How did this happen?...Or a way to get out of work!!

So...this is what happened. I was on my way to work and stepped off the last step into the garage from the house. My sandal caught the door mat just right...or wrong...and I twisted my foot...in the shoe. There was a blinding flash of pain. I hobbled into the house, grabbed an ice pack, showed it to the husband and off to work I went. Well, by the time I got there, I had a hard time putting my foot down on the ground and there was a big lump on the side of my foot. I think at this time I should tell you that I changed shoes before I left for work.

Fortunately my company has a nurse practitioner on duty during the day, so I made it right down to her office where she proclaimed a torn ligament. She wrapped it up and gave me a script for an air splint. We have a friend who works in prosthetics and he was able to get me fixed up with that. So all this happening before noon, I felt like my day was shot!

Now it just so happens that our daughter ( who lives 2 hours away) is moving to a new home and we had planned to go to her house on Saturday to help her pack. That is where the "way to get out of work" part comes in!

We had a few laughs over that for sure. But since we were going to be there all day, I did what I do best. I baked. I made from scratch brownies using a recipe from Ellie Krieger. They are more cake like...a bit healthier...but the grandkids were not fans. Nothing like the boxed brownies, I guess.

I also made a Nectarine-Blueberry pie and that was a winner. This recipe had a hint of lemon in it. Really nice recipe that came out of Country Living magazine. I cheated a little and used a Pillsbury Ready Made Pie Crust, but the result was really luscious with all the fruit. So that fairly warm, fresh pie and some vanilla ice cream was the showstopper for our family and friends that day!

I am on the mend and hopefully this will heal fast so I can get back to my exercise!

Nectarine-Blueberry Pie

3 1/2 lbs nectarines (halved, pitted and sliced into 1/2 inch thick slices)

3/4 cup blueberries

1 cup sugar

1 tbsp supgar for sprinkling

3 Tbsp quick cooking tapioca

2 Tbsp fresh lemon juice

1 tsp finely grated lemon zest

1 egg

1 Tbsp milk (beated with the above egg for egg wash)

Heat oven to 450 degrees and adjust rack to lower-middle position.

Place the nectarines in a large bowl and toss with the blueberries, 1 cup sugar, tapioca, lemon juice and lemon zest. Set aside for 15 minutes, the drain.

Fit one piece of pie dough into a 9-inch pie plate, fill with the fruit and top with the second piece of pie dough. Seal and flute edges and brush top with some egg wash.

Slice a few decorative slits into the top crust abd bake 10 minutes.

Reduce heat to 425 degrees and bake 25 minutes, then brush with more egg wash, sprinkle on 1 Tbsp sugar and continue to bake unto golden brown, about 5 more minutes.

Cool on a wire rack before serving.

Summer Fruit Dessert

This is a true summer fruit dessert that has so many juicy flavors. The crushed amaretti cookies add a wonderful crunchy almond flavor. And the addition of the amaretto...the aroma of this in the oven is so.........so........mmmmmmm.
Making this for the family? Leave out the amaretto and use almond extract! And it is equally as good with a scoop of good vanilla ice cream!
This is another super Giada recipe.

By the way, hp on over to Cinnamon & Spice to visit her blueberry Blogger Secret Ingredient contest! http://cinnamonspiceandeverythingnice.blogspot.com/2009/06/something-borrowed-something.html

I am off to Atlanta to visit my daughter and her family. Can't wait to hold my little granddaughter! I will take a few days off from blogging to enjoy their company. See you in a week!

Nectarine and Blueberry Crisp with Amaretti Cookie Topping
Recipe courtesy Giada De Laurentis
Topping:

1 cup all-purpose flour
1/3 cup firmly packed light brown sugar
1/3 cup granulated sugar
1 cup crushed amaretti cookies, coarsely crushed
3/4 cup sliced almonds
1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces

Filling:
2 tablespoons sugar
2 tablespoons all-purpose flour
3 pounds nectarines, pitted and sliced into thick wedges
8 ounces blueberries
3 tablespoons Amaretto liqueur
1/2 cup mascarpone cheese


To make the topping: Stir the flour and sugars in a medium bowl to blend. Add the cookies and almonds and mix well. Add the butter and rub in until moist clumps form.
To make the filling: Preheat the oven to 350 degrees F. Butter a 13 by 9 by 2-inch glass baking dish. Stir the sugar and flour in a large bowl. Add the nectarines and blueberries, and toss to combine. Stir in the liqueur.
Spoon the fruit mixture into the prepared dish. Sprinkle the cookie topping over. Bake until the nectarines are tender and the topping is golden and crisp, about 45 minutes. Cool at least 10 minutes. Spoon the warm crisp into bowls. Top each with a dollop of mascarpone cheese and serve.