The pecan pie story…

I decided to try a new pie crust this year, using Steve’s Gluten Free Cake Flour and a pastry recipe from Patisserie GF. I made two batches and refrigerated them overnight thinking I’d get the pies in the oven pretty quickly the next morning.

Here’s what I learned: pastry is different from a pie crust. I realized pretty quickly that that was not going to work (my first ‘wrong’). I turned to my no-fail pie crust by Annalise G Roberts that I’ve written about before (click here). Here’s a link to the pie crust recipe but be aware that it is written for the Authentic Foods Classical Blend GF flour. I can’t say how it will work with other GF flours. It didn’t take long to make the two crusts, but it threw me off my stride.

Then I made the 1st pie filling. I used a recipe from United States of Pie by Adrienne Kane, an excellent resource. Her recipe is similar to many except that she recommends toasting the pecans before adding them to the mix.

I had everything measured out, got the first pie in the oven, and then realized that I had not added the dark Karo syrup (2nd ‘wrong). Words escaped my lips but I decided what the hey (hay?) and pulled the pie out of the oven. I added the Karo syrup and tried stirring it in. Not a good plan, so I dumped the filling into a bowl and stirred it up, returned it to the pan and put it in the oven.

At this point, I was beginning to have real doubts about my mental faculties. However, in my defense, Steve was bustling around the kitchen. He was being helpful but I realized later that I am used to concentrating more when baking. Not his fault, it’s on me that I was easily distracted.

I made the 2nd pie, put it in the bottom oven, set a timer for it and waited. It was when the buzzer went off for pie #1 that I realized that somewhere in there I had (3rd wrong) turned off the top oven!!!!! Geez, Louise. No wonder it looked like it wasn’t cooking. I turned up the heat because, why not?

Both pies got done at the same time, they look about the same, and they both tasted great. I was stunned.

Here’s what I learned:

  • If you have a no-fail crust recipe, use it.
  • Pecan pie is very forgiving.
  • 3 wrongs sometimes to make a right.
  • As Buzz Lightyear says: Never give up. Never give in!

I’m back!

I am happy to report that I was able to stand on my now bunion-less right foot. I am stunned. I can walk and it doesn’t hurt! I thought the doctor was crazy when he said this would be the case but I’m happy that he was right. [I had the same surgery, done by a different surgeon, on my other foot years ago and it hurt a lot more, a lot longer.] I am being very careful not to overdo it.

The day I found out that I could walk, I also found out that I had a screamingly bad case of thrush. I’ve never had thrush. My family practitioner said it could have been the stress of surgery. I’ve taken the anti-fungal drugs and given up sugar. Now I’m taking caprylic acid, probiotics, and drinking water laced with vinegar. I really miss sugar. Even though I’ve dropped 4 pounds, I think I like sugar more than the weight loss.

But wait, there’s more! I also got a sinus infection in the middle of all this, along with the 2 1/2-day headache that goes with it. Today I woke up finally feeling like myself and am happy happy happy!

That leads me to this video. A friend (thank you Mark H.) told me about the elf yourself app for your smart phone. Try it. You’ll love it! That’s me and Steve and Celia and Jeff dancing with the kittens :-). Ho ho ho!

This and that…

First, let me say thank you to all of you who sent kind thoughts my way over the loss of Emma (our cat, in case you missed my last post). We miss her, but life does go on.

I am leaving today to visit the Parker County Quilt Guild in Weatherford, TX. It’s close enough to drive which is nice. Before leaving I thought I ‘d leave you with this. I ran across it on facebook the other day and it made me laugh out loud. It’s not a new video so you may have seen it before. Either way, it is definitely grin-inducing…