On 9.11.01, I had just finished feeding an 18 month old Lloyd breakfast. Joe was asleep, at the time he was working a 2nd shift job, the night before he had worked late, and hadn’t gotten home until 1 am.
My phone rang, it was an art director from The Daily News asking me if I had my TV on, I hadn’t. He told me that a plane had accidentally flown into The World Trade Center. I turned my TV on, just in time to see the second plane hit the South Tower – obviously this was no accident. Like millions of other Americans, I was riveted to the TV – shocked by the destruction, the dead, and the frightened people covered in dust, running to safety.
A half hour later, Flight 77 hit The Pentagon, and 15 minutes after that Flight 93 crashes into a field southeast of Pittsburg. I woke Joe up, and filled him in. I also packed a diaper bag and a small overnight bag, and set them by the front door. I reasoned that Philadelphia was a historic place, a large enough city that perhaps we could be next. I don’t know where I thought I was going, U.S. airspace had been shut down, and all Amtrak trains were cancelled. I guess it was a combination of busywork, and a feeling of helplessness. I began thinking about donating blood to The Red Cross, but as time went on – sadly, it wasn’t needed.
In the days that followed, there were news accounts of everyday people doing heroic things – like the hundreds of boats that rescued a half million people from Lower Manhattan. The best quote from the video, “Everyone was helping everyone.” Let’s hope that it doesn’t take another tragedy for our country to reunite.
This is a unique pie, as the filling is not baked in the oven. The crust is blind-baked, meaning it’s fully cooked in the oven without a filling. Some of the blueberries are cooked in a saucepan on top of the stove with sugar and cornstarch, when the mixture is thickened it’s removed from the stove. Then the rest of the fresh blueberries are added in, and when the mixture has cooled, it’s poured into the baked shell. Such an easy way to make a pie, and it got rave reviews! Continue reading →
On Sunday, I thought it would be nice to have a lemon pound cake with fresh strawberries. I’m going to miss summer fruit when it becomes out of season in a few weeks, so I’m trying to pack in as much of it as I can! This is a light in texture cake with a lovely lemon glaze on top. Strawberries make a perfect pairing! Continue reading →
This blackberry cheesecake tart seems like a lot of steps, but it’s really quite easy to put together. The blackberries in the market have been big and gorgeous, and I’ve been looking for a recipe to bake with them. Sweet cream cheesey goodness with juicy, ripe blackberries, definitely a winner! Continue reading →