my first full month of work (well, kind of - more like a highly informative training period before starting in my actual position… which actually happens on Monday, woohoo!!).Īnd then July rolled around and along with it my trip to Italy, and obviously I couldn’t bake/photograph/write/edit/post while I was eating gelato in the Piazzo Navona and walking around the Roman Forum!! But now I’m back (even though I wish I was still in Italy, but I’m thinking most of us are constantly wishing we were in Italy) and am settling back into the groove of things between home and work.īeing my first weekend back home and my last before officially starting work, my weekend was inevitably going to be spent (at least in part) in the kitchen. This large step towards adulting ( def: the act of being an adult) was the sole focus of my attention during the entire month of June, a.k.a. Need more details? Then continue to read, otherwise you can scroll down to the recipe for these super flaky turnovers that are basically bursting with some of the tastiest (and simplest) cherry filling you’ll probably ever find 😉Īs I’ve shared before, I just recently graduated this Spring and have been lucky enough to find a job pretty quickly. I have a good reason for this brief hiatus though, I promise.

I know, it’s been a while since I last shared a recipe.

Cherry turnovers from scratch