I don’t know about you, but for me—June is my favorite month!

The blossoms, the early berries and the beautiful blue skies are all so happy.

With summer just around the bend, though it feels like summer is already here right now—I thought it would be wonderful to share some of my favorite early summer dessert  favorites—Orange Laced Rhubarb Pie and Blueberry Pie.  I know the thought of slaving over pastry in a hot kitchen is less than appealing, however here’s a great hint. 

Make the pastry in your food processor—placing the dry ingredients in first—then add the shortening (I still prefer lard) followed by the liquid, using a pulsing motion.  When the pastry balls up into one smooth looking mass, remove from the food processor on a large piece of waxed paper or parchment and place on a cookie sheet to chill until firm in the refrigerator—about 30 minutes or at least 15 minutes in a freezer.  Then roll out the needed amount between 2 pieces of waxed paper and viola, you have fantastic pastry.  I am sharing my favorite French Pastry given to me by my Mexican aunt.(link to pastry recipe.)

Now for the reason I am late with this issue of Bytes—actually it is manyfold.  But the primary reason is that I was on a very much needed vacation May 16 to June 1, missing the early month deadline.  I spoiled myself and took an Eastern Mediterranean cruise for 12 days and then spent 3 days at the end of the cruise in Barcelona, Spain. 

What a fantastic time we had—I went with a girl friend, Jane Bradley, who shares lots of common interests.  We went on the Ruby Princess which is a phenomenal ship, just 2 years old and Italian made complete with lots of gorgeous marble work and beautiful detailing throughout.  We started in Venice, Italy, went to Istanbul and stopping by each country at the major ports on the way to Barcelona.

We spent three days at the end of our vacation in Barcelona, where we really enjoyed the tapas.  I am sharing  three of my favorite tapa ideas that are quick and easy as well as fun summertime appetizers. 

On the trip, I must say, I really missed red and green chiles.  So glad to get “fixed” up again!

Happy summer everyone--