I just did my whole blog and I was wiped out before I started. That's not fair. It takes a lot to inspire me to write and than to wipe it out and start over is not fair.
Anyway, here I go again. I re-watched Julia & Julie last night and was inspired to start writing my blog again. Maybe not 354 recipes in 365 days either. But I like making pies and so I'm commiting to 52 pies in 52 weeks. And maybe not every week either, because I'm out of town a lot, but 52 pies.
I admit I'm scared of making pie crusts. It takes a tender, light touch and I always seem to be in a hurry. It's not liking falling off a bike and getting right back on. It takes courage and tenacity.
I cheated today. I made my first pie-a breakfast pie with a store-bought pie deep dish pie crust from Ritz. I'm working up to the real flour and water deal.
Potato-Bacon Breakfast Pie (by Marsha Konken of Sterling, CO with Gooseberry Patch Publications)
1 lb. bacon, crisply, cooked and crumbled bacon 1/2 cup shredded cheddar cheese
9-in pie crust 4 eggs, beaten
2 cups frozen, shredded hashbrowns, thawed 1/4 cup milk.
Arrange bacon in pie crust; layer evenly with hashbrowns and cheese. Combine eggs and milk; pour over cheese. Bake at 350 F for 40 minutes, until center is set. Let stand for 5 minutes before slicing into wedges. Serves 4-6.
Mine is still cooking and I think I used too many hashbrowns, but I think it will still be good to eat.
I commit to regularly making dessert pies, but not today. And tomorrow, I will be gone for 4 1/2 days, but I'll be back. With better, juicier, more flavorful pies. And someday, I will make the flakiest pie crust ever.
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