Momma Said for July 22, 2014
Momma Said, “It is hard to be politically correct when dealing with stupid people. There, I said it and I am glad.” You just have to stop and wonder how some people have made it this far in life. Seriously, when we were in grade school, we were taught geography. We had the world atlas, a globe and books with real pictures in them. If I remember correctly, the name of these books was “THE ENCYCLOPEDIA.”
Recently, my sister had the privilege of speaking to one of these gifted people on the phone. She was trying to place a phone order for something or other and was connected to a man in Florida. While the order was being placed, a conversation about the weather came up. My sister asked how the weather was in Florida and the man replied it was nice.
The man then asked how the weather in West Virginia was, my sister gave a reply. She then asked him if he had ever been to West Virginia and he replied, “No, the furthest West I have ever been was Nevada.” ??? Momma Said, “Since when do you have to go through Nevada to get to West Virginia from Florida?”
GPS has ruined the world, if you can’t punch a location into your phone and find it, everyone is lost. Nobody watches where they are going anymore. In the car, kids have their noses stuck in a phone or tablet or video player. Momma Said, “They couldn’t even find their way over the river and through the woods to Grandma’s house.”
It is not that hard to read a map. Do they even make maps anymore and if so, who uses them? Well one thing is for sure, I have not lost my way to the cookbook, so here is another lip smacker for you this week.
Fresh Fruit Tart
· Pastry for single-crust pie (9 inches)
· 1 package (8 ounces) cream cheese, softened
· 3 tablespoons sugar
· 1 teaspoon vanilla extract
· 3/4 teaspoon almond extract, divided
· 1 cup fresh blueberries
· 1 cup fresh raspberries
· 1 medium ripe peach or nectarines, peeled and sliced
· 2 tablespoons apricot preserves
1. Press pastry onto the bottom and up the sides of an ungreased 9-in. tart pan with a removable bottom; trim edges. Generously prick the bottom with a fork. Bake at 450° for 10-12 minutes or until golden brown. Cool completely on a wire rack.
2. In a small bowl, beat the cream cheese, sugar, vanilla and 1/2 teaspoon almond extract until smooth; spread over crust. Arrange fruit over cream cheese mixture.
3. In a microwave, heat preserves and remaining extract, uncovered, on high for 20-30 seconds or until warm. Brush over fruit. Store in the refrigerator. Yield: 12 servings