This holiday was just what I needed to get me out of my funk and into the kitchen. I made an orange creamsicle pie last night, along with some cherry bombs. Pictures will be posted soon, along with the other goodies that my coworkers are scheduled to bring into today.
the joy of cooking pies
the toledo blade food section comes along and makes me very happy, with a deliciously long article on pies. it contains tips on making crust, and a whole boatload of recipes (although some of these are suspicious – like the recipe for raisin pie.)
i’m almost inspired to run out and head into the kitchen. almost.
just returned from my two-week hiatus to new hampshire, a land full of diners…
and i had NO PIE!
oh, i tried to get pie.
and i ended up eating some bad pie fascimiles (like a knockoff rectangular apple pie a la the mcdonalds brand except not warm.)
but i haven’t had any pie.
i haven’t had any PIE for two weeks.
and i’m cranktacular.
if anyone can procure some pie for me STAT, it would be greatly appreciated.
For the past four years, the punk kids in the DC area have been holding Thanksgiving vegan dessert potluck sleepovers beginning at 9PM, after everyone has had a crappy non-vegan-friendly meal with their families.
This year was somewhat of a letdown as we were only able to cover one table with vegan goodness (the average has been 1.5 tables in the past). Your humble narrator also disappointed himself, as he was only able to eat 3 pieces of pie, a slice of cheesecake, a cupcake, 2-3 slices of banana/pumpkin breads, half a slice of cake/PBFudge mountain, and a Clementine, even though he skipped dinner completely.
Notes on pictures (L to R):
Vegan rice krispie treats made with Smuckers chemically vegan marshmallow goo (hooray for chemicals!) + Vegan whipped cream which I did not try.
Chocolate pie with raspberries on top.
Apple pie and berry crisp.
Main spread: Pomegranate 7-Up is disgusting. /Some fool brought a salad.
My cousin Grace made this delectable chocolate cheesecake for Christmas. Unlike the heavy cheesecakes you find at Cheesecake Factory (one slice takes me a couple sittings to finish), this was light and fluffy, with a home-made Oreo crust. She substituted most of the sugar in the recipe 1:1 with Splenda and used low-fat sour cream to boot. I was skeptical when I first heard the calorie-cutting measures, but upon first bite, decided that I’d probably need another slice.