fresh fruit salad, ’empty the fridge’ meatballs, lemon buttermilk pie with blueberry maple sauce & corn on the cob

in my opinion, a lot of time and money is wasted when I allow others to make decisions… or be in control…  you know what they say – ‘two steps forward, one step back’…  if only I could take complete control over every aspect of my life and others (if they want their lives to run smoothly)...

if only an ordinary day could go as follows…

I take my vehicle to the service shop… I tell them how to fix my vehicle, how extended warranty should work and when I will be picking it up…

I then get to go to the clinic to have my hurt knee observed and I get to assess it, prescribe the proper medication (which my good friend tells me is always Mexican penicillin)  and set up the following tests that need to be done… within the week preferably and getting the results of the tests the same day…

heading to the school with some muffins disguising my true intentions of telling the teachers how to teach… I begin to tell them how to teach and what subjects they should focus on and which should get tossed…

then I continue on to watch my son’s football game… and instead of being a pointless fan I get to pick who plays where, what plays are called and how the officials call the game…

now some might be thinking… wow, control issues…  I like to think, instead, that everyones time is valuable and if I know the answers, then why are we playing this cat and mouse game…

that being said, if the farmer ever interrupts my lovely mornings of pie making with his opinions or requests for bookwork, vehicles to be moved or parts to get… I tend not to handle it well…

so, the only way this is going to work is if I’m allowed to tell everyone else my thoughts but if everyone else doesn’t mind keeping their opinions and ideas to themselves that would be great…

if you are doubting this… just ask my kids how their summer went… they’ll tell you how smoothly this system works!

I think this is what was mentioned to the farmer and I years ago at marriage counselling…  what I heard was that I should share all my thoughts and opinions… and it was optional for him to, dependant on my mood…

sometimes as I write these thoughts I wonder if the reader is realizing I’m giggling as I write…  but then I decide that I shouldn’t have to write ‘just kidding’ after statements because if someone doesn’t catch on to the fact it might be said ‘tongue and cheek’ then perhaps I don’t really want that person to get it anyways…

I’m speaking mostly to my brothers when I say this… they always have struggled picking up on a joke…

some people like the process of making pie shells… some don’t… it depends how much you love pie I’ve decided…  this is a buttermilk pie crust and is very flaky and buttery…

if you make the shell dough first thing in the morning (or the night before) and place it in the fridge, it will be nice and cold to roll out after you have worked on the filling for the pie…

zest is the best… if you ever are wondering if you should add zest to a recipe…  think about my saying…

inspired by lemon meringue pie (which I have made and taken to the farmers but due to it’s delicate nature tends to end up being lemon meringue pudding by the time the farmers eat it)…  this lemon buttermilk pie holds up better on it’s journey to the farmers…

I accidentally rolled the dough out in the shape of a heart… not recommended…

done and ready to sit for the day in anticipation of the berry topping

remember zest is best???  yes, even for the maple orange blueberry sauce…

fresh orange juice is the best as well…  and by fresh I do understand that I live in Saskatchewan… most likely these delicious oranges are not exactly fresh…

this sauce went in the fridge before it was poured over the pie pieces…

lemon buttermilk pie with maple blueberry sauce


Buttermilk Pie Crust:

  • 2 1/2 cups all-purpose flour
  • 2 tbsp sugar
  • 1 tsp kosher salt
  • 1 cup (2 sticks) cold unsalted butter, cut into cubes
  • 1/2 cup plus 1 tbsp cold buttermilk

Lemon-Buttermilk Pie Filling:

  • 1 cup sugar
  • zest of one lemon
  • 1/4 cup all-purpose flour
  • 1 tsp kosher salt
  • 1/4 tsp nutmeg
  • 2 cups buttermilk
  • 4 large eggs, room temperature
  • 3 tbsp fresh lemon juice
  • 1 tsp vanilla extract

Maple Blueberry Sauce:

  • 1/2 cup fresh orange juice
  • 1 tbsp cornstarch
  • 1/3 cup maple syrup
  • 1/4 cup packed brown sugar
  • 1/2 tsp kosher salt
  • 2 cups blueberries (fresh or frozen)
  • 1 tbsp vanilla extract


  • for the crust, in a medium bowl combine the flour, sugar and salt
  • using a pastry blender, combine the butter into the flour mixture
  • add buttermilk and stir together with a spatula
  • knead with hands and turn out onto a floured surface
  • form into a ball, cut into two pieces and form those pieces into discs
  • wrap those discs in plastic wrap and place in fridge
  • for the filling, mix the sugar and zest in a bowl
  • add the flour, salt and nutmeg to the sugar
  • in a mixing bowl, whisk buttermilk and eggs
  • whisk in lemon juice and vanilla
  • add to the sugar/flour mixture and whisk to combine
  • on a floured surface, roll out the pie shell and place in shell
  • pour the filling into the unbaked pie shell
  • bake until the pie no longer jiggles in the centre, around 50-55 minutes
  • cool completely on rack
  • for the sauce, in a saucepan heat up orange juice, cornstarch, maple syrup, brown sugar and salt
  • add blueberries and bring to a boil
  • turn the heat down and continue to cook until it thickens
  • remove from heat and add vanilla
  • cool sauce in the fridge until you need to use it
  • pour sauce over cut pieces of pie when ready to serve

on to the main event of the meal… the most liked salad I have ever taken to the field…  yes, you heard me… most liked ever

it even got complimented by a man named Andy, who has never said one word about my meals in all the years I have been taking them to him…  ever…

so either he was having a great day or this salad is actually that good

when farmers are used to caesar salad, potato salad or some version of a tossed salad…  they really enjoy something different… this is when you break out the fruit salad…

this fruit salad has cilantro, jalapeños and pickled red onion…

you can even toss avocado with black pepper on at the end… I did not for the farmers because I was worried about when they would eat the salad and that the avocado would turn colour before they got to it…

fresh fruit salad


  • 1 medium red onion, thinly sliced
  • kosher salt
  • 1-2 tbsp olive oil
  • 2 1/2 tbsp fresh lime juice
  • zest of 1-2 limes
  • 4 oranges, peeled into segments
  • 2 mangos, cut into chunks
  • 1/2 honeydew melon, cut into chunks
  • 1 fresh jalapeño, minced
  • 2 tbsp chopped fresh cilantro
  • 1 avocado, cut into chunks
  • freshly ground black pepper


  • put the onions in a large bowl and season with salt
  • add olive oil and lime juice and allow to marinate for 5-10 minutes
  • cut up the fruit you have chosen to go in the salad and layer on top of the onions
  • add everything except the avocado, toss and place in fridge for at least 30 minutes to chill
  • when ready to serve, add avocado and black pepper, toss and serve

this summer I started spiralizing as many different veggies as I could think of… and continued the fun on into harvest meatball making…

 my daughter and I ended up tossing just about everything we found in the fridge and pantry into these meatballs…

when you spiralize… you need to then chop to get them the right size for the meatballs… and then have good help to crush some Arrowroot cookies to bind the mixture

seriously… even mint from the deck got tossed in…

in canola oil – because we farm canola so I better use some canola oil – fry the meatballs and then place on a parchment covered baking sheet and into the oven to finish them up

the kids raved so much about my oh-so-hard mushroom soup/brown rice combination I made it again to go with he meatballs…

empty the fridge meatballs


  • 2 lbs ground meat (turkey, bison or beef)
  • 1 cup spiralized zucchini, chopped
  • 1 red onion, spiralized and chopped
  • 4 garlic cloves, minced
  • 3/4 cup crushed arrowroot crackers (or breadcrumbs)
  • 1/3 cup chopped fresh parsley
  • 1 tbsp finely chopped fresh mint
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp chili powder
  • 1/2 tsp kosher salt
  • freshly ground black pepper
  • 2 eggs, room temperature


  • in a large bowl, combine all the ingredients and mix well with your hands
  • using a large ice cream scoop, scoop the meatballs and form with your hands – if you are picky!
  • saute in canola oil to brown
  • place on parchment paper covered pans
  • cook in oven at 350 degrees for 20-30 minutes or until meatballs are cooked through
  • serve over brown rice (with mushroom soup if you so desire!)

to top it all off… garden corn is ready to go!!!  exciting times on the farm!

getting back to my control issues…  if you are struggling with your day-to-day routine and need someone to come in and boss you around while making you feel small and insignificant…  you know where to find me!  I’d be happy to tell you what to do!

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