On the longest day of the year, there’s a party…
music, children, hula hoops, neighbors, friends and cobbler.
Each cobbler is a three hour process.
She makes two, one with sour cherries picked from the tree in her front yard,
the other with rhubarb from the farmer’s market.
I am entranced by the child in the lavender tutu
who spins in the wind dancing to the songs of friends.

 

Dancing Girl in Lavender Tutu | Amy Deputy Photography & Co.
Sour Cherry Picking  | Amy Deputy Photography & Co.
Outdoor Swing | Amy Deputy Photography & Co.
Girl in a Tutu | Amy Deputy Photography & Co.
Puppy Photos  | Amy Deputy Photography & Co.
Maryland Photographer | Amy Deputy Photography & Co.
Kids Photography - Black and White | Amy Deputy Photography & Co.
In the Swing | Amy Deputy Photography & Co.
Climbing a Tree to Pick Cherries | Amy Deputy Photography & Co.
Outdoor Family and Kids Photography | Amy Deputy Photography & Co.
Family and Kids Outdoor Photography | Amy Deputy Photography & Co.
Feet in the Grass | Amy Deputy Photography & Co.
Cute Kids Outdoor Photography | Amy Deputy Photography & Co.
Cherry Pie - Food Photography | Amy Deputy Photography & Co.

 

 

Victoria’s Sour Cherry Cobbler Recipe

8 T melted butter
2 eggs
1 cup milk
1 T vanilla
2.5 cups white flour
1.5 cups sugar
1 T baking powder
.5 t salt
4 cups sour cherries
2 T flour
.5 cup sugar
Mix the first 4 ingredients together. Sift together the dry ingredients.
Mix the wet and dry together to make the topping batter. Add flour and sugar to the cherry mixture.
Pour cherry concoction into a greased 9×12 pan. Spoon topping batter over the cherries.
Bake at 375 degrees for 45 minutes. Note: a cup of rhubarb may be substituted for a cup of cherries.
{ adapted from In a Cajun Kitchen by Terri Pischoff Wuerthner }