I've been doing a lot of baking lately to keep myself busy. A month or so ago, I made this raspberry-rhubarb pie from the May Cooking Light twice in a few days. I used the frozen crust from Whole Foods, and it was fine. I would probably rate this recipe 5 stars (big surprise). Whole Foods sells boxes of powdered tapioca (next to the baking supplies) so you don't have to buy big tapioca and process it yourself. I didn't have the currant liqueur. I drizzled in some of the liquid from a jar of blackberry preserves.
I went with Maria to Gizdich Ranch at the end of June. We picked strawberries, olallieberries, and boysenberries. It was a whole lot of fun. I've heard fantastic things about their bake shop and juice as well. I made a couple recipes out of a Cooks Illustrated "Cooking For Two" book I bought at Cosentino's. The strawberry shortcakes were very short indeed because I used old baking powder. The cheesecakes did something really odd. I definitely need a new probe thermometer, an oven thermometer, and probably another new instant-read. I just bought a new instant-read and it was obviously way off when I used it to check some pork. :( Recommendations would be greatly appreciated.
I made the Ranier cherry crumble out of the back page of the June Cooking Light. It was awesome. I just got the August issue and I've already made the cast-iron burgers. I thought they were amazing! Tonight we did the fish tostadas from the same issue. They were tasty, but we both spilled food off our tostadas and onto the floor. We'll stick to tacos when we eat the leftovers.