I have been thinking about endings lately. As I looked at the calendar and noted that today is the last full day of summer, I thought that the end of another season has come with a new one to begin.

Today was also another ending of sorts. My mom and I attended the funeral of a close relative, a sweet and dear man who was a tremendous father, grandfather and even great-grandfather.

All these endings got me thinking that just as one thing ends, another begins.

Some might be sad to see summer go today, but I’m not because that means that fall starts tomorrow. But just as quickly, you’ll see, it’ll be summer again. And so it goes. And so it goes.

For those of you that are summer lovers, you might pick up a copy of Sunny Days & Easy Living: Relaxed Food to Enoy Outdoors by Lindy Wildsmith.

This is a pretty little cookbook filled with recipes that take advantage of summer’s opportunity to enjoy the outdoors. The book also takes advantage of all the beautiful produce that we have access to in the summer.

It will also make good company during the long fall and winter ahead, especially all the beautiful photos.


Before I went on vacation, I took Ontario blueberries and peaches and made these little frangipane tarts based on a recipe for Blueberry Frangipane Tart from the book.

As we drove home from the funeral today, I thought about how it was a fitting day for the last day of summer. It was sunny and warm. And I thought about the funeral we attended and the family and how in the aftermath of saying goodbye to a loved one, they were warm and funny and accepting of the fact that they must go on.

Everyday there are endings of some sort. But also beginnings.


Blueberry and Peach Frangipane Tarts
Yields four 4-inch tarts.

Frangipane filling
1 batch of sweet pastry dough
2 cups blueberries, rinsed and dried
2 large peaches, peeled and chopped into small pieces
1 tsp. cinnamon
icing sugar (for dusting)

I used the frangipane recipe from the cookbook, however, you can try one of your own like this one.

For the pastry, I used this recipe.

Once the dough has chilled, roll it out to a thickness of about a 1/4-inch. Cut out circles to fit into four tart shells with removable bottoms. Any leftover scraps can be frozen for another use. Alternatively you can make one large 9-inch tart.

Once you placed the pastry in the tart shells, trim the pastry and prick it all over with a fork. Refrigerate for half an hour.

In a bowl, combine the blueberries, peaches and cinnamon and set aside while the dough is chilling.

Preheat the oven to 350 degrees F.

Remove the tart pans from the refridgerator. Divide the blueberry filling among the four tarts. Top with the frangipane filling.

Bake for 30 to 40 minutes or until the crust is golden and the frangipane is set. Let cool and dust with icing sugar if desired.