As Easy as Pie…

For many years my company was closed on Good Friday. Five years ago they made the decision to be open on Good Friday but they didn’t want us to feel like we were being gypped out of a holiday so they gave us each a “floating holiday”.  I use my floating holiday every year on Pi Day, March 14 (3.14….).  I refer to it as my geek holiday.

This year’s menu:

Dutch Apple Pie
Key Lime Pie
Amish Sawdust Pie
Chocolate Whoopie Pies
Crack Pie
Tangerine Raspberry Pie
Blueberry Pie
Carrot Cake Whoopie Pie
3 Musketeers Pie
Buttermilk Pie
Banofee Pie
Peaches & Cream Pie

It was a stretch to have all these pies on the menu but I couldn’t decide what to cut so I decided to go for it. I always start with the hardest, putzy-est recipes and this year it had me a little panicked at 10:30 when I had a HUGE mess and not much to show for it yet.

But I did get it together… phew!

When have you bitten off more than you could chew?

31 thoughts on “As Easy as Pie…”

  1. Today!
    You do not want to hear about in detail, but half is because of Lady (from yesterday’s post) pushing Sandy and half because I forced the orthopedic surgeons that it does not matter what they think their MRI says but I am losing the ability to walk. So they are getting me in today at the surgery center, which messsed everything up. I do not dare cancel this, but. BUT!

    Liked by 1 person

  2. Oh yum! Once husband and I agreed to make Scananavian treats and pastries for an all-staff meeting at work. We love to bake, but baking for 70 people was a bit more than we bargained for. It went well, but what a lot of work. At least the lefse was already made before we took on the challenge.

    OT-I am happy to report that the case for which I was slated to be on jury duty today has settled . It was a real boring one involving a reposessed oil field truck.

    Liked by 3 people

  3. Rise and Shine Baboons,

    It seems I have pushed myself too hard this winter by being in AZ For 3 months. Still homesick and counting the days til I arrive home March 28. (13 days).

    Liked by 4 people

  4. i tend to overcommit regularly
    i nite it off and find out the thought of 2-3 hrs has a reality of 5-8 or three trips to home depot and $100 more than snticipated but i was noticing today how wonderfully my 320,000 mile honda runs with my fixing stiff instead of throwing in the towel
    i have been told to give up in it 3 times but it keeps on ticking

    in other areas i tend to go for the prize rather than the also ran option but it’s my way

    if you showed up at sherrilee’s and she had 2 apples a blueberry and a pecan would it be sherrilee’s?
    we are what we are

    what is garrisons expression from phc?

    Liked by 1 person

    1. Do you mean “nothing takes the taste of shame and humiliation out of your mouth like a piece of Bee Bop A Rebop Rhubarb Pie”? I always loved that song and goofy scenarios that go with it — especially when Tom Keith did them.

      Like

  5. “Yes, there were times, I’m sure you knew
    When I bit off more than I could chew
    But through it all, when there was doubt
    I ate it up and spit it out
    I faced it all and I stood tall
    And did it my way”

    Liked by 4 people

  6. Tortiere

    Crust
    1 1/12 c all purpose flour
    1/3 c. grated aged cheddar
    1/2 t. salt
    1/2 stick chilled butter
    1/4 c. lard or solid vegetable shortening
    Combine flour, cheese, and salt in a large bowl. Cut in Butter and shortening. blend in 1/4 c. of ice water adding more water if necessary to make a nice dough. Divide dough in half. chill.

    Filling
    3T vegetable oil
    2 medium onions, minced
    2 medium garlic cloves, minced
    1 1/2 lbs ground pork
    2 medium tomatoes, peeled, seeded and chopped
    1/4 c. water
    1/2 t. cinnamon
    1/2 t. dried savory
    1/4 t. celery seed
    1/8 t. ground cloves
    1/2 c. fresh bread crumbs

    Heat oil in heavy large skillet over medium low heat. Add onions and garlic. Cover and cook until translucent, about 10 minutes. Add pork and cook until no longer pink, mashing frequently with a fork. Mix in tomatoes and spices and water. Simmer until most of the liquid is absorbed, about 30 minutes. Add bread crumbs, salt, and pepper and cool.
    Roll out the dough into two portions. Place bottom crust in 10 inch pie plate. Brush bottom with 1 T Dijon Mustard. Spoon filling into crust. Put on top crust. Crimp and seal the edges. Cut 8 vents in top crust. Mix 1 egg with 2 T of whipping cream, and brush on top crust. Brush on the top crust. Bake at 425 for 10 minutes. Reduce temperature to 350, and bake for about 35 minutes until golden brown. Serve hot. warm, or at room temperature.

    Liked by 1 person

  7. Once when I was in junior high I started a project for an English class. I was going to write a play based on a novel I’d read, and get some classmates to act in the play. There weren’t very many characters in the book, and it didn’t seem like that major a project at first. I quickly realized, though, that adapting a novel into a play is a pretty complex undertaking, and I wasn’t up to it.

    Liked by 4 people

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.