grown ups are like that....

Tuesday, November 24, 2009

when all else fails post a recipe

I am having a hard time finding my words right now. I look at the blank computer screen and panic because nothing comes.


Part of it is sheer busyness. I am just whirling in circles with the kids, work, volunteering, etc. I hardly have time to breath much less write. Part of it, though, is simply self doubt creeping in. I see wonderful writers and artists around me every day. They are writing brilliant blogs, penning novels, winning awards, and publishing.

And I am not.

I know, I need to just get over it. If a writer's life was what I really wanted I should have aimed for a degree in English rather than Anthropology. But I didn't take that route, and I have to live with my choices.*

So to fill the space and to make me feel a little more accomplished I will post a recipe. Here is my favorite Lemon Pie recipe, adapted from the Fannie Farmer Baking Book.
1 9-inch pre-baked pie shell
1 cup sugar
6 tablespoons cornstarch
2 cups water
1/2 cup lemon juice
3 egg yolks
1/4 teaspoon salt
3 tablespoons butter
grated rind of 1 lemon (both white and yellow)
whipped cream or cool whip for topping

Blend the sugar, cornstarch, and water in a saucepan. In a separate bowl beat the egg yolks with the lemon juice then add to the sugar mixture.

Cook over medium heat while stirring constantly. The mixture will become translucent and thick. Cook three minutes longer while continuing to stir.

Remove from the heat and cool for at least one hour. When the mixture is cool spread in the pie shell and top with whipped cream or cool whip

Refrigerate if not serving immediately.


*Please, please, PLEASE don't leave {{hugs}} and "I get it" or "You're a great writer!"in the comments. Just say something about how yummy this pie looks. Or, better yet, tell me what your favorite pie recipe is.

Monday, November 23, 2009


*Holiday traditions, for many people, revolve around food. My family is no exception. Every year at Thanksgiving we make this recipe. It is perhaps the best cranberry bread I have ever tasted. Rich with butter and tart with fresh cranberries, it makes the perfect breakfast on any winter holiday. We tweak the recipe just a bit. . .we substitute fresh cranberries for the raisins, and we don't bother chopping them at all. The recipe also makes delicious muffins or mini-loaves. It is best served with whipped cream cheese.

The recipe is originally from the book Cranberry Thanksgiving by Wende and Harry Devlin. I still have the copy I had when I was a young girl in California. This is my favorite passage:

"What a great full dinner that was--with everything cooked with crisp edges and tender centers.
'How delicious!' said Maggie.
'How exquisite!' said. Mr. Horace.
'How about some more?' said Mr. Whiskers."

from Cranberry Thanksgiving, page 15

I can only hope that the holiday meals I prepare this year will meet with the same, loving praise.

*originally posted November 2008