#1 lesson I have learned about making pies?
Never promise a pie. Don’t even mention that you’re thinking about making one. It’s too much pressure!
Pie can always be a surprise. Who wouldn’t like surprise pie??
14/9/2009
4 notes
Strawberry short cake by The Pioneer Woman. Yum.
This is probably my ideal cake. I will definitely be making this asap.
This post was reblogged from Ideas....
06/9/2009
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Oh my gosh, look at this thing! Cipollini and Mushroom Tart from The Kitchn.
I am so ready for fall baking.
27/7/2009
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8:16
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Pie number two was a Blueberry Lavender Cream pie. For some reason I thought it would make sense to makethis pie yesterday morning before going to the river. Bad call. It was a ton of work.
Still, it’s pretty, right? I wasn’t sure how I would feel about the lavender flavor but it was actually really lovely. I wouldn’t say subtle, but combining the blueberry with it took the bitter edge off.
Just about the girliest pie ever, I think. Perfect for a tea party.
8:10
7 notes
Pie recap
I made a blackberry pie on Friday. Everything was going pretty well until I put it in the oven. I was sitting there thinking and it suddenly occurred to me… how much butter did the crust recipe call for? I checked. One cup. Wait, I used an entire box. How much is in a box of butter? Two cups!
Crap!
The pie appeared okay (a bit rustic… but I’ve yet to successfully make a pie that didn’t look rustic. And what’s wrong with rustic, anyway?) but I was concerned that it might be terribly rich and greasy.
The plan was to take the pie to a barbeque that night. As we drove there I became more and more worried that it wouldn’t be good. I ended up deciding to leave it in the car and just tell everyone the pie didn’t work out. Stupid, I know! I just got all anxious and silly…
So, then, after dinner and a couple of glasses of wine I got my nerve back and announced that I had a confession: the pie was in the car. Everyone laughed at me- deservedly- and I went and retrieved the pie.
And guess what! It was good! I should have known that extra butter could only make it better.
I made another batch of crust dough yesterday and actually intentionally used a cup and a half of butter.
I’ll master this pie thing, yet!
24/7/2009
8 notes
I bookmarked this Blueberry Lavendar Cream Pie like a year ago, so I’m thinking I will finally make it today. Sounds interesting, right?
Pie #2 will be a berry pie. I’m thinking marion or blackberry, based on what’s on the cheap at the fruit stand.
Off to the store!
8:21
21 notes
I’v decided to make a pie today… but what kind?
01/6/2009
2 notes
Dinner last night:
TJ’s chicken-spinach sausage with caramelized onions, mozzarella and tomato sauce on fresh, homemade bread (mini versions of the french bread I’ve made in the past).
Oh. Man.
11/5/2009
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“Check to see if the bagels are ready to be retarded in the refrigerator.”
—
Teehee!
I’m reading some alternative bagel recipes. I’ve been thinking about my next batch and what I might do differently to make them better (although, they were pretty damn good to begin with.)
This recipe sounds like a bit more work than the one I’ve used before… but I like the idea of bagels being retarded in my refrigerator.
09/5/2009
1 note
“One of my darker theories is that David Tanis feels contempt for his bourgeois American audience and this book is his passive-aggressive way of delivering the message. Exhibit A: The menu featuring pig’s ear salad and chilled prunes, which was even more revolting than it sounds.”
— The Tipsy Baker is my favorite cooking blog right now.
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