I enjoy research.
I'm not scientifically weird that enjoys research of the microscopic kind, although I have a great deal of respect and appreciation for those who do and enjoy that sort of research. This sweet, beautiful lady is someone I know personally who does this for a living in the world of genetics, and I will stop right now, because the more I try to say about what she does, the more it will become obvious that I understand very little about this world of microscopes and genetics. But I'm glad you're a genius, R! And I can't wait to meet your newest family member live and in person!! Congrats to all!!!
I suppose I could be considered weird in a chemistry research sort of way since ultimately cooking and baking is a form of chemistry. Just ask Alton Brown and all of his puppets that represent sugar molecules and yeast burpers. (Apparently, based on the red squiggly line under the word, burpers, it is not a real word, but isn't someone...er...some puppet...that burps a burper?)
But I digress. Back to chemistry research. When it comes to an event as important as The Morrison Family 4th Annual Pie Night or a birthday or a holiday or a food day at work, and I have a possible idea of something I'd like to make, but I'm not entirely sure, I start to research.
Google is our best friend for this. Even just Google Images. So is the King Arthur recipes home page. And so are the myriad number of food blogs out there today - written by real people who love what they do and who they do it for. So is the Food Network. Now some of you are expecting me to say, "so is Pintrest! Come on, Deb, get to Pintrest!" And I suppose that is true for many folks, but not so much for me. I just never have gotten hooked into the Pintrest world. I guess maybe someday I will pin, tweet and hashtag like the best of them, but so far, pinning isn't in my research repertoire. Please feel free to pray for me about this sin of omission.
But research is what took me to this blueberry pie recipe. I haven't tried the whole grain crust, but the simmering in wine part? Oh yea...and this year, I will be adding a touch of the blueberry amaretto syrup G got me for my birthday. This is MY pie this year, and I am counting down the days! 7 to go.
Yum.
Research is also what took me to this pecan pie. It has no corn syrup in it - which makes it an old recipe...but it's new to me...so it's a new recipe. Right? Isn't that one of the best things about recipes and time and friends and family? There are always new to us ones and new to share ones to go around.
And now all is right with my world again.
And research is what took my daughter, S, to her pie choice for this year. Some folks approach pie night with the same, favorite choice each year, because they get it once a year. A and P are like that. Strawberry (baked) pie for A and apple pie for P. But S is also a researcher and wants something new each year. This year is no different. She has chosen this caramelized grape pie for her pie this year. It is supposed to be one of Alton's favorite pies he ever made, so we have to try it, right?
Finally remember this pic from I am baker? And that I can't do it with pumpkin pie, because if I do it will break the pumpkin pie for B?
Well, I have figured out who is going to get this. K - in typical K fashion - has asked for a Double French Silk pie - and by that - also in typical K fashion - he means make two French Silk Pies and stack them on top of each other.
Uh, really K? Have I not taught you that baking is also all about presentation? And that would simply not present well at all. Sorry.
But this? This idea? Yea...I think a twist on this will present well AND meet K's request for a Double French Silk.
But I have to stop and get to work, so I will finish that story later. Stay tuned, young grasshopper!
Have I mentioned that I am thankful for pie?
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