I made rainbow plaid pj shorts in less than two hours today… there’s nothing quite like homemade pajama bottoms. They take no time or effort, they fit no matter how they come out, and they always feel so much comfier than anything storebought. Such instant gratification!
Since I can never tell front from back when I’m slipping on my homemade pjs, I added this nifty ribbon loop. Not only will I never put them on backwards, but I can hang them up! I’m very excited about this.
On Thursday evening I picked the first full batch of blackberries this season. They’re so perfect when they come right in from the backyard, mmm. After a few nibbles it was blackberry baking time!
These are mini blackberry custard tartlets, based loosely off a lemon curd tartlet recipe. It starts with a simple pie crust, rolled out and cut into circles then pressed into a muffin tin. The custard called for “farmer’s cheese”, a European thing… I used cottage cheese then blended the whole thing when I was done. Since I had neither lemon curd nor real lemons on hand, I poured a bit of lemon juice into the custard to make it taste less like, well, nothing. The lemon flavor wasn’t noticeable in the finished product, but I’m convinced it added something.
What made these super awesome was my blackberry treatment beforehand. Prior to starting any of the mixing, I tossed my blackberries in a bowl with some lemon juice and a decent sprinkling of sugar and let them sit as I worked. The soaked-in sweetness is an obvious plus to the finished dessert. I’m definitely going to be making these again!
And yesterday I bought these beautiful shoes for back to school. I’m not going to wear them until I get to Cleveland, so they’ll stay white for the rest of the summer (and get dirty instantly come August 15). It’s been a bright and happy weekend!
