and it was; just cool enough I wore my 'dressy' flannel shirt to the orchard at Marionville.
I was in search of good apple cider, not for drinking, but to boil down for syrup to add to apple pies or top Greek yogurt or my own yogurt. Of course we couldn't resist the beautiful, large apples. Their prices were better than my local orchard too. We bought another 1/2 bushel of Golden Delicious for sauce and new apple for us, Braeburn, for pies. It reminds me a little of a Jonathon but is supposed to be a very good keeper.
Before I left I mixed pizza crust and left it in the food processor to raise so it was nice and ready when we got back. I made us a quick pepperoni pizza for lunch .
I got DH to test the new mower; he wasn't impressed and likes the old one better but I did get the yard mowed which was the entire point of the test.
Sunday September 30, 2012
What happened to this month?
I went outside this morning early to check on the gravel; we need at least one other load; maybe two.
Caught my farmer unaware:
While outside I noticed one quarter on Willow was too full so I milked out 1/2 gallon and used it to make a batch of yogurt. It should be done at 5 pm. I hope it was a success.
I have promised DH a Braeburn apple pie today. I need to make another stash of pie crusts anyway. I will be using my favorite (so far) recipe,
NATHAN'S NEVER FAIL PASTRY
**********************************
These quantities make enough pastry for 3 double-crust pies or 3 1/2 dozen tart shells - muffin size.
5 cups flour
1 teasp salt
2 teasp baking powder
1 lb (454 grams) Tenderflake lard (any lard you can find works)
2 teasp white vinegar
1 egg - slightly beaten. Add water to vinegar and egg to make 1 cup
1) Mix together flour, salt and baking powder. Cut in lard until crumbly (using two knives.)
2) Add liquid and mix gently with hands. (I use a fork to help me here.) Roll into a ball.
3) Roll out amount needed on a floured board. Refrigerate or freeze remainder.
Source: 'I've GOT To Have That Recipe'
Doubleday Canada - Victoria, B.C. 1986
Cosmetically speaking I have done better but we did like the apples,
I was in search of good apple cider, not for drinking, but to boil down for syrup to add to apple pies or top Greek yogurt or my own yogurt. Of course we couldn't resist the beautiful, large apples. Their prices were better than my local orchard too. We bought another 1/2 bushel of Golden Delicious for sauce and new apple for us, Braeburn, for pies. It reminds me a little of a Jonathon but is supposed to be a very good keeper.
Before I left I mixed pizza crust and left it in the food processor to raise so it was nice and ready when we got back. I made us a quick pepperoni pizza for lunch .
I got DH to test the new mower; he wasn't impressed and likes the old one better but I did get the yard mowed which was the entire point of the test.
Sunday September 30, 2012
What happened to this month?
I went outside this morning early to check on the gravel; we need at least one other load; maybe two.
 |
| From September 2012 Blog |
Caught my farmer unaware:
While outside I noticed one quarter on Willow was too full so I milked out 1/2 gallon and used it to make a batch of yogurt. It should be done at 5 pm. I hope it was a success.
NATHAN'S NEVER FAIL PASTRY
**********************************
These quantities make enough pastry for 3 double-crust pies or 3 1/2 dozen tart shells - muffin size.
5 cups flour
1 teasp salt
2 teasp baking powder
1 lb (454 grams) Tenderflake lard (any lard you can find works)
2 teasp white vinegar
1 egg - slightly beaten. Add water to vinegar and egg to make 1 cup
1) Mix together flour, salt and baking powder. Cut in lard until crumbly (using two knives.)
2) Add liquid and mix gently with hands. (I use a fork to help me here.) Roll into a ball.
3) Roll out amount needed on a floured board. Refrigerate or freeze remainder.
Source: 'I've GOT To Have That Recipe'
Doubleday Canada - Victoria, B.C. 1986
Cosmetically speaking I have done better but we did like the apples,
That pie looks wonderfully scrumptious!!! I can 'almost' smell and taste it. That crust recipe sounds good too.
ReplyDeleteHave a great week Glenda ~ Hugs ~ FlowerLady
DH liked it! We just have half left.....we are shamefully addicted to desserts.
DeleteBring pie, I've got ice cream and coffee. It looks Yummy!
ReplyDeleteWe dieted and didn't have ice cream with it! We did have our favorite Colombian coffee though.
DeleteWe're obviously moving into apple pie weather. I baked one today, too!
ReplyDeleteGreat minds and all that.........Our week will be conducive to baking...70's and 50's. Of course, I baked all summer long with windows opened in the kitchen.
DeleteYou do your pie crust edge like I do: two fingers and a thumb! I've had Braeburn before and they are good. But then it's hard to find an apple that's not good. I don't care for apples that are mealy though, I think Roma apples are, aren't they? I like a crisp bite.
ReplyDeleteYep, just like Mom did. I am not familiar with Roma apples. I always ask for a sample at the orchards if I am not sure.
DeleteWhen I find Empire apples up here, I buy bags of them. They make the best eating, saucing and (probably) pies. Is that DH on the tractor?
ReplyDeleteThe pie looks great. I've not made a pie in a while, since we're both supposed to cut back on sugar. (Doesn't mean I don't sneak a piece of chocolate once in a while and I did eat my fair share of desserts on vacation.)
ReplyDelete