tag:blogger.com,1999:blog-90374106852130307402024-03-05T08:03:46.122-08:00Cooking ChallengeThis month's theme is Octoberfest!Stubshttp://www.blogger.com/profile/13601236736580461674noreply@blogger.comBlogger352125tag:blogger.com,1999:blog-9037410685213030740.post-68124026527255383902012-06-14T11:43:00.002-07:002017-01-12T15:50:48.393-08:00Maybe we should hold our own Cooking Challenge <a href="http://www.goodreads.com/book/show/6580796-guac-off" target="_blank">Guac Off!</a> What do you think, Stubs Yo?<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvbEGiGqDLndMw3RIwm2SaCQo79U-iBSw2bSYy-lpWMGnj_qqCHPrbvvTwxyJV-LR-a7L5Ss4k42KQMBy8An_Y1vsX8OSjBZWbI6N_4jvBoj53Azo8ss2S1cFwDh7iMnkmj578IGPNRoM/s1600/6580796.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvbEGiGqDLndMw3RIwm2SaCQo79U-iBSw2bSYy-lpWMGnj_qqCHPrbvvTwxyJV-LR-a7L5Ss4k42KQMBy8An_Y1vsX8OSjBZWbI6N_4jvBoj53Azo8ss2S1cFwDh7iMnkmj578IGPNRoM/s1600/6580796.jpg" /></a></div><br /><span style="font-size: x-small;"><em>Inspired by the book</em> <em>Guac Off! by Nathan Myers and Jeremy Webster (photographer)</em></span><br /><br /><br />Stubshttp://www.blogger.com/profile/13601236736580461674noreply@blogger.com0tag:blogger.com,1999:blog-9037410685213030740.post-8291079236319034662012-06-14T11:43:00.001-07:002012-06-14T11:43:25.492-07:00Maybe we should hold our own Cooking Challenge <a href="http://www.goodreads.com/book/show/6580796-guac-off" target="_blank">Guac Off!</a> What do you think, Stubs Yo?<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvbEGiGqDLndMw3RIwm2SaCQo79U-iBSw2bSYy-lpWMGnj_qqCHPrbvvTwxyJV-LR-a7L5Ss4k42KQMBy8An_Y1vsX8OSjBZWbI6N_4jvBoj53Azo8ss2S1cFwDh7iMnkmj578IGPNRoM/s1600/6580796.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvbEGiGqDLndMw3RIwm2SaCQo79U-iBSw2bSYy-lpWMGnj_qqCHPrbvvTwxyJV-LR-a7L5Ss4k42KQMBy8An_Y1vsX8OSjBZWbI6N_4jvBoj53Azo8ss2S1cFwDh7iMnkmj578IGPNRoM/s1600/6580796.jpg" /></a></div>
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<span style="font-size: x-small;"><em>Inspired by the book</em> <em>Guac Off! by Nathan Myers and Jeremy Webster (photographer)</em></span><br />
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<br />pkhttp://www.blogger.com/profile/04421062881131151916noreply@blogger.com2tag:blogger.com,1999:blog-9037410685213030740.post-18237712334263387692011-11-13T18:53:00.001-08:002017-01-12T15:50:48.419-08:00cornbread-stuffed poblanosThis is short and simple. It's fall, which means it's time to make chili. I am not going to share my chili recipe with you. I want to keep that to myself. People have chili they make and like and I'm going to keep my best-ever chili a secret.<br /><br />But I did want to share with you a very simple side we paired with our chili this year, using some of the peppers from our garden...and then, when those ran out, peppers we bought to make this again.<br /><br />It's basically cornbread in poblano peppers with cheese. The poblanos are not very spicy, but have a nice kick around the cornbread. If you don't need recipes, that's all you need to know. Go make it and be very happy. For everyone else, here's how it goes:<br /><br /><span style="font-weight: bold;">Ingredients</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlXYhVuXvqsdJnU6fXOIWZQ9oIQcJAgM4tVo_LZhSHdC8Afaf7BPZo0QJ8r7L2GgI1Hf_U_kCTgfdjN242FWhQGcGo9JjOL2kHq04inl7Ox2-EaD8pEU-cvL8Gd7XgMoDTqQx3hAf1uQT8/s1600/DSC_0132.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 252px; height: 168px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlXYhVuXvqsdJnU6fXOIWZQ9oIQcJAgM4tVo_LZhSHdC8Afaf7BPZo0QJ8r7L2GgI1Hf_U_kCTgfdjN242FWhQGcGo9JjOL2kHq04inl7Ox2-EaD8pEU-cvL8Gd7XgMoDTqQx3hAf1uQT8/s320/DSC_0132.JPG" alt="" id="BLOGGER_PHOTO_ID_5674681756561605426" border="0" /></a><br /><br />- about 8 poblano peppers<br />- cornbread mix<br />- milk and egg<br /> (per the mix)<br />- shredded cheese<br /> (I had cheddar jack.<br /> Pepper jack would, perhaps,<br /> send you straight into euphoria.)<br /><br /><br /><span style="font-weight: bold;">Preparation</span><br /><br />- Make the cornbread mix however the box says to do it. Or be a purist and make your own from scratch, but I think some things taste just great from a box and this is one of them.<br />- Cut the tops off the poblanos and pull out the center. (If your hands are sensitive to hot pepper seeds, these will maybe bother you a bit. My hands are REALLY sensitive, but the heat of these was merely noticable. Jalepenos, on the other hand, nearly send me to the ER in pain.)<br />- Sprinkle in the cheese.<br />- Spoon in the cornbread mix, filling each pepper about 1/3 full.<br />- Layer more cheese<br />- Spoon in more cornbread mix until the pepper is 2/3 full.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTwg3fZxwqjqBgR2duBYoZ5VXeWRsW85T7JUIA2AYE886JxaOTMQd369xPj-84PJ1Vu6gAMoUgIjPLnisjNe6VX6J-ZGWxOv2Vd0CvINqRmSKm8iIkAYLsNQXABgD1eauuyEDB8ssWFeWk/s1600/DSC_0132.JPG"><br /></a><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC7y_jrDDAELMrX3GQQbcqBbQWIKEfX1Q00Y4tDnl5JJrEW_RMEhn-7V9u1v6VW-FFggZ1p5lZMwTLJDWQ2W9Ubxlcxp7bDpJpD4ob8-AAgen6sBcCw6V1nFGnMhHXwTQtMRls_M0eA8Nx/s1600/DSC_0127.JPG"><img style="cursor: pointer; width: 123px; height: 90px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC7y_jrDDAELMrX3GQQbcqBbQWIKEfX1Q00Y4tDnl5JJrEW_RMEhn-7V9u1v6VW-FFggZ1p5lZMwTLJDWQ2W9Ubxlcxp7bDpJpD4ob8-AAgen6sBcCw6V1nFGnMhHXwTQtMRls_M0eA8Nx/s200/DSC_0127.JPG" alt="" id="BLOGGER_PHOTO_ID_5674682895975971554" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVVHveUJTDfUcRvIIlSzwPDnZ5BxhMjpQwSykRvk7Uq35hbILg6v9EoajVq7J81a0r8unKY-KE_afGy6gi64C7Qm1ouJ_Wfg332gNyK3hXS7gXtLZ7E9gI5bNp81su5l25RVg-K61cg9yu/s1600/DSC_0125.JPG"><img style="cursor: pointer; width: 126px; height: 90px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVVHveUJTDfUcRvIIlSzwPDnZ5BxhMjpQwSykRvk7Uq35hbILg6v9EoajVq7J81a0r8unKY-KE_afGy6gi64C7Qm1ouJ_Wfg332gNyK3hXS7gXtLZ7E9gI5bNp81su5l25RVg-K61cg9yu/s200/DSC_0125.JPG" alt="" id="BLOGGER_PHOTO_ID_5674682901815732514" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaQjrajAFWPtTanwSwbGdZe_GDmsooBExKU2v22WpYNe3o2gpfE9k2lONkLfdw7vWiQ6A2gFYDZXwFT2XaQpNXFxdbZCkQ37365vHWTXmC3Fe5KVnZdsmS4EhanPp04zR2H2eoUsSASsYo/s1600/DSC_0128.JPG"><img style="cursor: pointer; width: 115px; height: 90px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaQjrajAFWPtTanwSwbGdZe_GDmsooBExKU2v22WpYNe3o2gpfE9k2lONkLfdw7vWiQ6A2gFYDZXwFT2XaQpNXFxdbZCkQ37365vHWTXmC3Fe5KVnZdsmS4EhanPp04zR2H2eoUsSASsYo/s200/DSC_0128.JPG" alt="" id="BLOGGER_PHOTO_ID_5674682899892162754" border="0" /></a><br /><br /><div style="text-align: left;">- Place the filled peppers in a muffin tin. (No need to spray.)<br />- Bake according to the directions on the cornbread.<br />- Sprinkle cheese on top with about 2 minutes bake time remaining.<br /><br /><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiGpcNpLG8LOqTkZ0J90TbRfe-42xMsOIrcifeV5TijxxUgEmMxI11k1UwzcoosVBYaCMUqBXuClZgQ-i4I4QptxUWMrQGvjd9JTMDiM_nqkMR-kv7OeS3Ja5YHuvi0AKs5NojzHe8Z4sY/s1600/DSC_0129.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiGpcNpLG8LOqTkZ0J90TbRfe-42xMsOIrcifeV5TijxxUgEmMxI11k1UwzcoosVBYaCMUqBXuClZgQ-i4I4QptxUWMrQGvjd9JTMDiM_nqkMR-kv7OeS3Ja5YHuvi0AKs5NojzHe8Z4sY/s200/DSC_0129.JPG" alt="" id="BLOGGER_PHOTO_ID_5674681068773953202" border="0" /></a>There are only 6 peppers in this photo, because that's all we had at the time. But we had left-over mix, so I'm guessing this serves 8.<br /><br />...Unless you like them as much as I do. Then they serve about 3. Enjoy!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHUrUb_01kTNcEiyrazRYGSt_yBZzemUrpy858KhyuJqnjfqbT-jv8GWbaizaRV86JYyrP_XaHZUHSGxj-qUlrEUIOwuP9vI6SKyAzm-RWe6DUya9Okfgj9TYxWMgr-8ZhBnRoPIu6A1GB/s1600/DSC_0135.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHUrUb_01kTNcEiyrazRYGSt_yBZzemUrpy858KhyuJqnjfqbT-jv8GWbaizaRV86JYyrP_XaHZUHSGxj-qUlrEUIOwuP9vI6SKyAzm-RWe6DUya9Okfgj9TYxWMgr-8ZhBnRoPIu6A1GB/s400/DSC_0135.JPG" alt="" id="BLOGGER_PHOTO_ID_5674685115491014386" border="0" /></a><br /></div></div></div>Stubshttp://www.blogger.com/profile/13601236736580461674noreply@blogger.com2tag:blogger.com,1999:blog-9037410685213030740.post-50418268765300081822011-11-13T18:53:00.000-08:002011-11-13T19:36:47.270-08:00cornbread-stuffed poblanosThis is short and simple. It's fall, which means it's time to make chili. I am not going to share my chili recipe with you. I want to keep that to myself. People have chili they make and like and I'm going to keep my best-ever chili a secret.<br /><br />But I did want to share with you a very simple side we paired with our chili this year, using some of the peppers from our garden...and then, when those ran out, peppers we bought to make this again.<br /><br />It's basically cornbread in poblano peppers with cheese. The poblanos are not very spicy, but have a nice kick around the cornbread. If you don't need recipes, that's all you need to know. Go make it and be very happy. For everyone else, here's how it goes:<br /><br /><span style="font-weight: bold;">Ingredients</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlXYhVuXvqsdJnU6fXOIWZQ9oIQcJAgM4tVo_LZhSHdC8Afaf7BPZo0QJ8r7L2GgI1Hf_U_kCTgfdjN242FWhQGcGo9JjOL2kHq04inl7Ox2-EaD8pEU-cvL8Gd7XgMoDTqQx3hAf1uQT8/s1600/DSC_0132.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 252px; height: 168px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlXYhVuXvqsdJnU6fXOIWZQ9oIQcJAgM4tVo_LZhSHdC8Afaf7BPZo0QJ8r7L2GgI1Hf_U_kCTgfdjN242FWhQGcGo9JjOL2kHq04inl7Ox2-EaD8pEU-cvL8Gd7XgMoDTqQx3hAf1uQT8/s320/DSC_0132.JPG" alt="" id="BLOGGER_PHOTO_ID_5674681756561605426" border="0" /></a><br /><br />- about 8 poblano peppers<br />- cornbread mix<br />- milk and egg<br /> (per the mix)<br />- shredded cheese<br /> (I had cheddar jack.<br /> Pepper jack would, perhaps,<br /> send you straight into euphoria.)<br /><br /><br /><span style="font-weight: bold;">Preparation</span><br /><br />- Make the cornbread mix however the box says to do it. Or be a purist and make your own from scratch, but I think some things taste just great from a box and this is one of them.<br />- Cut the tops off the poblanos and pull out the center. (If your hands are sensitive to hot pepper seeds, these will maybe bother you a bit. My hands are REALLY sensitive, but the heat of these was merely noticable. Jalepenos, on the other hand, nearly send me to the ER in pain.)<br />- Sprinkle in the cheese.<br />- Spoon in the cornbread mix, filling each pepper about 1/3 full.<br />- Layer more cheese<br />- Spoon in more cornbread mix until the pepper is 2/3 full.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTwg3fZxwqjqBgR2duBYoZ5VXeWRsW85T7JUIA2AYE886JxaOTMQd369xPj-84PJ1Vu6gAMoUgIjPLnisjNe6VX6J-ZGWxOv2Vd0CvINqRmSKm8iIkAYLsNQXABgD1eauuyEDB8ssWFeWk/s1600/DSC_0132.JPG"><br /></a><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC7y_jrDDAELMrX3GQQbcqBbQWIKEfX1Q00Y4tDnl5JJrEW_RMEhn-7V9u1v6VW-FFggZ1p5lZMwTLJDWQ2W9Ubxlcxp7bDpJpD4ob8-AAgen6sBcCw6V1nFGnMhHXwTQtMRls_M0eA8Nx/s1600/DSC_0127.JPG"><img style="cursor: pointer; width: 123px; height: 90px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC7y_jrDDAELMrX3GQQbcqBbQWIKEfX1Q00Y4tDnl5JJrEW_RMEhn-7V9u1v6VW-FFggZ1p5lZMwTLJDWQ2W9Ubxlcxp7bDpJpD4ob8-AAgen6sBcCw6V1nFGnMhHXwTQtMRls_M0eA8Nx/s200/DSC_0127.JPG" alt="" id="BLOGGER_PHOTO_ID_5674682895975971554" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVVHveUJTDfUcRvIIlSzwPDnZ5BxhMjpQwSykRvk7Uq35hbILg6v9EoajVq7J81a0r8unKY-KE_afGy6gi64C7Qm1ouJ_Wfg332gNyK3hXS7gXtLZ7E9gI5bNp81su5l25RVg-K61cg9yu/s1600/DSC_0125.JPG"><img style="cursor: pointer; width: 126px; height: 90px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVVHveUJTDfUcRvIIlSzwPDnZ5BxhMjpQwSykRvk7Uq35hbILg6v9EoajVq7J81a0r8unKY-KE_afGy6gi64C7Qm1ouJ_Wfg332gNyK3hXS7gXtLZ7E9gI5bNp81su5l25RVg-K61cg9yu/s200/DSC_0125.JPG" alt="" id="BLOGGER_PHOTO_ID_5674682901815732514" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaQjrajAFWPtTanwSwbGdZe_GDmsooBExKU2v22WpYNe3o2gpfE9k2lONkLfdw7vWiQ6A2gFYDZXwFT2XaQpNXFxdbZCkQ37365vHWTXmC3Fe5KVnZdsmS4EhanPp04zR2H2eoUsSASsYo/s1600/DSC_0128.JPG"><img style="cursor: pointer; width: 115px; height: 90px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaQjrajAFWPtTanwSwbGdZe_GDmsooBExKU2v22WpYNe3o2gpfE9k2lONkLfdw7vWiQ6A2gFYDZXwFT2XaQpNXFxdbZCkQ37365vHWTXmC3Fe5KVnZdsmS4EhanPp04zR2H2eoUsSASsYo/s200/DSC_0128.JPG" alt="" id="BLOGGER_PHOTO_ID_5674682899892162754" border="0" /></a><br /><br /><div style="text-align: left;">- Place the filled peppers in a muffin tin. (No need to spray.)<br />- Bake according to the directions on the cornbread.<br />- Sprinkle cheese on top with about 2 minutes bake time remaining.<br /><br /><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiGpcNpLG8LOqTkZ0J90TbRfe-42xMsOIrcifeV5TijxxUgEmMxI11k1UwzcoosVBYaCMUqBXuClZgQ-i4I4QptxUWMrQGvjd9JTMDiM_nqkMR-kv7OeS3Ja5YHuvi0AKs5NojzHe8Z4sY/s1600/DSC_0129.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiGpcNpLG8LOqTkZ0J90TbRfe-42xMsOIrcifeV5TijxxUgEmMxI11k1UwzcoosVBYaCMUqBXuClZgQ-i4I4QptxUWMrQGvjd9JTMDiM_nqkMR-kv7OeS3Ja5YHuvi0AKs5NojzHe8Z4sY/s200/DSC_0129.JPG" alt="" id="BLOGGER_PHOTO_ID_5674681068773953202" border="0" /></a>There are only 6 peppers in this photo, because that's all we had at the time. But we had left-over mix, so I'm guessing this serves 8.<br /><br />...Unless you like them as much as I do. Then they serve about 3. Enjoy!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHUrUb_01kTNcEiyrazRYGSt_yBZzemUrpy858KhyuJqnjfqbT-jv8GWbaizaRV86JYyrP_XaHZUHSGxj-qUlrEUIOwuP9vI6SKyAzm-RWe6DUya9Okfgj9TYxWMgr-8ZhBnRoPIu6A1GB/s1600/DSC_0135.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHUrUb_01kTNcEiyrazRYGSt_yBZzemUrpy858KhyuJqnjfqbT-jv8GWbaizaRV86JYyrP_XaHZUHSGxj-qUlrEUIOwuP9vI6SKyAzm-RWe6DUya9Okfgj9TYxWMgr-8ZhBnRoPIu6A1GB/s400/DSC_0135.JPG" alt="" id="BLOGGER_PHOTO_ID_5674685115491014386" border="0" /></a><br /></div></div></div>keep growinghttp://www.blogger.com/profile/13108828624180772190noreply@blogger.com3tag:blogger.com,1999:blog-9037410685213030740.post-2316653506703359022011-11-06T17:16:00.001-08:002017-01-12T15:50:48.451-08:00It's ALL about the pumpkin!!!<span style="font-family:arial;">Well, I was supposed to start this off with a video of our flashing family of carved pumpkins but the format of my camera's videos doesn't seem to work here!! So, albeit bummed, I will continue with the posting (but dang it, those pumpkins were cool!!)</span> <span style="font-family:arial;"><br /><br />This time of year is one of our favorites - warm days, chilly nights, fires in the fireplace and everything popping with gorgeous colors. We live in the Blue Ridge mountains and the changing of the leave</span><span style="font-family:arial;">s is, most years, spectacular. And we spend lots of time outdoors.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjThrHNrA9FxQ12xKcHhllhp3efKQUWTx4Gs3W7wGe50PousYGAuO0rXuK-ONALbF_BqxKTLqbhVahUAe5r7GCteLHVuWMMaegigFvwyiPvbVi82xkpCNRWb57_qZNEIDj2D47uP2M6LhHu/s1600/PB060008.JPG"><img style="cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjThrHNrA9FxQ12xKcHhllhp3efKQUWTx4Gs3W7wGe50PousYGAuO0rXuK-ONALbF_BqxKTLqbhVahUAe5r7GCteLHVuWMMaegigFvwyiPvbVi82xkpCNRWb57_qZNEIDj2D47uP2M6LhHu/s320/PB060008.JPG" alt="" id="BLOGGER_PHOTO_ID_5672062086709574530" border="0" /></a><br /><br /><span style="font-family:arial;">And there is an abundance of fall produce around here. Lots of pumpkins. So in addition to getting pumpkins to carve, I got one to cook. I decided to make one of our favorite types of food - Thai, but instead of using sweet potatoes or butternut squash, I am going to use pumpkin!! Not quite a seasonal tradition, but yummy nonetheless.<br /><br />This is a Thai style soup that incorporates the pumpkin with a mild curry coconut broth. It is amazingly light, but filling and warming. So, what you will need first and foremost ....... a pumpkin.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitXh4sDwa9YkwkQyRnRU50eCPXCMV9BpO8KYlgmndzVNobkMEw6pRXh7BhE1lJQrGJwfEsoyUnCTCATv_CC_bbKXLKtzBSi0Ta4D1F8sx-yMv8VxJIMLehFmIO7xSP72CdoT9IRvO78tjU/s1600/PB060009.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitXh4sDwa9YkwkQyRnRU50eCPXCMV9BpO8KYlgmndzVNobkMEw6pRXh7BhE1lJQrGJwfEsoyUnCTCATv_CC_bbKXLKtzBSi0Ta4D1F8sx-yMv8VxJIMLehFmIO7xSP72CdoT9IRvO78tjU/s320/PB060009.JPG" alt="" id="BLOGGER_PHOTO_ID_5672062060276495010" border="0" /></a><br /><br /><span style="font-family:arial;">And to go along with the pumpkin you will need the following:<br /></span><br /><span style="font-family:arial;">1 onion, diced<br />1 tomato diced (this is one of the last of the year from the garden)<br />2-3 carrots, diced</span><br /><span style="font-family:arial;">4-5 cloves garlic, minced<br />1-2 tsp grated ginger<br />4 cups vegetable broth<br />1 can light coconut milk<br />1 can Coconut water (Goya)<br />1 small stalk lemon grass (we grow this since it is hard to find around here)<br />1 tsp cumin</span><br /><span style="font-family:arial;">2-3 tsp mild curry paste (Pataks)</span><br /><span style="font-family:arial;">1 fresh chili pepper (I used cayenne, but you can use a Serrano or jalapeno or any chili you like)<br />1 Tbsp olive oil</span><br /><span style="font-family:arial;">Lime juice<br />Salt and pepper<br />Cilantro for garnish<br /><br />You can also add a number of things to vary this soup - beans, rice, noodles, tofu, etc. I had some leftover black beans so decide to use them too.</span><br /><span style="font-family:arial;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTzAVwAkFQDyHNlzrI4JQs1oIa67L5YOhyphenhyphend93I5i4KbP8hwUqRKoc4AIblohs7NmBX1_FcHgP9kEyKQKUSpPNVXrgaKxGsiTtRNrnrpjoBLpz3NB2VYWOo3DuVqtH-L2tBS984AtqmcAro/s1600/PB060011.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTzAVwAkFQDyHNlzrI4JQs1oIa67L5YOhyphenhyphend93I5i4KbP8hwUqRKoc4AIblohs7NmBX1_FcHgP9kEyKQKUSpPNVXrgaKxGsiTtRNrnrpjoBLpz3NB2VYWOo3DuVqtH-L2tBS984AtqmcAro/s320/PB060011.JPG" alt="" id="BLOGGER_PHOTO_ID_5672062046475392066" border="0" /></a><br /><br /><span style="font-family:arial;">Preheat your oven to 375F, and then attack the pumpkin - cut in half and scrape all the insides out - save the seeds to roast and munch on later. Cut the halves into 1" slices and lay on a cookie sheet sprayed with some spray oil. Pop in the oven and bake for about 40 minutes or until tender.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie5E0CP81OiD9Zhqdy9zeqtSJ-A6qACkzd3MtfRXCh_aKgjb0SVgAF8fBUVkOokorOE0vImkCbKpGB23njepIpPqEzmfSBgFE-m6tCrxILvzt4h3TyUetN3QkTlEs_eBckKBNdg_FZQG5r/s1600/PB060012.JPG"><img style="cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie5E0CP81OiD9Zhqdy9zeqtSJ-A6qACkzd3MtfRXCh_aKgjb0SVgAF8fBUVkOokorOE0vImkCbKpGB23njepIpPqEzmfSBgFE-m6tCrxILvzt4h3TyUetN3QkTlEs_eBckKBNdg_FZQG5r/s320/PB060012.JPG" alt="" id="BLOGGER_PHOTO_ID_5672062041928636098" border="0" /></a><br /><br /><span style="font-family:arial;">While the pumpkin is baking, dice up the onion, garlic and carrots. Cut the lemon grass into 3" pieces and smash with the flat side of your knife. Place the veggies and olive oil in a soup pot and saute until tender. Add in the ginger (I use the prepared stuff in a tube) and cumin and cook a few minutes more. Add the broth, tomato (diced), lemongrass, curry paste, and coconut water. Let simmer slowly while the pumpkin bakes.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS3oj3ghWYYdN66LEO2QQdnf9XJWuF2MyUti3pi0SSVS0GlmxYJ7-2qBHFnuJH90VSi2aV-FdOJrc7VnTyP8JKOCrlBJAf62VzksvKtbWdB9W5U8U3AEnnmm7qw8wJpm5rzvO57UhQH9oq/s1600/PB060013.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS3oj3ghWYYdN66LEO2QQdnf9XJWuF2MyUti3pi0SSVS0GlmxYJ7-2qBHFnuJH90VSi2aV-FdOJrc7VnTyP8JKOCrlBJAf62VzksvKtbWdB9W5U8U3AEnnmm7qw8wJpm5rzvO57UhQH9oq/s320/PB060013.JPG" alt="" id="BLOGGER_PHOTO_ID_5672059970345572274" border="0" /></a><br /><br /><span style="font-family:arial;">Once the pumpkin is done, let cool just a bit and then remove all the skin from the slices, it peels off very easily. </span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKWJmvRFbksZIaG5-8PZzILO9ybNb6sJtJj4jLhBia8xKEGmah1qLagHnaN0h-nsMBazHjEiGzsDLHBOH1i9g_2lWVn_zVWqwxjms7-X8sWMcp2KLnCWYOFe_aNQ2uvTW7mxrKayjRlYKF/s1600/PB060014.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKWJmvRFbksZIaG5-8PZzILO9ybNb6sJtJj4jLhBia8xKEGmah1qLagHnaN0h-nsMBazHjEiGzsDLHBOH1i9g_2lWVn_zVWqwxjms7-X8sWMcp2KLnCWYOFe_aNQ2uvTW7mxrKayjRlYKF/s320/PB060014.JPG" alt="" id="BLOGGER_PHOTO_ID_5672059965874358786" border="0" /></a><br /><br /><span style="font-family:arial;">I had way too much pumpkin for the soup at this point - so used about 2 cups of the cooked pumpkin. Once the skin is removed, dice the slices into small cubes. </span><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Qy_H8CySP8ZpaHE4725vdywRlogp4DLZyGS7-JK2UHdvYgyWd-ii8w3B5ytRwdbLVdEmDF2mGBQqEZQKKmbG3qtZ5AyEMvTY_AvF-3jN7G-vy8NZfuGSCkMOBN1yeJPNjMkAgFcQ7BRU/s1600/PB060015.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Qy_H8CySP8ZpaHE4725vdywRlogp4DLZyGS7-JK2UHdvYgyWd-ii8w3B5ytRwdbLVdEmDF2mGBQqEZQKKmbG3qtZ5AyEMvTY_AvF-3jN7G-vy8NZfuGSCkMOBN1yeJPNjMkAgFcQ7BRU/s320/PB060015.JPG" alt="" id="BLOGGER_PHOTO_ID_5672059950901546898" border="0" /></a><br /><br /><span style="font-family:arial;">Place about half the cubed pumpkin into the soup pot. Fish around and remove the stalks of lemon grass and then blend the soup - either with an immersion blender (I love this gadget!!!) or place in a blender. </span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhizLp-eQ2LRt40YpMSxUXaL834vp4si2l562IKYcwD2d4TuUBut-qCPlxDTL25iaNraBokX7CEzgivhohJnKPixZyI0A0ir4tz0A3sEPoS8AL55ctbW2c2f3wCVV-de39tfSdCZsWRR_aO/s1600/PB060016.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhizLp-eQ2LRt40YpMSxUXaL834vp4si2l562IKYcwD2d4TuUBut-qCPlxDTL25iaNraBokX7CEzgivhohJnKPixZyI0A0ir4tz0A3sEPoS8AL55ctbW2c2f3wCVV-de39tfSdCZsWRR_aO/s320/PB060016.JPG" alt="" id="BLOGGER_PHOTO_ID_5672059948545183714" border="0" /></a><br /><br /><span style="font-family:arial;">Once blended, add in the remaining pumpkin cubes, the lite coconut milk, a bit of lime juice to taste, the thinly sliced hot pepper, and any other items you like (this is where I added the black beans). Let simmer for about 10-15 minutes more, adjust salt and pepper to taste. </span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="font-family: arial;" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDIULVSvwnpquNmtChA07fYFf0rBxVZrXQr3OvMTGiJTqgqvJrx-tpoXPu1qn_VsY8UmVAqyqzX6N7_ZZccMSPAY5x9Qg3trKvYsj46GxwLJDksZiXvnCXJluzIHHtOwmEC912DWooEbJL/s1600/PB060018.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDIULVSvwnpquNmtChA07fYFf0rBxVZrXQr3OvMTGiJTqgqvJrx-tpoXPu1qn_VsY8UmVAqyqzX6N7_ZZccMSPAY5x9Qg3trKvYsj46GxwLJDksZiXvnCXJluzIHHtOwmEC912DWooEbJL/s320/PB060018.JPG" alt="" id="BLOGGER_PHOTO_ID_5672059941003486658" border="0" /></a><br /><br /><span style="font-family:arial;">So here is our soup - plain for the kids and garnished with more hot peppers and chili oil for Todd, and with chili oil and cilantro for me. Open face sandwiches round out the meal.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzPFwWjqXNXWRnP3mSKRAKNMUTVl-m25d2Zn6xL3DcYuz4c0jnKGMs-DO7ZbQno1-yyt412vzgXbgct9PK8E4n3XLHsP_iAIJt5aQFb0vopr8yqKkq988i7ZydSamLLtMcyRFeaPjrJMci/s1600/PB060019.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzPFwWjqXNXWRnP3mSKRAKNMUTVl-m25d2Zn6xL3DcYuz4c0jnKGMs-DO7ZbQno1-yyt412vzgXbgct9PK8E4n3XLHsP_iAIJt5aQFb0vopr8yqKkq988i7ZydSamLLtMcyRFeaPjrJMci/s320/PB060019.JPG" alt="" id="BLOGGER_PHOTO_ID_5672058042318746082" border="0" /></a><br /><br /><span style="font-family:arial;">But I still had the rest of the pumpkin staring at me unhappily....... Hmmmm......</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTOH5RJ_y9Xz6xwNJYENC0yuHNVg56e5X43WHJNEHBN_-AjytdmlY5lCgRZk9JjIfSu1YWAbkoitp7j2N3LopMMiUA21b1NjMi_jU1Fwl9PKWl4cyt5G2_89pRgERAOvcdkG1KDFRqSqu1/s1600/PB060020.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTOH5RJ_y9Xz6xwNJYENC0yuHNVg56e5X43WHJNEHBN_-AjytdmlY5lCgRZk9JjIfSu1YWAbkoitp7j2N3LopMMiUA21b1NjMi_jU1Fwl9PKWl4cyt5G2_89pRgERAOvcdkG1KDFRqSqu1/s320/PB060020.JPG" alt="" id="BLOGGER_PHOTO_ID_5672074282805463586" border="0" /></a><br /><br /><span style="font-family:arial;">So to keep it company I pulled out a couple of apples, some instant oatmeal packets, cinnamon, nutmeg, honey, sugar and margarine. The pumpkin I cut into cubes just as for the soup, and the apples peeled and diced. I had some Craisins as well and tossed them in.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Vup1uBvQbUshIjWwJolkIwbsJ4ZN74rhbkLHlDZh17UdGR_ZMul3AonI3jf0kYoJF-Vog6fWbUhYDjs4I9TPdQFVX9z3sxYcS4ey613-x9827_nrcUqlAdzKV0ll9Y_OKszWjO5smt1n/s1600/PB060021.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Vup1uBvQbUshIjWwJolkIwbsJ4ZN74rhbkLHlDZh17UdGR_ZMul3AonI3jf0kYoJF-Vog6fWbUhYDjs4I9TPdQFVX9z3sxYcS4ey613-x9827_nrcUqlAdzKV0ll9Y_OKszWjO5smt1n/s320/PB060021.JPG" alt="" id="BLOGGER_PHOTO_ID_5672058031769466290" border="0" /></a><br /><br /><span style="font-family:arial;">This was then mixed with some cinnamon, a grating of nutmeg, some sugar and honey. I just did all this to taste. And when it all tasted good I poured it into a "margarined" baking dish. </span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJJoEOxEoxy3sgiWIBZS00TIWHvbxNFZlomuTIVCfvd4kaQeJF3Qmp3678-ztPz1AYU4sp-H4FixWfqD1DFPNIgvOlo6yDTQQsNfWk6pS9P6_xVX-Fstn98XGC7AEHIOy13mFtm1L09tPe/s1600/PB060023.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJJoEOxEoxy3sgiWIBZS00TIWHvbxNFZlomuTIVCfvd4kaQeJF3Qmp3678-ztPz1AYU4sp-H4FixWfqD1DFPNIgvOlo6yDTQQsNfWk6pS9P6_xVX-Fstn98XGC7AEHIOy13mFtm1L09tPe/s320/PB060023.JPG" alt="" id="BLOGGER_PHOTO_ID_5672058016949492738" border="0" /></a><br /><br /><span style="font-family:arial;">The packets of instant oatmeal were mixed with some margarine to make a crumble (I ended up using 3 packets) and spread over the top. </span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq6QtIFvvR7ZCDrw5AGt6ClNdHpPFfnuAR7CeWAS2LI2lJ1VrYMyYTrTBDh6E5QLg8dz8y6aA_SiBmmjrCV6O3llQLuRpMLcpSygJx6r2PLvFHVUSoOQwcn5lyyDt8q9bSLwm5dXhg-jS1/s1600/PB060024.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq6QtIFvvR7ZCDrw5AGt6ClNdHpPFfnuAR7CeWAS2LI2lJ1VrYMyYTrTBDh6E5QLg8dz8y6aA_SiBmmjrCV6O3llQLuRpMLcpSygJx6r2PLvFHVUSoOQwcn5lyyDt8q9bSLwm5dXhg-jS1/s320/PB060024.JPG" alt="" id="BLOGGER_PHOTO_ID_5672058006601284850" border="0" /></a><br /><br /><span style="font-family:arial;">Bake in the oven for 50 minutes to an hour until bubbly and golden brown. In the meantime, find out that the Wizard of Oz is on TV and settle in to watch.</span><br /><br /><span style="font-family:arial;">We had to send the kids to bed before this was done - but they were promised they could have some for breakfast!! </span><br /><br /><span style="font-family:arial;">So here it is, breakfast!!!</span> <span style="font-family: arial;">And this was almost better than the soup.</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ_6J4JRv0H2z_p7Wnc5ToUXu0wZlvDq-zHX9NxT8YX37w_R9Y30wyLCuYX0EnNg4umCDv883A1Qqmf4NeR9K5zHCYy01qTnf-FbUHpjvoe8ySUUzqI1OzelI54UmyrVmLlkygKCM6l91m/s1600/PA060003.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ_6J4JRv0H2z_p7Wnc5ToUXu0wZlvDq-zHX9NxT8YX37w_R9Y30wyLCuYX0EnNg4umCDv883A1Qqmf4NeR9K5zHCYy01qTnf-FbUHpjvoe8ySUUzqI1OzelI54UmyrVmLlkygKCM6l91m/s320/PA060003.JPG" alt="" id="BLOGGER_PHOTO_ID_5672273579567561698" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFpcbfOmjgBKoG2BN4MGZJrGCwfz7Cg7cU5oz90EIuJX5MrPG_lz-kOXJjVgIPmEGK75Ie7uEcmj59x-f9cAcbTG_RwJJSnfSTvsg5GscMRv0treBEHcYWSK5sjNdSIDjvezmKnQsvNpyl/s1600/PA060004.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFpcbfOmjgBKoG2BN4MGZJrGCwfz7Cg7cU5oz90EIuJX5MrPG_lz-kOXJjVgIPmEGK75Ie7uEcmj59x-f9cAcbTG_RwJJSnfSTvsg5GscMRv0treBEHcYWSK5sjNdSIDjvezmKnQsvNpyl/s320/PA060004.JPG" alt="" id="BLOGGER_PHOTO_ID_5672273585845330834" border="0" /></a>Stubshttp://www.blogger.com/profile/13601236736580461674noreply@blogger.com0tag:blogger.com,1999:blog-9037410685213030740.post-65209387723669749112011-11-06T17:16:00.000-08:002011-11-07T07:31:46.142-08:00It's ALL about the pumpkin!!!<span style="font-family:arial;">Well, I was supposed to start this off with a video of our flashing family of carved pumpkins but the format of my camera's videos doesn't seem to work here!! So, albeit bummed, I will continue with the posting (but dang it, those pumpkins were cool!!)</span> <span style="font-family:arial;"><br /><br />This time of year is one of our favorites - warm days, chilly nights, fires in the fireplace and everything popping with gorgeous colors. We live in the Blue Ridge mountains and the changing of the leave</span><span style="font-family:arial;">s is, most years, spectacular. And we spend lots of time outdoors.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjThrHNrA9FxQ12xKcHhllhp3efKQUWTx4Gs3W7wGe50PousYGAuO0rXuK-ONALbF_BqxKTLqbhVahUAe5r7GCteLHVuWMMaegigFvwyiPvbVi82xkpCNRWb57_qZNEIDj2D47uP2M6LhHu/s1600/PB060008.JPG"><img style="cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjThrHNrA9FxQ12xKcHhllhp3efKQUWTx4Gs3W7wGe50PousYGAuO0rXuK-ONALbF_BqxKTLqbhVahUAe5r7GCteLHVuWMMaegigFvwyiPvbVi82xkpCNRWb57_qZNEIDj2D47uP2M6LhHu/s320/PB060008.JPG" alt="" id="BLOGGER_PHOTO_ID_5672062086709574530" border="0" /></a><br /><br /><span style="font-family:arial;">And there is an abundance of fall produce around here. Lots of pumpkins. So in addition to getting pumpkins to carve, I got one to cook. I decided to make one of our favorite types of food - Thai, but instead of using sweet potatoes or butternut squash, I am going to use pumpkin!! Not quite a seasonal tradition, but yummy nonetheless.<br /><br />This is a Thai style soup that incorporates the pumpkin with a mild curry coconut broth. It is amazingly light, but filling and warming. So, what you will need first and foremost ....... a pumpkin.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitXh4sDwa9YkwkQyRnRU50eCPXCMV9BpO8KYlgmndzVNobkMEw6pRXh7BhE1lJQrGJwfEsoyUnCTCATv_CC_bbKXLKtzBSi0Ta4D1F8sx-yMv8VxJIMLehFmIO7xSP72CdoT9IRvO78tjU/s1600/PB060009.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitXh4sDwa9YkwkQyRnRU50eCPXCMV9BpO8KYlgmndzVNobkMEw6pRXh7BhE1lJQrGJwfEsoyUnCTCATv_CC_bbKXLKtzBSi0Ta4D1F8sx-yMv8VxJIMLehFmIO7xSP72CdoT9IRvO78tjU/s320/PB060009.JPG" alt="" id="BLOGGER_PHOTO_ID_5672062060276495010" border="0" /></a><br /><br /><span style="font-family:arial;">And to go along with the pumpkin you will need the following:<br /></span><br /><span style="font-family:arial;">1 onion, diced<br />1 tomato diced (this is one of the last of the year from the garden)<br />2-3 carrots, diced</span><br /><span style="font-family:arial;">4-5 cloves garlic, minced<br />1-2 tsp grated ginger<br />4 cups vegetable broth<br />1 can light coconut milk<br />1 can Coconut water (Goya)<br />1 small stalk lemon grass (we grow this since it is hard to find around here)<br />1 tsp cumin</span><br /><span style="font-family:arial;">2-3 tsp mild curry paste (Pataks)</span><br /><span style="font-family:arial;">1 fresh chili pepper (I used cayenne, but you can use a Serrano or jalapeno or any chili you like)<br />1 Tbsp olive oil</span><br /><span style="font-family:arial;">Lime juice<br />Salt and pepper<br />Cilantro for garnish<br /><br />You can also add a number of things to vary this soup - beans, rice, noodles, tofu, etc. I had some leftover black beans so decide to use them too.</span><br /><span style="font-family:arial;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTzAVwAkFQDyHNlzrI4JQs1oIa67L5YOhyphenhyphend93I5i4KbP8hwUqRKoc4AIblohs7NmBX1_FcHgP9kEyKQKUSpPNVXrgaKxGsiTtRNrnrpjoBLpz3NB2VYWOo3DuVqtH-L2tBS984AtqmcAro/s1600/PB060011.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTzAVwAkFQDyHNlzrI4JQs1oIa67L5YOhyphenhyphend93I5i4KbP8hwUqRKoc4AIblohs7NmBX1_FcHgP9kEyKQKUSpPNVXrgaKxGsiTtRNrnrpjoBLpz3NB2VYWOo3DuVqtH-L2tBS984AtqmcAro/s320/PB060011.JPG" alt="" id="BLOGGER_PHOTO_ID_5672062046475392066" border="0" /></a><br /><br /><span style="font-family:arial;">Preheat your oven to 375F, and then attack the pumpkin - cut in half and scrape all the insides out - save the seeds to roast and munch on later. Cut the halves into 1" slices and lay on a cookie sheet sprayed with some spray oil. Pop in the oven and bake for about 40 minutes or until tender.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie5E0CP81OiD9Zhqdy9zeqtSJ-A6qACkzd3MtfRXCh_aKgjb0SVgAF8fBUVkOokorOE0vImkCbKpGB23njepIpPqEzmfSBgFE-m6tCrxILvzt4h3TyUetN3QkTlEs_eBckKBNdg_FZQG5r/s1600/PB060012.JPG"><img style="cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie5E0CP81OiD9Zhqdy9zeqtSJ-A6qACkzd3MtfRXCh_aKgjb0SVgAF8fBUVkOokorOE0vImkCbKpGB23njepIpPqEzmfSBgFE-m6tCrxILvzt4h3TyUetN3QkTlEs_eBckKBNdg_FZQG5r/s320/PB060012.JPG" alt="" id="BLOGGER_PHOTO_ID_5672062041928636098" border="0" /></a><br /><br /><span style="font-family:arial;">While the pumpkin is baking, dice up the onion, garlic and carrots. Cut the lemon grass into 3" pieces and smash with the flat side of your knife. Place the veggies and olive oil in a soup pot and saute until tender. Add in the ginger (I use the prepared stuff in a tube) and cumin and cook a few minutes more. Add the broth, tomato (diced), lemongrass, curry paste, and coconut water. Let simmer slowly while the pumpkin bakes.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS3oj3ghWYYdN66LEO2QQdnf9XJWuF2MyUti3pi0SSVS0GlmxYJ7-2qBHFnuJH90VSi2aV-FdOJrc7VnTyP8JKOCrlBJAf62VzksvKtbWdB9W5U8U3AEnnmm7qw8wJpm5rzvO57UhQH9oq/s1600/PB060013.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS3oj3ghWYYdN66LEO2QQdnf9XJWuF2MyUti3pi0SSVS0GlmxYJ7-2qBHFnuJH90VSi2aV-FdOJrc7VnTyP8JKOCrlBJAf62VzksvKtbWdB9W5U8U3AEnnmm7qw8wJpm5rzvO57UhQH9oq/s320/PB060013.JPG" alt="" id="BLOGGER_PHOTO_ID_5672059970345572274" border="0" /></a><br /><br /><span style="font-family:arial;">Once the pumpkin is done, let cool just a bit and then remove all the skin from the slices, it peels off very easily. </span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKWJmvRFbksZIaG5-8PZzILO9ybNb6sJtJj4jLhBia8xKEGmah1qLagHnaN0h-nsMBazHjEiGzsDLHBOH1i9g_2lWVn_zVWqwxjms7-X8sWMcp2KLnCWYOFe_aNQ2uvTW7mxrKayjRlYKF/s1600/PB060014.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKWJmvRFbksZIaG5-8PZzILO9ybNb6sJtJj4jLhBia8xKEGmah1qLagHnaN0h-nsMBazHjEiGzsDLHBOH1i9g_2lWVn_zVWqwxjms7-X8sWMcp2KLnCWYOFe_aNQ2uvTW7mxrKayjRlYKF/s320/PB060014.JPG" alt="" id="BLOGGER_PHOTO_ID_5672059965874358786" border="0" /></a><br /><br /><span style="font-family:arial;">I had way too much pumpkin for the soup at this point - so used about 2 cups of the cooked pumpkin. Once the skin is removed, dice the slices into small cubes. </span><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Qy_H8CySP8ZpaHE4725vdywRlogp4DLZyGS7-JK2UHdvYgyWd-ii8w3B5ytRwdbLVdEmDF2mGBQqEZQKKmbG3qtZ5AyEMvTY_AvF-3jN7G-vy8NZfuGSCkMOBN1yeJPNjMkAgFcQ7BRU/s1600/PB060015.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Qy_H8CySP8ZpaHE4725vdywRlogp4DLZyGS7-JK2UHdvYgyWd-ii8w3B5ytRwdbLVdEmDF2mGBQqEZQKKmbG3qtZ5AyEMvTY_AvF-3jN7G-vy8NZfuGSCkMOBN1yeJPNjMkAgFcQ7BRU/s320/PB060015.JPG" alt="" id="BLOGGER_PHOTO_ID_5672059950901546898" border="0" /></a><br /><br /><span style="font-family:arial;">Place about half the cubed pumpkin into the soup pot. Fish around and remove the stalks of lemon grass and then blend the soup - either with an immersion blender (I love this gadget!!!) or place in a blender. </span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhizLp-eQ2LRt40YpMSxUXaL834vp4si2l562IKYcwD2d4TuUBut-qCPlxDTL25iaNraBokX7CEzgivhohJnKPixZyI0A0ir4tz0A3sEPoS8AL55ctbW2c2f3wCVV-de39tfSdCZsWRR_aO/s1600/PB060016.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhizLp-eQ2LRt40YpMSxUXaL834vp4si2l562IKYcwD2d4TuUBut-qCPlxDTL25iaNraBokX7CEzgivhohJnKPixZyI0A0ir4tz0A3sEPoS8AL55ctbW2c2f3wCVV-de39tfSdCZsWRR_aO/s320/PB060016.JPG" alt="" id="BLOGGER_PHOTO_ID_5672059948545183714" border="0" /></a><br /><br /><span style="font-family:arial;">Once blended, add in the remaining pumpkin cubes, the lite coconut milk, a bit of lime juice to taste, the thinly sliced hot pepper, and any other items you like (this is where I added the black beans). Let simmer for about 10-15 minutes more, adjust salt and pepper to taste. </span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="font-family: arial;" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDIULVSvwnpquNmtChA07fYFf0rBxVZrXQr3OvMTGiJTqgqvJrx-tpoXPu1qn_VsY8UmVAqyqzX6N7_ZZccMSPAY5x9Qg3trKvYsj46GxwLJDksZiXvnCXJluzIHHtOwmEC912DWooEbJL/s1600/PB060018.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDIULVSvwnpquNmtChA07fYFf0rBxVZrXQr3OvMTGiJTqgqvJrx-tpoXPu1qn_VsY8UmVAqyqzX6N7_ZZccMSPAY5x9Qg3trKvYsj46GxwLJDksZiXvnCXJluzIHHtOwmEC912DWooEbJL/s320/PB060018.JPG" alt="" id="BLOGGER_PHOTO_ID_5672059941003486658" border="0" /></a><br /><br /><span style="font-family:arial;">So here is our soup - plain for the kids and garnished with more hot peppers and chili oil for Todd, and with chili oil and cilantro for me. Open face sandwiches round out the meal.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzPFwWjqXNXWRnP3mSKRAKNMUTVl-m25d2Zn6xL3DcYuz4c0jnKGMs-DO7ZbQno1-yyt412vzgXbgct9PK8E4n3XLHsP_iAIJt5aQFb0vopr8yqKkq988i7ZydSamLLtMcyRFeaPjrJMci/s1600/PB060019.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzPFwWjqXNXWRnP3mSKRAKNMUTVl-m25d2Zn6xL3DcYuz4c0jnKGMs-DO7ZbQno1-yyt412vzgXbgct9PK8E4n3XLHsP_iAIJt5aQFb0vopr8yqKkq988i7ZydSamLLtMcyRFeaPjrJMci/s320/PB060019.JPG" alt="" id="BLOGGER_PHOTO_ID_5672058042318746082" border="0" /></a><br /><br /><span style="font-family:arial;">But I still had the rest of the pumpkin staring at me unhappily....... Hmmmm......</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTOH5RJ_y9Xz6xwNJYENC0yuHNVg56e5X43WHJNEHBN_-AjytdmlY5lCgRZk9JjIfSu1YWAbkoitp7j2N3LopMMiUA21b1NjMi_jU1Fwl9PKWl4cyt5G2_89pRgERAOvcdkG1KDFRqSqu1/s1600/PB060020.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTOH5RJ_y9Xz6xwNJYENC0yuHNVg56e5X43WHJNEHBN_-AjytdmlY5lCgRZk9JjIfSu1YWAbkoitp7j2N3LopMMiUA21b1NjMi_jU1Fwl9PKWl4cyt5G2_89pRgERAOvcdkG1KDFRqSqu1/s320/PB060020.JPG" alt="" id="BLOGGER_PHOTO_ID_5672074282805463586" border="0" /></a><br /><br /><span style="font-family:arial;">So to keep it company I pulled out a couple of apples, some instant oatmeal packets, cinnamon, nutmeg, honey, sugar and margarine. The pumpkin I cut into cubes just as for the soup, and the apples peeled and diced. I had some Craisins as well and tossed them in.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Vup1uBvQbUshIjWwJolkIwbsJ4ZN74rhbkLHlDZh17UdGR_ZMul3AonI3jf0kYoJF-Vog6fWbUhYDjs4I9TPdQFVX9z3sxYcS4ey613-x9827_nrcUqlAdzKV0ll9Y_OKszWjO5smt1n/s1600/PB060021.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Vup1uBvQbUshIjWwJolkIwbsJ4ZN74rhbkLHlDZh17UdGR_ZMul3AonI3jf0kYoJF-Vog6fWbUhYDjs4I9TPdQFVX9z3sxYcS4ey613-x9827_nrcUqlAdzKV0ll9Y_OKszWjO5smt1n/s320/PB060021.JPG" alt="" id="BLOGGER_PHOTO_ID_5672058031769466290" border="0" /></a><br /><br /><span style="font-family:arial;">This was then mixed with some cinnamon, a grating of nutmeg, some sugar and honey. I just did all this to taste. And when it all tasted good I poured it into a "margarined" baking dish. </span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJJoEOxEoxy3sgiWIBZS00TIWHvbxNFZlomuTIVCfvd4kaQeJF3Qmp3678-ztPz1AYU4sp-H4FixWfqD1DFPNIgvOlo6yDTQQsNfWk6pS9P6_xVX-Fstn98XGC7AEHIOy13mFtm1L09tPe/s1600/PB060023.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJJoEOxEoxy3sgiWIBZS00TIWHvbxNFZlomuTIVCfvd4kaQeJF3Qmp3678-ztPz1AYU4sp-H4FixWfqD1DFPNIgvOlo6yDTQQsNfWk6pS9P6_xVX-Fstn98XGC7AEHIOy13mFtm1L09tPe/s320/PB060023.JPG" alt="" id="BLOGGER_PHOTO_ID_5672058016949492738" border="0" /></a><br /><br /><span style="font-family:arial;">The packets of instant oatmeal were mixed with some margarine to make a crumble (I ended up using 3 packets) and spread over the top. </span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq6QtIFvvR7ZCDrw5AGt6ClNdHpPFfnuAR7CeWAS2LI2lJ1VrYMyYTrTBDh6E5QLg8dz8y6aA_SiBmmjrCV6O3llQLuRpMLcpSygJx6r2PLvFHVUSoOQwcn5lyyDt8q9bSLwm5dXhg-jS1/s1600/PB060024.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq6QtIFvvR7ZCDrw5AGt6ClNdHpPFfnuAR7CeWAS2LI2lJ1VrYMyYTrTBDh6E5QLg8dz8y6aA_SiBmmjrCV6O3llQLuRpMLcpSygJx6r2PLvFHVUSoOQwcn5lyyDt8q9bSLwm5dXhg-jS1/s320/PB060024.JPG" alt="" id="BLOGGER_PHOTO_ID_5672058006601284850" border="0" /></a><br /><br /><span style="font-family:arial;">Bake in the oven for 50 minutes to an hour until bubbly and golden brown. In the meantime, find out that the Wizard of Oz is on TV and settle in to watch.</span><br /><br /><span style="font-family:arial;">We had to send the kids to bed before this was done - but they were promised they could have some for breakfast!! </span><br /><br /><span style="font-family:arial;">So here it is, breakfast!!!</span> <span style="font-family: arial;">And this was almost better than the soup.</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ_6J4JRv0H2z_p7Wnc5ToUXu0wZlvDq-zHX9NxT8YX37w_R9Y30wyLCuYX0EnNg4umCDv883A1Qqmf4NeR9K5zHCYy01qTnf-FbUHpjvoe8ySUUzqI1OzelI54UmyrVmLlkygKCM6l91m/s1600/PA060003.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ_6J4JRv0H2z_p7Wnc5ToUXu0wZlvDq-zHX9NxT8YX37w_R9Y30wyLCuYX0EnNg4umCDv883A1Qqmf4NeR9K5zHCYy01qTnf-FbUHpjvoe8ySUUzqI1OzelI54UmyrVmLlkygKCM6l91m/s320/PA060003.JPG" alt="" id="BLOGGER_PHOTO_ID_5672273579567561698" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFpcbfOmjgBKoG2BN4MGZJrGCwfz7Cg7cU5oz90EIuJX5MrPG_lz-kOXJjVgIPmEGK75Ie7uEcmj59x-f9cAcbTG_RwJJSnfSTvsg5GscMRv0treBEHcYWSK5sjNdSIDjvezmKnQsvNpyl/s1600/PA060004.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFpcbfOmjgBKoG2BN4MGZJrGCwfz7Cg7cU5oz90EIuJX5MrPG_lz-kOXJjVgIPmEGK75Ie7uEcmj59x-f9cAcbTG_RwJJSnfSTvsg5GscMRv0treBEHcYWSK5sjNdSIDjvezmKnQsvNpyl/s320/PA060004.JPG" alt="" id="BLOGGER_PHOTO_ID_5672273585845330834" border="0" /></a>Nellhttp://www.blogger.com/profile/14539928626085116273noreply@blogger.com1tag:blogger.com,1999:blog-9037410685213030740.post-1311859396042710742011-09-26T18:02:00.002-07:002017-01-12T15:50:48.506-08:00OCTOBERFEST!! 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mso-para-margin-left:0in; line-height:115%; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Calibri","sans-serif"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"Times New Roman"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} </style><![endif]--> <div class="MsoNormal">It’s fall and that can mean only one thing…Octoberfest!<span style="mso-spacerun: yes;"> </span>Give us your best October food!<span style="mso-spacerun: yes;"> </span>It could be something traditional to the famous German festival, it could be something to do with Halloween, or it could just be your favorite leaves-are-a-turnin’ meal.<span style="mso-spacerun: yes;"> </span>There’s bound to be something about October that inspires you.<span style="mso-spacerun: yes;"> </span>So, give us your best for the Octoberfest!<span style="mso-spacerun: yes;"> </span>(This challenge will run through the end of November).</div>Stubshttp://www.blogger.com/profile/13601236736580461674noreply@blogger.com0tag:blogger.com,1999:blog-9037410685213030740.post-44865532388286506052011-09-26T18:02:00.001-07:002011-09-26T18:02:31.876-07:00OCTOBERFEST!! 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It’s fall and that can mean only one thing…Octoberfest!<span style="mso-spacerun: yes;"> </span>Give us your best October food!<span style="mso-spacerun: yes;"> </span>It could be something traditional to the
famous German festival, it could be something to do with Halloween, or it could
just be your favorite leaves-are-a-turnin’ meal.<span style="mso-spacerun: yes;"> </span>There’s bound to be something about October
that inspires you.<span style="mso-spacerun: yes;"> </span>So, give us your best
for the Octoberfest!<span style="mso-spacerun: yes;"> </span>(This challenge
will run through the end of November).</div>
Stubshttp://www.blogger.com/profile/13601236736580461674noreply@blogger.com0tag:blogger.com,1999:blog-9037410685213030740.post-87675116903456765292011-09-03T12:42:00.002-07:002017-01-12T15:50:48.537-08:00Pesto-Potato SaladI'm just going to say RIGHT NOW that my cooking is typically healthy. However, if one had only my Cooking Challenge posts to go on, one might think I was always cooking things with low nutritional quotient and high "lazy" factor. <i>(Oh geez, and I never did post my Lazy Pancakes entry. Well, some things may be best left undone, eh?)</i><br /><br />This dish is really no different. It's embarrassingly easy. And somewhat high calorie. <i>(Sly, I'd be intrigued for you to run your calorie evaluation on this dish. Kind of.) </i>But you have NEVER tasted the likes of it before. And you'll want to. Trust me.<br /><br />I got this recipe from fellow Cooking Challenger @theStephFisher's Fourth of July party 2 years ago. Her sister (Deborah Miller, PhD candidate) brought Pesto Potato Salad to the 4th of July picnic & I haven't stopped thinking about it since then.<br /><br />This totally fits the "Local Foods" category of the Summer's Cooking Challenge. The potatoes and green beans are local, as are the basil leaves & garlic used in the pesto. And I know you're going to want to make it because it is So. Good. It best for taking to pot lucks, so you don't accidentally eat the whole bowl all alone. I have now made it three times this summer. (Granted, pesto is my <i>favorite</i> food, but still. 3 times!? I don't think we've had hamburgers three times this summer.)<br /><br />Here are the ingredients:<br /><br /><br /><br /><center><a href='https://picasaweb.google.com/100023911524932645848/July202011#5649060552934576354'><img src='http://lh4.ggpht.com/-Xd0PW14bOIc/TmV-pJRWUOI/AAAAAAAAAIk/YNK9eNvCnoI/s288/7.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br />Pesto (homemade)<br />Potatoes, chopped bite sized & boiled <br />Green Beans <br />Green Onions (I actually used real onions because I was out of green onions. Improvising is the name of the game!)<br />Olive Oil<br />Salt<br />Pepper<br />Garnish:<br />Pine Nuts left over from making the pesto & some ribbons of basil<br /><br />I bought my potatoes from the Minnetrista Farmer's Market. My favorite are potatoes from Christopher Farms, a local all organic farm in Randolph County. Her booth is always beautiful! Their potatoes are expensive, but almost buttery-tasting. I have a whole passle of the purple potatoes. Aren't they beautiful?<br /><br /><br /><br /><center><a href='https://picasaweb.google.com/100023911524932645848/July202011#5649060618401638370'><img src='http://lh3.ggpht.com/-G9bFR2o2GyM/TmV-s9J6Z-I/AAAAAAAAAIo/sAf65Wb4Cjs/s288/0.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br />The green beans are local, too. These were also bought at Farmer's Market from a farmer who's in Blackford County, just north of here.<br /><br />I made the pesto for this batch, but I've used jarred pesto at other times. You can do that. Believe me, this Lazy Baker will NEVER judge you for taking a cooking shortcut. However, making your own pesto is easy. How's about I share the recipe with you below? <br /><br />So seriously making Pesto Potato Salad is this easy:<br />1. Prepare the pesto if you're going to make it yourself (see below)<br />2. Boil the potatoes (Normally I wouldn't share the photo of boiling potatoes, but the water is almost blue!)<br /><br /><br /><br /><center><a href='https://picasaweb.google.com/100023911524932645848/July202011#5649060666898464482'><img src='http://lh6.ggpht.com/-G_6dWZhm1oo/TmV-vx0dPuI/AAAAAAAAAIs/SSirFakZjrM/s288/3.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br />3. Chop up the green beans & green onions<br />4. Blanch the green beans by adding them to the pot with the potatoes for the last 2 or 3 minutes<br />5. rinse the potatoes/ green beans in cold water to stop them from cooking<br />6. Put potatoes, green beans, green onions in a bowl<br /><br /><br /><br /><center><a href='https://picasaweb.google.com/100023911524932645848/July202011#5649060715675069298'><img src='http://lh5.ggpht.com/-hInHJA_mo_0/TmV-ynhtK3I/AAAAAAAAAIw/gYu9y9EmEaM/s288/6.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br />7. Pour in a few swirls of olive oil to lubricate everything<br />8. Put pesto in, then stir gently so as the potatoes are not turned to mush.<br />9. Garnish with a handful of pine nuts & some ribbons of basil.<br />10. Do everyone a favor & put a little portion in a separate bowl. If you eat it out of the main bowl now, you might not be able to contain yourself.<br /><br />FYI - I think this is best eaten while it's still warm from boiling the potatoes. Mmmmm. PS. I love that the potatoes retain the purple color after cooking! Looks beautiful!<br /><br /><br /><br /><center><a href='https://picasaweb.google.com/100023911524932645848/July202011#5649060773685070642'><img src='http://lh4.ggpht.com/-taYdEAQye_A/TmV-1_oXizI/AAAAAAAAAI0/ZOeZl3BcxVo/s288/5.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br />In today's Two For One, here's the recipe for Traditional Pesto<br /><br />The hardest part about making your own pesto is growing healthy, vibrant basil. If you have a brown thumb like me, it might seem out of reach to make homemade pesto. But to my good fortune, I live ridiculously close to <a href="http://www.minnetrista.net/index.php?src=">Minnetrista Cultural Center</a> where anyone can go pick herbs from their prolific herb garden. Prolific. And since I had the leftover ingredients from the last time I made pesto, all I needed to do was grab some basil. (And sometimes I do buy basil from the Christopher Farms lady, too. I'm pretty sure she has a gold thumb, to my brown one!)<br /><br /><br /><center><a href='https://picasaweb.google.com/100023911524932645848/July202011#5649062270335482674'><img src='http://lh6.ggpht.com/-dI4mCtVvYnY/TmWANHFoezI/AAAAAAAAAI8/IMyB4MAwc0k/s288/0.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br />Traditional Pesto<br />Blend the following until fully incorporated:<br />A little more basil leaves than you think<br />A great big handful of parmesean cheese<br />4 or five cloves of garlic<br />a good 1/3 to 1/2 cup of pine nuts (really you need pine nuts. they make it taste best)<br />a great big splash of olive oil<br />salt & pepper<br /><br />It's simple. And really, just adjust the ingredients to taste. <br />Stubshttp://www.blogger.com/profile/13601236736580461674noreply@blogger.com0tag:blogger.com,1999:blog-9037410685213030740.post-61159182368884252962011-09-03T12:42:00.001-07:002011-09-05T19:06:46.086-07:00Pesto-Potato SaladI'm just going to say RIGHT NOW that my cooking is typically healthy. However, if one had only my Cooking Challenge posts to go on, one might think I was always cooking things with low nutritional quotient and high "lazy" factor. <i>(Oh geez, and I never did post my Lazy Pancakes entry. Well, some things may be best left undone, eh?)</i><br /><br />This dish is really no different. It's embarrassingly easy. And somewhat high calorie. <i>(Sly, I'd be intrigued for you to run your calorie evaluation on this dish. Kind of.) </i>But you have NEVER tasted the likes of it before. And you'll want to. Trust me.<br /><br />I got this recipe from fellow Cooking Challenger @theStephFisher's Fourth of July party 2 years ago. Her sister (Deborah Miller, PhD candidate) brought Pesto Potato Salad to the 4th of July picnic & I haven't stopped thinking about it since then.<br /><br />This totally fits the "Local Foods" category of the Summer's Cooking Challenge. The potatoes and green beans are local, as are the basil leaves & garlic used in the pesto. And I know you're going to want to make it because it is So. Good. It best for taking to pot lucks, so you don't accidentally eat the whole bowl all alone. I have now made it three times this summer. (Granted, pesto is my <i>favorite</i> food, but still. 3 times!? I don't think we've had hamburgers three times this summer.)<br /><br />Here are the ingredients:<br /><br /><br /><br /><center><a href='https://picasaweb.google.com/100023911524932645848/July202011#5649060552934576354'><img src='http://lh4.ggpht.com/-Xd0PW14bOIc/TmV-pJRWUOI/AAAAAAAAAIk/YNK9eNvCnoI/s288/7.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br />Pesto (homemade)<br />Potatoes, chopped bite sized & boiled <br />Green Beans <br />Green Onions (I actually used real onions because I was out of green onions. Improvising is the name of the game!)<br />Olive Oil<br />Salt<br />Pepper<br />Garnish:<br />Pine Nuts left over from making the pesto & some ribbons of basil<br /><br />I bought my potatoes from the Minnetrista Farmer's Market. My favorite are potatoes from Christopher Farms, a local all organic farm in Randolph County. Her booth is always beautiful! Their potatoes are expensive, but almost buttery-tasting. I have a whole passle of the purple potatoes. Aren't they beautiful?<br /><br /><br /><br /><center><a href='https://picasaweb.google.com/100023911524932645848/July202011#5649060618401638370'><img src='http://lh3.ggpht.com/-G9bFR2o2GyM/TmV-s9J6Z-I/AAAAAAAAAIo/sAf65Wb4Cjs/s288/0.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br />The green beans are local, too. These were also bought at Farmer's Market from a farmer who's in Blackford County, just north of here.<br /><br />I made the pesto for this batch, but I've used jarred pesto at other times. You can do that. Believe me, this Lazy Baker will NEVER judge you for taking a cooking shortcut. However, making your own pesto is easy. How's about I share the recipe with you below? <br /><br />So seriously making Pesto Potato Salad is this easy:<br />1. Prepare the pesto if you're going to make it yourself (see below)<br />2. Boil the potatoes (Normally I wouldn't share the photo of boiling potatoes, but the water is almost blue!)<br /><br /><br /><br /><center><a href='https://picasaweb.google.com/100023911524932645848/July202011#5649060666898464482'><img src='http://lh6.ggpht.com/-G_6dWZhm1oo/TmV-vx0dPuI/AAAAAAAAAIs/SSirFakZjrM/s288/3.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br />3. Chop up the green beans & green onions<br />4. Blanch the green beans by adding them to the pot with the potatoes for the last 2 or 3 minutes<br />5. rinse the potatoes/ green beans in cold water to stop them from cooking<br />6. Put potatoes, green beans, green onions in a bowl<br /><br /><br /><br /><center><a href='https://picasaweb.google.com/100023911524932645848/July202011#5649060715675069298'><img src='http://lh5.ggpht.com/-hInHJA_mo_0/TmV-ynhtK3I/AAAAAAAAAIw/gYu9y9EmEaM/s288/6.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br />7. Pour in a few swirls of olive oil to lubricate everything<br />8. Put pesto in, then stir gently so as the potatoes are not turned to mush.<br />9. Garnish with a handful of pine nuts & some ribbons of basil.<br />10. Do everyone a favor & put a little portion in a separate bowl. If you eat it out of the main bowl now, you might not be able to contain yourself.<br /><br />FYI - I think this is best eaten while it's still warm from boiling the potatoes. Mmmmm. PS. I love that the potatoes retain the purple color after cooking! Looks beautiful!<br /><br /><br /><br /><center><a href='https://picasaweb.google.com/100023911524932645848/July202011#5649060773685070642'><img src='http://lh4.ggpht.com/-taYdEAQye_A/TmV-1_oXizI/AAAAAAAAAI0/ZOeZl3BcxVo/s288/5.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br />In today's Two For One, here's the recipe for Traditional Pesto<br /><br />The hardest part about making your own pesto is growing healthy, vibrant basil. If you have a brown thumb like me, it might seem out of reach to make homemade pesto. But to my good fortune, I live ridiculously close to <a href="http://www.minnetrista.net/index.php?src=">Minnetrista Cultural Center</a> where anyone can go pick herbs from their prolific herb garden. Prolific. And since I had the leftover ingredients from the last time I made pesto, all I needed to do was grab some basil. (And sometimes I do buy basil from the Christopher Farms lady, too. I'm pretty sure she has a gold thumb, to my brown one!)<br /><br /><br /><center><a href='https://picasaweb.google.com/100023911524932645848/July202011#5649062270335482674'><img src='http://lh6.ggpht.com/-dI4mCtVvYnY/TmWANHFoezI/AAAAAAAAAI8/IMyB4MAwc0k/s288/0.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br />Traditional Pesto<br />Blend the following until fully incorporated:<br />A little more basil leaves than you think<br />A great big handful of parmesean cheese<br />4 or five cloves of garlic<br />a good 1/3 to 1/2 cup of pine nuts (really you need pine nuts. they make it taste best)<br />a great big splash of olive oil<br />salt & pepper<br /><br />It's simple. And really, just adjust the ingredients to taste. <br />Bealicioushttp://www.blogger.com/profile/14919019487955496367noreply@blogger.com1tag:blogger.com,1999:blog-9037410685213030740.post-30718357249119509302011-09-03T12:37:00.001-07:002017-01-12T15:50:48.562-08:00Easy Homemade Chicken PotPieI think the intent of the "Pie" contest was for sweet summer pies, but in late August the weather cooled, and I started craving a savory PotPie. As luck would have it, I came home from work early one night & decided we (not the "Royal We", but the me + Little People- kind of "we") would all make a PotPie together for dinner.<br /><br /><br /><br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=11/09/04/5059.jpg'><img src='http://photo.blogpressapp.com/photos/11/09/04/s_5059.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br />(Check out the super-cute mug & super-cute aprons my MIL made! Adorbs!)<br /><br />My recipe is based upon one from a favorite cookbook "The Six O'Clock Scramble" by Aviva Goldfarb <i>(which is also a website/subscription meal planning website. Totally worth checking out!)</i>. Their recipe calls for pre-made pie crusts, but I decided to make it with crescent rolls pressed out, since that's what we had on hand.<br /><br />I didn't exactly use a recipe, but my <i>memory</i> of the Scrambler's recipe, so I'm just going to tell you about the way I threw all this together.<br /><br /><br /><br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=11/09/04/5060.jpg'><img src='http://photo.blogpressapp.com/photos/11/09/04/s_5060.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br /><br />Here are most of the ingredients <i>(I didn't think to <strike>make this a blog post</strike> take the picture until I'd already begun cooking, so it's not totally accurate. I decided against pulling the other frozen food bags out of the trash can. ew. )</i><br /><br /><u>To begin:</u><br /><i>Key for me: Make sure you have about 45 -50 minutes until you're going to be hungry. It takes a little while to throw this together & cook it up. Otherwise, you end up making a second dinner for everyone to eat while you're cooking the first dinner. Or maybe that's just me.</i><br /><br />Preheat the oven per the crescent roll. On our case it was 350<br />2 packages of crescent rolls, each pressed into a round/squarish shape<br /><i><br /></i><br />Spray a pie pan with cooking spray.<br />Next lay the rolled & pressed crescent rolls (or pre-made pie crust) in the pie pan<br /><i>(I rolled them out with a little handy-dandy Pampered Chef roller so I don't have to get out my full-sized rolling pin for projects like this. That tiny roller is a fave of my Little People!)</i><br /><br /><u>For the filling, start with the vegetables.</u><br />I just use what's on hand. In this case it was a mish-mash of fresh & frozen items.<br /><br />2 cloves garlic, minced<br /><br />2 carrots, peeled & cut in 1/2 rounds<br />the end of a bag of pre-cut onions, approx. 1/4 cup<br /><br />I wanted the veggies to be the right consistency, so I pan fried up the garlic, onions and carrots in Pam Spray before I put them in the filling. <i>(the flavor is much better this way!)</i><br /><br /><u>While the pan frying is doing it's carmelizing magic, start Stirring together the filling ingredients</u><br /><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none;">I let the oldest Little Person open the cans, which he thought was AWESOME. <i>(Isn't this post full of free parenting tips!? You're so lucky!)</i></span><br /><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none;"><i><br /></i></span><br /><br />one can of chicken<br />one can of cream of chicken lite<br />a healthy sprinkling of onion and garlic powder & pepper<br />a light dash of salt (the canned soup has plenty of sodium for the whole endevour)<br /><br />Then add the frozen, raw & pan fried vegetables to the bowl.<br />I used various odds & ends of frozen vegetables<br /><br /><br />in our case it was<i> </i><br />approx. 1 cup of corn frozen in early fall last year <br /><br /><br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=11/09/04/5061.jpg'><img src='http://photo.blogpressapp.com/photos/11/09/04/s_5061.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br />the dregs of a bag of frozen lima beans,<br />a nice healthy portion of frozen peas<br /><br /><i>If you're really smart (like me) you'll let your kids dump this stuff into the bowl, so they'll think they "cooked," thereby making them more likely to actually eat the meal being prepared. </i><br /><i>And stirring. These Little People </i>really<i> value stirring. My oldest even participated by opening the cans with the can opener. He's pretty tough. </i><br /><i><br /></i><br /><br />At this point I assessed the consistency of the filling. I wished I had a second can of cream of chicken to add. Alas, like most of my wishes, it remained unfulfilled. Upon some pretty quick thinking, though, I realized I did have some plain yogurt & sour cream in the fridge. So, I added about a 1/2 a cup of one of those to this (I think it was sour cream, but don't quote me - we're not operating in exacts here, right!?) until the consistency seemed right for the filling. And the added bonus of <i>more stirring! </i>for my Little People. And with the <strike> yogurt</strike> sour cream addition, we thereby increase the <strike>health of the dish </strike> number of food groups included in the meal.<br /><br />Next I added the filling to the first pie/crescent roll crust. <i>(I did this unassisted. Some instances you can have TOO much help, you know?)</i><br /><br />Then, I debated a bit on exactly HOW unhealthy i was going to make dinner. <i>(When I hear my skinny friend describe the gazpacho dinner she's making, I think "oh, that's why she's skinny. She'd never use 2 packages of crescent rolls for a regular dinner!") </i><br />And then I went ahead and added that second set of crescent rolls to the top. <i>(It was for purely asthetic reasons. I have to keep the blogosphere happy, right?)</i><br /><br />And here's the final result:<br /><br /><br /><br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=11/09/04/5062.jpg'><img src='http://photo.blogpressapp.com/photos/11/09/04/s_5062.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br /> (What a cheeser!)</i><br /><i><br /></i><br />And the real test? Three Little People ate all their vegetables. <i>(Even the side dish of broccoli. Supermom, right here!)</i><br /><br /><br /><br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=11/09/04/5063.jpg'><img src='http://photo.blogpressapp.com/photos/11/09/04/s_5063.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br />...and then asked for seconds. Yum!<br /><br />Stubshttp://www.blogger.com/profile/13601236736580461674noreply@blogger.com1tag:blogger.com,1999:blog-9037410685213030740.post-1285211519675752042011-09-03T12:37:00.000-07:002011-09-04T21:33:25.387-07:00Easy Homemade Chicken PotPieI think the intent of the "Pie" contest was for sweet summer pies, but in late August the weather cooled, and I started craving a savory PotPie. As luck would have it, I came home from work early one night & decided we (not the "Royal We", but the me + Little People- kind of "we") would all make a PotPie together for dinner.<br /><br /><br /><br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=11/09/04/5059.jpg'><img src='http://photo.blogpressapp.com/photos/11/09/04/s_5059.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br />(Check out the super-cute mug & super-cute aprons my MIL made! Adorbs!)<br /><br />My recipe is based upon one from a favorite cookbook "The Six O'Clock Scramble" by Aviva Goldfarb <i>(which is also a website/subscription meal planning website. Totally worth checking out!)</i>. Their recipe calls for pre-made pie crusts, but I decided to make it with crescent rolls pressed out, since that's what we had on hand.<br /><br />I didn't exactly use a recipe, but my <i>memory</i> of the Scrambler's recipe, so I'm just going to tell you about the way I threw all this together.<br /><br /><br /><br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=11/09/04/5060.jpg'><img src='http://photo.blogpressapp.com/photos/11/09/04/s_5060.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br /><br />Here are most of the ingredients <i>(I didn't think to <strike>make this a blog post</strike> take the picture until I'd already begun cooking, so it's not totally accurate. I decided against pulling the other frozen food bags out of the trash can. ew. )</i><br /><br /><u>To begin:</u><br /><i>Key for me: Make sure you have about 45 -50 minutes until you're going to be hungry. It takes a little while to throw this together & cook it up. Otherwise, you end up making a second dinner for everyone to eat while you're cooking the first dinner. Or maybe that's just me.</i><br /><br />Preheat the oven per the crescent roll. On our case it was 350<br />2 packages of crescent rolls, each pressed into a round/squarish shape<br /><i><br /></i><br />Spray a pie pan with cooking spray.<br />Next lay the rolled & pressed crescent rolls (or pre-made pie crust) in the pie pan<br /><i>(I rolled them out with a little handy-dandy Pampered Chef roller so I don't have to get out my full-sized rolling pin for projects like this. That tiny roller is a fave of my Little People!)</i><br /><br /><u>For the filling, start with the vegetables.</u><br />I just use what's on hand. In this case it was a mish-mash of fresh & frozen items.<br /><br />2 cloves garlic, minced<br /><br />2 carrots, peeled & cut in 1/2 rounds<br />the end of a bag of pre-cut onions, approx. 1/4 cup<br /><br />I wanted the veggies to be the right consistency, so I pan fried up the garlic, onions and carrots in Pam Spray before I put them in the filling. <i>(the flavor is much better this way!)</i><br /><br /><u>While the pan frying is doing it's carmelizing magic, start Stirring together the filling ingredients</u><br /><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none;">I let the oldest Little Person open the cans, which he thought was AWESOME. <i>(Isn't this post full of free parenting tips!? You're so lucky!)</i></span><br /><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none;"><i><br /></i></span><br /><br />one can of chicken<br />one can of cream of chicken lite<br />a healthy sprinkling of onion and garlic powder & pepper<br />a light dash of salt (the canned soup has plenty of sodium for the whole endevour)<br /><br />Then add the frozen, raw & pan fried vegetables to the bowl.<br />I used various odds & ends of frozen vegetables<br /><br /><br />in our case it was<i> </i><br />approx. 1 cup of corn frozen in early fall last year <br /><br /><br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=11/09/04/5061.jpg'><img src='http://photo.blogpressapp.com/photos/11/09/04/s_5061.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br />the dregs of a bag of frozen lima beans,<br />a nice healthy portion of frozen peas<br /><br /><i>If you're really smart (like me) you'll let your kids dump this stuff into the bowl, so they'll think they "cooked," thereby making them more likely to actually eat the meal being prepared. </i><br /><i>And stirring. These Little People </i>really<i> value stirring. My oldest even participated by opening the cans with the can opener. He's pretty tough. </i><br /><i><br /></i><br /><br />At this point I assessed the consistency of the filling. I wished I had a second can of cream of chicken to add. Alas, like most of my wishes, it remained unfulfilled. Upon some pretty quick thinking, though, I realized I did have some plain yogurt & sour cream in the fridge. So, I added about a 1/2 a cup of one of those to this (I think it was sour cream, but don't quote me - we're not operating in exacts here, right!?) until the consistency seemed right for the filling. And the added bonus of <i>more stirring! </i>for my Little People. And with the <strike> yogurt</strike> sour cream addition, we thereby increase the <strike>health of the dish </strike> number of food groups included in the meal.<br /><br />Next I added the filling to the first pie/crescent roll crust. <i>(I did this unassisted. Some instances you can have TOO much help, you know?)</i><br /><br />Then, I debated a bit on exactly HOW unhealthy i was going to make dinner. <i>(When I hear my skinny friend describe the gazpacho dinner she's making, I think "oh, that's why she's skinny. She'd never use 2 packages of crescent rolls for a regular dinner!") </i><br />And then I went ahead and added that second set of crescent rolls to the top. <i>(It was for purely asthetic reasons. I have to keep the blogosphere happy, right?)</i><br /><br />And here's the final result:<br /><br /><br /><br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=11/09/04/5062.jpg'><img src='http://photo.blogpressapp.com/photos/11/09/04/s_5062.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br /> (What a cheeser!)</i><br /><i><br /></i><br />And the real test? Three Little People ate all their vegetables. <i>(Even the side dish of broccoli. Supermom, right here!)</i><br /><br /><br /><br /><br /><center><a href='http://photo.blogpressapp.com/show_photo.php?p=11/09/04/5063.jpg'><img src='http://photo.blogpressapp.com/photos/11/09/04/s_5063.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br /><br />...and then asked for seconds. Yum!<br /><br />Bealicioushttp://www.blogger.com/profile/14919019487955496367noreply@blogger.com3tag:blogger.com,1999:blog-9037410685213030740.post-15536830757169042242011-08-24T19:47:00.001-07:002017-01-12T15:50:48.586-08:00Bread and Butter Pickled Watermelon- Local Food- Summer 2011 <style><br /> st1\:*{behavior:url(#ieooui) }<br /> </style><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><br /> <tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ6lPEdI4LDzNBSlXGa4fXBi_MRFt382Ra1LGDfFb2AX-8-rlHd2gvxnmslodb9SQmmuqP6eFjPuGu7gj0iF1HO9WpG4DYFEDGqLzBmpEr3GN-YM53zLLPqWzKHaywRfr48b59dY0TLzLC/s1600/DSC09993.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ6lPEdI4LDzNBSlXGa4fXBi_MRFt382Ra1LGDfFb2AX-8-rlHd2gvxnmslodb9SQmmuqP6eFjPuGu7gj0iF1HO9WpG4DYFEDGqLzBmpEr3GN-YM53zLLPqWzKHaywRfr48b59dY0TLzLC/s320/DSC09993.JPG" width="320" /></a></td></tr><br /> <tr><td class="tr-caption" style="text-align: center;">I bought these from the lady who wears the big hat at the farmer's market.</td></tr><br /> </tbody></table><div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><br /></div><div class="MsoNormal">The local food challenge is one I was very interested in.<span style="mso-spacerun: yes;"> </span>I had several ideas.<span style="mso-spacerun: yes;"> </span>I finally decided on pickled watermelon rind.<span style="mso-spacerun: yes;"> </span>I’d never had it before, but the idea intrigued me.<span style="mso-spacerun: yes;"> </span>I finally decided to do a Bread and Butter style pickle.<span style="mso-spacerun: yes;"> </span>I don’t know why they’re called bread and butter, but if you’ve ever had bread and butter pickled cucumbers you know what they are. <span style="mso-spacerun: yes;"> </span>Here’s the recipe:</div><ul type="disc"><li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">8 cups cubed watermelon rind</li><br /> <li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">2 lbs onions, thinly sliced</li><br /> <li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">1/2 cup pickling salt</li><br /> <li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">3 cups sugar</li><br /> <li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">2 tablespoons mustard seeds (brown or yellow)</li><br /> <li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">2 teaspoons turmeric</li><br /> <li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">2 teaspoons celery seeds</li><br /> <li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">1 teaspoon ground ginger</li><br /> <li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">1 teaspoon peppercorn</li><br /> <li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">4 cups white vinegar</li><br /> </ul><div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">Both the onions and watermelon were purchased at the local <span style="mso-spacerun: yes;"> </span>farmer’s market.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM6GAo8ABY8kfD8CRuBR5CvItMnosuPCZYyjDA530BtRl0NwH8QvGd_Yl6aU3xh28uaXOjpRc2reLMr9whb4h4A4LySfiAyryatlFcmqzU1LIO-gOxeN0EbRZObK-XklR1-iv2c9xhK59w/s1600/DSC09995.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM6GAo8ABY8kfD8CRuBR5CvItMnosuPCZYyjDA530BtRl0NwH8QvGd_Yl6aU3xh28uaXOjpRc2reLMr9whb4h4A4LySfiAyryatlFcmqzU1LIO-gOxeN0EbRZObK-XklR1-iv2c9xhK59w/s320/DSC09995.JPG" width="320" /></a></div><div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">Scrape out the watermelon until there is just a hint of pink left on the rind.<span style="mso-spacerun: yes;"> </span>Then peel/cut off the green. Cut into one inch chunks.<span style="mso-spacerun: yes;"> </span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"> Layer the watermelon, onions and salt in a bowl.<span style="mso-spacerun: yes;"> </span>Cover with ice cubes and let sit for 2 hours.</div><div class="MsoNormal"></div><div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">In the meantime, sterilize your jars and lids.<span style="mso-spacerun: yes;"> </span>Get your water bath ready.<span style="mso-spacerun: yes;"> </span>Once the two hours is up, drain and rinse the melon and onion.<span style="mso-spacerun: yes;"> </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCn9y_9j-G0TYaef272Yhk86lnPjBTtTsGyMjInob5x7H-Bw7LEhtlxueEWMt85xu8PhVmoqZMEH3nGVavj_pb5KoW7gM6qk-EZXsobLp5nzE2Lr-j8SlGNWS9PoRfOsOwISQgybz_OvNP/s1600/DSC09999.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCn9y_9j-G0TYaef272Yhk86lnPjBTtTsGyMjInob5x7H-Bw7LEhtlxueEWMt85xu8PhVmoqZMEH3nGVavj_pb5KoW7gM6qk-EZXsobLp5nzE2Lr-j8SlGNWS9PoRfOsOwISQgybz_OvNP/s320/DSC09999.JPG" width="320" /></a></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"> </div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal">Bring the remaining ingredients to a boil, add the melon and onion, return to boil.<span style="mso-spacerun: yes;"> </span>Fill jars and process in the water bath for 10 minutes.<span style="mso-spacerun: yes;"> </span></div><div class="MsoNormal"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisd8vQmNETjuzZE_-f96bx-4LkKuniAZE-Mncc0DXzSNFnu7xM2JeqBBWrOEnrq1RMXUyuL5mSsC5PXa37ak-S8zscNMtsxdyz5Jp3otyIKFLlCtG-0gJDxBcfY1CCeeCxdoF6Jw5L8F51/s1600/DSC00001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisd8vQmNETjuzZE_-f96bx-4LkKuniAZE-Mncc0DXzSNFnu7xM2JeqBBWrOEnrq1RMXUyuL5mSsC5PXa37ak-S8zscNMtsxdyz5Jp3otyIKFLlCtG-0gJDxBcfY1CCeeCxdoF6Jw5L8F51/s320/DSC00001.JPG" width="320" /></a></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal">Remove, let cool for 12 hours or so.<span style="mso-spacerun: yes;"> </span>These get better with a few days of aging.<span style="mso-spacerun: yes;"> </span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><br /> <tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinxQdOJ2Ln5fdid7YSzwJuakh-uSKSUUX_rpMFVenCExt4mg8HH4RGnOonSEhgag1hadTX_QXzB304MSqhxLwhYgqLXAu5QTyYLh1_VvaswHFgzt1el5Ardbfe-V0usp4imflsaDJGz5TH/s1600/DSC00002.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinxQdOJ2Ln5fdid7YSzwJuakh-uSKSUUX_rpMFVenCExt4mg8HH4RGnOonSEhgag1hadTX_QXzB304MSqhxLwhYgqLXAu5QTyYLh1_VvaswHFgzt1el5Ardbfe-V0usp4imflsaDJGz5TH/s320/DSC00002.JPG" width="320" /></a></td></tr><br /> <tr><td class="tr-caption" style="text-align: center;">Only made 5 pints.</td></tr><br /> </tbody></table><div class="MsoNormal"><br /></div><div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">I really enjoyed making these.<span style="mso-spacerun: yes;"> </span>I think they turned our beautiful and was fun experience for my second canning endeavor.<span style="mso-spacerun: yes;"> </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhYRJHFJL0pgCDrFU6WORXdVHtSHZI_S6liyu4RudtwBr3_LvwF1GajHr47YoK9XB0lCjBxVSmyIH95n06gZOtvOrUWnO6v-p1OdaRaGhA9-2RrxD4C8zw9sXwgO8Q55HvPUHWUljImyCT/s1600/DSC00007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhYRJHFJL0pgCDrFU6WORXdVHtSHZI_S6liyu4RudtwBr3_LvwF1GajHr47YoK9XB0lCjBxVSmyIH95n06gZOtvOrUWnO6v-p1OdaRaGhA9-2RrxD4C8zw9sXwgO8Q55HvPUHWUljImyCT/s320/DSC00007.JPG" width="320" /></a></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal">BUT the real test is in how they taste.<span style="mso-spacerun: yes;"> </span></div><div class="MsoNormal"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZx5npy5cQovs1DxCuHMcvqeP7Wf3623cmlhsLGcgwMg8ObJD7n4KMgC7eox3uEoGjQRepBaHleLm_YsNgn_p3JpdHf_hhzyQsay2PojJQFrIARfYTVZEf41waPtjkGpb6QEe4GMkmBFdG/s1600/DSC00019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZx5npy5cQovs1DxCuHMcvqeP7Wf3623cmlhsLGcgwMg8ObJD7n4KMgC7eox3uEoGjQRepBaHleLm_YsNgn_p3JpdHf_hhzyQsay2PojJQFrIARfYTVZEf41waPtjkGpb6QEe4GMkmBFdG/s320/DSC00019.JPG" width="320" /></a></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"> Terrible.<span style="mso-spacerun: yes;"> </span>Absolutely terrible.<span style="mso-spacerun: yes;"> </span></div><div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">If I made these again, I would triple rinse after the two hour salting.<span style="mso-spacerun: yes;"> </span>And increase the sugar to 4 (maybe even 5 cups). </div>Stubshttp://www.blogger.com/profile/13601236736580461674noreply@blogger.com3tag:blogger.com,1999:blog-9037410685213030740.post-37081488809203801032011-08-24T19:47:00.000-07:002011-08-27T18:01:13.846-07:00Bread and Butter Pickled Watermelon- Local Food- Summer 2011 <style>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ6lPEdI4LDzNBSlXGa4fXBi_MRFt382Ra1LGDfFb2AX-8-rlHd2gvxnmslodb9SQmmuqP6eFjPuGu7gj0iF1HO9WpG4DYFEDGqLzBmpEr3GN-YM53zLLPqWzKHaywRfr48b59dY0TLzLC/s1600/DSC09993.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ6lPEdI4LDzNBSlXGa4fXBi_MRFt382Ra1LGDfFb2AX-8-rlHd2gvxnmslodb9SQmmuqP6eFjPuGu7gj0iF1HO9WpG4DYFEDGqLzBmpEr3GN-YM53zLLPqWzKHaywRfr48b59dY0TLzLC/s320/DSC09993.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I bought these from the lady who wears the big hat at the farmer's market.</td></tr>
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</div><div class="MsoNormal">The local food challenge is one I was very interested in.<span style="mso-spacerun: yes;"> </span>I had several ideas.<span style="mso-spacerun: yes;"> </span>I finally decided on pickled watermelon rind.<span style="mso-spacerun: yes;"> </span>I’d never had it before, but the idea intrigued me.<span style="mso-spacerun: yes;"> </span>I finally decided to do a Bread and Butter style pickle.<span style="mso-spacerun: yes;"> </span>I don’t know why they’re called bread and butter, but if you’ve ever had bread and butter pickled cucumbers you know what they are. <span style="mso-spacerun: yes;"> </span>Here’s the recipe:</div><ul type="disc"><li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">8 cups cubed watermelon rind</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">2 lbs onions, thinly sliced</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">1/2 cup pickling salt</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">3 cups sugar</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">2 tablespoons mustard seeds (brown or yellow)</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">2 teaspoons turmeric</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">2 teaspoons celery seeds</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">1 teaspoon ground ginger</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">1 teaspoon peppercorn</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">4 cups white vinegar</li>
</ul><div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">Both the onions and watermelon were purchased at the local <span style="mso-spacerun: yes;"> </span>farmer’s market.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM6GAo8ABY8kfD8CRuBR5CvItMnosuPCZYyjDA530BtRl0NwH8QvGd_Yl6aU3xh28uaXOjpRc2reLMr9whb4h4A4LySfiAyryatlFcmqzU1LIO-gOxeN0EbRZObK-XklR1-iv2c9xhK59w/s1600/DSC09995.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM6GAo8ABY8kfD8CRuBR5CvItMnosuPCZYyjDA530BtRl0NwH8QvGd_Yl6aU3xh28uaXOjpRc2reLMr9whb4h4A4LySfiAyryatlFcmqzU1LIO-gOxeN0EbRZObK-XklR1-iv2c9xhK59w/s320/DSC09995.JPG" width="320" /></a></div><div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">Scrape out the watermelon until there is just a hint of pink left on the rind.<span style="mso-spacerun: yes;"> </span>Then peel/cut off the green. Cut into one inch chunks.<span style="mso-spacerun: yes;"> </span></div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"> Layer the watermelon, onions and salt in a bowl.<span style="mso-spacerun: yes;"> </span>Cover with ice cubes and let sit for 2 hours.</div><div class="MsoNormal"></div><div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">In the meantime, sterilize your jars and lids.<span style="mso-spacerun: yes;"> </span>Get your water bath ready.<span style="mso-spacerun: yes;"> </span>Once the two hours is up, drain and rinse the melon and onion.<span style="mso-spacerun: yes;"> </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCn9y_9j-G0TYaef272Yhk86lnPjBTtTsGyMjInob5x7H-Bw7LEhtlxueEWMt85xu8PhVmoqZMEH3nGVavj_pb5KoW7gM6qk-EZXsobLp5nzE2Lr-j8SlGNWS9PoRfOsOwISQgybz_OvNP/s1600/DSC09999.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCn9y_9j-G0TYaef272Yhk86lnPjBTtTsGyMjInob5x7H-Bw7LEhtlxueEWMt85xu8PhVmoqZMEH3nGVavj_pb5KoW7gM6qk-EZXsobLp5nzE2Lr-j8SlGNWS9PoRfOsOwISQgybz_OvNP/s320/DSC09999.JPG" width="320" /></a></div><div class="MsoNormal"><br />
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</div><div class="MsoNormal">Bring the remaining ingredients to a boil, add the melon and onion, return to boil.<span style="mso-spacerun: yes;"> </span>Fill jars and process in the water bath for 10 minutes.<span style="mso-spacerun: yes;"> </span></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisd8vQmNETjuzZE_-f96bx-4LkKuniAZE-Mncc0DXzSNFnu7xM2JeqBBWrOEnrq1RMXUyuL5mSsC5PXa37ak-S8zscNMtsxdyz5Jp3otyIKFLlCtG-0gJDxBcfY1CCeeCxdoF6Jw5L8F51/s1600/DSC00001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisd8vQmNETjuzZE_-f96bx-4LkKuniAZE-Mncc0DXzSNFnu7xM2JeqBBWrOEnrq1RMXUyuL5mSsC5PXa37ak-S8zscNMtsxdyz5Jp3otyIKFLlCtG-0gJDxBcfY1CCeeCxdoF6Jw5L8F51/s320/DSC00001.JPG" width="320" /></a></div><div class="MsoNormal"><br />
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</div><div class="MsoNormal">Remove, let cool for 12 hours or so.<span style="mso-spacerun: yes;"> </span>These get better with a few days of aging.<span style="mso-spacerun: yes;"> </span></div><div class="MsoNormal"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinxQdOJ2Ln5fdid7YSzwJuakh-uSKSUUX_rpMFVenCExt4mg8HH4RGnOonSEhgag1hadTX_QXzB304MSqhxLwhYgqLXAu5QTyYLh1_VvaswHFgzt1el5Ardbfe-V0usp4imflsaDJGz5TH/s1600/DSC00002.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinxQdOJ2Ln5fdid7YSzwJuakh-uSKSUUX_rpMFVenCExt4mg8HH4RGnOonSEhgag1hadTX_QXzB304MSqhxLwhYgqLXAu5QTyYLh1_VvaswHFgzt1el5Ardbfe-V0usp4imflsaDJGz5TH/s320/DSC00002.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Only made 5 pints.</td></tr>
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</div><div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">I really enjoyed making these.<span style="mso-spacerun: yes;"> </span>I think they turned our beautiful and was fun experience for my second canning endeavor.<span style="mso-spacerun: yes;"> </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhYRJHFJL0pgCDrFU6WORXdVHtSHZI_S6liyu4RudtwBr3_LvwF1GajHr47YoK9XB0lCjBxVSmyIH95n06gZOtvOrUWnO6v-p1OdaRaGhA9-2RrxD4C8zw9sXwgO8Q55HvPUHWUljImyCT/s1600/DSC00007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhYRJHFJL0pgCDrFU6WORXdVHtSHZI_S6liyu4RudtwBr3_LvwF1GajHr47YoK9XB0lCjBxVSmyIH95n06gZOtvOrUWnO6v-p1OdaRaGhA9-2RrxD4C8zw9sXwgO8Q55HvPUHWUljImyCT/s320/DSC00007.JPG" width="320" /></a></div><div class="MsoNormal"><br />
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</div><div class="MsoNormal">BUT the real test is in how they taste.<span style="mso-spacerun: yes;"> </span></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZx5npy5cQovs1DxCuHMcvqeP7Wf3623cmlhsLGcgwMg8ObJD7n4KMgC7eox3uEoGjQRepBaHleLm_YsNgn_p3JpdHf_hhzyQsay2PojJQFrIARfYTVZEf41waPtjkGpb6QEe4GMkmBFdG/s1600/DSC00019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZx5npy5cQovs1DxCuHMcvqeP7Wf3623cmlhsLGcgwMg8ObJD7n4KMgC7eox3uEoGjQRepBaHleLm_YsNgn_p3JpdHf_hhzyQsay2PojJQFrIARfYTVZEf41waPtjkGpb6QEe4GMkmBFdG/s320/DSC00019.JPG" width="320" /></a></div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"> Terrible.<span style="mso-spacerun: yes;"> </span>Absolutely terrible.<span style="mso-spacerun: yes;"> </span></div><div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">If I made these again, I would triple rinse after the two hour salting.<span style="mso-spacerun: yes;"> </span>And increase the sugar to 4 (maybe even 5 cups). </div>Stubshttp://www.blogger.com/profile/13601236736580461674noreply@blogger.com6tag:blogger.com,1999:blog-9037410685213030740.post-3560451711285172442011-08-24T19:16:00.001-07:002017-01-12T15:50:48.615-08:00Pecan Upside Down Apple Pie- Pie Challenge- Summer 2011<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal">As many of you may there is a 4<sup>th</sup> of July Pie Contest here in Muncie. The event is held at (fellow Cooking Challenger) Steph’s. Last year’s winner was (fellow Cooking Challenger) PK. So, you can see why I was keen to tie in a Challenge with this event. I also planned on winning.<br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><br /> <tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdIpvWrHfJFjOe3Kzc7KBAwU5eVAydVIzqMRsu0hvc1y9gkzNPEZDiCmrvmxKfyVDbdbExNU3JNa11qLo104WSicEdCoxDqOtMd4sz3Fm3L50e7P0KyUjXmZ4M6FgOXYRv2k_tQzU-U1k_/s1600/DSC09730.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdIpvWrHfJFjOe3Kzc7KBAwU5eVAydVIzqMRsu0hvc1y9gkzNPEZDiCmrvmxKfyVDbdbExNU3JNa11qLo104WSicEdCoxDqOtMd4sz3Fm3L50e7P0KyUjXmZ4M6FgOXYRv2k_tQzU-U1k_/s320/DSC09730.JPG" width="320" /></a></td></tr><br /> <tr><td class="tr-caption" style="text-align: center;">Whippin' the cream.</td></tr><br /> </tbody></table></div><div class="MsoNormal"></div><div class="MsoNormal">I made an Upside Down Pecan Apple Pie and served it with some cinnamon whipped cream. Here’s the details:</div><div class="MsoNormal"><br /></div><ul type="disc"><li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">1 cup chopped pecans</li><br /> <li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">1/2 cup firmly packed brown sugar</li><br /> <li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">1/3 cup butter, melted</li><br /> <li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">1 pastry for a 9 inch double crust pie</li><br /> <li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">6 cups Granny Smith apples - peeled, cored and sliced</li><br /> <li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">1/4 cup white sugar</li><br /> <li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">2 tablespoons all-purpose flour</li><br /> <li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">1/2 teaspoon ground cinnamon</li><br /> <li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">1/8 teaspoon ground nutmeg</li><br /> <li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">1/8 teaspoon ground clove</li><br /> </ul><div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><br /></div><div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">Prepare you crust. No store bought crust here. I use a 3-2-1 (flour,fat,water by weight) recipe. I used lard this time. I was very happy with the results. As always, chill the fat and everything else before cutting it into the flour. I also used the KitchenAid stand mixer (no surprise there). It really does make homemade pie crust a snap.</div><div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8rzYHVyKNqoHnMCs3sCUbCKJ5pebNMnwZEt9lqskiwOf7JNHMVxEazwo4X7Mwv0Wa1wU42Bt39fEgr16gl4PLhtqYHMaJiAZneyXQPN2B37wagwU6Gwy5PwN_RyexkCK0njwPflVG-577/s1600/DSC09733.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA4XDghK4A8WN9bo1pDJ-F1MfLtO3zzMO7TaXKXdbm1qu7YOi6pGe6SIt2NsiiwuXdSrRujoIKvoy2TzE2cN02NbJ6qrDW6pkdoj5BsTd-0vlLLW4oWD1N6UC2ihzONX_0X5Dt-wKJ4Qxo/s1600/DSC09732.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA4XDghK4A8WN9bo1pDJ-F1MfLtO3zzMO7TaXKXdbm1qu7YOi6pGe6SIt2NsiiwuXdSrRujoIKvoy2TzE2cN02NbJ6qrDW6pkdoj5BsTd-0vlLLW4oWD1N6UC2ihzONX_0X5Dt-wKJ4Qxo/s320/DSC09732.JPG" width="320" /></a> </div><div class="MsoNormal"><br /></div><div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8rzYHVyKNqoHnMCs3sCUbCKJ5pebNMnwZEt9lqskiwOf7JNHMVxEazwo4X7Mwv0Wa1wU42Bt39fEgr16gl4PLhtqYHMaJiAZneyXQPN2B37wagwU6Gwy5PwN_RyexkCK0njwPflVG-577/s1600/DSC09733.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8rzYHVyKNqoHnMCs3sCUbCKJ5pebNMnwZEt9lqskiwOf7JNHMVxEazwo4X7Mwv0Wa1wU42Bt39fEgr16gl4PLhtqYHMaJiAZneyXQPN2B37wagwU6Gwy5PwN_RyexkCK0njwPflVG-577/s320/DSC09733.JPG" width="320" /></a> </div><div class="MsoNormal"><br /></div><div class="MsoNormal">Mix the butter, brown sugar and pecans together. Cook briefly. </div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaMbPPnC9LRu57hruwxexnCNzBhhStE6VddKzeDhyphenhyphenwb1l9T0N3HcS8SPHBz6xiyjHse_HeG0MtTxaC-BsPUxfJjAez4jVAtMnTJQbCFd8fWKADyIAEzuOZc7R7i1pbVseBlpGTr2Budm2T/s1600/DSC09735.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaMbPPnC9LRu57hruwxexnCNzBhhStE6VddKzeDhyphenhyphenwb1l9T0N3HcS8SPHBz6xiyjHse_HeG0MtTxaC-BsPUxfJjAez4jVAtMnTJQbCFd8fWKADyIAEzuOZc7R7i1pbVseBlpGTr2Budm2T/s320/DSC09735.JPG" width="320" /></a>Pour into the bottom of a well greased 9” pie pan. I also lined the bottom with some parchment paper just to be safe. </div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal">Put you bottom crust over the pecan mixture. Mix remaining ingredients together and add to pie. Cover with top crust. Cook for 45 minutes in a 375 degree oven. </div><div class="MsoNormal"><br /></div><div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Bo2hFu8zr0Dk6GqOHswLdJKgX0rE5XT3wauSDo1DI5Rvok82LeVSjEvbH2VvdW7LpMTKdg5ukwvjDQFG6kvBC9KothWQNOntOZVBXWZ4BelDxDwu96A7ZCX2n_RkMePWTNwuL2jbCWkz/s1600/DSC09737.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Bo2hFu8zr0Dk6GqOHswLdJKgX0rE5XT3wauSDo1DI5Rvok82LeVSjEvbH2VvdW7LpMTKdg5ukwvjDQFG6kvBC9KothWQNOntOZVBXWZ4BelDxDwu96A7ZCX2n_RkMePWTNwuL2jbCWkz/s320/DSC09737.JPG" width="320" /></a> </div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"> When done, let sit for 5 minutes then turn upside down and serve.</div><div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal">This pie came out great! Looked good, tasted better, the whipped cream was awesome. I added some pecan halves to the sides to decorate. </div><div class="MsoNormal"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggDpoIpVapAiTseMtRwIqCAheA9_eaKDsA8Rhz8zeYaTppnsYKiryZGqMxIJrOOHXD9Ye_7IWkwZtcWW01GK5QmopN2m2BA-6BGX5WHUb4Yl5RIor_MpemnJja1jXjin1_33vjdIIcrhcp/s1600/DSC09741.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggDpoIpVapAiTseMtRwIqCAheA9_eaKDsA8Rhz8zeYaTppnsYKiryZGqMxIJrOOHXD9Ye_7IWkwZtcWW01GK5QmopN2m2BA-6BGX5WHUb4Yl5RIor_MpemnJja1jXjin1_33vjdIIcrhcp/s320/DSC09741.JPG" width="320" /></a></div><div class="MsoNormal"><br /></div><div class="MsoNormal">I came in second. Curse you Missmollys!! Your peach ginger pie was the official winner of the July 4<sup>th</sup> contest. However, I did get a first place ribbon from M (5 yo) who said my pie was the best. </div><div class="MsoNormal"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><br /> <tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv-jZkQgcPnL2isr6oJgcDjGxCk1IY1kcORY-ac1iYA2R74oiFD-x5naUfyjWWJYfh_w4f7OruPlwZDy0d7AQCp-XDBcnwjq4CRR34O4-f5sGnzAjBPQSUOvnjhHqL1OiuU4GVMeRqt5FT/s1600/DSC00023.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv-jZkQgcPnL2isr6oJgcDjGxCk1IY1kcORY-ac1iYA2R74oiFD-x5naUfyjWWJYfh_w4f7OruPlwZDy0d7AQCp-XDBcnwjq4CRR34O4-f5sGnzAjBPQSUOvnjhHqL1OiuU4GVMeRqt5FT/s320/DSC00023.JPG" width="320" /></a></td></tr><br /> <tr><td class="tr-caption" style="text-align: center;">I got 1st place AND 2nd place</td></tr><br /> </tbody></table><div class="MsoNormal"><br /></div><div class="MsoNormal">So, there!!</div><div class="MsoNormal"><br /></div><div class="MsoNormal">Truth be told, this pie is best right out of the oven. Try it, you'll love it. </div>Stubshttp://www.blogger.com/profile/13601236736580461674noreply@blogger.com1tag:blogger.com,1999:blog-9037410685213030740.post-31815882777008782322011-08-24T19:16:00.000-07:002011-08-24T19:19:07.248-07:00Pecan Upside Down Apple Pie- Pie Challenge- Summer 2011<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal">As many of you may there is a 4<sup>th</sup> of July Pie Contest here in Muncie. The event is held at (fellow Cooking Challenger) Steph’s. Last year’s winner was (fellow Cooking Challenger) PK. So, you can see why I was keen to tie in a Challenge with this event. I also planned on winning.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdIpvWrHfJFjOe3Kzc7KBAwU5eVAydVIzqMRsu0hvc1y9gkzNPEZDiCmrvmxKfyVDbdbExNU3JNa11qLo104WSicEdCoxDqOtMd4sz3Fm3L50e7P0KyUjXmZ4M6FgOXYRv2k_tQzU-U1k_/s1600/DSC09730.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdIpvWrHfJFjOe3Kzc7KBAwU5eVAydVIzqMRsu0hvc1y9gkzNPEZDiCmrvmxKfyVDbdbExNU3JNa11qLo104WSicEdCoxDqOtMd4sz3Fm3L50e7P0KyUjXmZ4M6FgOXYRv2k_tQzU-U1k_/s320/DSC09730.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Whippin' the cream.</td></tr>
</tbody></table></div><div class="MsoNormal"></div><div class="MsoNormal">I made an Upside Down Pecan Apple Pie and served it with some cinnamon whipped cream. Here’s the details:</div><div class="MsoNormal"><br />
</div><ul type="disc"><li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">1 cup chopped pecans</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">1/2 cup firmly packed brown sugar</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">1/3 cup butter, melted</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">1 pastry for a 9 inch double crust pie</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">6 cups Granny Smith apples - peeled, cored and sliced</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">1/4 cup white sugar</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">2 tablespoons all-purpose flour</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">1/2 teaspoon ground cinnamon</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">1/8 teaspoon ground nutmeg</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">1/8 teaspoon ground clove</li>
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</div><div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">Prepare you crust. No store bought crust here. I use a 3-2-1 (flour,fat,water by weight) recipe. I used lard this time. I was very happy with the results. As always, chill the fat and everything else before cutting it into the flour. I also used the KitchenAid stand mixer (no surprise there). It really does make homemade pie crust a snap.</div><div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8rzYHVyKNqoHnMCs3sCUbCKJ5pebNMnwZEt9lqskiwOf7JNHMVxEazwo4X7Mwv0Wa1wU42Bt39fEgr16gl4PLhtqYHMaJiAZneyXQPN2B37wagwU6Gwy5PwN_RyexkCK0njwPflVG-577/s1600/DSC09733.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA4XDghK4A8WN9bo1pDJ-F1MfLtO3zzMO7TaXKXdbm1qu7YOi6pGe6SIt2NsiiwuXdSrRujoIKvoy2TzE2cN02NbJ6qrDW6pkdoj5BsTd-0vlLLW4oWD1N6UC2ihzONX_0X5Dt-wKJ4Qxo/s1600/DSC09732.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA4XDghK4A8WN9bo1pDJ-F1MfLtO3zzMO7TaXKXdbm1qu7YOi6pGe6SIt2NsiiwuXdSrRujoIKvoy2TzE2cN02NbJ6qrDW6pkdoj5BsTd-0vlLLW4oWD1N6UC2ihzONX_0X5Dt-wKJ4Qxo/s320/DSC09732.JPG" width="320" /></a> </div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8rzYHVyKNqoHnMCs3sCUbCKJ5pebNMnwZEt9lqskiwOf7JNHMVxEazwo4X7Mwv0Wa1wU42Bt39fEgr16gl4PLhtqYHMaJiAZneyXQPN2B37wagwU6Gwy5PwN_RyexkCK0njwPflVG-577/s1600/DSC09733.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8rzYHVyKNqoHnMCs3sCUbCKJ5pebNMnwZEt9lqskiwOf7JNHMVxEazwo4X7Mwv0Wa1wU42Bt39fEgr16gl4PLhtqYHMaJiAZneyXQPN2B37wagwU6Gwy5PwN_RyexkCK0njwPflVG-577/s320/DSC09733.JPG" width="320" /></a> </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Mix the butter, brown sugar and pecans together. Cook briefly. </div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaMbPPnC9LRu57hruwxexnCNzBhhStE6VddKzeDhyphenhyphenwb1l9T0N3HcS8SPHBz6xiyjHse_HeG0MtTxaC-BsPUxfJjAez4jVAtMnTJQbCFd8fWKADyIAEzuOZc7R7i1pbVseBlpGTr2Budm2T/s1600/DSC09735.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaMbPPnC9LRu57hruwxexnCNzBhhStE6VddKzeDhyphenhyphenwb1l9T0N3HcS8SPHBz6xiyjHse_HeG0MtTxaC-BsPUxfJjAez4jVAtMnTJQbCFd8fWKADyIAEzuOZc7R7i1pbVseBlpGTr2Budm2T/s320/DSC09735.JPG" width="320" /></a>Pour into the bottom of a well greased 9” pie pan. I also lined the bottom with some parchment paper just to be safe. </div><div class="MsoNormal"><br />
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</div><div class="MsoNormal">Put you bottom crust over the pecan mixture. Mix remaining ingredients together and add to pie. Cover with top crust. Cook for 45 minutes in a 375 degree oven. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Bo2hFu8zr0Dk6GqOHswLdJKgX0rE5XT3wauSDo1DI5Rvok82LeVSjEvbH2VvdW7LpMTKdg5ukwvjDQFG6kvBC9KothWQNOntOZVBXWZ4BelDxDwu96A7ZCX2n_RkMePWTNwuL2jbCWkz/s1600/DSC09737.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Bo2hFu8zr0Dk6GqOHswLdJKgX0rE5XT3wauSDo1DI5Rvok82LeVSjEvbH2VvdW7LpMTKdg5ukwvjDQFG6kvBC9KothWQNOntOZVBXWZ4BelDxDwu96A7ZCX2n_RkMePWTNwuL2jbCWkz/s320/DSC09737.JPG" width="320" /></a> </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"> When done, let sit for 5 minutes then turn upside down and serve.</div><div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">This pie came out great! Looked good, tasted better, the whipped cream was awesome. I added some pecan halves to the sides to decorate. </div><div class="MsoNormal"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggDpoIpVapAiTseMtRwIqCAheA9_eaKDsA8Rhz8zeYaTppnsYKiryZGqMxIJrOOHXD9Ye_7IWkwZtcWW01GK5QmopN2m2BA-6BGX5WHUb4Yl5RIor_MpemnJja1jXjin1_33vjdIIcrhcp/s1600/DSC09741.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggDpoIpVapAiTseMtRwIqCAheA9_eaKDsA8Rhz8zeYaTppnsYKiryZGqMxIJrOOHXD9Ye_7IWkwZtcWW01GK5QmopN2m2BA-6BGX5WHUb4Yl5RIor_MpemnJja1jXjin1_33vjdIIcrhcp/s320/DSC09741.JPG" width="320" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I came in second. Curse you Missmollys!! Your peach ginger pie was the official winner of the July 4<sup>th</sup> contest. However, I did get a first place ribbon from M (5 yo) who said my pie was the best. </div><div class="MsoNormal"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv-jZkQgcPnL2isr6oJgcDjGxCk1IY1kcORY-ac1iYA2R74oiFD-x5naUfyjWWJYfh_w4f7OruPlwZDy0d7AQCp-XDBcnwjq4CRR34O4-f5sGnzAjBPQSUOvnjhHqL1OiuU4GVMeRqt5FT/s1600/DSC00023.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv-jZkQgcPnL2isr6oJgcDjGxCk1IY1kcORY-ac1iYA2R74oiFD-x5naUfyjWWJYfh_w4f7OruPlwZDy0d7AQCp-XDBcnwjq4CRR34O4-f5sGnzAjBPQSUOvnjhHqL1OiuU4GVMeRqt5FT/s320/DSC00023.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I got 1st place AND 2nd place</td></tr>
</tbody></table><div class="MsoNormal"><br />
</div><div class="MsoNormal">So, there!!</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Truth be told, this pie is best right out of the oven. Try it, you'll love it. </div>Stubshttp://www.blogger.com/profile/13601236736580461674noreply@blogger.com2tag:blogger.com,1999:blog-9037410685213030740.post-39305471420242001782011-08-23T11:28:00.001-07:002017-01-12T15:50:48.657-08:00rustic golden raspberry pie<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKEyH8JERPnxDI9XMv8_t-BkupbAs3-e9SvFiQND0i-9CvgqU1oLilRbuUMLdqPBy0MbHgjO6XtYKtjlun0Ms1eqg1855e8Fw6NsuRRKAd4FhFTvGxbvorIOZ505Nc1kToIxRoGe4luebx/s1600/DSC_0083.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5638990584933459842" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKEyH8JERPnxDI9XMv8_t-BkupbAs3-e9SvFiQND0i-9CvgqU1oLilRbuUMLdqPBy0MbHgjO6XtYKtjlun0Ms1eqg1855e8Fw6NsuRRKAd4FhFTvGxbvorIOZ505Nc1kToIxRoGe4luebx/s400/DSC_0083.JPG" style="cursor: pointer; display: block; height: 268px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a> <br />We inhereted our neighbor's wonderful golden raspberries this year. We have been able to fill a strawberry container with them every other day, so I wanted to find a way to showcase them and share them with my friends. What with this month's challenge and all, I decided to make them into a pie. They have a wonderful sweet/tart taste, so I wanted to do as little to them as possible and keep the berries as intact as possible, because they're gorgeous. (Plus, they look a little brownish as jelly.) I decided to use the filling from <a href="http://www.bhg.com/recipe/pies/raspberry-pie/">this recipe</a> for raspberry pie, as it did not ask you to pre-cook the berries and added very little to them. <br /><br />I don't know why I always have the urge to do something new and different when I make things for this challenge. Some day, I will stick to something I know I do well. For instance, I always make a good pie crust using my trusty Better Homes and Gardens recipe. It has never failed me. But I wanted to try something different. And I wanted my pie to be beautiful. So I did what anyone would do: I Googled "beautiful pie." Happily, nothing weird came up in the images and I was dazzled by the array. I particularly liked the rustic pies. I like how they scream "hand-made!" They seem like the pie equivalent to a round bread loaf. And I like those, too. It seemed perfect for my little-altered raspberries. <br /><br />Also, as we would be entering a pie-baking contest with around 40 tasters, I wanted to make small pies for people to just grab without having to cut a pie into 40 pieces, which ruins its aesthetic. And little rustic pies sounded lovely. We made 3 for our trial run and used <a href="http://www.notyourmotherscookbook.com/rustic-individual-peach-crostadas/">this recipe</a> to make the crust. <br /><div style="text-align: center;">~ turning the pie shell with my favorite kitchen knife ~ <br />(Other tools would work well, too. Transfer these to a cookie sheet using a spatula.) </div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHhYvjTzH7VvgW2D-TnKocpTWQmtcyf9rVPYINbLImPDXZBl0AMKQ5uaObIL8Z6_Chwz_iHTrXXK_ghWIZS4x-m5iNYnytXmZjbr9UCvgoqmhL3U3wXtci7U5kCbNEqsjyIBFH1NZF8-c_/s1600/DSC_0037.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5644488893319281058" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHhYvjTzH7VvgW2D-TnKocpTWQmtcyf9rVPYINbLImPDXZBl0AMKQ5uaObIL8Z6_Chwz_iHTrXXK_ghWIZS4x-m5iNYnytXmZjbr9UCvgoqmhL3U3wXtci7U5kCbNEqsjyIBFH1NZF8-c_/s400/DSC_0037.JPG" style="cursor: pointer; display: block; height: 185px; margin: 0px auto 10px; text-align: center; width: 277px;" /></a><b> <br />Raspberry Filling <br /></b><br /><ul><li>3/4 to 1 cup sugar <br /></li><br /> <li>1/3 cup flour</li><br /> <li>5 cups raspberries <br /></li><br /> </ul><b>Butter Pastry Dough</b><br /><ul><li>2 cups all-purpose flour</li><br /> <li>1 teaspoon sugar</li><br /> <li>1/4 teaspoon salt</li><br /> <li>8-ounces (2 sticks) cold unsalted butter, cut into pieces</li><br /> <li>1/2 cup ice water</li><br /> <li>2 tablespoons cold butter</li><br /> </ul><b></b>We altered this by substituting about 2/3 c. whole wheat flour, because I always substitute some whole wheat flour and because I wanted this to really look rustic. <br /><br /><b>Optional: <br /></b> <br /><ul><li>1 egg white + a splash or two of water as an egg wash <br /></li><br /> <li>sugar to sprinkle on top</li><br /> </ul>(I did both options, brushing on the egg wash and sprinkling with sugar about 10 minutes before the pie was done. I also brushed any juices that escaped during baking onto the crust, as that was the best part in our trial run.) <br /><br /><b>Bake</b> <br />375 degrees for 25-30 minutes, or until golden brown <br /><br /><div style="text-align: center;">~ rustic mini pies ~ </div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGDbW6ac0Ow9tpjMDCoWrkIx6464MwsHV4KWwfcYovYu2qbEjCGg8UJPfaHOorZaS2bjMiEZZepC7z-A4_C1sHBQRKxQ8QgWXL5P5FeP-4Jj-tX5k0lPEYtwHzCO_zi3GZTPnMkwwCDfhS/s1600/DSC_0041.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5638990577185954706" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGDbW6ac0Ow9tpjMDCoWrkIx6464MwsHV4KWwfcYovYu2qbEjCGg8UJPfaHOorZaS2bjMiEZZepC7z-A4_C1sHBQRKxQ8QgWXL5P5FeP-4Jj-tX5k0lPEYtwHzCO_zi3GZTPnMkwwCDfhS/s400/DSC_0041.jpg" style="cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 268px;" /></a> <br /><br />The trial run was wonderful. Our friends who came over to taste and offer suggestions only suggested ice cream. It was a great, unadulterated pie. The berries were still a wonderful sweet-tart...just how I like them! <br /><br />But when the day came for the big pie competition, I tried to make the pies individual-sized in order to devote more of the party time to partying instead of cutting pie. THAT was a bad idea. It turns out that there is a tipping point for the crust to maintain its shape, no matter how much you refrigerate it before-hand. Apparently, it is somewhere well short of a 90-degree angle. When I peeked in on my miniature beauties, they were all discs! I hurriedly oiled and floured a muffin tin (not sure whether that was necessary...) and plopped the little pies in! They were good, but were weighted toward crust on the crust-to-fruit ratio. Micro rustic pies: cute, but impractical. <br /><br /><div style="text-align: center;">~the saving of the baby pies~ </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6YykkmD9Xttfw361we6sUT9xhP_liZH72bqaQR96kXzgfk61AhC5yS1HiEU_FkBiWEyjrbPMCEsCB2tamr24ChkhF8H1quA5PWJbGAv2otNRrB1EEC52IlmDE9A9hAOZ1lYHEUG1pOKjN/s1600/DSC_0066.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5644490704161198178" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6YykkmD9Xttfw361we6sUT9xhP_liZH72bqaQR96kXzgfk61AhC5yS1HiEU_FkBiWEyjrbPMCEsCB2tamr24ChkhF8H1quA5PWJbGAv2otNRrB1EEC52IlmDE9A9hAOZ1lYHEUG1pOKjN/s200/DSC_0066.JPG" style="cursor: pointer; height: 133px; width: 203px;" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho6XwBf32AnnKDiIbFp0DBX8oP5LqF9T4cLcdo7beKvypkjlR3rRcJB9dBFinuWwxlfEaCZXE8F9XjiedHFEkRwZrw0iveS4emuxgYMNKBewnsFMj-WTUXS6ObbDozt2zwaPg2aQKz6kaP/s1600/DSC_0067.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5644490712317662386" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho6XwBf32AnnKDiIbFp0DBX8oP5LqF9T4cLcdo7beKvypkjlR3rRcJB9dBFinuWwxlfEaCZXE8F9XjiedHFEkRwZrw0iveS4emuxgYMNKBewnsFMj-WTUXS6ObbDozt2zwaPg2aQKz6kaP/s200/DSC_0067.JPG" style="cursor: pointer; height: 133px; width: 198px;" /></a></div><br />Party time was approaching and I had neither time nor sufficient muffin tins to make more personal pies. With time running out, it was time to make a behemoth pie! This was to be the mother of all rustic pies! (I don't know how much this was, but I do know I something like doubled the recipe.) <br /><br /><div style="text-align: center;">~mother of all rustic pies~ <br />(before turning the sides up, obviously.) </div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl6TZT1Q4p7p1kU-yVQAcKog5bHgConn1_JcrXsjLhZJOMe64hFN9w7XHPhzyXvuUJRQ-fUs7051msEg1xhqrTyIMiwHJZijMJekd2XsMuYh4tHcjL-l-MteRbAymPLwQRBHyvTolJ0Pmn/s1600/DSC_0064.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5644488886947622914" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl6TZT1Q4p7p1kU-yVQAcKog5bHgConn1_JcrXsjLhZJOMe64hFN9w7XHPhzyXvuUJRQ-fUs7051msEg1xhqrTyIMiwHJZijMJekd2XsMuYh4tHcjL-l-MteRbAymPLwQRBHyvTolJ0Pmn/s400/DSC_0064.JPG" style="cursor: pointer; display: block; height: 268px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a> <br />And so it was. We entered the mother and her babies in an annual pie baking contest among friends. Ours was the only really tart pie. No one was in the mood for a tart pie that day, I guess. Even I had to send my vote elsewhere, but this is a great pie when you're in the mood for a tart one. Plus, it's great for spring and fall, as our raspberry bushes produce spring and fall crops! <br /><div style="text-align: center;"><br />~another look at the beautiful golden raspberry rustic pie family~ </div><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKEyH8JERPnxDI9XMv8_t-BkupbAs3-e9SvFiQND0i-9CvgqU1oLilRbuUMLdqPBy0MbHgjO6XtYKtjlun0Ms1eqg1855e8Fw6NsuRRKAd4FhFTvGxbvorIOZ505Nc1kToIxRoGe4luebx/s1600/DSC_0083.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5638990584933459842" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKEyH8JERPnxDI9XMv8_t-BkupbAs3-e9SvFiQND0i-9CvgqU1oLilRbuUMLdqPBy0MbHgjO6XtYKtjlun0Ms1eqg1855e8Fw6NsuRRKAd4FhFTvGxbvorIOZ505Nc1kToIxRoGe4luebx/s400/DSC_0083.JPG" style="cursor: pointer; display: block; height: 210px; margin: 0px auto 10px; text-align: center; width: 315px;" /></a> </div>Stubshttp://www.blogger.com/profile/13601236736580461674noreply@blogger.com0tag:blogger.com,1999:blog-9037410685213030740.post-89529306154359267862011-08-23T11:28:00.000-07:002011-08-24T19:51:30.021-07:00rustic golden raspberry pie<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKEyH8JERPnxDI9XMv8_t-BkupbAs3-e9SvFiQND0i-9CvgqU1oLilRbuUMLdqPBy0MbHgjO6XtYKtjlun0Ms1eqg1855e8Fw6NsuRRKAd4FhFTvGxbvorIOZ505Nc1kToIxRoGe4luebx/s1600/DSC_0083.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5638990584933459842" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKEyH8JERPnxDI9XMv8_t-BkupbAs3-e9SvFiQND0i-9CvgqU1oLilRbuUMLdqPBy0MbHgjO6XtYKtjlun0Ms1eqg1855e8Fw6NsuRRKAd4FhFTvGxbvorIOZ505Nc1kToIxRoGe4luebx/s400/DSC_0083.JPG" style="cursor: pointer; display: block; height: 268px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a> <br />
We inhereted our neighbor's wonderful golden raspberries this year. We have been able to fill a strawberry container with them every other day, so I wanted to find a way to showcase them and share them with my friends. What with this month's challenge and all, I decided to make them into a pie. They have a wonderful sweet/tart taste, so I wanted to do as little to them as possible and keep the berries as intact as possible, because they're gorgeous. (Plus, they look a little brownish as jelly.) I decided to use the filling from <a href="http://www.bhg.com/recipe/pies/raspberry-pie/">this recipe</a> for raspberry pie, as it did not ask you to pre-cook the berries and added very little to them. <br />
<br />
I don't know why I always have the urge to do something new and different when I make things for this challenge. Some day, I will stick to something I know I do well. For instance, I always make a good pie crust using my trusty Better Homes and Gardens recipe. It has never failed me. But I wanted to try something different. And I wanted my pie to be beautiful. So I did what anyone would do: I Googled "beautiful pie." Happily, nothing weird came up in the images and I was dazzled by the array. I particularly liked the rustic pies. I like how they scream "hand-made!" They seem like the pie equivalent to a round bread loaf. And I like those, too. It seemed perfect for my little-altered raspberries. <br />
<br />
Also, as we would be entering a pie-baking contest with around 40 tasters, I wanted to make small pies for people to just grab without having to cut a pie into 40 pieces, which ruins its aesthetic. And little rustic pies sounded lovely. We made 3 for our trial run and used <a href="http://www.notyourmotherscookbook.com/rustic-individual-peach-crostadas/">this recipe</a> to make the crust. <br />
<div style="text-align: center;">~ turning the pie shell with my favorite kitchen knife ~ <br />
(Other tools would work well, too. Transfer these to a cookie sheet using a spatula.) </div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHhYvjTzH7VvgW2D-TnKocpTWQmtcyf9rVPYINbLImPDXZBl0AMKQ5uaObIL8Z6_Chwz_iHTrXXK_ghWIZS4x-m5iNYnytXmZjbr9UCvgoqmhL3U3wXtci7U5kCbNEqsjyIBFH1NZF8-c_/s1600/DSC_0037.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5644488893319281058" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHhYvjTzH7VvgW2D-TnKocpTWQmtcyf9rVPYINbLImPDXZBl0AMKQ5uaObIL8Z6_Chwz_iHTrXXK_ghWIZS4x-m5iNYnytXmZjbr9UCvgoqmhL3U3wXtci7U5kCbNEqsjyIBFH1NZF8-c_/s400/DSC_0037.JPG" style="cursor: pointer; display: block; height: 185px; margin: 0px auto 10px; text-align: center; width: 277px;" /></a><b> <br />
Raspberry Filling <br />
</b><br />
<ul><li>3/4 to 1 cup sugar <br />
</li>
<li>1/3 cup flour</li>
<li>5 cups raspberries <br />
</li>
</ul><b>Butter Pastry Dough</b><br />
<ul><li>2 cups all-purpose flour</li>
<li>1 teaspoon sugar</li>
<li>1/4 teaspoon salt</li>
<li>8-ounces (2 sticks) cold unsalted butter, cut into pieces</li>
<li>1/2 cup ice water</li>
<li>2 tablespoons cold butter</li>
</ul><b></b>We altered this by substituting about 2/3 c. whole wheat flour, because I always substitute some whole wheat flour and because I wanted this to really look rustic. <br />
<br />
<b>Optional: <br />
</b> <br />
<ul><li>1 egg white + a splash or two of water as an egg wash <br />
</li>
<li>sugar to sprinkle on top</li>
</ul>(I did both options, brushing on the egg wash and sprinkling with sugar about 10 minutes before the pie was done. I also brushed any juices that escaped during baking onto the crust, as that was the best part in our trial run.) <br />
<br />
<b>Bake</b> <br />
375 degrees for 25-30 minutes, or until golden brown <br />
<br />
<div style="text-align: center;">~ rustic mini pies ~ </div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGDbW6ac0Ow9tpjMDCoWrkIx6464MwsHV4KWwfcYovYu2qbEjCGg8UJPfaHOorZaS2bjMiEZZepC7z-A4_C1sHBQRKxQ8QgWXL5P5FeP-4Jj-tX5k0lPEYtwHzCO_zi3GZTPnMkwwCDfhS/s1600/DSC_0041.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5638990577185954706" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGDbW6ac0Ow9tpjMDCoWrkIx6464MwsHV4KWwfcYovYu2qbEjCGg8UJPfaHOorZaS2bjMiEZZepC7z-A4_C1sHBQRKxQ8QgWXL5P5FeP-4Jj-tX5k0lPEYtwHzCO_zi3GZTPnMkwwCDfhS/s400/DSC_0041.jpg" style="cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 268px;" /></a> <br />
<br />
The trial run was wonderful. Our friends who came over to taste and offer suggestions only suggested ice cream. It was a great, unadulterated pie. The berries were still a wonderful sweet-tart...just how I like them! <br />
<br />
But when the day came for the big pie competition, I tried to make the pies individual-sized in order to devote more of the party time to partying instead of cutting pie. THAT was a bad idea. It turns out that there is a tipping point for the crust to maintain its shape, no matter how much you refrigerate it before-hand. Apparently, it is somewhere well short of a 90-degree angle. When I peeked in on my miniature beauties, they were all discs! I hurriedly oiled and floured a muffin tin (not sure whether that was necessary...) and plopped the little pies in! They were good, but were weighted toward crust on the crust-to-fruit ratio. Micro rustic pies: cute, but impractical. <br />
<br />
<div style="text-align: center;">~the saving of the baby pies~ </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6YykkmD9Xttfw361we6sUT9xhP_liZH72bqaQR96kXzgfk61AhC5yS1HiEU_FkBiWEyjrbPMCEsCB2tamr24ChkhF8H1quA5PWJbGAv2otNRrB1EEC52IlmDE9A9hAOZ1lYHEUG1pOKjN/s1600/DSC_0066.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5644490704161198178" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6YykkmD9Xttfw361we6sUT9xhP_liZH72bqaQR96kXzgfk61AhC5yS1HiEU_FkBiWEyjrbPMCEsCB2tamr24ChkhF8H1quA5PWJbGAv2otNRrB1EEC52IlmDE9A9hAOZ1lYHEUG1pOKjN/s200/DSC_0066.JPG" style="cursor: pointer; height: 133px; width: 203px;" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho6XwBf32AnnKDiIbFp0DBX8oP5LqF9T4cLcdo7beKvypkjlR3rRcJB9dBFinuWwxlfEaCZXE8F9XjiedHFEkRwZrw0iveS4emuxgYMNKBewnsFMj-WTUXS6ObbDozt2zwaPg2aQKz6kaP/s1600/DSC_0067.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5644490712317662386" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho6XwBf32AnnKDiIbFp0DBX8oP5LqF9T4cLcdo7beKvypkjlR3rRcJB9dBFinuWwxlfEaCZXE8F9XjiedHFEkRwZrw0iveS4emuxgYMNKBewnsFMj-WTUXS6ObbDozt2zwaPg2aQKz6kaP/s200/DSC_0067.JPG" style="cursor: pointer; height: 133px; width: 198px;" /></a></div><br />
Party time was approaching and I had neither time nor sufficient muffin tins to make more personal pies. With time running out, it was time to make a behemoth pie! This was to be the mother of all rustic pies! (I don't know how much this was, but I do know I something like doubled the recipe.) <br />
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<div style="text-align: center;">~mother of all rustic pies~ <br />
(before turning the sides up, obviously.) </div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl6TZT1Q4p7p1kU-yVQAcKog5bHgConn1_JcrXsjLhZJOMe64hFN9w7XHPhzyXvuUJRQ-fUs7051msEg1xhqrTyIMiwHJZijMJekd2XsMuYh4tHcjL-l-MteRbAymPLwQRBHyvTolJ0Pmn/s1600/DSC_0064.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5644488886947622914" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl6TZT1Q4p7p1kU-yVQAcKog5bHgConn1_JcrXsjLhZJOMe64hFN9w7XHPhzyXvuUJRQ-fUs7051msEg1xhqrTyIMiwHJZijMJekd2XsMuYh4tHcjL-l-MteRbAymPLwQRBHyvTolJ0Pmn/s400/DSC_0064.JPG" style="cursor: pointer; display: block; height: 268px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a> <br />
And so it was. We entered the mother and her babies in an annual pie baking contest among friends. Ours was the only really tart pie. No one was in the mood for a tart pie that day, I guess. Even I had to send my vote elsewhere, but this is a great pie when you're in the mood for a tart one. Plus, it's great for spring and fall, as our raspberry bushes produce spring and fall crops! <br />
<div style="text-align: center;"><br />
~another look at the beautiful golden raspberry rustic pie family~ </div><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKEyH8JERPnxDI9XMv8_t-BkupbAs3-e9SvFiQND0i-9CvgqU1oLilRbuUMLdqPBy0MbHgjO6XtYKtjlun0Ms1eqg1855e8Fw6NsuRRKAd4FhFTvGxbvorIOZ505Nc1kToIxRoGe4luebx/s1600/DSC_0083.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5638990584933459842" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKEyH8JERPnxDI9XMv8_t-BkupbAs3-e9SvFiQND0i-9CvgqU1oLilRbuUMLdqPBy0MbHgjO6XtYKtjlun0Ms1eqg1855e8Fw6NsuRRKAd4FhFTvGxbvorIOZ505Nc1kToIxRoGe4luebx/s400/DSC_0083.JPG" style="cursor: pointer; display: block; height: 210px; margin: 0px auto 10px; text-align: center; width: 315px;" /></a> </div>keep growinghttp://www.blogger.com/profile/13108828624180772190noreply@blogger.com2tag:blogger.com,1999:blog-9037410685213030740.post-79933813056274722662011-08-07T11:15:00.001-07:002017-01-12T15:50:48.681-08:00Peak of Summer From our Garden Tomato PieI was thrilled to see the pie challenge extended since it brings us into peak tomato season in our garden and it brings me to a point in the summer where I am actually in the kitchen again!!!<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvlUgvOk4aehKr2F-vkkbYSJQlmHlbVKGH42LEpegPRZ4zNppKf_r3-wM3roTzpSYuRGktir7KhaJrv8EwS0uS4P568YDdnY1KwaIpWqlz7h7ljV7WLlwB9lDJD_rih1oB9MPAbjeK97mV/s1600/BASKET+1.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvlUgvOk4aehKr2F-vkkbYSJQlmHlbVKGH42LEpegPRZ4zNppKf_r3-wM3roTzpSYuRGktir7KhaJrv8EwS0uS4P568YDdnY1KwaIpWqlz7h7ljV7WLlwB9lDJD_rih1oB9MPAbjeK97mV/s320/BASKET+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5644755949959309538" border="0" /></a><br /><br /><br /><br />Here's a look at our "local, down from the house and next to the creek" foods - a typical day from the garden right now (styled a bit for a good photo, but really, this is from our garden!!!!)<br /><br /><br /><br />At the moment we are inundated with tomatoes and I am canning like a fiend!!! Mainly diced tomatoes and spaghetti sauce. But I am gonna be a wimp and do double duty with this pie - both local foods and pie.<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJMK2v3gypX7hkyp3x7wPLl1e8KuRcWy2YRhMQ40UIoEFfWmdGUD0GF2ewY5loqNOcEuKvpg29vJvU_PAnCZV2x6vOUUR2ugR_hglJosfF7PGvUwBI-wQLxayEPHoHSiqm07U56pXbuXwt/s1600/P7060017.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJMK2v3gypX7hkyp3x7wPLl1e8KuRcWy2YRhMQ40UIoEFfWmdGUD0GF2ewY5loqNOcEuKvpg29vJvU_PAnCZV2x6vOUUR2ugR_hglJosfF7PGvUwBI-wQLxayEPHoHSiqm07U56pXbuXwt/s320/P7060017.JPG" alt="" id="BLOGGER_PHOTO_ID_5639587559440144914" border="0" /></a><br /><br /><br /><br />Our favorite thing to do with big juicy fresh tomatoes (aside from just biting into them with salt shaker in hand) is to make fresh tomato pies. We tend to eat these a lot this time of year since they are only good with fresh ripe summer tomatoes (not those tomato look alike things you find in the stores in winter....) This is a southern classic taught to me by my mother, there are tons of variations and it goes great for lunch or dinner, can be eaten hot or at room temp, and makes a great late night snack!!! I have done lots of different things with this - different cheeses as well as adding black beans and cilantro (replace the basil) and some hot peppers for a mexican flare, veggie pepperoni and black olives for a pizza style pie, and also adding whatever other veggies we are getting from the garden such as spinach, sweet red peppers, squash and corn - the options to be creative with this are endless!!!<br /><br /><br /><br />You will need the following for two pies - one for dinner and one for lunch and snacks the next day - or as we did today - one for lunch, then the other for dinner!!<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAFEzsi1Z8QirayzBudtzCcF2TJz4qDxAUxHMPC44Ff4ri64tsL71Sx6DE20zh9I1MPCWzi8pOrzMfyQW1UKXosFrTitRtizuj7oymIte_qPO3TGr7k0XwScPQnpXwCu8zvGZwszYfAEfR/s1600/P8130116.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAFEzsi1Z8QirayzBudtzCcF2TJz4qDxAUxHMPC44Ff4ri64tsL71Sx6DE20zh9I1MPCWzi8pOrzMfyQW1UKXosFrTitRtizuj7oymIte_qPO3TGr7k0XwScPQnpXwCu8zvGZwszYfAEfR/s320/P8130116.JPG" alt="" id="BLOGGER_PHOTO_ID_5644759753287671138" border="0" /></a><br /><br /><br /><br />4-5- large ripe summer tomatoes<br /><br />1 large vidalia onion<br /><br />6 cups grated cheddar cheese (we use veggie shreds - a mix of mozzarella style and cheddar style)<br /><br />2 frozen pie crusts or crusts made from your favorite recipe (we have found the best organic whole wheat pie crusts locally and use them all the time)<br /><br />1 cup more or less lite mayo<br /><br />1/2 cup fresh basil - you can use whole leaves or cut them into fine thin strips (chiffonade) - or if fresh basil isn't handy you can use about a tablespoon dried italian seasoning.<br /><br />Salt and pepper<br /><br /><br /><br />(you will notice in the above photo the yellow squash and black beans - these are some "optional" ingredients I will use in one pie)<br /><br /><br /><br />Preheat your oven to 400F. Pre-bake your crusts for about 10 minutes.<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc16xqoyvfa_kJvX4U1Gm2tfrcLAlBlVU3wPzbM7_ZENNsKUJMRTGh5xihGfsr3NE0FYpP8_MdtFBwpTqFdBH1LZR3uepMY5Nb6DySeCVZxMFuMBgBr5gRhchuenFa_vq0WI1AMVY2ljwC/s1600/P8130117.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc16xqoyvfa_kJvX4U1Gm2tfrcLAlBlVU3wPzbM7_ZENNsKUJMRTGh5xihGfsr3NE0FYpP8_MdtFBwpTqFdBH1LZR3uepMY5Nb6DySeCVZxMFuMBgBr5gRhchuenFa_vq0WI1AMVY2ljwC/s320/P8130117.JPG" alt="" id="BLOGGER_PHOTO_ID_5644759179986840162" border="0" /></a><br /><br /><br /><br />Cut your tomatoes into 1/4" slices and then into half moons (each slice cut in half). I don't peel these or remove the seeds but some folks may want to do them that way and that is just fine. Then slice the Vidalia onion into thin half moons. (Summer squash in to thin half moons as well)<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKWi76ZCsy71q9Ss2N6R9h4matStkZBc1Kz4IVZq0lRSgHMVssRFBlvHyEm5VLu3ZPWX_7WmfHEufsiR205RzdroW2BORkhi9WjXZhtf4VT0DJf7e1AaFiH7Cb4PehKWWtfSI1a465sakB/s1600/P8130119.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKWi76ZCsy71q9Ss2N6R9h4matStkZBc1Kz4IVZq0lRSgHMVssRFBlvHyEm5VLu3ZPWX_7WmfHEufsiR205RzdroW2BORkhi9WjXZhtf4VT0DJf7e1AaFiH7Cb4PehKWWtfSI1a465sakB/s320/P8130119.JPG" alt="" id="BLOGGER_PHOTO_ID_5644761135660216834" border="0" /></a><br /><br /><br /><br />Place the cheese in a bowl and add the basil and enough mayo to moisten the whole thing (about a cup or so) - mix well. If using whole basil leaves don't mix them in here - they will be layered in later.<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqjGBR5jG6WXq1HGbn6fxrUz3bS7u0brYCKx9yGwr0ZqXfTi8Jkjn1YV6wAkNNLQ1Bb4iQe1tx0BjTwAf2we1wAa-YRPoU0T4lXgQDtrpCEClR5yKdJhfIbLl-ds8xCIC0Wd9lRCsthyRo/s1600/P8130118.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqjGBR5jG6WXq1HGbn6fxrUz3bS7u0brYCKx9yGwr0ZqXfTi8Jkjn1YV6wAkNNLQ1Bb4iQe1tx0BjTwAf2we1wAa-YRPoU0T4lXgQDtrpCEClR5yKdJhfIbLl-ds8xCIC0Wd9lRCsthyRo/s320/P8130118.JPG" alt="" id="BLOGGER_PHOTO_ID_5644761126345581378" border="0" /></a><br /><br /><br /><br />Now to build the pies. Start with a layer of tomatoes, and top with a layer of onion. (Add a layer of basil leaves here if using whole leaves). Add any layers of optional ingredients as well. Sprinkle on a little salt and pepper.<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEPVXOsNjtHXHA5ommk5Vn3_Q_mR8s83yuX_2-4oy9oQlAJtUvcbjp6M2zJtCpwCQBZfhI0JU1FXTVbH4MRhALdXecntOh0tDYv5gFRw1XyEFAOoVx0F-lzy85-9eL7p9f_6tGqfqP8ZpT/s1600/P8130121.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEPVXOsNjtHXHA5ommk5Vn3_Q_mR8s83yuX_2-4oy9oQlAJtUvcbjp6M2zJtCpwCQBZfhI0JU1FXTVbH4MRhALdXecntOh0tDYv5gFRw1XyEFAOoVx0F-lzy85-9eL7p9f_6tGqfqP8ZpT/s320/P8130121.JPG" alt="" id="BLOGGER_PHOTO_ID_5644761137294078242" border="0" /></a><br /><br /><br /><br />Then top with a layer of the cheese mixture. Then repeat all three layers.<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC2voBD5gD59tTq_6kxeCiGDuMeG1TPyEKCdsdcvQgauP5XaWWQnvIk_zjBp-inU0MbFX1KtWs-WAIpdB5u34D53MXukY6qNbDkhOnnMFNU-XCRYzrH55qMW16HyPzmppHZ4tTZAcpHf4q/s1600/P8130122.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC2voBD5gD59tTq_6kxeCiGDuMeG1TPyEKCdsdcvQgauP5XaWWQnvIk_zjBp-inU0MbFX1KtWs-WAIpdB5u34D53MXukY6qNbDkhOnnMFNU-XCRYzrH55qMW16HyPzmppHZ4tTZAcpHf4q/s320/P8130122.JPG" alt="" id="BLOGGER_PHOTO_ID_5644763380656570722" border="0" /></a><br /><br /><br /><br />Bake in a 400F oven for about 30-40 minutes. Remove from oven and let sit for about 10 minutes - slice and serve.<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC9-wM061sL-bp7oFS95-GXi32RnCPVqcj9u-GSyzhZvIMvAHXW4Op1lnA3p-lH1_oViOxYIe46Sa0mwPRzX1NATViimx8JdKy9DEtXHMIwNfihMgVFfejFkpiunjqwV7Kt1Kqb3XeB-W0/s1600/P8130123.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC9-wM061sL-bp7oFS95-GXi32RnCPVqcj9u-GSyzhZvIMvAHXW4Op1lnA3p-lH1_oViOxYIe46Sa0mwPRzX1NATViimx8JdKy9DEtXHMIwNfihMgVFfejFkpiunjqwV7Kt1Kqb3XeB-W0/s320/P8130123.JPG" alt="" id="BLOGGER_PHOTO_ID_5644763384220129090" border="0" /></a><br /><br /><br /><br />Ahhhhhhhh!!!! Pretty Pies!!! Lunchtime!!!!!! And here is my very sexy broken legged hubby enjoying his pie (he can't fit around the table at the moment.......)<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy49WuPPyRinhSHF7W9H1fWhDLOM3A8kHLUORiFTqbLcSpUb3aowH5T3F0Q2NrJxjCqTPbk19dTi4RrLwNrNSY8ZR-ENA-wskj7jnxakmNT5KgULNf1MxbWGYtdV4c_SxL-PAfKQtx7HJk/s1600/P8130125.JPG"><img style="cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy49WuPPyRinhSHF7W9H1fWhDLOM3A8kHLUORiFTqbLcSpUb3aowH5T3F0Q2NrJxjCqTPbk19dTi4RrLwNrNSY8ZR-ENA-wskj7jnxakmNT5KgULNf1MxbWGYtdV4c_SxL-PAfKQtx7HJk/s320/P8130125.JPG" alt="" id="BLOGGER_PHOTO_ID_5644767166947911234" border="0" /></a><br /><br /><br /><br />And the two wigglewugs gobbling up their pie!!<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaqcfuhvMtPrOo4RzeVsZbE5ZjLXj1E84oX8sWBblV8iU_0HIUwP04JFmqmNJINYVqi2bmBU00MqsxW-Qhg12ne87b8zBlmzLMvr3bJ5mFz_ZT9dskc86yYFH7NW4ZL_1b2mq8lrDMx6cb/s1600/P8130126.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaqcfuhvMtPrOo4RzeVsZbE5ZjLXj1E84oX8sWBblV8iU_0HIUwP04JFmqmNJINYVqi2bmBU00MqsxW-Qhg12ne87b8zBlmzLMvr3bJ5mFz_ZT9dskc86yYFH7NW4ZL_1b2mq8lrDMx6cb/s320/P8130126.JPG" alt="" id="BLOGGER_PHOTO_ID_5644773691228325666" border="0" /></a><br /><br /><br /><br />These pies are just not good using anything other than fresh local home grown tomatoes so get busy and try this NOW. Hurry before the impending end of tomato season!!!!<br /><br /><br /><br />Stubshttp://www.blogger.com/profile/13601236736580461674noreply@blogger.com3tag:blogger.com,1999:blog-9037410685213030740.post-32405463148293923002011-08-07T11:15:00.000-07:002011-08-25T06:04:25.919-07:00Peak of Summer From our Garden Tomato PieI was thrilled to see the pie challenge extended since it brings us into peak tomato season in our garden and it brings me to a point in the summer where I am actually in the kitchen again!!!
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvlUgvOk4aehKr2F-vkkbYSJQlmHlbVKGH42LEpegPRZ4zNppKf_r3-wM3roTzpSYuRGktir7KhaJrv8EwS0uS4P568YDdnY1KwaIpWqlz7h7ljV7WLlwB9lDJD_rih1oB9MPAbjeK97mV/s1600/BASKET+1.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvlUgvOk4aehKr2F-vkkbYSJQlmHlbVKGH42LEpegPRZ4zNppKf_r3-wM3roTzpSYuRGktir7KhaJrv8EwS0uS4P568YDdnY1KwaIpWqlz7h7ljV7WLlwB9lDJD_rih1oB9MPAbjeK97mV/s320/BASKET+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5644755949959309538" border="0" /></a>
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<br />Here's a look at our "local, down from the house and next to the creek" foods - a typical day from the garden right now (styled a bit for a good photo, but really, this is from our garden!!!!)
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<br />At the moment we are inundated with tomatoes and I am canning like a fiend!!! Mainly diced tomatoes and spaghetti sauce. But I am gonna be a wimp and do double duty with this pie - both local foods and pie.
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJMK2v3gypX7hkyp3x7wPLl1e8KuRcWy2YRhMQ40UIoEFfWmdGUD0GF2ewY5loqNOcEuKvpg29vJvU_PAnCZV2x6vOUUR2ugR_hglJosfF7PGvUwBI-wQLxayEPHoHSiqm07U56pXbuXwt/s1600/P7060017.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJMK2v3gypX7hkyp3x7wPLl1e8KuRcWy2YRhMQ40UIoEFfWmdGUD0GF2ewY5loqNOcEuKvpg29vJvU_PAnCZV2x6vOUUR2ugR_hglJosfF7PGvUwBI-wQLxayEPHoHSiqm07U56pXbuXwt/s320/P7060017.JPG" alt="" id="BLOGGER_PHOTO_ID_5639587559440144914" border="0" /></a>
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<br />Our favorite thing to do with big juicy fresh tomatoes (aside from just biting into them with salt shaker in hand) is to make fresh tomato pies. We tend to eat these a lot this time of year since they are only good with fresh ripe summer tomatoes (not those tomato look alike things you find in the stores in winter....) This is a southern classic taught to me by my mother, there are tons of variations and it goes great for lunch or dinner, can be eaten hot or at room temp, and makes a great late night snack!!! I have done lots of different things with this - different cheeses as well as adding black beans and cilantro (replace the basil) and some hot peppers for a mexican flare, veggie pepperoni and black olives for a pizza style pie, and also adding whatever other veggies we are getting from the garden such as spinach, sweet red peppers, squash and corn - the options to be creative with this are endless!!!
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<br />You will need the following for two pies - one for dinner and one for lunch and snacks the next day - or as we did today - one for lunch, then the other for dinner!!
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAFEzsi1Z8QirayzBudtzCcF2TJz4qDxAUxHMPC44Ff4ri64tsL71Sx6DE20zh9I1MPCWzi8pOrzMfyQW1UKXosFrTitRtizuj7oymIte_qPO3TGr7k0XwScPQnpXwCu8zvGZwszYfAEfR/s1600/P8130116.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAFEzsi1Z8QirayzBudtzCcF2TJz4qDxAUxHMPC44Ff4ri64tsL71Sx6DE20zh9I1MPCWzi8pOrzMfyQW1UKXosFrTitRtizuj7oymIte_qPO3TGr7k0XwScPQnpXwCu8zvGZwszYfAEfR/s320/P8130116.JPG" alt="" id="BLOGGER_PHOTO_ID_5644759753287671138" border="0" /></a>
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<br />4-5- large ripe summer tomatoes
<br />1 large vidalia onion
<br />6 cups grated cheddar cheese (we use veggie shreds - a mix of mozzarella style and cheddar style)
<br />2 frozen pie crusts or crusts made from your favorite recipe (we have found the best organic whole wheat pie crusts locally and use them all the time)
<br />1 cup more or less lite mayo
<br />1/2 cup fresh basil - you can use whole leaves or cut them into fine thin strips (chiffonade) - or if fresh basil isn't handy you can use about a tablespoon dried italian seasoning.
<br />Salt and pepper
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<br />(you will notice in the above photo the yellow squash and black beans - these are some "optional" ingredients I will use in one pie)
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<br />Preheat your oven to 400F. Pre-bake your crusts for about 10 minutes.
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc16xqoyvfa_kJvX4U1Gm2tfrcLAlBlVU3wPzbM7_ZENNsKUJMRTGh5xihGfsr3NE0FYpP8_MdtFBwpTqFdBH1LZR3uepMY5Nb6DySeCVZxMFuMBgBr5gRhchuenFa_vq0WI1AMVY2ljwC/s1600/P8130117.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc16xqoyvfa_kJvX4U1Gm2tfrcLAlBlVU3wPzbM7_ZENNsKUJMRTGh5xihGfsr3NE0FYpP8_MdtFBwpTqFdBH1LZR3uepMY5Nb6DySeCVZxMFuMBgBr5gRhchuenFa_vq0WI1AMVY2ljwC/s320/P8130117.JPG" alt="" id="BLOGGER_PHOTO_ID_5644759179986840162" border="0" /></a>
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<br />Cut your tomatoes into 1/4" slices and then into half moons (each slice cut in half). I don't peel these or remove the seeds but some folks may want to do them that way and that is just fine. Then slice the Vidalia onion into thin half moons. (Summer squash in to thin half moons as well)
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKWi76ZCsy71q9Ss2N6R9h4matStkZBc1Kz4IVZq0lRSgHMVssRFBlvHyEm5VLu3ZPWX_7WmfHEufsiR205RzdroW2BORkhi9WjXZhtf4VT0DJf7e1AaFiH7Cb4PehKWWtfSI1a465sakB/s1600/P8130119.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKWi76ZCsy71q9Ss2N6R9h4matStkZBc1Kz4IVZq0lRSgHMVssRFBlvHyEm5VLu3ZPWX_7WmfHEufsiR205RzdroW2BORkhi9WjXZhtf4VT0DJf7e1AaFiH7Cb4PehKWWtfSI1a465sakB/s320/P8130119.JPG" alt="" id="BLOGGER_PHOTO_ID_5644761135660216834" border="0" /></a>
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<br />Place the cheese in a bowl and add the basil and enough mayo to moisten the whole thing (about a cup or so) - mix well. If using whole basil leaves don't mix them in here - they will be layered in later.
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqjGBR5jG6WXq1HGbn6fxrUz3bS7u0brYCKx9yGwr0ZqXfTi8Jkjn1YV6wAkNNLQ1Bb4iQe1tx0BjTwAf2we1wAa-YRPoU0T4lXgQDtrpCEClR5yKdJhfIbLl-ds8xCIC0Wd9lRCsthyRo/s1600/P8130118.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqjGBR5jG6WXq1HGbn6fxrUz3bS7u0brYCKx9yGwr0ZqXfTi8Jkjn1YV6wAkNNLQ1Bb4iQe1tx0BjTwAf2we1wAa-YRPoU0T4lXgQDtrpCEClR5yKdJhfIbLl-ds8xCIC0Wd9lRCsthyRo/s320/P8130118.JPG" alt="" id="BLOGGER_PHOTO_ID_5644761126345581378" border="0" /></a>
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<br />Now to build the pies. Start with a layer of tomatoes, and top with a layer of onion. (Add a layer of basil leaves here if using whole leaves). Add any layers of optional ingredients as well. Sprinkle on a little salt and pepper.
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEPVXOsNjtHXHA5ommk5Vn3_Q_mR8s83yuX_2-4oy9oQlAJtUvcbjp6M2zJtCpwCQBZfhI0JU1FXTVbH4MRhALdXecntOh0tDYv5gFRw1XyEFAOoVx0F-lzy85-9eL7p9f_6tGqfqP8ZpT/s1600/P8130121.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEPVXOsNjtHXHA5ommk5Vn3_Q_mR8s83yuX_2-4oy9oQlAJtUvcbjp6M2zJtCpwCQBZfhI0JU1FXTVbH4MRhALdXecntOh0tDYv5gFRw1XyEFAOoVx0F-lzy85-9eL7p9f_6tGqfqP8ZpT/s320/P8130121.JPG" alt="" id="BLOGGER_PHOTO_ID_5644761137294078242" border="0" /></a>
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<br />Then top with a layer of the cheese mixture. Then repeat all three layers.
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC2voBD5gD59tTq_6kxeCiGDuMeG1TPyEKCdsdcvQgauP5XaWWQnvIk_zjBp-inU0MbFX1KtWs-WAIpdB5u34D53MXukY6qNbDkhOnnMFNU-XCRYzrH55qMW16HyPzmppHZ4tTZAcpHf4q/s1600/P8130122.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC2voBD5gD59tTq_6kxeCiGDuMeG1TPyEKCdsdcvQgauP5XaWWQnvIk_zjBp-inU0MbFX1KtWs-WAIpdB5u34D53MXukY6qNbDkhOnnMFNU-XCRYzrH55qMW16HyPzmppHZ4tTZAcpHf4q/s320/P8130122.JPG" alt="" id="BLOGGER_PHOTO_ID_5644763380656570722" border="0" /></a>
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<br />Bake in a 400F oven for about 30-40 minutes. Remove from oven and let sit for about 10 minutes - slice and serve.
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC9-wM061sL-bp7oFS95-GXi32RnCPVqcj9u-GSyzhZvIMvAHXW4Op1lnA3p-lH1_oViOxYIe46Sa0mwPRzX1NATViimx8JdKy9DEtXHMIwNfihMgVFfejFkpiunjqwV7Kt1Kqb3XeB-W0/s1600/P8130123.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC9-wM061sL-bp7oFS95-GXi32RnCPVqcj9u-GSyzhZvIMvAHXW4Op1lnA3p-lH1_oViOxYIe46Sa0mwPRzX1NATViimx8JdKy9DEtXHMIwNfihMgVFfejFkpiunjqwV7Kt1Kqb3XeB-W0/s320/P8130123.JPG" alt="" id="BLOGGER_PHOTO_ID_5644763384220129090" border="0" /></a>
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<br />Ahhhhhhhh!!!! Pretty Pies!!! Lunchtime!!!!!! And here is my very sexy broken legged hubby enjoying his pie (he can't fit around the table at the moment.......)
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy49WuPPyRinhSHF7W9H1fWhDLOM3A8kHLUORiFTqbLcSpUb3aowH5T3F0Q2NrJxjCqTPbk19dTi4RrLwNrNSY8ZR-ENA-wskj7jnxakmNT5KgULNf1MxbWGYtdV4c_SxL-PAfKQtx7HJk/s1600/P8130125.JPG"><img style="cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy49WuPPyRinhSHF7W9H1fWhDLOM3A8kHLUORiFTqbLcSpUb3aowH5T3F0Q2NrJxjCqTPbk19dTi4RrLwNrNSY8ZR-ENA-wskj7jnxakmNT5KgULNf1MxbWGYtdV4c_SxL-PAfKQtx7HJk/s320/P8130125.JPG" alt="" id="BLOGGER_PHOTO_ID_5644767166947911234" border="0" /></a>
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<br />And the two wigglewugs gobbling up their pie!!
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaqcfuhvMtPrOo4RzeVsZbE5ZjLXj1E84oX8sWBblV8iU_0HIUwP04JFmqmNJINYVqi2bmBU00MqsxW-Qhg12ne87b8zBlmzLMvr3bJ5mFz_ZT9dskc86yYFH7NW4ZL_1b2mq8lrDMx6cb/s1600/P8130126.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaqcfuhvMtPrOo4RzeVsZbE5ZjLXj1E84oX8sWBblV8iU_0HIUwP04JFmqmNJINYVqi2bmBU00MqsxW-Qhg12ne87b8zBlmzLMvr3bJ5mFz_ZT9dskc86yYFH7NW4ZL_1b2mq8lrDMx6cb/s320/P8130126.JPG" alt="" id="BLOGGER_PHOTO_ID_5644773691228325666" border="0" /></a>
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<br />These pies are just not good using anything other than fresh local home grown tomatoes so get busy and try this NOW. Hurry before the impending end of tomato season!!!!
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<br />Nellhttp://www.blogger.com/profile/14539928626085116273noreply@blogger.com5tag:blogger.com,1999:blog-9037410685213030740.post-54456468476365148572011-08-02T15:49:00.001-07:002017-01-12T15:50:48.710-08:00The Fabulous Fisher Fourth of July Peach with Ginger Pie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjulXSFq0FCC9_vzGoJQoy-o4qmOGvOVy8MVJA5SPwfKGZn0AQ0FD82LB-aehDy6l7SY6mfJncVGjGl1hndu53w2SfaWj9a9OBsW-COhJyusnzHlJqJsPloJ7SpwI9TgyVq_BeTn-v5bqL_/s1600/DSCF3537.JPG"></a><br /><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHRfjWQiHytkj2uck3d3X_Xm74UyJcC_05QS0txzGJHvOi3TYJmckMy_VJVOUuaDysEuhUPg6EbdiZRlQvzzcNoXv5lQrbMN135SmXBjfNYjKtYrq0frxLSfwCnat9sPVz6s59Sy_d5lWc/s1600/DSCF3562.JPG"><img style="margin: 0px auto 10px; width: 200px; height: 150px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5636408475171528834" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHRfjWQiHytkj2uck3d3X_Xm74UyJcC_05QS0txzGJHvOi3TYJmckMy_VJVOUuaDysEuhUPg6EbdiZRlQvzzcNoXv5lQrbMN135SmXBjfNYjKtYrq0frxLSfwCnat9sPVz6s59Sy_d5lWc/s200/DSCF3562.JPG" /></a><br /><div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB8AXybXJklBcHeEtKKW7OFA0rtcPMG0U-zdMDKoLgYQIC1FkLDtxFyh_b0yuOKlBGH7zBGkyMTaEAf4QqVMHbRJLVfbFYSJPAbbrrGPVkiOis4guGQi8RD-Wct6IzrMaiCt4DzFjGVMz-/s1600/DSCF3540.JPG"></a><div>This pie is my mother's recipe with a couple changes. She's the Pie Lady at the <span id="SPELLING_ERROR_0" class="blsp-spelling-error">Minnetrista</span> Farmers' Market, so I feel that I did start out with an unfair advantage, when it came to the pie contest. I just got lucky in the mom department!</div><div> </div><div><strong>The crust:</strong></div><div>1/3 c. Crisco</div><div>1 c. flour</div><div>a pinch of salt</div><div>3-4 T cold water</div><div> </div><div><strong>The filling:</strong></div><div>4-8 peaches</div><div>3/4 c. sugar</div><div>3 T. cornstarch</div><div> </div><div>The topping:</div><div>1/2 pint heavy whipping cream</div><div>sugar to taste</div><div><span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">crystallized</span> ginger</div><div> </div><div>Instructions:</div><ol><li>Use a fork to incorporate the Crisco into the salt and flour. Add water little by little until the crust makes a ball.</li><li>Roll out pie crust and place in pie pan. Make holes for the steam to escape by puncturing the bottom of the crust with a fork.</li><li>Bake the crust in a 350-degree oven for 15-17 minutes. Let cool.</li><li>While the crust is baking, peel all of the peaches and remove their pits. You can do a quick blanching to get the skin off, or just peel them with a paring knife.</li><li>Slice half of the peaches; puree the other half of the peaches into the blender or mash them with a fork. </li><li>Whisk together the sugar and cornstarch in a microwaveable bowl. Add the peach puree to this mixture and stir. </li><li>Microwave the peach mixture on high for around 2 minutes. Stir and then microwave for 1 minute more, until the glaze is thickened. Let the glaze cool.</li><li>Arrange sliced peaches in baked pie crust and pour the glaze over the peaches. </li><li>Whip the cream, adding the sugar to taste.</li><li>Sprinkle with chopped <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">crystallized</span> ginger!</li></ol></div></div></div>Stubshttp://www.blogger.com/profile/13601236736580461674noreply@blogger.com2tag:blogger.com,1999:blog-9037410685213030740.post-41163434850967228332011-08-02T15:49:00.000-07:002011-08-02T16:45:50.208-07:00The Fabulous Fisher Fourth of July Peach with Ginger Pie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjulXSFq0FCC9_vzGoJQoy-o4qmOGvOVy8MVJA5SPwfKGZn0AQ0FD82LB-aehDy6l7SY6mfJncVGjGl1hndu53w2SfaWj9a9OBsW-COhJyusnzHlJqJsPloJ7SpwI9TgyVq_BeTn-v5bqL_/s1600/DSCF3537.JPG"></a><br /><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHRfjWQiHytkj2uck3d3X_Xm74UyJcC_05QS0txzGJHvOi3TYJmckMy_VJVOUuaDysEuhUPg6EbdiZRlQvzzcNoXv5lQrbMN135SmXBjfNYjKtYrq0frxLSfwCnat9sPVz6s59Sy_d5lWc/s1600/DSCF3562.JPG"><img style="margin: 0px auto 10px; width: 200px; height: 150px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5636408475171528834" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHRfjWQiHytkj2uck3d3X_Xm74UyJcC_05QS0txzGJHvOi3TYJmckMy_VJVOUuaDysEuhUPg6EbdiZRlQvzzcNoXv5lQrbMN135SmXBjfNYjKtYrq0frxLSfwCnat9sPVz6s59Sy_d5lWc/s200/DSCF3562.JPG" /></a><br /><div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB8AXybXJklBcHeEtKKW7OFA0rtcPMG0U-zdMDKoLgYQIC1FkLDtxFyh_b0yuOKlBGH7zBGkyMTaEAf4QqVMHbRJLVfbFYSJPAbbrrGPVkiOis4guGQi8RD-Wct6IzrMaiCt4DzFjGVMz-/s1600/DSCF3540.JPG"></a><div>This pie is my mother's recipe with a couple changes. She's the Pie Lady at the <span id="SPELLING_ERROR_0" class="blsp-spelling-error">Minnetrista</span> Farmers' Market, so I feel that I did start out with an unfair advantage, when it came to the pie contest. I just got lucky in the mom department!</div><div> </div><div><strong>The crust:</strong></div><div>1/3 c. Crisco</div><div>1 c. flour</div><div>a pinch of salt</div><div>3-4 T cold water</div><div> </div><div><strong>The filling:</strong></div><div>4-8 peaches</div><div>3/4 c. sugar</div><div>3 T. cornstarch</div><div> </div><div>The topping:</div><div>1/2 pint heavy whipping cream</div><div>sugar to taste</div><div><span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">crystallized</span> ginger</div><div> </div><div>Instructions:</div><ol><li>Use a fork to incorporate the Crisco into the salt and flour. Add water little by little until the crust makes a ball.</li><li>Roll out pie crust and place in pie pan. Make holes for the steam to escape by puncturing the bottom of the crust with a fork.</li><li>Bake the crust in a 350-degree oven for 15-17 minutes. Let cool.</li><li>While the crust is baking, peel all of the peaches and remove their pits. You can do a quick blanching to get the skin off, or just peel them with a paring knife.</li><li>Slice half of the peaches; puree the other half of the peaches into the blender or mash them with a fork. </li><li>Whisk together the sugar and cornstarch in a microwaveable bowl. Add the peach puree to this mixture and stir. </li><li>Microwave the peach mixture on high for around 2 minutes. Stir and then microwave for 1 minute more, until the glaze is thickened. Let the glaze cool.</li><li>Arrange sliced peaches in baked pie crust and pour the glaze over the peaches. </li><li>Whip the cream, adding the sugar to taste.</li><li>Sprinkle with chopped <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">crystallized</span> ginger!</li></ol></div></div></div>missmollyshttp://www.blogger.com/profile/07569480824675489213noreply@blogger.com3tag:blogger.com,1999:blog-9037410685213030740.post-24410612591339081312011-07-23T13:18:00.001-07:002017-01-12T15:50:48.745-08:00Key Lime Pie-- Pie Challenge-- June/July 2011I know, I know-- the zucchini pie could have done double duty as both local food AND pie, but then I wouldn't get to share this EXTREMELY EASY key lime pie with you beautiful people. And that? Would be criminal. CRIMINAL, I say. This pie, like so many other wonderful things, comes from good ol' <a href="http://thepioneerwoman.com/cooking/2009/06/key-lime-pie-sorta/">Pioneer Woman</a>. I have managed to make this super-simple pie even easier, though, with a judicious purchase: pre-squeezed key lime juice. It's a revelation, I tell you.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYV6_vHx12EI-u1gvQXMYz0TohmHApZW-BncxVhYigVFsvausXV0jGfrkVeTMfjmQVb6BI4h6liYScvPAF7KHGAqo0jWGKmVuxjrfVLyNtz87l5Po9th4goWo5tqgE2eswgna1mvhZG04d/s1600/100_0755.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYV6_vHx12EI-u1gvQXMYz0TohmHApZW-BncxVhYigVFsvausXV0jGfrkVeTMfjmQVb6BI4h6liYScvPAF7KHGAqo0jWGKmVuxjrfVLyNtz87l5Po9th4goWo5tqgE2eswgna1mvhZG04d/s320/100_0755.jpg" alt="" id="BLOGGER_PHOTO_ID_5632648063290493234" border="0" /></a><ul><li>Crust</li><li>18 whole Graham Crackers (the 4-section Large Pieces)</li><li>1/3 cup Sugar</li><li>1/3 cup Butter, Melted</li><li>_____</li><li>Filling</li><li>1 Tablespoon (heaping) Lime Zest</li><li>1/2 cup Lime Juice</li><li>2 whole Egg Yolks</li><li>1 can (14 Oz) Sweetened Condensed Milk</li></ul>Now, for the crust-- I have, in the past, been known to simply buy the pre-made graham cracker crust. There is nothing wrong with this, but, to be honest, it's on the pricey side. You can make your own (even more) delicious version very easily. Crush up a whole heap of graham crackers (you can use a food processor, but I just popped them into a gallon-sized baggie and beat 'em to death with a rolling pin-- it was very therapeutic), and mix the crumbs with some sugar and butter. Press the mixture into a pie plate, and bake this for 5-7 minutes.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8wbQADu0OY2GiW_vtBVChVSaOMojwY4NMz6oSiIWi_2sO5HAmEjQAat9gDcpzMx0C4OsoPNFX39Nr0hOjMbGKJkxT9kxP7zCRJtPXREoWQVmqRYBRJUQVgQOcGfqw4N0ls4nRLt-Q7YQP/s1600/100_0756.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8wbQADu0OY2GiW_vtBVChVSaOMojwY4NMz6oSiIWi_2sO5HAmEjQAat9gDcpzMx0C4OsoPNFX39Nr0hOjMbGKJkxT9kxP7zCRJtPXREoWQVmqRYBRJUQVgQOcGfqw4N0ls4nRLt-Q7YQP/s320/100_0756.jpg" alt="" id="BLOGGER_PHOTO_ID_5632648231244636802" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwoNluKlwic2gpLTrSa7apPl3i13F-Yi_Ge32SIr0dcpatV-om7M4x48BEQ4ruwJmKpYher6m3EXuCL7jj1YoTCUjzg7-KNS6yDjBe6be7-ZB1RP4ZFoCpKYf16oMyxHMpIerYuezX9sf6/s1600/100_0758.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwoNluKlwic2gpLTrSa7apPl3i13F-Yi_Ge32SIr0dcpatV-om7M4x48BEQ4ruwJmKpYher6m3EXuCL7jj1YoTCUjzg7-KNS6yDjBe6be7-ZB1RP4ZFoCpKYf16oMyxHMpIerYuezX9sf6/s320/100_0758.jpg" alt="" id="BLOGGER_PHOTO_ID_5632648302873979618" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwaYedttJgCFOPZkE9f0PV72epf6_MiCdrgb8b7WCP2GWjnKqzrc6LePgH3qWg0tIm69oMhsI-kb9hJmV4Y6O7Kb_Ox7Uu5xkuREPCwXpvS7IrV5rhLaiv71syUYYRXLXS4Hw7Gc0V931K/s1600/100_0765.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwaYedttJgCFOPZkE9f0PV72epf6_MiCdrgb8b7WCP2GWjnKqzrc6LePgH3qWg0tIm69oMhsI-kb9hJmV4Y6O7Kb_Ox7Uu5xkuREPCwXpvS7IrV5rhLaiv71syUYYRXLXS4Hw7Gc0V931K/s320/100_0765.jpg" alt="" id="BLOGGER_PHOTO_ID_5632649939567543602" border="0" /></a><br /><br /><br />As the crust bakes (doesn't that sound like the name of a cooking-related soap opera? No? Never mind), mix the filling. This takes MOMENTS if you use the lovely bottle of Key Lime Juice that can be found in the jelly aisle at the grocery store. Seriously. I think it took longer to open the can of sweetened condensed milk than it took to put together the rest of the filling. Anyway. Stir it up, and then pour it into the baked crust. Pop the whole shebang into the already heated oven, and bake for another 15 minutes. Allow the pie to cool, and then refrigerate it for at least an hour.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0psBRVyoHifa759UdHXK2mTRBxI3WqleEl1lOcnpd15hdmh_QhH55qCwQR8ddIFHV1EhyL4rTW2J8xFn3u75T6Pn-HBuU2GfpFZfvFaZ3vb76duqKtGkEbxvG7nc0mgNLv7I8mWsOaFHm/s1600/100_0769.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0psBRVyoHifa759UdHXK2mTRBxI3WqleEl1lOcnpd15hdmh_QhH55qCwQR8ddIFHV1EhyL4rTW2J8xFn3u75T6Pn-HBuU2GfpFZfvFaZ3vb76duqKtGkEbxvG7nc0mgNLv7I8mWsOaFHm/s320/100_0769.jpg" alt="" id="BLOGGER_PHOTO_ID_5632648783560170818" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh88Ag5Ov5XDP3ugFIVlpUUykaBEqJGT2aHm6hwD4Ap1s9vPY17UHMQiWSjlhzDGYn6Qj4y2Hq4omh5bmw0ams7QbBkGhzvo7xW-7-wsxj4ImyfemTdz9K4hJpTAgwzJwdQWtTiO_FIy2T0/s1600/100_0770.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh88Ag5Ov5XDP3ugFIVlpUUykaBEqJGT2aHm6hwD4Ap1s9vPY17UHMQiWSjlhzDGYn6Qj4y2Hq4omh5bmw0ams7QbBkGhzvo7xW-7-wsxj4ImyfemTdz9K4hJpTAgwzJwdQWtTiO_FIy2T0/s320/100_0770.jpg" alt="" id="BLOGGER_PHOTO_ID_5632648865083405874" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiDwBsoJEGplInUsrPZvbo9uz9L_iCJmeoWyFj4cYUdEswtyBogGmdRy2jXShpezbSNs_eOZ5ggsq2GFuYCLVfXvhVPOH1PPqXloQl2cpQU6HyYdvw1vjUtmM6wayKLB_g8hNJztjQ8KuV/s1600/100_0771.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiDwBsoJEGplInUsrPZvbo9uz9L_iCJmeoWyFj4cYUdEswtyBogGmdRy2jXShpezbSNs_eOZ5ggsq2GFuYCLVfXvhVPOH1PPqXloQl2cpQU6HyYdvw1vjUtmM6wayKLB_g8hNJztjQ8KuV/s320/100_0771.jpg" alt="" id="BLOGGER_PHOTO_ID_5632648953997433378" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI7aWXuQyx8aMGfK1tDmKinjlvKwpt_qRuTdPVSkcw-khK4Fx8EAOGkVhtDOPK_EcK4nIu18CrAi9QlAvn06AsxjXc41_i-URpglBbxcHmxqQRg0leLCC95PjzRZO5nEuC58ofzi1sv6Ui/s1600/100_0774.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI7aWXuQyx8aMGfK1tDmKinjlvKwpt_qRuTdPVSkcw-khK4Fx8EAOGkVhtDOPK_EcK4nIu18CrAi9QlAvn06AsxjXc41_i-URpglBbxcHmxqQRg0leLCC95PjzRZO5nEuC58ofzi1sv6Ui/s320/100_0774.jpg" alt="" id="BLOGGER_PHOTO_ID_5632649033350582146" border="0" /></a><br /><br />At this point, the pie is gorgeous. You could eat it just like this, or, if you're feeling fancy, you could make some lovely homemade whipped cream as you wait for it to cool. Or, you could buy a tub of Cool Whip and call it a day. Go on-- guess which option I chose. No matter what you choose to top the pie, it will be delicious. I promise. See?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZbkZ10lVcqReft4-rqL_rxFPLQEaT1WYzdbFBbLj7IlnJY_7cGJB-kz9oMoid7961K6Et8p5hXuxlmECuTO8gcDhqCPc-2PAj3kHgEkJsA5X5_DA6jZ1YNtONjId-M3eJpOqqU7AGO73i/s1600/100_0813.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZbkZ10lVcqReft4-rqL_rxFPLQEaT1WYzdbFBbLj7IlnJY_7cGJB-kz9oMoid7961K6Et8p5hXuxlmECuTO8gcDhqCPc-2PAj3kHgEkJsA5X5_DA6jZ1YNtONjId-M3eJpOqqU7AGO73i/s320/100_0813.jpg" alt="" id="BLOGGER_PHOTO_ID_5632649186001727794" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB63gJTyDvCLvaOaKd7FeJ0yP_qDUFKaE25CvStyYz_UE5ezybTPArekbDwDpqFIcSccMocF6xYQClFXSxbeW9qNn-d_3VyjN61yRuf3akgVE_-fkxnaUXELMTAa-xYZ4_Cnt6p1O5ZgZe/s1600/100_0817.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB63gJTyDvCLvaOaKd7FeJ0yP_qDUFKaE25CvStyYz_UE5ezybTPArekbDwDpqFIcSccMocF6xYQClFXSxbeW9qNn-d_3VyjN61yRuf3akgVE_-fkxnaUXELMTAa-xYZ4_Cnt6p1O5ZgZe/s320/100_0817.jpg" alt="" id="BLOGGER_PHOTO_ID_5632649376893424098" border="0" /></a><br /><br />A sidenote-- a few weeks later, I made the same pie with a crushed pretzel crust. It was an interesting take on this particular pie; the salt contrasted nicely with the sweet. Give it a shot.Stubshttp://www.blogger.com/profile/13601236736580461674noreply@blogger.com1tag:blogger.com,1999:blog-9037410685213030740.post-39696043128353321392011-07-23T13:18:00.000-07:002011-07-23T13:46:28.251-07:00Key Lime Pie-- Pie Challenge-- June/July 2011I know, I know-- the zucchini pie could have done double duty as both local food AND pie, but then I wouldn't get to share this EXTREMELY EASY key lime pie with you beautiful people. And that? Would be criminal. CRIMINAL, I say. This pie, like so many other wonderful things, comes from good ol' <a href="http://thepioneerwoman.com/cooking/2009/06/key-lime-pie-sorta/">Pioneer Woman</a>. I have managed to make this super-simple pie even easier, though, with a judicious purchase: pre-squeezed key lime juice. It's a revelation, I tell you.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYV6_vHx12EI-u1gvQXMYz0TohmHApZW-BncxVhYigVFsvausXV0jGfrkVeTMfjmQVb6BI4h6liYScvPAF7KHGAqo0jWGKmVuxjrfVLyNtz87l5Po9th4goWo5tqgE2eswgna1mvhZG04d/s1600/100_0755.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYV6_vHx12EI-u1gvQXMYz0TohmHApZW-BncxVhYigVFsvausXV0jGfrkVeTMfjmQVb6BI4h6liYScvPAF7KHGAqo0jWGKmVuxjrfVLyNtz87l5Po9th4goWo5tqgE2eswgna1mvhZG04d/s320/100_0755.jpg" alt="" id="BLOGGER_PHOTO_ID_5632648063290493234" border="0" /></a><ul><li>Crust</li><li>18 whole Graham Crackers (the 4-section Large Pieces)</li><li>1/3 cup Sugar</li><li>1/3 cup Butter, Melted</li><li>_____</li><li>Filling</li><li>1 Tablespoon (heaping) Lime Zest</li><li>1/2 cup Lime Juice</li><li>2 whole Egg Yolks</li><li>1 can (14 Oz) Sweetened Condensed Milk</li></ul>Now, for the crust-- I have, in the past, been known to simply buy the pre-made graham cracker crust. There is nothing wrong with this, but, to be honest, it's on the pricey side. You can make your own (even more) delicious version very easily. Crush up a whole heap of graham crackers (you can use a food processor, but I just popped them into a gallon-sized baggie and beat 'em to death with a rolling pin-- it was very therapeutic), and mix the crumbs with some sugar and butter. Press the mixture into a pie plate, and bake this for 5-7 minutes.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8wbQADu0OY2GiW_vtBVChVSaOMojwY4NMz6oSiIWi_2sO5HAmEjQAat9gDcpzMx0C4OsoPNFX39Nr0hOjMbGKJkxT9kxP7zCRJtPXREoWQVmqRYBRJUQVgQOcGfqw4N0ls4nRLt-Q7YQP/s1600/100_0756.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8wbQADu0OY2GiW_vtBVChVSaOMojwY4NMz6oSiIWi_2sO5HAmEjQAat9gDcpzMx0C4OsoPNFX39Nr0hOjMbGKJkxT9kxP7zCRJtPXREoWQVmqRYBRJUQVgQOcGfqw4N0ls4nRLt-Q7YQP/s320/100_0756.jpg" alt="" id="BLOGGER_PHOTO_ID_5632648231244636802" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwoNluKlwic2gpLTrSa7apPl3i13F-Yi_Ge32SIr0dcpatV-om7M4x48BEQ4ruwJmKpYher6m3EXuCL7jj1YoTCUjzg7-KNS6yDjBe6be7-ZB1RP4ZFoCpKYf16oMyxHMpIerYuezX9sf6/s1600/100_0758.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwoNluKlwic2gpLTrSa7apPl3i13F-Yi_Ge32SIr0dcpatV-om7M4x48BEQ4ruwJmKpYher6m3EXuCL7jj1YoTCUjzg7-KNS6yDjBe6be7-ZB1RP4ZFoCpKYf16oMyxHMpIerYuezX9sf6/s320/100_0758.jpg" alt="" id="BLOGGER_PHOTO_ID_5632648302873979618" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwaYedttJgCFOPZkE9f0PV72epf6_MiCdrgb8b7WCP2GWjnKqzrc6LePgH3qWg0tIm69oMhsI-kb9hJmV4Y6O7Kb_Ox7Uu5xkuREPCwXpvS7IrV5rhLaiv71syUYYRXLXS4Hw7Gc0V931K/s1600/100_0765.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwaYedttJgCFOPZkE9f0PV72epf6_MiCdrgb8b7WCP2GWjnKqzrc6LePgH3qWg0tIm69oMhsI-kb9hJmV4Y6O7Kb_Ox7Uu5xkuREPCwXpvS7IrV5rhLaiv71syUYYRXLXS4Hw7Gc0V931K/s320/100_0765.jpg" alt="" id="BLOGGER_PHOTO_ID_5632649939567543602" border="0" /></a><br /><br /><br />As the crust bakes (doesn't that sound like the name of a cooking-related soap opera? No? Never mind), mix the filling. This takes MOMENTS if you use the lovely bottle of Key Lime Juice that can be found in the jelly aisle at the grocery store. Seriously. I think it took longer to open the can of sweetened condensed milk than it took to put together the rest of the filling. Anyway. Stir it up, and then pour it into the baked crust. Pop the whole shebang into the already heated oven, and bake for another 15 minutes. Allow the pie to cool, and then refrigerate it for at least an hour.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0psBRVyoHifa759UdHXK2mTRBxI3WqleEl1lOcnpd15hdmh_QhH55qCwQR8ddIFHV1EhyL4rTW2J8xFn3u75T6Pn-HBuU2GfpFZfvFaZ3vb76duqKtGkEbxvG7nc0mgNLv7I8mWsOaFHm/s1600/100_0769.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0psBRVyoHifa759UdHXK2mTRBxI3WqleEl1lOcnpd15hdmh_QhH55qCwQR8ddIFHV1EhyL4rTW2J8xFn3u75T6Pn-HBuU2GfpFZfvFaZ3vb76duqKtGkEbxvG7nc0mgNLv7I8mWsOaFHm/s320/100_0769.jpg" alt="" id="BLOGGER_PHOTO_ID_5632648783560170818" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh88Ag5Ov5XDP3ugFIVlpUUykaBEqJGT2aHm6hwD4Ap1s9vPY17UHMQiWSjlhzDGYn6Qj4y2Hq4omh5bmw0ams7QbBkGhzvo7xW-7-wsxj4ImyfemTdz9K4hJpTAgwzJwdQWtTiO_FIy2T0/s1600/100_0770.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh88Ag5Ov5XDP3ugFIVlpUUykaBEqJGT2aHm6hwD4Ap1s9vPY17UHMQiWSjlhzDGYn6Qj4y2Hq4omh5bmw0ams7QbBkGhzvo7xW-7-wsxj4ImyfemTdz9K4hJpTAgwzJwdQWtTiO_FIy2T0/s320/100_0770.jpg" alt="" id="BLOGGER_PHOTO_ID_5632648865083405874" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiDwBsoJEGplInUsrPZvbo9uz9L_iCJmeoWyFj4cYUdEswtyBogGmdRy2jXShpezbSNs_eOZ5ggsq2GFuYCLVfXvhVPOH1PPqXloQl2cpQU6HyYdvw1vjUtmM6wayKLB_g8hNJztjQ8KuV/s1600/100_0771.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiDwBsoJEGplInUsrPZvbo9uz9L_iCJmeoWyFj4cYUdEswtyBogGmdRy2jXShpezbSNs_eOZ5ggsq2GFuYCLVfXvhVPOH1PPqXloQl2cpQU6HyYdvw1vjUtmM6wayKLB_g8hNJztjQ8KuV/s320/100_0771.jpg" alt="" id="BLOGGER_PHOTO_ID_5632648953997433378" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI7aWXuQyx8aMGfK1tDmKinjlvKwpt_qRuTdPVSkcw-khK4Fx8EAOGkVhtDOPK_EcK4nIu18CrAi9QlAvn06AsxjXc41_i-URpglBbxcHmxqQRg0leLCC95PjzRZO5nEuC58ofzi1sv6Ui/s1600/100_0774.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI7aWXuQyx8aMGfK1tDmKinjlvKwpt_qRuTdPVSkcw-khK4Fx8EAOGkVhtDOPK_EcK4nIu18CrAi9QlAvn06AsxjXc41_i-URpglBbxcHmxqQRg0leLCC95PjzRZO5nEuC58ofzi1sv6Ui/s320/100_0774.jpg" alt="" id="BLOGGER_PHOTO_ID_5632649033350582146" border="0" /></a><br /><br />At this point, the pie is gorgeous. You could eat it just like this, or, if you're feeling fancy, you could make some lovely homemade whipped cream as you wait for it to cool. Or, you could buy a tub of Cool Whip and call it a day. Go on-- guess which option I chose. No matter what you choose to top the pie, it will be delicious. I promise. See?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZbkZ10lVcqReft4-rqL_rxFPLQEaT1WYzdbFBbLj7IlnJY_7cGJB-kz9oMoid7961K6Et8p5hXuxlmECuTO8gcDhqCPc-2PAj3kHgEkJsA5X5_DA6jZ1YNtONjId-M3eJpOqqU7AGO73i/s1600/100_0813.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZbkZ10lVcqReft4-rqL_rxFPLQEaT1WYzdbFBbLj7IlnJY_7cGJB-kz9oMoid7961K6Et8p5hXuxlmECuTO8gcDhqCPc-2PAj3kHgEkJsA5X5_DA6jZ1YNtONjId-M3eJpOqqU7AGO73i/s320/100_0813.jpg" alt="" id="BLOGGER_PHOTO_ID_5632649186001727794" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB63gJTyDvCLvaOaKd7FeJ0yP_qDUFKaE25CvStyYz_UE5ezybTPArekbDwDpqFIcSccMocF6xYQClFXSxbeW9qNn-d_3VyjN61yRuf3akgVE_-fkxnaUXELMTAa-xYZ4_Cnt6p1O5ZgZe/s1600/100_0817.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB63gJTyDvCLvaOaKd7FeJ0yP_qDUFKaE25CvStyYz_UE5ezybTPArekbDwDpqFIcSccMocF6xYQClFXSxbeW9qNn-d_3VyjN61yRuf3akgVE_-fkxnaUXELMTAa-xYZ4_Cnt6p1O5ZgZe/s320/100_0817.jpg" alt="" id="BLOGGER_PHOTO_ID_5632649376893424098" border="0" /></a><br /><br />A sidenote-- a few weeks later, I made the same pie with a crushed pretzel crust. It was an interesting take on this particular pie; the salt contrasted nicely with the sweet. Give it a shot.Nikkihttp://www.blogger.com/profile/13352986348948986892noreply@blogger.com1tag:blogger.com,1999:blog-9037410685213030740.post-89941948199333814662011-07-23T12:44:00.002-07:002017-01-12T15:50:48.770-08:00Savory Zucchini Pie-- Local Food-- June/July 2011Pie is one of my favorite things, in spite of my dad's efforts to convince us when we were small that "pie is bad for children". While the dessert-y pie is fantastic, I do enjoy the occasional savory pie. I came across this recipe when my ol' pal Molly Schaller (hi, Molly!) was bemoaning the excess zucchini that came with her CSA share a few years ago. One of my very favorite pastimes is perusing Tasty Kitchen, a fabulous community of home cooks who are willing to share their best recipes. There, I discovered this gem-- <a href="http://tastykitchen.com/recipes/sidedishes/savory-zucchini-pie/">Savory Zucchini Pie</a>. It looked delicious, so I forwarded to Molly, and then I decided to tackle it myself. Oh, am I glad I did... it quickly became one of our favorite summer dishes. I made this particular pie with lovely local zucchini and yellow squash, so it will serve as my "local food" entry for the month. Check it out.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_JaqAGhjoInDbvAznQfX3hoQ1CiSSdSbljfjSbEaT2x9hjVV6pRf3ZIVhvkkDj_aO7QMx8weSr72Eg6f7sw9hb3NcYKb1HijqTWlXPibMXtJfj1JWfHSaKfushE2jbdZge16ihkOmo9L8/s1600/100_0776.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_JaqAGhjoInDbvAznQfX3hoQ1CiSSdSbljfjSbEaT2x9hjVV6pRf3ZIVhvkkDj_aO7QMx8weSr72Eg6f7sw9hb3NcYKb1HijqTWlXPibMXtJfj1JWfHSaKfushE2jbdZge16ihkOmo9L8/s320/100_0776.jpg" alt="" id="BLOGGER_PHOTO_ID_5632638948529544914" border="0" /></a><ul class="ingredients" id="ingredients-11099"><li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">4 Tablespoons</span> <span itemprop="name">Butter</span></span></li><li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">4 c</span></span><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">ups</span> <span itemprop="name">Zu</span></span><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name">cchini, Sliced A</span></span><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name">nd Halve</span></span><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name">d If Large</span></span></li><li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 whole</span> <span itemprop="name">Onion, Sliced</span></span></li><li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 cloves</span> <span itemprop="name">Garlic, Minced</span></span></li><li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 teaspoon</span> <span itemprop="name">Kosher Salt</span></span></li><li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">½ teaspoons</span> <span itemprop="name">Fresh Ground Pepper</span></span></li><li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 teaspoon</span> <span itemprop="name">Italian Seasonings</span></span></li><li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 cups</span> <span itemprop="name">Cheddar Cheese, Shredded And Divided</span></span></li><li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 whole</span> <span itemprop="name">Eggs Beaten</span></span></li><li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">8 ounces, weight</span> <span itemprop="name">Tube Crescent Rolls</span></span></li><li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 Tablespoons</span> <span itemprop="name">Dijon Mus</span></span><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name">tard</span></span></li></ul>It's quite adaptable-- I've used a mix of yellow and green squash, and I have also played a bit with the seasoning, sometimes using fresh rosemary and thyme. It's good no matter what I decide to do to it. I usually reduce the amount of butter for sauteeing, but, hell-- you only live once. Toss half a stick in and, once it's melted, add chopped onions, garlic, and zucchini. Saute until tender, and then add seasoning, and saute a little longer.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiziEZEcFpE_kvu02umot7_AMxHzLNbCbEdVNO1-CyT_qARPmcl0sqeXhzC8CYSbM7Y25ebHR2NQKZ-xDgHWhdgp97FVwz5aZO24QAzUx-LCVvHdGiNW8zJIFOHudKPq73rihJL0rX1AyFN/s1600/100_0782.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiziEZEcFpE_kvu02umot7_AMxHzLNbCbEdVNO1-CyT_qARPmcl0sqeXhzC8CYSbM7Y25ebHR2NQKZ-xDgHWhdgp97FVwz5aZO24QAzUx-LCVvHdGiNW8zJIFOHudKPq73rihJL0rX1AyFN/s320/100_0782.jpg" alt="" id="BLOGGER_PHOTO_ID_5632639537909254866" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0APIu0I28EtAvWzqxJ28Ix6EIh3LOE61x9xqwm4sdVgVaMdXPVIprlQ6v_L2XEywemigtzw8iy-Nf6CGmqA8FR8b6GYwdBJIQv9Y9wkg5DBZthMTGTT0BO3YF2TsTgExyfISiRjXg21GI/s1600/100_0793.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0APIu0I28EtAvWzqxJ28Ix6EIh3LOE61x9xqwm4sdVgVaMdXPVIprlQ6v_L2XEywemigtzw8iy-Nf6CGmqA8FR8b6GYwdBJIQv9Y9wkg5DBZthMTGTT0BO3YF2TsTgExyfISiRjXg21GI/s320/100_0793.jpg" alt="" id="BLOGGER_PHOTO_ID_5632639695420671762" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9WC0YLdB9yVKrci1enQF4JOqeXfKkO1SK6MPYdtAbX9mAR2wrhsvYeCScaSeX1bJQLyiNiPKCjaY7uEDfw2n18GGQjhwmxupNjrD_V-mkpLBDPO1ZQjft3Us6FeveFMu5SR40NEItmPmL/s1600/100_0797.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9WC0YLdB9yVKrci1enQF4JOqeXfKkO1SK6MPYdtAbX9mAR2wrhsvYeCScaSeX1bJQLyiNiPKCjaY7uEDfw2n18GGQjhwmxupNjrD_V-mkpLBDPO1ZQjft3Us6FeveFMu5SR40NEItmPmL/s320/100_0797.jpg" alt="" id="BLOGGER_PHOTO_ID_5632639797702377666" border="0" /></a><br /><br /> As the veggies soften, go ahead and spray a pie plate and then press the crescent rolls into a vague pie sort of shape. Don't kill yourself making it look perfect-- if it's not, call it rustic and call it a day. Once you've accomplished this, brush some dijon mustard onto the crust. (If you can't find your brush and must resort to using a weird tiny spatula, that's cool-- in fact, I'd feel a lot better about myself if you'd do that.)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz8VSyNQ1vEPMhw-2ShYpVHN6nPQvHJAgDhrY6gBFDE4Xqe3l5Ij1AwgL2O8_civGYoFNvhaNRxWRA58fKxsx7znks9TGlpxTopesFc2UylXZolNJik2gLsHj10_Xr_71vgUNZgD0eEZpe/s1600/100_0798.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz8VSyNQ1vEPMhw-2ShYpVHN6nPQvHJAgDhrY6gBFDE4Xqe3l5Ij1AwgL2O8_civGYoFNvhaNRxWRA58fKxsx7znks9TGlpxTopesFc2UylXZolNJik2gLsHj10_Xr_71vgUNZgD0eEZpe/s320/100_0798.jpg" alt="" id="BLOGGER_PHOTO_ID_5632639952960313650" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbOQidGDQEdQSSMgHwFtP5srjy4mo2ptlBzGWpHSA_Z0l7M4avGSfSr1NJsPEgqefo38mRS9JYKb1XvRF1bhSsAuHTi5BOQB0eRDGgpBJ_DPVkRv-dW9E99I4-UmYAB-HBEeDN29aCzL0I/s1600/100_0800.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbOQidGDQEdQSSMgHwFtP5srjy4mo2ptlBzGWpHSA_Z0l7M4avGSfSr1NJsPEgqefo38mRS9JYKb1XvRF1bhSsAuHTi5BOQB0eRDGgpBJ_DPVkRv-dW9E99I4-UmYAB-HBEeDN29aCzL0I/s320/100_0800.jpg" alt="" id="BLOGGER_PHOTO_ID_5632640041301013826" border="0" /></a><br /><br />Beat the eggs in a separate bowl, add the cooked veggies, and stir 'em about. Beat in a cup of cheese, and then pour the mixture into the prepared pie plate.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0uSGw95F4uzVI5keEg0M04I6NTceswuHclw_1DYWfEr2W7yV4laPH7_WqrkFTQ6KWax-LmfhDeg0AmeMgwwvsgFsd1WbKjtUYhx8gSmmfToz53p6OIcO56_R0HUGcgfvzLCdamUTCfIwM/s1600/100_0802.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0uSGw95F4uzVI5keEg0M04I6NTceswuHclw_1DYWfEr2W7yV4laPH7_WqrkFTQ6KWax-LmfhDeg0AmeMgwwvsgFsd1WbKjtUYhx8gSmmfToz53p6OIcO56_R0HUGcgfvzLCdamUTCfIwM/s320/100_0802.jpg" alt="" id="BLOGGER_PHOTO_ID_5632640136677422706" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWP7VshqYhdPPnF2MFx_ftWeYB7nU8ulCTrIZylQlE-GZ6AYiDLjVZ-Qaows2lDiLJfHH7x9sXfmY0AQF7ctcGa4mgOEAMh2KtK9-2pAWsUEmSGPr2pagoKVAAPLzysx2XWQyQNtG_qb2U/s1600/100_0803.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWP7VshqYhdPPnF2MFx_ftWeYB7nU8ulCTrIZylQlE-GZ6AYiDLjVZ-Qaows2lDiLJfHH7x9sXfmY0AQF7ctcGa4mgOEAMh2KtK9-2pAWsUEmSGPr2pagoKVAAPLzysx2XWQyQNtG_qb2U/s320/100_0803.jpg" alt="" id="BLOGGER_PHOTO_ID_5632640236992389490" border="0" /></a><br /> Top this with the additional cheese, and stick the pie in the oven for 20-25 minutes at 375 degrees. Pull it out, and serve immediately.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxspst8PZiiSP74sl66a-CfkwFBF1aVvfNpP9Xf55bJZSFHTEnAdUtKBhIr3l7Fg5C6O5INKAh8Yt4gabUkIQC15hEDSK1fekGAn8qPMOY6AXC4Fmku6NiZXjX5Ahe73Ygif9GXZhwLl_e/s1600/100_0808.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxspst8PZiiSP74sl66a-CfkwFBF1aVvfNpP9Xf55bJZSFHTEnAdUtKBhIr3l7Fg5C6O5INKAh8Yt4gabUkIQC15hEDSK1fekGAn8qPMOY6AXC4Fmku6NiZXjX5Ahe73Ygif9GXZhwLl_e/s320/100_0808.jpg" alt="" id="BLOGGER_PHOTO_ID_5632640329412846466" border="0" /></a><br />I brought this to serve to my family at my mom and dad's house, and here's the general verdict:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggwTMlU8xdDoTm-b9t71mW0v6-BGLz86vFiOUUhyojO_VVjh2ofHblgBIpSP7QRL3k2EbSd_Ra1yWlRWfgp0ZIaIoyc-fUSys7G5CvF4bufli96iiI0BAmfSjM6BBxUJeFp066Aawxw_ns/s1600/100_0809.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggwTMlU8xdDoTm-b9t71mW0v6-BGLz86vFiOUUhyojO_VVjh2ofHblgBIpSP7QRL3k2EbSd_Ra1yWlRWfgp0ZIaIoyc-fUSys7G5CvF4bufli96iiI0BAmfSjM6BBxUJeFp066Aawxw_ns/s320/100_0809.jpg" alt="" id="BLOGGER_PHOTO_ID_5632640446468583586" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVSKVk8b1gmvOusgKa1KOREUs6kFJBCPcULxdJP_K-peGvbE95eh57zQP6xRr0sQyVFNFD40Q0lnrWBZzJ9bQTdanAEKGcNuF7CTSUm4H887NSSJ2Zl7p6uTEkJjStQ0n7RYVx54KA0WB8/s1600/100_0810.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVSKVk8b1gmvOusgKa1KOREUs6kFJBCPcULxdJP_K-peGvbE95eh57zQP6xRr0sQyVFNFD40Q0lnrWBZzJ9bQTdanAEKGcNuF7CTSUm4H887NSSJ2Zl7p6uTEkJjStQ0n7RYVx54KA0WB8/s320/100_0810.jpg" alt="" id="BLOGGER_PHOTO_ID_5632640531094068626" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4jC1MPoA_atqHBZgT7hYq7VA_veTh8jH3-IXGV1wuJq51fYcJwfEYaMyIGjBHhKdcsHS4C1kZ9a5Az22SidlmsgNtztUU38zoSDl3ofpb1RjEbU1nbNT8uOz12WUVB-PVJeV-FDPuYwKY/s1600/100_0812.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4jC1MPoA_atqHBZgT7hYq7VA_veTh8jH3-IXGV1wuJq51fYcJwfEYaMyIGjBHhKdcsHS4C1kZ9a5Az22SidlmsgNtztUU38zoSDl3ofpb1RjEbU1nbNT8uOz12WUVB-PVJeV-FDPuYwKY/s320/100_0812.jpg" alt="" id="BLOGGER_PHOTO_ID_5632640620766416242" border="0" /></a><br /><br />Everybody enjoyed it, except for the children, but that was no surprise-- it didn't have bacon, so Simon wouldn't eat it, and Natalie has always viewed it with suspicion. But! Grownups enjoyed it! Try it! It's delicious!Stubshttp://www.blogger.com/profile/13601236736580461674noreply@blogger.com1