Blueberry Lemon Cream Tarts

Texas blueberries are ok, but Michigan blueberries are the best! I can eat an embarrassing number of them, straight out of hand, no adornment necessary. But Gary loves fruit tarts, so I made these Blueberry Lemon Cream Tarts, based on this recipe from Gourmet Magazine. A couple of recommendations: rather than use their recipe for graham cracker crust, use the one on the box. Also, I thought the filling needed more "punch" from the lemon, so I added a little bit of lemon extract. Go easy on it, because if you use too much, it will have an alcoholic/chemical taste, and the liquid will affect the texture of the filling.

Other things I have made lately:
Mediterranean Spice Rubbed Salmon and Cherry Tomato Salsa with Capers & Green Olives from Fine Cooking #79. It's the second or third time I've made it and it is excellent. In fact, that is a particularly good issue of Fine Cooking. I just checked the website and it isn't listed as an available back issue! Wow, lots of people must have thought it was good.

From another back issue, Fine Cooking #62, Saturday evening I made Chicken Roulades with Goat Cheese and Sun-Dried Tomatoes, another favorite that we have had many times. I always serve it with very simply dressed salad greens. Love this dinner!

From the current issue (#87), I've made the Corn Saute with Canadian Bacon, Potatoes & Peppers. I loved it. I couldn't tell if Gary did or not. I used some of Mr. Enstone's homegrown tomatoes and basil to make the No-Cook Tomato Sauce, as well as pesto. One day, Julia and I had a lovely lunch of pesto on farfalle with those fresh tomatoes sliced on the side. The Grilled Five-Spice Chicken Thighs were very good. I'd like to made the other thigh recipes from that same article. Also high on my to-do list is Grilled Goat Cheese Crostini with Roasted Red Peppers. I adore goat cheese.