91–100 of 215 posts
I challenge each and every one of you to make a pie by the end of the month. I made one, for the first time in my life, last week. It brought me tremendous joy not only to make it, but to have something nice to share with friends.
Once I fed about 20 friends--one of the best days I've lived.
I started practising guitar every day and it didn't change my life but I have a lot of fun doing it.
Lovely story but the beautification is a bit off. > Hardin Woods would bake [...] using fresh ingredients local to her home in Salem, Oregon > She baked her first pie, a lemon meringue > The next day Hardin Woods made a peach pie > After that came a chocolate cream pie Does lime, peach and chocolate ripen within the same season in Oregon? Vickie cooking for is community is already touching, this claim about freshness…
I mean, the first pie was in California, per the text right before that. She was visiting family.
For me the change would be to become spherical. That would simplify some calculations.
A friend of mine tries to bake a spherical pie for pi day (March 14) each year, with varying approaches (and levels of success).
Lovely story but the beautification is a bit off. > Hardin Woods would bake [...] using fresh ingredients local to her home in Salem, Oregon > She baked her first pie, a lemon meringue > The next day Hardin Woods made a peach pie > After that came a chocolate cream pie Does lime, peach and chocolate ripen within the same season in Oregon? Vickie cooking for is community is already touching, this claim about freshness…
Vs. too many pies have fillings straight out of a can.
I decided to make rotis every day for a month (am male of Indian origin who hadn't ever cooked breads), AND eat them. The first one was completely inedible. The 30th day's rotis were edible, but nothing like what women in my family make. But still, edible. Eventually had the confidence to experiment with making Naan. This led to experimenting with Asian-style Pot-Stickers. The main benefit to me was confidence, and b…
For me the change would be to become spherical. That would simplify some calculations.
For me the change would be to become spherical. That would simplify some calculations.
Yes, me too. Reading the caveat "– and she would give each pie away" made a lot more sense. It's a social commitment at least as much as a creative/culinary one, and since there aren't a lot of people you'd want to give a pie minus a slice to, that keeps the extra calories under control.
And you feel like you're growing ever-thinner, as all your friends & neighbors eat more and more pies. ;)
Pie is such a gift. My wife died nearly ten years ago and soon afterwards, I took up pie baking, which is something that she loved to do (I just loved to eat it — since childhood I've had a birthday pie instead of cake). I had all the stuff, after all. I got good at it and love to share them with friends at gatherings, or even just give them away entirely. Right before COVID, I did a Friday Pie Day thing where I gift…
When everyone got into baking early covid I couldn’t understand why no one was baking anything, like, good. No pizza or pie or cake or muffins or banana bread or even a damn focaccia. The world collectively just decided the end-all be-all of baking was… sourdough.
I was baking sourdough since before the pandemic, and will continue baking in the future. It's a bit of work, but it's not too much work and the results are pretty damn fantastic.
Focaccia though, if I baked that regularly I'd have to go back on a GLP-1. Focaccia taught me to read the seals on olive oil in the supermarket and actually pick the right one for the break.