Okay. Not really.
I still have a lot of tomatoes, peppers and cucumbers to work through in the garden.
I know some claim that Labor Day is the Official Un-Official Start of Fall, but I am not one of them.
Now before the Pumpkin Spice Latte Army starts to freak out on me, here’s the deal: On a calendar, Fall doesn’t begin until the end of the month.
And, why are we rushing the summer season away? Do you all not remember the miserable winter last year? … Because I am still trying to forget about it.
Personally, I am also crossing my fingers for a nice shot of Indian Summer around October 1st to push that first frost date further and further away. And because I really don’t want to put away all the cute summer dresses I just bought on Labor Day Super Sales. (Umm, hello? Did you see what Anthro had going on this weekend?!)
Even with my online shopping session(s) and a bit of energy put towards work, I managed to squeeze in a lot of fun this long weekend.
My great friend, Stephanie, came to visit from Chicago. She is my go to when I need a skyscraper or two, a rooftop cocktail or a PBR in Wrigley. (This country/garden blog is authentically me, but remember… I am Chi-Town by birth, so it’s in my blood.)
I am her country fix when she is longing for a corn field, excessive country music and to try her hand a shooting a shotgun. (Which, by the way, she rocks at and is so much better than I am… not saying much, but take it and run with it, Steph!)
In all seriousness, Steph and I have been close since she joined the sorority a year after me and she is a lot more to me than just my “city escape.”
With her in town, we invited two other close sisters, Becca and Kelsey, up from Indy yesterday to catch up.
And a kind of randomly spontaneous day that had no plan became a fabulous memory.
Between bottles of wine, we reminisced about old memories, had heart to hearts, and laughed a lot. We even made this adorable pie with the remainder of the black raspberries in the freezer from my trip to the Bearded Frog Berry Patch in July.
The hearts seemed appropriate because the girls were in town… and living with a boy, you don’t get to bust out the heart cookie cutter often.
But really, they are a big part of my heart.
And I know, it may seem “silly” to call someone a “sister” when, genetically speaking, they aren’t your sister.
I also am beyond well aware of all the clichés and stereotypes that can be type casted for “Sorority Girls.” I lived it and, as an adult, have now made a career that focuses on servicing undergrad Greek Life.
I am over this because I know it isn’t true.
I know these girls really are my sisters because I have my own wonderful, genetic sister. With dear, sweet Kerry I learned early on about that fabulously strong and unique, sisterly bond.
And, with these great girls, it’s there.
We celebrate each others successes, like sisters do.
We have seen them at their worst and love them anyway, like sisters will.
We help them grow, like sisters would.
We fight, like sisters. (And, trust me… Not all of these fights were about clothes.)
We protect each other, like sisters can’t help but do.
We learn to love the people they love, like our own brothers.
We know their strengths and faults, maybe better than we know our own, like sisters can.
Since graduation, we have seen death, marriages, failed relationships-from our parents and our own, job promotions, job loss and so much more. (… No babies- yet!)
But all of these major life, grown up events have only made our connection stronger.
And to think that without that house at the top of the hill, marked with those three Greek letters, these women (And a handful of others… many of whom were celebrating one of those great life milestones on the west coast and were in our hearts all weekend!) wouldn’t be in my life is impossible.
It makes me proud to say “I am a Sorority Girl,” to work hard to enhance undergrad Greek Life experiences through my career and to say, with my whole heart, these girls really are my sisters.
- 1 1/2 cups flour
- 1/4 teaspoon of fine salt
- 1 teaspoon of sugar
- A stick or eight tablespoons of butter, cut into small pieces
- 5 tablespoons of ice water
- About 4 cups of Black Raspberries, frozen or fresh
- 2/3 cup of sugar
- 2 tablespoons of corn starch
- Preheat the oven to 375.
- In a food processor, combine flour, sugar and salt.
- Pulse the butter into the dry ingredients until the mixture is pea sized, about five minutes.
- Drizzle in five tablespoons of ice water and mix until dough just combines. You don't want to over mix.
- Shape the dough into a flat disk, wrap in saran and put in the fridge for about thirty minutes.
- Then, using a rolling pin, roll the dough until about 1/4 inch thick.
- To place in pie pan, gently fold half the dough over the top of the rolling pin and gently lift the remainder of the dough. Place over pie pan and press into place without stretching or breaking the dough. Cut remaining dough from the edges to re-roll and create the pie topping.
- Combine the berries, sugar and cornstarch and let sit for at least twenty minutes so that sugars absorb into the berries.
- Once crust is in the pie pan, scoop in berry filling.
- Top with crust and back for 50-60 minutes.
- To make heart top, like this one, re-roll dough after setting the crust in the pie pan. Using a small heart cookie cutter, stamp out as many hearts as the dough allows.
- For the layered look, start at the top and work your way down the pie with the hearts.
- Other ideas that would be super cute is to circle the outside of the pie with hearts.
- To spiral in, ending with one complete heart in the center.
- To just place random hearts on the filling.
- To leave the heart pieces and take the whole dough sheet and place over the top of the pie leaving heart holes.
- Whatever your heart desires!
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