~ Skirt in the Kitchen ~
Cut, in thick slices, measuring 5 cups strawberries.
Add 1/2 tablespoon chopped mint.
Squeeze the juice of 1/2 of a blood orange.
Add a couple scant handfuls of tapioca. Add 3/4 cups plus 1/8 cup sugar, a sprinkle of freshly ground black pepper; barely stir the strawberries to prevent excessive liquid.
In pieces, add half a bar.
Finely cut and add fresh tarragon, 1/2 to 1 teaspoon.
Fill into a butter-pastry pie shell. Dot with butter,
Lightly sprinkle with scotch, and scatter flour over the top before covering with pie crust before baking.
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