By Amy Story

Make-Ahead Cucumber Rolls

INGREDIENTS

8 oz. cream cheese, softened

1 oz. dry ranch seasoning packet

4 large flour tortillas

2 tsp. fresh chopped dill

1 medium cucumber, sliced thin

PREPARATION

> Start by chopping dill and thinly slicing cucumber. Go for thin even slices so they’ll roll up well within the tortillas.

> Mix softened cream cheese in a small bowl with ranch seasoning until well-blended.

> Lay out tortillas. Spread a quarter of cream cheese mixture onto each tortilla.

> Sprinkle about ½ Tbsp. of chopped dill over the cream cheese mixture on each tortilla for extra flavor.

> Arrange cucumber slices over the cream cheese and dill.

> Roll tortilla tightly into a log so pinwheels hold together when cut.

> Wrap each log in plastic wrap and pop them in the fridge for an hour. This makes them easier to slice.

> When ready to serve, unwrap logs. Use a serrated knife to cut about 2 in. off each end (those pieces tend to be uneven). Then slice the remaining log into 6 portions.

> Lay your impressive pinwheels flat on a platter as a fresh tasty appetizer ready to delight.

Note: It wasn’t until we moved out West in the late Seventies that I saw my first pinwheel appetizer. I was fascinated one could do so very much with the common tortilla. Our next door neighbors, the Covingtons, frequently put out such eats for us hungry and most likely pesky neighbor kids, who were constantly in their yard jumping on their trampoline, playing in their sprinklers, or having noisy sleepovers on the backyard grass.

Fruity Mascarpone Pita

INGREDIENTS

4 loaves white pita flatbread

4 Tbsp. marscarpone cheese

1 c. mixed berries, like blueberries, raspberries, blackberries, huckleberries, or strawberries

Honey or reduced balsamic for drizzling

PREPARATION

> Heat grill to medium heat.

> Place pita bread on grill for 2-3 minutes each side, until warmed.

> Top each pita with a spread of 1 Tbsp. mascarpone cheese. Complete with fresh berries.

> Grill again  1-2 minutes, until warmed. If desired, drizzle with honey or reduced balsamic before serving.

Note: A berry creation like this is not exactly the same but reminds me of what was made by my German Tante Erika, whom we lost last month. She was the kindest auntie, who spent lots of time with each one of us. She baked little rectangular cakes we’d later decorate with sliced berries and heavy whipping cream, Bavarian style. The woman made such an impact that I named my only daughter after her, and I’m happy that Erika is as strong and kind as her namesake was. Summer and berries will forever remind me of my Tante.