So now here I am, forcing myself to sit down in front of the computer and start typing.
I know I have not been diligent in keeping up with my recipe blog lately. But hey, all I can say is that the last few weeks before school ends were borderline crazy.
Big C was immersing himself in track and field program at school for almost 3 months, that involved daily practice after school, and track meets in various locations near and far.
That being said, 14-year-old boy can't (legally) drive himself to and from practices and meets, plus the other 14-year-old team mates also need transportation from time to time, leaving me with lots of driving and carpooling.
And many hours of sitting around on the bleacher, obliviously roasting myself in hot pre-summer Bay Area sun, cheering and 'whoo-hoo''-ing appropriately when necessary.
He did wonderfully well, though. Having done very well in 100 meters and high jump. This mom could not be more proud!
Little C had memorable 3-day camping trip with his class, in which I decided to go along with.
We went to Malakoff Diggins State Park, did gold panning (we got zilch!), hiked many miles, learned a lot of California gold rush history, and did all kinds of camping stuff.
While the trip was fun, I was so glad to come home and sleep on my bed again. After all this years, flimsy air mattress and I don't like each other very much, still.
So, those busy days are over, for now.
Last day of school was happening last Friday.
Today, the boys and the dog have already been complaining about boredom, after only 3 days off school. And I'm thinking that I can't wait until their summer camps start.
For the time being, I will enjoy my free time this week. I'll even try to cook, photograph and post new recipes, because next week the word 'busy' will come back into my vocabulary.
Strawberry Cherry Fruit Leather
Almost any kind of fruit can be used to make fruit leather, but for this particular one, I used strawberries and cherries.
- 1/2 pound strawberries, hulled
- 1/2 pound cherries, pitted
- 1/4 to 1/2 cup granulated sugar (depending on the sweetness of the fruit)
- 1 tablespoon lemon juice
- Quarter strawberries, place in the food processor together with pitted cherries, and pulse until a smooth puree forms. This should yield about 2 cups of puree. Transfer fruit puree to a Dutch pan, add sugar and lemon juice.
- Cook fruit puree over medium heat for 20-25 minutes, stirring often, until the puree thickens.
- Pre-heat oven to 140 degree F or use dehydrate feature if your oven support it.
- Line 2 baking sheets with parchment paper or silpat, spray with cooking spray. Divide fruit puree into 2 baking sheets, spread evenly to form rectangle using rubber spatula.
- Place the baking sheets in the oven, leave the door slightly open to let the moisture out. Dehydrate the puree in the oven for 5-8 hours, until the surface is no longer sticky. Remove from the oven and cool completely. Cut into 2 inch strips and roll them up (you can use wax paper to roll them up, if you choose to). Store in airtight container for up to one week.
Pics below are from Malakoff Diggins trip.