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Monthly Archives: July 2013

Artists We Admire :: Charlie Chaplin

Happy Monday morning! Hope you had a great weekend. Let’s start the week off with a little bit of admiration…

You know who Charlie Chaplin is, right? Yes, he’s that guy who was in all those silent movies a long time ago. But, do you really know who Charlie Chaplin is?

I recently got to see a screening of one of Chaplin’s best known movies, City Lights, at our local independent movie theater. Yeah, I had seen some small parts of Chaplin’s work before, but I had never watched one of his films from the beginning to end. I loved it. I’m a huge fan now.

Some people consider City Lights to be one of the best films ever made. Ever. I guess that would make Chaplin the best film maker ever, because he  wrote, produced, directed, AND starred in the film. He definitely had a vision, and he did everything to make it come to life.

It was funny. It was touching. It was silent, but it didn’t need words. It’s a pretty incredible piece of artwork. People say he was a perfectionist – he worked tirelessly to make each scene just as he envisioned. I’d say it was worth it. Chaplin was definitely a man before his time.

You should watch it.

:: Carrie ::

Everyone Loves Pie {Week 30}

Peach season is in full swing! They’re at their peak right now so it’s time to enjoy them at their best! I was given a bunch of ripe, juicy, locally grown peaches a few days ago. I knew that some of these peaches were destined to go in a pie, but whenever you have something so flavorful and delicious, it doesn’t really matter what you put them in, or how you use them – it’s guaranteed to be delicious. I have a recipe for a sour cream apple pie that I have made over and over because it’s just that good, and because certain family members always request it. I had seen this recipe for sour cream peach pie, which sounds just as tasty, and I’ve been waiting for the perfect peaches before I made it for the first time.

Well, the time had come, so I baked one up and dropped it off with Jill. Lucky girl! Jill is a good friend of all of ours, and I’ve known her, well, my entire life. Jill and I grew up in the same community, and we both come from families with strong roots in the area. Some of my best memories with Jill happened on church float trips – we were the best canoeing partners! Now, she actually works for my family, on the farm, so we still get to see one another pretty frequently. She’s the one, I’m pretty sure, who keeps our whole farming business organized. She pays the bills, and takes the phone calls, and in the fall she works her tail off helping to run the corn maze. Thanks, Jill! Hope you enjoyed the pie!


Sour Cream Peach Pie


9 inch single pie crust
4 cups sliced peeled peaches 
2 tablespoons peach preserves
1 cup sugar
1 cup (8 ounces) sour cream
3 egg yolks
1/4 cup all-purpose flour
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 cup sugar
3 tablespoons chopped pecans
1 teaspoon ground cinnamon
1/4 cup cold butter, cubed


Line a 9-in. pie plate with pastry; trim and flute edges. In a large bowl, combine peaches and preserves. Transfer to pastry shell. In a small bowl, whisk the sugar, sour cream, egg yolks, flour and vanilla. Pour over peaches.
Bake at 425° for 30 minutes. Meanwhile, in a small bowl, combine the flour, sugars, pecans and cinnamon. Cut in butter until crumbly; sprinkle over pie.
Bake for 15-20 minutes or until a knife inserted in the center comes out clean and topping is golden brown. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool completely on a wire rack for 3 hours before serving. Store in the refrigerator. Yield: 8 servings.
:: Carrie ::

First Annual 1canoe2 Day of Fun on the River!

We have a pretty great crew of people who help keep things at the 1canoe2 HQ running like a well-oiled machine. They’re awesome, we couldn’t do what we do without them, and we like to treat them well. This week we all took a day off, piled in a couple of cars, headed south and spent the day soaking up the sun from some canoes on the river!

Are you guys ready?!

We are so lucky to have some really beautiful spring fed rivers here in Missouri, and on a warm summer day there is no place better. It’s true.

Skipping rocks, catching craw-dads, and swimming in the ice cold water – what a relaxing and fun day!

Thank you Kate, for snapping some photos, and risking your camera on the open water!

And to the whole 1canoe2 crew – Thanks for being so awesome! We hope you enjoyed your day out of the studio, and we CAN’T WAIT for the second annual day of fun on the river. It’s only going to get bigger from here!

Everyone Loves Pie {week 29}

Somehow this past week got away from me before I could tell you about this delicious pie! Week 29. It was a REALLY good one. I got to taste it, and it’s one of my favorites so far. If you like a little tart and a little sweet this will be right up your alley. It’s called a Blue Goose Pie, and the filling is made up of blueberries and gooseberries. So, so good.

The lucky recipient of this pie was my sweet Grandma! She had a birthday on Thursday, and turned the big 9-2! Of course we threw a little party – the whole family got together for some good BBQ, and then we had some fun on the slip ‘n slide. Well, to be honest, only those of us 6 years old and younger enjoyed the slip ‘n slide. The rest of us were spectators. We told Grandma she was welcome to join in, but she politely declined. It was a fun night of celebrating someone near and dear to all of our hearts! Happy Birthday, Grandma!


Blue Goose Pie


recipe for a 9 inch double crust pie
2 cups fresh gooseberries
2 1/2 cups fresh blueberries
3/4 cup sugar
1/4 t. salt
1/2 t. cinnamon
1/4 cup cornstarch
1 T. butter, sliced

Roll out one pie crust and line a 9 inch pie plate. In a bowl, mix together the blueberries, gooseberries, sugar, salt, cinnamon and cornstarch; toss to coast berries well. Pour the berry mixture into crust and dot with butter. Cover with top crust, and seal and vent the crust. Bake at 450 degrees for 50 minutes, or until crust is golden and filling is bubbly. Cover the edges of the crust with foil if they get too brown before the pie is baked through. Serves 8.
:: Carrie ::

Everyone Loves Pie {week 28}

This pie may be the most interesting combination of flavors yet. How does a blueberry, goat cheese, and basil pie sound to you? I think it sounds pretty great, but we are going to have to ask our awesome friend Amy, because she took this one home to her family.

I can’t think of a better person to have made this pie for. First of all, Amy and her husband Gabe are good friends of ours. Last year they set out to start their very own blueberry farm! For real. This past August, Beth and Karen and I (and a whole bunch of other friends) took a day out to help Amy and Gabe plant over 800 little blueberry plants. It was a pretty amazing day, and we were so excited to be able to be a part of it. They’ve been tending to those plants all year long, and hopefully next summer they’ll be ready for their first season of picking. Also, Amy has been a big part of what is happening here at 1canoe2 over the course of the past year. She’s done everything from packing up wholesale orders, to overseeing a team of 15 people over an entire workday of sleeving and packaging cards, to basically organizing our entire inventory. We love her, and her organizational skills!

Thanks Amy! Hope the pie was delicious, and I can’t wait to make another one next summer, with YOUR blueberries!


Blueberry Pie with Goat Cheese and Basil

Recipe for a single 9 inch pie crust
1/2 cup soft goat cheese
1/2 cup heavy cream
1 large egg
1/2 cup brown sugar
1/4 cup all-purpose flour
Pinch salt
1 tablespoon finely chopped fresh basil
5 cups fresh blueberries
1 cup sliced almonds
1/2 cup sugar
1/3 cup melted butter
Preheat the oven to 350 degrees.
Make the pie crust, roll out the dough and fit into a 9 inch pie plate. Place in the refrigerator to chill while you prepare the filling and topping.For the filling: Mix the goat cheese, heavy cream, egg, sugar, flour, salt and basil together in a bowl. Add the blueberries and mix gently.

For the topping: Mix the almonds, sugar and butter in bowl, set aside.

Pour the filling into the crust and sprinkle the topping over the top. Bake 45 minutes, or until the filling is bubbling throughout, rotating at the pie halfway through.
:: Carrie ::

Everyone Loves Pie {Week 27}

I hope you have had the experience of biting into a juicy, sweet, fresh-from-the-tree peach that’s so ripe and perfect that when you take a bite it explodes with flavor, and you end up with sticky peach juice running all over your hands and down your arm. It’s a sign that summer is in full swing. Pie #27 is the first of probably what will be several versions of a peach pie. Peaches ‘n Cream Pie. That just sounds like summer, doesn’t it?

This week we had a big family get-together at my parent’s house. Lots of cousins, and aunts and uncles, and grandparents. Four generations, and more than 40 people, including five babies all 5 months or younger. With a growing family like this it’s hard to get everyone together in one place, but we were only missing two! (Erin and Jason, we missed you SOOOOO MUCH! Come home soon!) We played whiffle ball, took a big family photo, ate on tables under the big maple trees in the back yard, and chased lightening bugs after dinner. It was a classic summertime gathering. This pie took a spot on the dessert table, and it was just one in a line-up of a whole bunch sweet show-stopping confections. My family knows how to cook!


Peaches ‘n Cream Pie


1 recipe for a 9 inch double pie crust
5 cups sliced peeled peaches
1 teaspoon lemon juice
3/4 cup plus 1 tablespoon sugar, divided
3 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup heavy whipping cream
1 tablespoon butter


Mix up the pie crust. Divide dough in half. Roll out one portion to fit a 9-in. pie plate; transfer to pie plate. Trim pastry even with edge; set aside. In a large bowl, combine peaches and lemon juice. In another bowl, combine 3/4 cup sugar, flour, cinnamon and salt; stir in cream. Pour over peaches; gently toss to coat. Spoon into crust. Dot with butter. Roll out remaining pastry; make a lattice crust. Seal and flute edges. Sprinkle with remaining sugar. Bake at 425° for 15 minutes. Reduce heat to 350°; bake for 45-50 minutes or until peaches are tender and crust is golden brown. Cover edges with foil during the last 15 minutes to prevent over-browning if necessary. Cool on a wire rack. 
:: Carrie ::

Happy July 4th!

Some wise words from one of our nation’s greatest men. Well said, Abe.

I ran across this quote earlier in the week and I’ve been thinking about it. Such a simple sentence, but such a huge idea. We all play so many roles – within our families, our communities, our professions. Mother, father, sister, brother, daughter, son. Leader, encourager, listener, friend. Artist, student, doctor, teacher, entrepreneur. What are you? Are you a good one?

Something to think about on this Independence Day.

Happy Birthday, America!

Wildflower Season

Do yourself a favor. Go and find a country road. Somewhere far away from city streets, and traffic lights, and strip malls. Somewhere with wide open spaces, and gentle breezes, and a clear view of the sky. If you can find a gravel road, that’s perfect. If it cuts through pasture land lined with fences that’s even better.

It’s wildflower season! I can’t get enough.

I LOVE seeing all the different types of flowers pop up along the roadside this time of year. It’s that early summer treat – before the intense heat sets in and burns everything up and dries it to a crisp.

Coneflowers, and Queen Anne’s lace, and Black-Eyed-Susans, and lots of others that I don’t know the names of.

If you find yourself following me down a country road, please pay attention. I’m highly likely to stop my car unannounced, and hop out to pick a bunch of flowers.

I suggest you do the same, because there’s nothing more cheerful!

A handful of wildflowers, in a vase, on the kitchen table is one of my favorite things.

:: Carrie ::