I’m in the process of moving now. On a scale of 1 to 13, moving is about a .27. I hate packing. I hate moving. Granted, I’m just moving next door. But still….packing, hauling, unpacking. Miserable.
While I packed up most of my kitchen, I found a renegade pie crust and some corn starch. Raspberry pie, please?
I put packing on an indefinite hold and set to work. I had seen a super easy recipe on allrecipes.com that I adapted to fit my purposes and the supplies at hand.
So here goes nothing. Fill pie crust with 2.5 cups of raspberry goop. Sprinkle with a mixture of 1/2 cup brown sugar, one tablespoon corn starch. Dot with buttah.
The original recipe called for a normal pie crust (not graham cracker) and a lid. Lid being the top of the pie, in this instance. Is that actually what you call it?
I have another cup and half of raspberries. I’ll have to dream up something fun to do with them.
And we’ve made it to day 2 in the world of the alfalfa sprouts. They’ve soaked for 24 hrs in a dark place. Now it’s time to rinse them. Dump all the soaking water out. Refill your container and dump one more time. And they’re good to go! Pictures tomorrow 🙂
From here on out, the sprout babies need to be rinsed twice a day. Apparently, they can be put back in their dark place where they were soaking or kept in broad daylight and will do equally as well. We’ll see about that one.