Look at my Pi!
Bla, bla, bla: "All schools and school administration offices will be closed on Monday, March 2, 2009. Please note: The Town election scheduled for March 2 has been postponed until Monday, March 9, 2009."
We'll be getting snow overnight and through the morning at the rate of up to 2-3" per hour. The total expected snowfall is 12-15".
But look at my pie!
Our friend M, the avid runner, sometime marathoner and pie fanatic, turned 45 yesterday. His wife J threw a birthday party for him and asked people just to bring pies. So we had quiche, spinach pie, chicken pie, chocolate creme pie, whoopie pies, several apple pies, a delicious walnut pie, and my beautiful Shaker Lemon Pie: the best pie I've ever made.
I used the cream cheese pie crust recipe from the PIe and Pastry Bible, and it could stop your heart (recipe is paraphrased here). The filling is very simple and, I guess, a traditional American recipe: Two whole (unpeeled) lemons, sliced paper thin and macerated overnight with two cups sugar. Beat four eggs and one egg yolk, mix with the lemons and sugar, and fill the pie.
The result was a rich, tender crust filled with an intensely sour, tangy and sweet mixture that was like lemon curd with pieces of lemon rind in it--almost like a turbocharged marmalade. Many people make this with Meyer lemons, something I've never actually seen in any store or market here, so I used regular lemons.
It turned out so well that I am starting to think of myself as someone who can make pie--something I would not have said before, given the patched-together appearance of all my earlier pie making efforts.
We'll be getting snow overnight and through the morning at the rate of up to 2-3" per hour. The total expected snowfall is 12-15".
But look at my pie!
Our friend M, the avid runner, sometime marathoner and pie fanatic, turned 45 yesterday. His wife J threw a birthday party for him and asked people just to bring pies. So we had quiche, spinach pie, chicken pie, chocolate creme pie, whoopie pies, several apple pies, a delicious walnut pie, and my beautiful Shaker Lemon Pie: the best pie I've ever made.
I used the cream cheese pie crust recipe from the PIe and Pastry Bible, and it could stop your heart (recipe is paraphrased here). The filling is very simple and, I guess, a traditional American recipe: Two whole (unpeeled) lemons, sliced paper thin and macerated overnight with two cups sugar. Beat four eggs and one egg yolk, mix with the lemons and sugar, and fill the pie.
The result was a rich, tender crust filled with an intensely sour, tangy and sweet mixture that was like lemon curd with pieces of lemon rind in it--almost like a turbocharged marmalade. Many people make this with Meyer lemons, something I've never actually seen in any store or market here, so I used regular lemons.
It turned out so well that I am starting to think of myself as someone who can make pie--something I would not have said before, given the patched-together appearance of all my earlier pie making efforts.