My Mother always made beautiful pie crusts. Mine have never turned out pretty. Then again I dont practice making them very often. If I did practice, we would probably be big as side of a barn or Michelín Woman... Have rarely ever seen slender baker/cook/chef. Most are on insulin. But once every year or so, I would like to whip up (Clare Eskew) a pie with a beautiful crust to take to a bring-a-dish event with LOTS of hungry people in attendance. We DO NOT need the temptation of left-overs in this house hold. My only problem with Thanksgiving is the All Gluttons Day approach to overdoing it with an over abundance of rich/decadent dishes. Im thinking ahead of a new plan this year. Budgeting the simplicity/conservative approach for the meal just might reserve room for pie. (Added p.s. exception. If I could get my hands on Carolyn Cooks most wonderful oyster dish recipe in the whole-wide-world from a Thanksgiving years ago, I probably would make a huge allowance for that! Hint-hint Carolyn! I have never forgotten!!!) :)
Posted on: Sat, 08 Nov 2014 17:36:02 +0000
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