Raspberries! And Day 2…

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.

Enjoy the process just that much more with some S&G on the record player.

Alrighty, now your oven needs to be preheated to 450. Bake your pie friend for 10 minutes. Reduce the temp to 400 and then bake for another 30 minutes. Or so. Once you deem it finished, cool. Enjoy!

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.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s