Funny Friday is a collaborative project. Each month one of the participants submits a picture, then we all write 5 captions or thoughts inspired by that month’s picture. Links to the other bloggers’ posts are below, click on them and see what they’ve come up with. I hope we bring a smile to your face as you start your weekend.
Here’s today’s picture. It was submitted by Someone Else's Genius.
1. Littlest boy, yelling to the stands: “Mom, I changed my mind, I think I want to play soccer.”
2. Boy in blue shirt to his coach: “Hey, someone check that new guy’s birth certificate, I have a feeling he’s not 8 years old.”
3. Boy in the red shirt to his coach “I call I’m not guarding that guy.”
4. Littlest boy to his teammates: “Whatever that guy’s been eating, I want some too”.
5. Boy in the blue shirt to his teammates: “I sure hope that new guy’s on our team.”
Click on the links below and let some other bloggers make you smile:
And now for something yummy:
Fruit Lovers’ Pie
Enjoy your weekend!
Fruit Lovers’ Pie©www.BakingInATornado.com
Pie Crusts – you can make your own or use the refrigerated ones
8 – 9 stone fruits – I used peach, nectarine, plum and a mango
1 pint berries – I used strawberry, raspberry, blackberry
4 TBSP flour
½ cup brown sugar
¼ cup sugar
¼ tsp salt
¼ tsp cinnamon
¼ tsp nutmeg
OPT: egg wash
*Preheat oven to 425 degrees. Line your lower oven rack with tin foil in case your pie spills.
*Spread 1 TBSP of flour onto a pie crust. Turn the crust into your pie plate so the flour is on the bottom. Gently fit the crust evenly into the pie plate.
*Pit, peel and slice the stone fruits. Place in a bowl.
*Wash and pat dry all berries. If using strawberries, hull and slice them. Add the berries to the stone fruit.
*Add the rest of the flour, the sugars, salt, cinnamon and nutmeg to the fruits. Gently mix, then pour evenly into crust.
*Put the top crust over the fruits, tucking and crimping the sides. Put a few slices in the center of the top crust. Brush with egg wash if desired.
*Place into oven for approximately 45 minutes, it’s done when you can see the filling bubbling. Check after 25 minutes and add a crust shield if necessary. Serve warm or at room temperature.