Wednesday, June 30, 2010
Tuesday, June 29, 2010
Saturday, June 26, 2010
Friday, June 25, 2010
Wednesday, June 23, 2010
Monday, June 21, 2010
Sunday, June 20, 2010
Hey y'all, back with part two of my tart story. Pie crust story here. So after eating the original batch of strawberries fresh from our garden that inspired the idea, I went out and bought strawberries and rhubarb from the store. Because. I. had. to. make. this. pie. Again, here's the original strawberry-rhubarb tart recipe. It's awesome. I've had good strawberry rhubarb pie before, and this one was not runny or watery at all! Here is my version of the recipe:
- Combine rhubarb, 1 cup strawberries, sugar and
lemon zestin a large nonreactive saucepan. Let stand for 20 minutes (35 minutes if rhubarb is frozen). (Ha! try 10 mins) Bring to a simmer over medium-low heat. Cook, stirring often, until the rhubarb is tender but still holds its shape, 5 to 8 minutes.
- Meanwhile, stir cornstarch and water in a small bowl until smooth. Stir into the simmering fruit. Cook, stirring constantly, until the mixture is clear and very thick, about 1 minute. Transfer to a bowl. Place a piece of plastic wrap directly on the surface and refrigerate until chilled. (FF>> stuck it in freezer for 20 mins)
- Shortly before serving, spread the strawberry-rhubarb filling evenly into the tart shell. Arrange the remaining 2 cups strawberries decoratively over the filling. (My "decoratively" involved pouring it on and making the top even. No fancy designs)
Heat jelly in a small saucepan over low heat, stirring constantly. With a pastry brush, glaze the strawberries with the jelly.Nom nom nom...
Saturday, June 19, 2010
- Preheat oven to 350°F. Coat a 9-inch tart pan with a removable bottom (I used a 9-inch regular pie pan) with cooking spray. Spread oats in a small baking dish and bake, stirring occasionally, until toasted, 10 to 15 minutes. Let cool. ( I might have let it cool for 90 seconds)
- Place the oats in a food processor and process until finely ground.Combine milk and vanilla in a small bowl. Whisk the ground oats, flour, sugar, lemon zest, baking powder and salt in a large bowl. Drizzle oil onto the dry ingredients and stir with a fork or your fingers until crumbly. Use a fork to stir in the milk mixture, 1 tablespoon at a time, until the dough just comes together. (It forms a big sticky ball)
- Turn the dough out onto a floured work surface and knead 7 to 8 times. Roll the dough out to an 11-inch circle, dusting with flour if necessary. Transfer to the prepared pan, pressing to fit. Trim the edges. (Here's what I did: Knead the big sticky dough ball in the mixing bowl 7-8 times, Call hubby to recoat pie pan with cooking spray before transferring to pie pan. Try to press out sticky dough ball getting all over your fingers then call hubby to save you. He FLOURED his hands then pressed sticky dough ball to fit the sides and bottom of the pie pan. No trimming.)
- Line the tart shell with a piece of foil or parchment paper and fill with pie weights or dried beans. (Used rice as a pie weight, again, no beans, didn't want to go to the store.
- Bake the tart shell until set, 10 to 12 minutes. Remove weights and foil or paper and bake until lightly browned, 8 to 12 minutes more. Cool in the pan on a wire rack.
Friday, June 18, 2010
Tuesday, June 15, 2010
It's a nice concept. My husband often says he wish he could give his teenaged-self advice, mostly to tell himself to study more, put more effort into things and be more confident. When he says that, I think for myself, I wouldn't change anything. My experiences definitely shaped who I am today. But in general, for everyone who does a version of this, it seems to be about your past self's uncertainty with what the future holds.
Dear 16 year old Bam*,
Hiya! How are you? First I'd like to thank you for doing so well in school. It's your natural inclination to study and try to get good grades, but putting the effort in is going to prepare you for the bigger effort of the next four years of college and the massive effort of the eight plus of graduate school. Second, thank you for listening to dad and joining the swim team. Yay for exercise!
I know you are worrying about college, and since you're at a nerd school, everyone around you is trying to get into to a far-away, fancy-pants, private school. You'll get accepted, and instead you'll end up going to LSU, but it's for the better. Yay for full ride scholarships! While I'm at it, Double Yay for no student loans!!
Advice for now: Try not to be so shy, people mistake it for snobbery. Don't be so quick to dismiss Dad's idea to take a summer or semester abroad, it would've probably been awesome. Don’t worry about listening to your conscience, it will keep you out of trouble. And even though you move out, keep calling your sister, she will become your best friend. Ever.
Also, I know you think high school is alright but you're wondering about the best days of your life concept, but as Brad Paisley says, "Have no fear, These are nowhere near the best years of your life." I'm not sure about the rest of it, but so far it's been pretty rad. And we're pretty optimistic, so i have a feeling it just keeps getting better.
Almost grown-up Bam ♥
*Age chosen because it's half my age now, a landmark birthday for girls in the south (and spoiled rich girls on MTV), and was my senior year in high school.
What would your letter say?
Thursday, June 10, 2010
Number 1: I'm not expecting anyone to read this, so mainly for fun, to share and to see what happens. I like trying new things and sometimes getting obsessed.
Number 2: I like reading other people's blogs, so maybe peeps will like reading mine too. Internet stalking is fun. That's why facebook and twitter and blogs are so popular, right?
Number 3: Also it's like a modern diary. I'll let you know what I'm up to, what I'm thinking of trying, or what I'm thinking of in general. Although I haven't kept a diary since middle school since my sister broke the lock on it and read it... Speaking of which she'll have things to share too.