Oct 08 2007

Wherein I Teach a Master Chef a Thing Or Two

Or not. In fact, I’m pretty sure Naomi knows everything already. That’s why I love her.

The crust? Yes- I think it would make an awesome poople pie. I happen to know that it also makes a kickass pecan pie. Especially when you flavor the pecan filling with rum. Lots of it. Ahem.

Anyway- it’s the Joy of Cooking butter crust (that link is to the version I own. I had no idea it was worth so much now. I also didn’t realize that there was already a newer version). I have other cookbooks- really good ones, too. But I always fall back on my Joy. Love that book.

(From memory*) Butter Crust

1 1/2 c flour
1/2 tsp salt
1 stick of butter (8 tbs) softened very slightly
2 to 3 tbs heavy cream

Whisk together flour and salt. Cut in butter (food processor, pastry cutter, or two forks. I use the pastry cutter) until mixture is like small crumbs. Drizzle cream over and mix just until it holds together when pinched. (I sometimes use more than 3 tbs, but the crust does get a bit denser. However, I am lazy and drizzling more cream over is easier than cutting in the butter finer and it still works well enough.)

Bake at 400 for about 18 minutes (though I am also very impatient and usually don’t wait this long). Brush with egg yolk and bake a couple minutes more (I NEVER do this. See above: Lazy.)

If I’m making something savory (like Quiche)(I can’t stop capitalizing Quiche.) I use salted butter. If I’m making something sweet (like delicious rum pecan pie) I use unsalted. Sometimes I make my own rules and use salted for everything. I kind of enjoy the extra salty to cut the super sweet stuff. I always use a nicer butter because the flavor is prominent. And buttery. Which equals delicious.

*Which means not my fault if you make this and it’s all kinds of fucked up because I told you 1.5 c of flour instead of what it really is. But I’m pretty sure this is right.

Oct 08 2007

Um… I don’t know.

I’ve been waiting for this day for a long time. I’ve tried before and been disappointed terribly. I was scared to try again, but I finally decided that I can’t let fear rule my life. I had to just go for it. And it worked! I did it! I’m so proud!

I PUT ON LIQUID EYELINER! And got it right on the first try!! HAHA!!!


Cole was asking for something last night and he got so frustrated with me when I couldn’t figure out what he was trying to say. When I finally got it, I laughed so hard. Actually, I’m laughing about it still. He was asking for an apple but he kept saying it “poople.” Why is that so funny?! I guess you’d have to be me.

Poople. (heeee!)


We had to put the rail back on Cole’s crib last night. He’d been doing so well ever since we’d taken it off, but lately had fallen into the habit of waking up at 5 am and climbing into bed with us. I love the snuggle time, but we all need more sleep than that, and he just couldn’t lie still enough for any of us to sleep. He wanted to pinch our noses and tickle us, not sleep. Like, GAWD Mom- how BORING.

Anyway, last night we put him to bed but he just wouldn’t stay. I told him that if he got up one more time I would go out to the garage and get the railing to go back on his crib. He got up one more time and I got the railing and put it back. He didn’t make a peep about it and ended up sleeping through until about 7 this morning. It was delicious. We’ll try the big boy bed thing again later.

Speaking of delicious- Quiche. I don’t usually make quiche, for some reason, but I can’t really figure out why. I made one last night and it may be one of the best things I’ve put in my mouth in months. I even forgot the cheese! It’s an onion, broccoli, and canadian bacon quiche with a butter crust. The crust is insanely easy and rivals flaky pastry crusts. It’s just flour, salt, butter, and heavy cream. The quiche filling is easy too- eggs, cream, salt, pepper, nutmeg, and whatever ingredients you want inside. I meant to put in cheddar and jack cheese but totally forgot. It was still completely wonderful. We ate it with cut-up apples (pooples!) on the side last night. What a spectacular fall dinner. It makes amazing breakfast, too!!

Now I can’t stop thinking of other quiche ingredient combinations to try. There goes my big push to eat healthier!