Toby Keith

Friday night Russ and I went to see Toby Keith along with our friends Falynn & Frankie. All four of us go every year, so its become a tradition. The concert was a blast!

I think that Toby puts on one of the best concerts! We have gone 4 years in a row and he always makes them fun and different! Even if you don't like country music I think you would have fun at this concert!

Del Valle Camping

A few weeks ago we went camping at Del Valle! It was a perfect weekend! Not too hot! All of our friends were busy that weekend so we ended up going by ourselves. Russ's friends Brian and Janine came up for dinner on Saturday night and brought their baby Chase. It was a nice relaxing weekend!

Alameda County Fair

Yesterday Russ and I went to the fair to watch the horse races. This was my first experience watching the races so I had a lot of questions. Overall it was fun! I think after you have been to the fair once you have seen everything! So after we were there for a few hours it was getting hot! We grabbed some Cheesy Bacon Fries, and a Cherry Snow Cone then headed home.

(no the pig is not dead, it was asleep)

Cooking Light: Cherry Pie

My boss gave me a ton of cherries last week, so this weekend when I was down at my moms looking through the new Cooking Light magazine I thought WOW I can make a bunch of these!

So last night I decided to make the Cherry Pie!

Ingredients
2 tablespoons uncooked quick-cooking tapioca

6 cups pitted sweet cherries

3/4 cup granulated sugar

1/4 cup cornstarch

1 tablespoon fresh lemon juice

1/4 teaspoon almond extract

1/8 teaspoon salt

1 (15-ounce) package refrigerated pie dough (such as Pillsbury)

Cooking spray

2 tablespoons water

1 large egg white

2 tablespoons turbinado sugar

Preparation

1. Place tapioca in a spice or coffee grinder; process until finely ground. Combine tapioca, cherries, and next 5 ingredients (through salt) in a large bowl; toss well. Let cherry mixture stand 30 minutes; stir to combine.

2. Preheat oven to 400°.

3. Roll 1 (9-inch) dough portion into an 11-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray, allowing dough to extend over edge of plate. Spoon cherry mixture and any remaining liquid into dough. Roll remaining (9-inch) dough portion into a 12-inch circle. Cut dough into 12 (1-inch-wide) strips; arrange in a lattice pattern over cherry mixture. Fold edges under; crimp.

4. Combine 2 tablespoons water and egg white in a small bowl. Brush the egg white mixture over dough on top of pie, and sprinkle dough evenly with 2 tablespoons turbinado sugar. Bake at 400° for 20 minutes. Shield edges of piecrust with foil, and bake an additional 40 minutes or until crust is golden brown and filling is thick and bubbly. Cool pie in pan for 45 minutes on a wire rack.

Yield 12 servings (serving size: 1 wedge)

Nutritional Information
CALORIES 282(32% from fat); FAT 9.9g (sat 4.1g,mono 4.3g,poly 1.2g); IRON 0.3mg; CHOLESTEROL 7mg; CALCIUM 11mg; CARBOHYDRATE 47.3g; SODIUM 161mg; PROTEIN 2.5g; FIBER 1.7g
Julianna Grimes ,
Cooking Light, JULY 2008