Yesterday I thought I’d try something: If nothing interesting happens today, don’t write anything on your stupid website at the end of the day. Nothing happened, soooo…..
Then I thought, does that stop Jimmy Lileks? No! Also, I have a recipe to share. You can stay or you can go. That’s the beauty of the web; I feel no responsibility toward you whatsoever.
This was the most interesting thing about yesterday: I walked the dog. Twice. The first time was at 4:30 a.m., the morning was unseasonably warm, and even Sprig seemed baffled at being invited on walkies at such a ridiculous hour. By necessity, it was a short one. But it was the best part of the day, strolling through the silent world, in balmy air, alone with the streetlights and sidewalks, the only noise the muted jingle of collar and leash. I tried to appreciate what it must be like to be a dog, where most of your information comes through your sense of smell. How interesting to perceive the very air on a plane so rich with data. People say animals are dumb and lack souls. I know better.
Here’s a recipe for sweet potato pie, from the venerable Fannie Farmer, which if you don’t own, you should. Enjoy. P.S. It smells good.
Sweet potato pie
Basic pastry dough for a 9-inch pie shell
2 cups mashed cooked sweet potatoes
2 eggs, well beaten
1-1/4 cups milk
3/4 cup sugar
1/2 t. salt
1/2 t. cinnamon
1/2 t. nutmeg
2 T. rum
4 T. melted butter
Preheat the oven to 425 F. Line a 9-inch pie pan with the pastry dough. Combine the remaining ingredients in a large bowl and beat until smooth and well-blended. Pour into the lined pan. Bake for 10 minutes, then reduce the heat to 300 F and bake for about 50 minutes more or until the filling is firm.
Mindy said on November 24, 2004 at 6:08 am
You don’t have a stupid website. And I’ve got a recipe to share, too. So there.
Indiana Sugar Cream Pie
1 cup sugar
1/2 cup flour
1/4 teaspoon salt
2 cups whipping cream
1 teaspoon vanilla
1/2 teaspoon ground cinnamon (optional)
1 unbaked 9-inch pastry shell
Preheat oven to 350. In a bowl, mix the sugar, flour, salt, cream, and vanilla and let stand for 20 minutes. Mix again and pour into unbaked pie shell; sprinkle with ground cinnamon if desired. Bake 50-60 minutes or until filling is set.
Danny said on November 24, 2004 at 9:59 am
I have a recipe to share too. It is called “Pork Barrel Thanksgiving Dinner” AKA “Let Them Eat Cake.”
Follow this link to the read about the new bacon the House of Reps members are bringing home for the holidays. These are the marked up and scanned documents on the House site.
What really steams me is that the documents are not searchable because they are just dumb scanned objects. Sure they were typed orignially, but do they bother to give us something really useful? I mean, for God’s sake, these damn things look like they were typed on a 1971 typewriter by Bill Freakin’ Burkette.
My suspicion is that they do this for the purposes of obfuscation. What a bunch of losers.
Plankton said on November 24, 2004 at 12:16 pm
Whadaya mean nothing happening
Earth Girl said on November 24, 2004 at 1:02 pm
What do you mean you feel no responsibility to me? You’re my blogmama! You mentioned blogs in early 2002, some guy was writing about wanting a divorce, and referenced blogger. As a result, I first posted in June 2002.
Mary said on November 24, 2004 at 1:26 pm
I agree about owning Fannie Farmer, both the cookbook and the baking book. There’s a recipe for lemon buttermilk pound cake in the baking book that when baked in a bundt pan is our standard birthday cake. Great cookbooks, those, and I really like cookbooks.
ashley said on November 24, 2004 at 2:21 pm
There are 3 cookbooks that I’m constantly referring to: 1) Paul Prudhomme’s Louisiana Kitchen, 2) The Frugal Gourmet, 3) Jamie Shannon’s Commander’s Palace cookbook.
Prudhomme is a god, and this is his finest book. I know, I own them all. His recipes are fully run through by a test kitchen, so you’ll know what you get is what you want. Emeril’s books are pleasant enough reading, but man, they must not test the recipes. His king cake recipe just blows.
Jeff may have been a lot of things, but he was an excellent cook. I’ll constantly glance at this thing just to make sure I’m not missing an ingredient (like mustard powder in my bearnaise).
The Commander’s book is good, but unless you live on the gulf coast, it’s often hard to get many of the ingredients. Although, I found a mexican market in Chicago that carries fresh mirlitons, although they call them something different. They also carry fresh okra.
Da Wife uses Fannie and the big-ass Good Housekeeping book. The old version, where they call for ingredients like lard. Amen.
Mary said on November 24, 2004 at 4:25 pm
Other good cookbooks of recent vintage are How to Cook Anything, the new big ass Gourmet Magazine cookbook, and oddly enough, the Sopranos cookbook. I like the Sopranos book because I grew up in Northern NJ, and the food I ate in Italian-American homes tasted like the stuff in that cookbook.
Mary said on November 24, 2004 at 4:26 pm
Oh, and mirlitons are chayote in Mexican markets.