I have made a deal with myself to have no less than four bottles of rose in my fridge at all times until October. I love warm weather, I love the sunshine. I enjoy living in a place with real seasons, and can deal with the winter, but I definitely prefer temperatures 65 degrees and up. It’s when everyone wants to be outside, picnics in Central Park, shorts, rompers and as I mentioned, rose all day. Berries become a staple in dessert, and I cannot wait to start making pies filled with juicy strawberries and rhubarb. Sometimes carting a whole pie around to a friend’s BBQ or picnic can be burdensome. So why not make some handheld versions? Rompers + handpies = you being the classiest spring chick on the block.
To me, the warmer season is synonymous with romper season. This Tobi romper has the cutest details, and I love the subtle pattern. It’s neckline is more plunging than I normal sport so I’d recommend tanning a bit in it before heading out, so you avoid the tan line situation I’m showing off in these pictures. But hey, what are you gonna do? It’s a perfect piece to do some sunbathing in. I put it on and felt like a vintage hottie, and so I decided to play that up, with some rose thrown in.
While Manhattan can be thought of as a jungle of concrete, there are pieces of nature, and places to relax to be discovered. One of Phil and my favorite places is along the west side highway. There is an island-long park and running path, basically connecting uptown where I live all the way down to Battery Park. There are so many spots to lie in the grass or sit on a bench and watch the sunset. We love bringing a snack or some hush hush wine to these places and taking time to enjoy each other’s company.
I can almost feel the heat from the grills with burgers and brats in the coming months. I’m ready.
Light weight scarves! Vintage sunnies! Berry Pies! Rose! Rompers! Let’s celebrate spring!
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For the Crust
- 1 1/4 cups flour
- 3/4 tbsp sugar
- pinch salt
- 1/2 cup unsalted butter, cold, sliced
- 2-4 tbsp milk
- 1 egg, lightly beaten, for wash
- 1 container blackberries, about 8 oz
- 1 1/2 tbsp sage, finely minced
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- 1/2 tsp cornstarch
- 1 tbsp sugar, plus extra for sprinkling
For the Crust
- In a food processor, pulse together flour, salt and sugar
- Add in butter and pulse until small crumbs are formed
- Slowly stream in milk, a little at a time until dough begins to come together
- Dump dough on floured surface and knead together
- Pat into a disc and wrap tightly, chilling for at least one hour, but can be kept in the fridge for days
For the Handpies
- Once ready to make, take crust out of refrigerator and allow to soften slightly
- Preheat oven to 400 and line a baking sheet with parchment paper
- In a medium bowl, mix together filling ingredients
- Roll out dough until about 1/4 inch thick
- Using a round 4" cookie cutter cut out 6 circles, making a few slits in 3 of them, those will be the top of your pies
- Reroll dough and cut out two more circles, making slits in one of them
- Lay the 4 circles with no slits in them on the lined baking sheet
- Spoon filling into the center of each circle
- Place circles with slits over the ones on the baking sheet, carefully press together the edges with a fork and brush with egg wash
- Sprinkle sugar over pies
- Bake for 20-22 minutes, until crusts are golden brown
- Allow to cool, enjoy warm or room temperature
Domestic B(i)atch http://domesticbatch.com/