Still no news on the baby front at the time of writing, Prince William is away for the weekend so I guess they aren’t expecting anything to happen.
Yesterday I was tucking into a golden mango which, oddly enough I only discovered how much I liked a couple or so years ago. Matt was sent a basket of fruit when he was sick and I tried the mango. Matt tried one later and wasn’t impressed, me I love them. I can remember my father talking about mangoes when he came back from his three years stationed in what was Rhodesia during WWII. I don’t ever remember seeing them in England, come to that, I don’t remember seeing the golden ones here prior to a few years ago, but then I wasn’t looking. Anyway, I was sitting savouring my mango and I suddenly thought about the durian. Its a fruit from Thailand, as I understand, and smells so bad that one is not allowed to carry it on a bus. They say when you eat it, it is absolutely delicious. So, I have added the durian to my bucket list.
I love summer fruits. The local fruits should soon be available in our supermarket. Some of them are already available at Barrie’s Farm, but we don’t go over there when we can get all these goodies locally. We got some gorgeous peaches last week, freestone, juicy and sweet. Hopefully we can get some more this week. Mangoes of course whilst they are around; blueberries are available in the market but not seen them in the grocery store yet. We never remember to get ourselves in gear in order to get to the market on a Saturday morning. I don’t make pies or tarts with any of these fruits, we basically prefer to eat them fresh and I am not that big on most pies anyway. Apart from the fact that pastry goes straight to the hips.
However, for those of you who do like pies and tarts, here is a Kraft recipe which I thought looked pretty good.
1/4 cup sugar, divided
1 pkg. (3.4 oz.) JELL-O Vanilla Flavour Instant Pudding
1/2 cup water, divided
1 cup baking mix
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 tsp. ground cinnamon
3/4 cup thawed COOL WHIP Whipped Topping
Make ItHEAT oven to 350ºF.
COMBINE berries in 2-qt. round microwaveable casserole. Microwave on HIGH 1 min. Reserve 1 tsp. sugar. Stir remaining sugar, dry pudding mix and 1/4 cup water into berry mixture.
MIX baking mix, sour cream and remaining water. Drop in 6 mounds (mounds should not touch) over fruit mixture. Mix reserved sugar and cinnamon; sprinkle over dough.
BAKE 35 min. or until fruit mixture is hot and bubbly and biscuits are lightly browned. Serve warm topped with COOL WHIP.
Kraft Kitchens TipsHow to Store Leftovers
Have leftovers? Store in refrigerator up to 5 days. When ready to serve, microwave each serving on HIGH 20 sec. or just until warmed.