My little sis seems to like her new job. We'll see how she feels in 6 years (That's how long I've worked at the restaurant).
I thought she did a really good job, when I worked with her last. She even read the employee handbook. She pointed out to me one of the rules in the handbook:
No gambling on restaurant property.
We had a good chuckle about that one. We started picturing employees racing horses in the parking lot, shooting craps, and pulling out blackjack tables from their car trunks.
I had an interesting day today...I saw a man with a huge Mickey Mouse Sorcerer's Apprentice tattoo on his thigh. Honestly! Who gets a tattoo like that past the age of 7? Not that 7 year olds should be getting tattoos. This guy must have really, really liked Fantasia.
I also encountered some people that smelled like maple syrup. It was a really strong maple scent. Overpowering. I wanted to walk up to them and ask, "Haaaayy... have yooouu guys been eating pancakes? Cause ya kind of smell like syrup" but decided that was a bad idea. What if it was some kind of medical condition? Or maybe they just work in a maple syrup factory.
Oh how I wish everyone smelled like sweet, sweet maple syrup!
Well, now I'm all hungry for pancakes. No pancakes today, just a Wild Blueberries & Cream Tart. So simple and delicious, I must say. I had pie dough in the freezer that I needed to use up, so that's why it was so simple. The next couple posts will be focusing on ingredients that I need to use.
Wild Blueberries & Cream Tart (Recipe by Me)
Printable Recipe
Prepared pie dough
4 ounces (1/2 package) cream cheese, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1/4 teaspoon finely grated meyer lemon peel
1/4 cup heavy whipping cream
12 ounces frozen wild blueberries, thawed, drained well
Preheat oven to 400 degrees F.
Roll pie dough out onto a floured surface and fit into a 10-inch tart pan. Bake for 20-25 minutes, or until golden brown, giving the dough a few pricks halfway through baking; cool completely.
In a medium sized mixing bowl, using an electric mixer on medium speed, beat together cream cheese, sugar, vanilla, and lemon peel, until creamy and well combined.
In a separate medium sized mixing bowl, beat cream until stiff peaks form. Fold whipped cream into cream cheese mixture. Spread cream mixture over cooled crust.
Top cream with blueberries.
Yield: 6-8
Printable Recipe
Prepared pie dough
4 ounces (1/2 package) cream cheese, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1/4 teaspoon finely grated meyer lemon peel
1/4 cup heavy whipping cream
12 ounces frozen wild blueberries, thawed, drained well
Preheat oven to 400 degrees F.
Roll pie dough out onto a floured surface and fit into a 10-inch tart pan. Bake for 20-25 minutes, or until golden brown, giving the dough a few pricks halfway through baking; cool completely.
In a medium sized mixing bowl, using an electric mixer on medium speed, beat together cream cheese, sugar, vanilla, and lemon peel, until creamy and well combined.
In a separate medium sized mixing bowl, beat cream until stiff peaks form. Fold whipped cream into cream cheese mixture. Spread cream mixture over cooled crust.
Top cream with blueberries.
Yield: 6-8
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