Okay, here you go, growing just outside the door, practically. I make a mean apricot pie, or better yet, turnovers. Apricots growing right out of the ground! Don’t say I never gave you nuthin.
No, these aren’t ripe yet, but we’re gonna have a ton of ‘em
Comment by Mike Gravel
1 July 19, 2008, 3:48 pm o'clock |
Turnovers? In NM? Would those be “empanadas”?
Comment by John H. Farr
2 July 20, 2008, 12:50 am o'clock |
They would be, but I make turnovers using those rolled-up frozen pie crusts you get at Smith’s. Cut each circle in half, pile apricot halves and lots of sugar on one end of each semi-circle, then fold the other end of the crust over. I guess we should call these “foldovers.”
Before baking, I make sure there’s brown sugar, butter, and cinnamon pretty much all over the pie crust. That way no matter what else happens, you’re gonna have some mighty tasty baked pie crust.
Comment by Mike Gravel
3 July 20, 2008, 8:41 pm o'clock |
mmmmm…There’s a place about 3 miles from here…”FAMOUS” for their turnovers, (all they sell are lemon, fig and apricot)…and yet…I want a TaosTurnover!!!
Comment by JudyC
4 July 22, 2008, 5:48 pm o'clock |
Omigod! I haven’t eaten a home grown apricot since I was a kid. I sniff the supermarket apricots and turn away in disgust. No nice apricoty smell.
Heaven would be a ripe apricot plucked off the tree. No, heaven would be a whole pieful!