Good for you Friday & Remembering Memorial Day


Memorial Day holds a special place in my heart.  My mom’s parents (Mum-Mum and Pop-Pop to me) both served in WWII, she a British ambulance driver for the Red Cross, he an American soldier.  They met, fell in love and married, coincidentally, on May 29th, 1944.  When the war was over, they moved to the States and settled in Woodbury, New Jersey to start a big, happy family.

Growing up, Memorial Day was celebrated in my family for multiple reasons: to remember those who died in service of our great country, to fete our cherished grandparents’ anniversary, and to commemorate the beginning of summer.


My grandparents on their wedding day, May 29, 1944

I don’t know if it is this perfect May weather, or if I am just getting older and more sentimental, or if it is because I am going to be a mother (just over 13 weeks now!) but I have been downright sappy this month.  All I can think about is my childhood, family traditions, and the beach!

A family tradition I will definitely carry on is baking delicious spring and summer fruit pies and crumbles.  My Mum-Mum baked them all.  the.  time.  And they were damn good.

Here are two recipes for you to try, one indulgent, the other guiltless:



This is my Mum-Mum’s recipe.  It is what she or my Mom would make for my birthday (May 1) every year.  It is special because strawberries and rhubarb are only simultaneously in season for a few weeks of the year.  It is sweet and tart and delicious with a scoop of full-fat, vanilla ice cream.


  • 2 2/3 cups flour
  • 1 teaspoon salt
  • 1 cup shortening
  • 6 tablespoons cold water, or vodka (makes a more consistent crust).

Spoon flour lightly into measuring cup without packing down and level off with a knife. Combine salt and flour in medium large measuring bowl. With a pastry blender or two knives, cut in shortening until mixture is fairly coarse and uniform, then add cold water or vodka a tablespoon at a time, toss with a fork until it starts to cling together then form into a ball with your hands. Cut ball in half, making one half slightly larger for bottom crust. Flour counter, (preferably marble or granite ), and roll first piece of dough out about 1 1/2 inches larger than inverted pie plate, either roll dough back onto pin or use cutter to loosen dough from counter and place into pie plate, put this aside as well as second piece of dough.


  • 1 1/2 cups granulated sugar
  • 2 tablespoons grated lemon or orange rind (optional)
  • 1/4 teaspoons salt
  • 4-6 Tab. flour, or 2-4 tablespoons quick cooking tapioca
  • 2 cups rhubarb, cut into 1-inch pieces
  • 2 cups strawberries, halved
  • 2 tablespoons butter (put aside)

Mix all ingredients into medium mixing bowl and stir to combine juices.  Then spoon into crust lined pie plate.  Cut butter into dots and place on top of the fruit mixture.  Roll out second crust and lay on top, Pinch crust around the edges and slice several small slits into the top crust to vent.  Place in preheated 425*F oven for 40-50 minutes, or until crust is lightly browned and fruit is bubbling into slits.  Take out and cool on rack.  Best served slightly warm with vanilla ice cream.




This recipe is from Gwyneth Paltrow’s new cookbook, It’s All Good.  I made this a few weeks ago for Mother’s Day and it is very yummy.  While I missed the nostalgia of a family recipe, I didn’t miss the pie crust, and I served it with vanilla coconut milk ice cream.  Dairy and gluten-free!

  • 4 cups fruit
  • 4 tablespoons good quality maple syrup, divided
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 cup almond meal
  • 1/2 cup quinoa flakes
  • a pinch of sea salt
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons extra virgin olive oil

Preheat the oven to 400*F.

Toss the fruit in a shallow baking dish with 2 tablespoons maple syrup and the lemon juice. Mix the almond meal, quinoa flakes, salt and cinnamon in a large bowl.  Add the remaining t tablespoons maple syrup and olive oil until just combined.  Crumble the mixture over the fruit and bake until the topping is browned and fruit bubbling, 20-25 minutes.


I hope you have a wonderful Memorial Day Weekend.  May it be filled with family traditions and laughter and sunshine.  And let’s all take a moment to reflect on the reason this three-day-weekend exists!

Signing off until Tuesday!