Summertime!

Canobie Lake Park is a local amusement park. It's not a Disney World - it's not even a Six Flags - but it holds a special place in my heart. When I was growing up, my family and my cousin's family went there together every summer. My mum and my Uncle Bob are twins, and his daughter Wendy and I are only two and a half months apart; we're more like sisters than cousins. Though we were very different growing up - she was the outdoorsy, athletic, outgoing one and I was the more introverted one who liked to play house and do crafts - we were always best buddies, who took advantage of every opportunity to have a sleepover.

Wendy and I are still very close. When we talked to each other a few weeks ago, near the end of the school year (we're both teachers), we decided to go to Canobie together for the day, once school got out, and so we did, this past Friday. I dragged her onto the wooden roller coaster first thing. We sat in the very back; I rode with my hands in the air the entire time, and she held on for dear life. We went on some tamer rides together, and before we left, enjoyed some fried dough that, as far as I am concerned, is the best you'll find anywhere.

One thing that Wendy and I have grown to have in common, besides a profession, is that we both love to cook. Wendy married a chef, but she's an incredible cook and baker in her own right. Dinner at their house is always an event to look forward to!

Wendy first learned to cook at her mom's elbow, much as I learned the basics from my mum. Aunt Diane's the one, you might recall, who's responsible for the spaghetti with bacon that I mentioned back in December. Along with somehow inheriting Aunt Diane's tendency towards being emotional (despite the fact that I can't possibly have inherited it, genetically speaking), I have accumulated a fair number of her recipes over the years, including this one. If you're having a gathering for Independence Day, this is a great dessert for a hot summer day!

I prefer this without the almonds.

Frozen Raspberry Pie

One 9” pie shell, baked

2 egg whites
12 ounces frozen raspberries
1 tablespoon lemon juice
1 cup granulated sugar
dash salt
¼ cup chopped almonds (optional)
1 cup whipping cream, whipped

With electric mixer, beat egg whites, raspberries, lemon juice, sugar and salt until stiff – about 10 minutes.

With spatula, fold in whipped cream and almonds, if desired.

Put mixture in 9” pie shell. Freeze. Keep frozen until serving.