!

This is another natural treat I made, if you haven't tried No
Pudge Fudge Brownies yet you need to! They are wonderful, for those of us who want a treat but not the fat and calories, this one is for you! You can't read it very well, but it has O grams of fat and only 110 cal. for 1/2 of the box!!!!!!!! I do add chocolate chips to mine for the hubs...

And below, is a salad I was inspired to make after feeling guilty over making pie and brownies!
I was reading some old garden magazines that Victoria gave me... looking at all those wonderful organic gardens, made me realize I needed my greens too!

OK, I wasn't totally good, cause then I made this huge pasta salad with mayo, and two kinds of cheese in it...blaming it on the hubby again! : )

And next I have to post a picture of the breakfast I make for Don every weekend! I do switch it up sometimes, he get omelets etc. but I NEVER, EVER, EVER give him pork anything!!!
This is Turkey Bacon from the health food store! It is really good...no, really it is! We don't eat pork, after watching a
You Tube video about the worms in it, and reading The Makers Diet, I will never touch pork again as long as I live! SHUDDER....(sorry all you piggy eaters, don't mean to offend you!)
Today's Menu:
Breakfast:
3 organic poached eggs, 2 strips Turkey Bacon, organic Yukon Gold fried potatoes in olive oil and sea salt and 2 slice of natural English Muffin Bread from Fred Meyer. A hot cup of organic Starbucks coffee!
Lunch:
All organic tossed salad, romaine, baby tomatoes, carrots, sweet yellow and red peppers, baby cucumbers and red onions. Served with Albacore tuna, pecans and dried cherries on top. Topped off with an organic cherry vinaigrette.
...and for dinner a big plate of brownies and pie! Come on, you were good all day, eating your salad and turkey bacon, so dig in!!!!! After all the brownies have no fat, so have some more ice cream with your pie girls!!!!!
Enjoy! XXOO, Donna Lynn