My first holiday mishap....
9 years ago
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Sharing my holidays and family updates with everyone
Comments (1)Stacie, I'm glad you had a good time with your family. And that you now have a vehicle that is big enough to handle 4 kids and two adults. I can't imagine how you managed to have the older kids in seat belts and the two babies in car seats in a truck. Ann...See MoreFirst major mishap in kitchen renovation
Comments (7)No, I don't expect any of the workmen to fix or replace. The refrig had to stay on the fringe of the renovation area and the damage probably couldn't be avoided. With all the moving of tools, lumber, and ladders, something was bound to happen. In hindsight I guess I could have avoided this mishap if I had positioned the refrige so that the doors were facing a wall and giving us just enough room to access the inside....See MoreI'm sorry, it's too early - my first holiday catalog came in my email
Comments (19)I just saw outdoor jack o'lantern pieces in front of Kroger before the kids are back in school and thought that was bad. Have received a couple of Halloween/fall themed catalogs recently, but not Christmas (unless DH is pitching them before I see them). I understand stores that sell for crafting stocking early. It can take months to do some projects (needlework, esp) and some folks start making in quantity to sell. I', used to those showing up in July, but I can't think about Christmas when kids are still out of school and we're being told we are just getting to the heart of hurricane season (supposed to be an active one and we haven't really ahd anything yet). And until the rain hit this past weekend, we'd been up over 100 degrees....See MorePie crust mishap - possibly fortunate?
Comments (35)All your pies look very good Lars, even the one you called ” the ugliest pie I ever made” I thought the trellis pastry worked out very well. I’ve tried to do this and it is definitely harder to do than it looks. All that folding back and threading through. I also have used many pie pastry recipes over the years. Now for pastry for say a small quiche, I just wing it. Plain flour in the bowl, some cold salted butter that looks enough and small amount of icey water. I rub in by hand which I find relaxing and can judge leaving some larger bits of butter. I add as little water as possible and knead as little as possible, just until it comes together. Then comes a break with tradition as I roll out now and put it into the pie dish and place the whole lot into the fridge to rest and firm up. I do this as I have mild arthritus in my shoulders and I find pushing a rollingpin through cold pastry a little hard. Usually seems to work out flakey and tender. One other thing I do is always cut out an outer circle of foil and place around the edge when either pre baking a shell or whole baking . Too many hard edge crusts in the past not to take this extra step....See More- 9 years ago
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