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Posts Tagged ‘pie’

Dogs:  Parts of a Black Lab The sum of all parts makes for an engaging whole. Buster, my grand-pup, tries to ignore me as I walk around him with my camera. I’m touching him but, worse than that, I’m in his face and I’m interrupting his nap. Like most other dogs, he prefers not to establish “eye contact” with my camera lens. And occasionally, he cocks his head at the weird sounds I make to get his attention. Holding his paw in one hand and trying to focus my camera with my other hand, I say to him, “This is what happens when your mommy and daddy leave you with me. You get to be Grandma’s model!”

#1 – Face Your Fears
Buster If something holds you back from attaining what you want, you need to read Stop Being Afraid by Jeff Goins. At the end of the article, a reader left this noteworthy comment: “Whenever I see the word fear, I think of an acronym for it: False Evidence Appearing Real.” I thought about this acronym and about the number of times I’ve allowed F.E.A.R. to brainwash me. I bet I’m not the only person on this planet whose been swayed by false evidence conjured up in his head. To be our whole and authentic selves, we need to let go of whatever fears stand in our way.

#2 – Frame It
Blank Frames Wallpaper Imagine a whole wall of blank picture frames to fill. I’m sure the first thing that comes to mind for most of us is, “Say what? Draw ON the wall?” Sure, the frames could be filled with original artwork, but consider all of the other possibilities. These frames can surround anything you want: photos, magazine covers, headlines, recipes, quotes, or any combination of things that represent you and your life. I’m going to put up this wallpaper by Graham & Brown somewhere in my home!

#3 – The Whole Pie
Joyce Maynard Pie-Making Lesson Joyce Maynard, the author of Labor Day, a book about an escaped convict who hides in the home of a single woman and her teenage son, explains in a recent interview the significance of the pie-making scene in her book. After the interview, she shares her pie-making skills in a video (see link below). Although the video presents step-by-step instructions on how to make a pie, it’s not your average Martha Stewart-type production or pie. Ms. Maynard’s relaxed approach and her wabi-sabi philosophy of pie-making take the fear out of making flaky crusts and tasty pies.

Joyce Maynard Teaches the Labor Day Stars How to Bake a Pie.

#4 – A Whole Lot of Driftwood
Driftwood Horse Sculptures by James Doran As you stroll down a beach, you spy something on the sand. It’s an interesting piece of driftwood. You pick it up and decide to take it home as a souvenir. That’s what most of us do with when we find a piece of driftwood. British sculptor James Doran-Webb takes collecting driftwood to a whole new level. Using driftwood found along the coastal shores and riverbeds of the Philippine archipelago, he creates realistic life-sized sculptures of animals. Click on the links below to view more of his incredible work.

Amusing Planet
James Doran Webb

#5 – Part of the Whole
Each person comes into this world with a specific destiny–he has something to fulfill, some message has to be delivered, some work has to be completed. You are not here accidentally–you are here meaningfully. There is a purpose behind you. The whole intends to do something through you.
Osho

Now Go and Spread Joy!

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Pumpkin Cream Pie As leaves start taking their final bows and nights become longer, fall’s spectacular show appeals to our senses more than ever. Acorns make music as they fall from tall oak trees and drop to the ground. Autumn leaves paint fiery displays of color on bright blue backdrops of sky. Familiar smells of favorite spices set the stage for the holidays. With a little over three weeks until Thanksgiving, now is a great time to test out new fall recipes. Imagine a fluffy and lightly-spiced pumpkin cream pie – one that even non-pumpkin-eaters will like and one that can be prepared in advance. That’s my idea of a fall showstopper!

Pumpkin Cream Pie
Recipe from The Pioneer Woman

INGREDIENTS
For the Crust:
1-1/2 package graham crackers (about 15 Cookie Sheets)
1/2 cup powdered sugar
1 stick butter, melted

For the Filling*:
1 box (3 oz. box) Vanilla Pudding (Cook and Serve variety)
1 cup half-and-half
1/2 cup heavy cream
Pinch of cinnamon
Pinch of nutmeg
Pinch of ground cloves
2 tablespoons whiskey, optional
1/2 cup pumpkin purée
1/2 cup additional heavy cream
2 tablespoons brown sugar
Extra graham cracker crumbs, for garnish

Directions:
1. Heat oven to 300 degrees F.

2. Grind graham crackers in a food processor (if you don’t have a food processor, place them in a large Ziploc and pound them with a rolling pin). Add powdered sugar and melted butter and process until totally combined. Press into the bottom and sides of a pie pan until nice and firm. Bake for 8 to 10 minutes, or until warm and “set.” Remove from oven and allow crust to cool completely.

3. In a medium saucepan, mix dry pudding mix with half-and-half and cream. Add spices. Bring to a boil over medium heat, stirring constantly, until mixture is bubbly and thick.

4. Remove from heat and stir in whiskey, if using. Add pumpkin and stir to combine. Place lid on pot and set aside to cool. When cool enough, place pot in the fridge to cool completely.

5. When mixture is cool, remove from the fridge. In a mixing bowl, add 1/2 cup heavy cream and brown sugar. Beat until very light and fluffy. Fold in pumpkin cream mixture until combined. Pour into cooled crust.

6. Cover and refrigerate for a couple of hours or overnight. Serve with graham crackers crumbled on top.

Serves 8

Linnell’s Notes:
1. This recipe called for 15 graham cracker “cookie sheets” which I assumed meant 15 double sheets or the sheets as they come out of the bag. This was way too much, so the author’s definition of a sheet must be half of that. I used part of the leftover crumbs for the garnish.

2. *In the photo of the pie on The Pioneer Woman I noticed the pie looked a bit shallow, so I decided to double the filling ingredients. A 15-ounce can of pumpkin purée was a bit more than what a doubled amount would have been, but I went ahead and used the whole can. Didn’t make sense to let a small amount of pumpkin go to waste. Extra filling filled four individual ramekins and was called pumpkin mousse!

3. The next time I make this pie, I will try sprinkling a tiny bit of finely chopped candied ginger on top along with the graham cracker crumbs – just for a special interest.

Enjoy!

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