Mulberry Season!

I wish I took this one, ha..

Beautiful, delicate blossoms above..and the leaves resemble the lei around that man's neck. But this photo is known as "Stink Maile" -for a good reason, because it's the nastiest vine you'll ever find (in these parts) growing around your pad.. also, it obviously resembles true Maile.-
On the other hand, Maile (pronounced MY-lĕ) in Hawaiian), is one of the few vines endemic to the Islands-
Hawaii lei tradition
found here-
These flowers remind me of Spring, which isn't too far away..the lavender and yellow Lantana below are actually a ground cover.

I'm leaving a recipe following the macro shots of the new mulberries budding- (not just for the chicks-lol) I like this one but I'm sure Strawberry/Mulberry would be really good as well-



Mulberry & Rhubarb:

Pie w/Crust

2 1/2 cups mulberries
1 1/2 cups finely chopped rhubarb
1 1/4 cups raw sugar
1/4 cup all-purpose flour
1 tablespoon butter
1 recipe pastry for a 9 inch single crust pie

Mix together
mulberries, rhubarb, sugar, and flour.
Pour into unbaked 9 inch pie shell. Dot filling with butter and add top crust.
Bake at 400 degrees F (205 degrees C) for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Bake until pie is done, about 30 minutes. Enjoy-

Crust:
1 & 1/4 Cups flour
1/4 tsp salt
1/2 cup butter
1/4 Cup ice water
In a lg. bowl, combine flour & salt, cut in butter until mixture resembles coarse crumbs. Stir in water, a TB at a time-until mixture forms a ball. Wrap in plastic then refrigerate 4 hrs or overnight. Roll out to fit a 9" pie. Enjoy-
Now I use the next crust here for cheesecake..don't know why you couldn't, but I'm used to winging things?

1 c. all-purpose flour
1/4 c. light brown sugar, firmly packed
1/2 tsp. cinnamon
1/2 c. pecans, finely chopped
1/4 c. plus 2 tbsp. butter, melted
16 to 18 pecan halves


Cheers-