Apr 30, 2011

Cherry pie

 Cherry pie.

  a can of lite cherry pie filling, yup, that's what I said. Judge away if you must. How 'bout we call it fast food?  now no one has to feel bad.

Pour cherry filling into unbaked pie shell

 Just like that.

 roll out pie dough for a top and slice into strips. It's only right to make a lattice top for a cherry pie.

 Start with the longest strips and weave them

 finish with the smaller pieces.

 Uh, how am I going to get it on top now?

 pick up the waxed paper and flip it over onto the pie and hope it lands centered.

Not too bad. Just tear that off and nobody will ever know.

 see, it looks fine.

 Bakeat 425 for 15 min and then turn down to 325 and bake 30 min more

Resist the urge to eat boiling hot pie.

 I think it's going to be just fine.

Oh yeah.

Cherry pie
  • 1 8" pie shell and dough for top.
  • 1 20oz can Lite Cherry pie filling
Preheat oven to 425.  pour filling in. place lattice crust on top and crimp edges to seal. Bake for 15 minutes then reduce heat to 325 and bake for 30 minute more or until crust is golden brown.
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Apr 29, 2011

Tornado - Waiting for lightning

Blogging by generator. yup, gotta do what ya gotta do right?
So here's how it happened. 
The sky got dark
Blasts of cold air and blasts of hot air blew by in contradicting directions.

Lightning flashed and for a second it was bright as day.

Then the wall of water came through at break neck speed.

 Thats when i ran back into the house. And then I realized I left the window wide open and we had a minor flood but aside from that everything's fine. Thanks for calling and checking though.

It was gone and the debris was all that was left.

 Bring your own chainsaw.

Dumber was out and looking concerned.

more trees in the road

No power means no TV no internet and more importantly no knowing who won the game 7s! I managed just like people did years ago. Got out the candles and had to wait til later to find out.

The next day the power still wasn't back on and the freezer and refrigerator... and my phone, every one's phones! Wait, my camera battery first!

Come to think of it a shower would be nice before the generator runs out of gas.

The Lily shrugged and said "It's a great day for hockey"

Thats all for now,
Thanks for reading,
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Apr 23, 2011

Parsley noodles

Homemade noodles. First time I've made noodles or probably anything such a neon green color! I was inspired to make noodles form the recipe in Taste of Home.
I looked at their recipe and a bunch of others and then ignored them all and made up some blend of them with  variations.

I don't have basil yet. So I started with a generous cup of fresh parsley.

I didn't see any garlic in any of the recipes but garlic goes with basil so I chopped two cloves. Shh, I know I used parsley.

Into the blender I poured the water,

parsley, minced garlic and 3 eggs.

 Blended it up so it's this crazy neon green color. Look at that stuff!

Next I spread 2 cups semolina flour and 1 cup organic white flour and poured the green slime into the center. 

I poured the olive oil in at this point because I forgot to add it when I was blending.

carefully, carefully I stirred it and no green slime ran onto the floor. Yes! I have one less bowl to wash!

stir until

you need to kneed it. And kneed away.

 Until smooth and elastic or something like that. It wasn't all that elastic. 

So I wrapped it up and gave it some time to it's self. 

 30 minutes later I came after it with the rolling pin.

 Roll it out real real thin. Some of the parsley stems were a little chunky

that little hole there is where I picked out the stem because the rolling pin was going bump over it.

 I tried folding some up and cutting thin noodles.

I now think I worked a little too much flour into these.

  Next I rolled out some for lasagna noodles. 

Cleared the clothes off the rack and hung the noodles out to dry.

 Cutting them shorter and drying them flat might've been a better idea. Still it made good lasagna, so good I forgot to take any pictures. Or dry and store in an air-tight container at room temperature for up to a month.

Parsley and Garlic noodles
  • 1 cup of parsley chopped
  • 2 cloves of garlic minced
  • 1/4 cup of water
  • 3 eggs
  • 2 cups semolina
  • 1 cup org white flour
  •  2 teaspoons olive oil
 Blend parsley, water, garlic, olive oil, and eggs
Place flour on work surface, making a dent in the center then pour the blended mixture in the center. Gradually start incorporating the mixture into the flour.

Keep stirring and pulling in more flour until a solid dough forms. The dough will be sticky.
Turn dough out onto a well-floured surface. With well-floured hands, knead dough, incorporating more flour as necessary, until it is smooth and no longer sticky.

Cover with plastic wrap and chill for at least 30 minutes and up to overnight.

Divide dough in two and work with half the dough at a time. On a well-floured surface roll out dough to desired thickness (anywhere from 1/4 inch to paper thin). Be sure to rotate or otherwise move the dough between each pass of the rolling pin to keep dough from sticking. Sprinkle with flour as necessary to keep from sticking.

Use a sharp knife or pizza cutting wheel to cut noodles.

Lay noodles on a cooling or hang on a drying rack.  Allow to air dry before cooking.

Store in an air-tight container at room temperature for up to a month.
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