A Story, A Giveaway and a Delicious Strawberry Pie

Early in the 19th century a young American lawyer was riding to court with is friends one day. Along the way they noticed on the ground two baby robins which had fallen from their nest. Mother robin was cheeping frantically nearby as she fluttered over head.

The friends rode on, but the young lawyer didn't. He did rejoin his friends eventually, but with muddy boots and clothing, which caused a bit of aggro from his friends and good natured ribbing.

He admitted that he had put the two young robins back into the comfort of their nest and added . . . "If I hadn't, I would not have been able to sleep a wink all night."

What a special young man this was and I don't think you'll be surprised to find out that it was a young Abraham Lincoln, who was later to become the President of the United States of America. It would seem that acts of kindness were second nature to this man throughout his lifetime. It's no wonder he was such a powerful leader for his country.



We, in the Western world, could use a few good men like that today. Men who aren't afraid to get their hands and clothes dirty in doing what is known to be the right thing, the true thing, the Godly thing. Men who aren't afraid to claim Christ as their master or live by His precepts. Men who really do seek what's best for their countries, instead of having secret agendas and toeing the party line. Men who are honest, and truthful and just. Men who love their countries more than they love themselves . . .

I want to say thank you this morning for the lovely e-mails and comments that I get from some of you. They mean the world to me, and my life is truly enriched and blessed by your words. It means a lot to me to know that these things I pen each morning have inspired some of you in little ways, and that others of you appreciate the cooking and recipes. It really makes my day to know that you have tried the recipes and enjoyed them or that my words have helped to uplift you in some way, large or small. As a small way of thanks I would like to give to one of you a little token, a set of two medium size prints of my art work, suitable for framing, of your own choice. Have a look at my page BLOSSOM TIME CREATIONS and pick out two of your favourites, and then leave a comment on this entry. I'll put your name into a draw for them, one week from today.



I just love my *Make Me Bake* Poll. I have been able to try some new recipes that I have long wanted to try out, and to revisit some old tried and trues that I haven't made in a while. This week was no exception when you chose for me to bake the Triple Strawberry Cream Pie. I had kept my fingers crossed the whole week because I really wanted to make this, and you didn't let me down! (I love it when that happens!) Mind you, I would be happy no matter what you picked. The shop shelves are starting to show early season British strawberries now, and I was able to get a few punnets at a really reasonable price the other day. I really love eating fruit when it's in season, as it tastes so much better and sweeter. Todd thanks you as well. He really enjoyed tucking into this after his tea yesterday!!



*Triple Strawberry Cream Pie*
Makes 1 (9 1/2 inch) pie

Lovely seasonal ripe berries presented in three delicious layers . . . a cooked, thickened strawberry sauce, a layer of fresh berries and a luscious topping of berry sweetened whipped cream. Another one from my Big Blue Binder of tried and trues.

1 Graham Cracker crumb crust (see below)
Filling:
1 1/2 quarts fresh strawberries, cleaned and hulled
(This works out to about 1 3/4 pounds)
1/3 cup white sugar
the grated zest of 1 lemon
1 1/2 TBS cornstarch (cornflour)
1 1/2 cups cold heavy or whipping cream
1/4 cup icing sugar, sifted

Prepare the crust as outlined below and set it aside.

Take half of the strawberries and slice them into a large bowl. Stir in 1 TBS of the white sugar and the lemon zest. Set them aside for 10 minutes to juice.

Using a large fork or a potato masher, crush the juiced berries just enough to make a coarse puree. Place in a medium saucepan. Mix the remaining white sugar with the cornstarch and stir it into the crushed berries, mixing it in well. Place over medium heat and cook and stir until it comes to a gentle boil, becoming thick and translucent. This should take about 1 minute after it boils. Scrape the sauce into a glass bowl and allow to cool for about 1 hour. (You can do this part ahead if you wish and keep the sauce in the refrigerator until you need it.)

Place the cold cream into a chilled bowl and whip it until it begins to thicken and hold soft peaks. Stir in the icing sugar, and then fold in 1/2 cup of the cold strawberry sauce.

Spread the remaining strawberry sauce in the bottom of the prepared crust. Halve the remaining berries and arrange them in a tight layer on top of the sauce. If you run out of room, chop any remaining berries and scatter them over top of the halved berries, filling in any gaps. Spoon the strawberry whipped cream over top and smooth it over with the back of a spoon. Serve immediately or store in the fridge until ready to serve. This is a pie that you will want to serve on the same day as you prepare it.



*Graham Cracker Crust*
Makes one 9 1/2 inch crust

1 1/2 cups graham cracker crumbs (We can't get graham crackers over here in the UK, and so I always use crushed digestive biscuits as the perfect substitution)
1/3 cup caster sugar
1/3 cup melted butter

Pre-heat the oven to 180*C/350*F. Mix all the ingredients together and press evenly into the bottom of your pie dish and up the sides. Bake for 8 to 10 minutes and then cool before filling.