Celebrating the 4th with The Gilmore Girls

Everyone's home to celebrate the 4th, so I thought I'd continue my tradition of commemorating special occasions, this time with a Patriotic Pedicure.

One of the things that's so different between my house and Aunt Julie's place is the female quotient. You see, I'm the Mom of two young women; Julie Eliz, on the other hand, has four boys at home.

The major difference? We spend our time watching Gilmore Girls re-runs and they're more than likely to have a Lethal Weapon marathon running.

But all joking aside, I'm happy to have my peeps home. Turned out one of Aunt Julie's Blueberry Pies last night. More is in store, as we count down to fireworks and the 4th.

What do you have planned for the upcoming festivities?

Aunt Julie Hosts *Recipe Week*!

OK, September features Fashion Week in New York City. October features National Squirrel Awareness Week, not to be confused with Squirrel Appreciation Day, which falls on January 21.

Why not Aunt Julie's *Recipe Week*?

In honor of Aunt Julie, she of so many Delish Concoctions, we decided to dedicate an entire week--September 15th through 21st--to recipes from My Honorable SIL, Julie Eliz, Your Friend Veggie, and various and sundry friends and family, who have Recipes Galore to share with You and Yours!

This week has been a long time comin'. All Summer Long, we enticed you with recipes, ranging from Aunt Julie's Blueberry Pie to her Cunning Carrot Cake. We'd like to follow up on Auntie J.'s culinary success, and dedicate the Entire Week to All Things Food.

Of course, we have a teensie-weensie ulterior motive here. I'm trying to convince the Modest but Accomplished Aunt Julie to start a Recipe Blog. Something along the lines of *Aunt Julie's Apron Strings*. Whaddaya think? I have to tell ya, Julie Eliz is balking a little bit on this one. But, remember--I'm an Empty Nester now. I see *Aunt Julie's Apron Strings* as providing a service and giving me something to do!

So, we'll start off this week with a recipe that Can't. Be. Beat. And, Faithful Readers, if you think of any ideas for *Aunt Julie's Apron Strings* along the way, please chime in!

Aunt Julie's To-Die-For Cheesecake

(This is a *Special Request*-Blogstalker, Please. Take. Note!)

For the crust, mix in a small bowl:
¾ cup softened butter
1 ¼ cup flour
¼ cup sugar
1 egg yolk
Grated lemon peel
Preheat oven to 400*. Press 1/3 of the dough in bottom of large (very) springform pan. Bake 8 minutes, watching carefully not to get too brown.
Cool. Turn oven up to 475 degrees. In large bowl, beat 'til smooth:
Five 8 oz. softened packages of Philly Cream Cheese.
Beat in 1 ¾ cup sugar slowly, 'til mixed in. On low, add:
3 Tbsp. flour
5 eggs
2 additional egg yolks
¼ cup whipping cream
¼ tsp salt
Lemon zest
Beat 5 minutes on high, scraping bowl well.
Press remaining dough on sides of pan. Pour cream cheese mixture into crust. (Bake in a water bath, so cheesecake won’t split.)
Bake 12 minutes. Leave in oven, and turn heat down to 300 degrees. Bake 35 more minutes. Turn oven off. Leave in the oven 30 more minutes. Remove.
Cool in pan. Remove sides, loosen. Slide onto serving plate.
Best served with mashed strawberries (which you froze this summer with this dessert in mind!).

About Best Friends and Families

The old saying, "Man's Best Friend" should be expanded to women and kids as well. Trouble and Moses, pictured above, are the beloved dogs of The Pop'r Family. They are the doggie sons of Aunt Julie and Uncle Lynn, the Pop'r King and Queen.

A funny story--"Elizabeth" has been a given name in Aunt Julie's family for generations. Most recently, Grandma Vera, Aunt Julie, and my oldest all have been christened with the middle name Elizabeth. Since Aunt Julie is the proud mama of four boys, she couldn't partake in this family tradition. She's taken to calling Trouble, her beloved 16-year-old Springer Spaniel (that's 112 in "dog years"), "Trouble Elizabeth" in his old age. Has a certain ring to it, doesn't it?

The Boys are nesting in Aunt Julie's fabulous flower garden. Auntie J. inherited her green thumb from Grandma Vera (we've already established that I have no green thumb, although my geraniums are doing so much better--thanks for asking!). As you recall, Julie also has a knack for baking pies--most recently, Blueberry and Strawberry Rhubarb. One more thing Aunt Julie learned from her mother--how to make quilts! But more on that later this week.

A PS From Veggie Mom: The newest edition of The Carnival of Family Life is posted now on All Rileyed Up. Today's Carnival features posts on everything a SAHM could possibly be interested in, from Education, to Cooking, to Crafts, to Travel, and beyond. Of course, Yours Truly's post on Aunt Julie's Strawberry Rhubarb Pie is part of the Carnival. And, if you wish to take part in next week's Carnival, to be hosted by Suzanne over at Adventures in Daily Living, use this handy-dandy submission form.

A PS From Uncle Lynn: We're running our Second Pop'rs Giveaway ever, starting tomorrow! Stay tuned for details. Remember--the more the merrier. You, too, can be a winner!

Tasty "Therapy"

As you regular visitors know, Aunt Julie--The Pop'r Queen--bakes quite a bit. She regards this kind of nesting as a "tasty therapy," which helps to brighten her day, along with those of Uncle Lynn (you all know him as The Pop'r King) and the rest of her brood.

Last week, Aunt Julie dropped a delightful Blueberry Pie recipe on us. Today, she reached into her Secret Recipe Box and pulled out an index card for Strawberry Rhubarb Pie. Uncle Lynn's on his way home from Talking Pop'rs at the International Food Technology get-together in New Orleans. Anyone who Snaps, Crackles or Pops in the food industry was at the IFT Fest, including The Popr King, promoting his home-grown company with the able assistance of two of his sons, who help run the family business.

This yummy pie combines a fruit and a vegetable that are both in season. Won't Uncle Lynn and the boys be pleased when they get home? Aunt Julie's happy to share, so enjoy!

Strawberry Rhubarb Pie
2 cups cut up strawberries (Julie uses more!)
2 cups cut up rhubarb (Julie uses more!)
1 1/3 to 1 ½ cups sugar
1/3 cup flour

Heat over to 425 degrees. Prepare pastry. (Auntie J's secret? "Unrolling a Pillsbury crust, and thanking God that I don’t have to make my own!") Mix sugar and flour, and then gently mix these ingredients with the strawberries and rhubarb, to coat them. Obviously, if you'd like more than 2 cups of each fruit/veggie, you should go for it--Aunt Julie does! Turn the mixture into a pastry-lined pie plate. Sprinkle with any remaining sugar/flour mixture. Cover with top crust. Cut slits and sprinkle with sugar. Seal the edges well. Cover the top of the pie foil, 'til the last 15 minutes of baking. Bake 40-50 minutes. Best served warm, with plenty of vanilla ice cream!

Of Deadlines, Blueberry Pie & How to Play With Your Food

Ah, Summertime! Gotta love the long days, the cool (sometimes) nights & the extra time to spend with family & friends.

Because Summer is such a special time, with extra moments to cram between the nooks & crannies of our busy lives, I decided to start a blog. And to inaugurate my latest endeavor, Uncle Lynn, the Pop'r King (& my Most Esteemed brother-in-law, BTW) gave me the chance to thank all my Bloggy Friends by running a Contest.

If you tuned in a couple of days ago, you'll know that we launched Giveaway Tuesday #1. The Deadline has been extended to Sunday, so make sure you enter! As Uncle Lewie used to say, "Nothing is free, except when it is." And that's exactly Uncle Lynn's belief. So, make sure you ENTER TODAY! I'd love to win Free Pop'rs myself, except I imagine I'm not eligible. Well, ethics are a good thing, right?

And speaking of eligibility, I tried Aunt Julie's Blueberry Pie recipe. MMMMMMM....GOOD! Blueberry season lasts for a good long while, so hope you take advantage of all Mother Nature has to offer. I can't think of a better way to honor the Bounty of the Season!

One more thing, before I skedaddle. The Pop'r King and two of my nephews are on their way down to New Orleans on a business trip, of sorts. Pop'rs, a family-run company, is exhibiting at a trade show sponsored by The Institute of Food Technologists. As near as I can tell, it's a convention that pulls together the Greatest Minds in Food--including Pop'rs. Uncle Lynn's amazing product is part science & part art; he's one of the leaders in a wave aiming to improve the sensory & nutrition side of the business.

As some of you know, Pop'rs are the ultimate in sensory eating experiences. Uncle Lynn's product actually encourages kids to play with their food. Please enter our Contest to find out why!

Scrumptious!

Aunt Julie--The Pop'r Queen--is known for her attention to detail. No one tends a prettier garden; no one pieces together an heirloom quilt quite like my sister-in-law. Aunt Julie's quest for perfection spills over into the kitchen, as well, where her Christmas Cut-Out Cookies are almost as good as those baked for so many years by my mother-in-law--and her Mom--Grandma Vera.

Auntie J's Blueberry Pie is no exception. This confection fairly oozes sweetness and tartness at the same time, played in out in a delightful combination of a little bit of sugar with the bounty of early summer's blueberry crop. What makes this pie even more delectable is when you & the family pick the berries yourselves. Both my daughters chose Aunt Julie's Blueberry Pie as the recipe to commit closest to their memories. Sounds like a family outing to the Blueberry Patch is in order!

Why don't you take some time out this afternoon, reflect on all that life has to offer, & bake one of these absolutely scrumptious pies? And while the pie is cooling, you can contemplate your entry in this week's Pop'rs Giveaway Tuesday #1!

Aunt Julie's Blueberry Pie
Preheat oven to 425 degrees.
Combine in a bowl:
6 cups blueberries
3/4 cup sugar
1/2 cup flour
1 tbsp. cinammon
1/4 cup tapioca
Pour blueberry mixture into a prepared pie crust.
Top with a lattice-style crust.
Sprinkle crust with sugar.
Bake for 45 minutes--cover the top of the pie with aluminum foil for the first 30 minutes.
Cool.
Enjoy!