Some like it HOT
Some like it FREE
If you like it HOT and FREE,
"EQUAL AND OPPOSITE REACTIONS"
by Patti Liszkay
is FREE on AMAZON KINDLE http://amzn.to/2xvcgRa
May 15 through May 17
GET IT WHILE IT'S HOT - AND FREE!
"A rollicking good yarn." - Amazon review
We decided to walk to Union Station, about a mile away, to have a Chicago dog from our favorite hot dog stand, Gold Coast Dogs, located in the basement of Union Station.
But today, for some reason, soon after we started our walk to Union Station I started feeling tired and slightly nauseous. The more we walked the more tired and nauseous I felt, until by the time we reached Gold Coast Dogs my desire for a Chicago dog was 'way less than zero.
Anyway, my brief nap in Union Station was of such high quality that when I awoke I was almost in the mood for a Chicago dog.
However, as we were to meet Claire and Miguel for dinner, I decided not to press my luck,
I guess thrills never do last.
After brunch we walked through Wicker Park and Bucktown,
2 cans of tart red cherries.
2 tablespoons of quick-cooking tapioca
1 cup sugar
1/4 teaspoon of cinnamon
1 9-inch unbaked refrigerated roll-out pie crust
1/2 cup butter or margarine
1/2 cup brown sugar
3/4 cup flour
1/2 cup slivered almonds
Drain one can of cherries and mix it with the other can of cherries with the juice from that can. Mix the cherries and juice with the tapioca, sugar, and cinnamon. Let stand for 15 minutes.
Mix the flour and brown sugar then cut the butter into the flour and sugar until the mixture is crumbly. Mix in the almonds.
Roll out the pie crust, place it in a 9-inch pie pan and spread the cherry mixture into the pie crust. Spoon the streusel mixture over the cherries.
Bake at 375 degrees for 45-50 minutes, until the filling is bubbly and topping well-browned.