Tag Archives: recipes

year of the pie–i’m telling you i didn’t forget!

5 Apr

I know you think I’ve let pie fall by the wayside, because it’s April and there’s yet to be a mention of pie since my successful(ish) January bake. But there was pie in February, Interwebers. And there was one in March, too, thankyouverymuchandhaveaniceday. But we’re not talking about March’s pie right now. We’re talking about February, because it’s April, and I am nothing if not timely.

February’s pie was delicious. I made a creamy lemon pie, with the recipe courtesy of Sally’s Baking Addiction because that Sally knows her shit. (If you’re on the hunt for some delicious baked goods, I highly recommend checking out her site. It’s reputable.* Granted, I haven’t had success with EVERY recipe I’ve tried from her, but let’s be frank—that’s most likely due to user error rather than the recipe she’s touting.)

I made the pie for Swede’s birthday, and it took some trial and error getting to the decision to make the creamy lemon pie, because when I asked Swede what kind of dessert he wanted for his birthday, he listed five different options. One of which was a lemon meringue pie, which I immediately jumped on because I actually know how to make a lemon meringue pie, and I know how to make a really delicious lemon meringue pie, but then I realized that couldn’t count toward my Year of the Pie Goal, so I decided what Swede really wanted was a creamy lemon pie, which would be also delicious and would, in fact, count toward my Year of the Pie Goal.

IMG_20190211_132152_774

The name of this pie says it all: It’s creamy and it’s lemon. And the whipped cream on top is delightful (and yes, I did that piping myself). I liked the crust, too, because A) Not a pastry crust! I still haven’t found my rolling pin! and 2) The almonds in the graham cracker crust add a nice flavor. Overall, this is a stupidly easy pie to bring together, though I was a little nervous that it wouldn’t set and the filling would come blubbering out once I sliced into it, because I’m nervous about this with any pie, really. But it didn’t! It held together beautifully. Everyone seemed to enjoy it, even Swede, even if it’s not really the pie he chose, but whatever.

Pie.

*After pinning thousands of pins on Pinterest, and actually making some, I’ve come to the stark realization that you can’t always believe what is on the Interwebs. (!!!) And frequently, the recipes I tried turned out like crap. So over the past year or so, I’ve largely been sticking to food sites that I know have been around since the dawn of blogs and have a good reputation.

 

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photo friday: well loved

17 Jul

I pulled this gem from the pile as I was recipe-filing down memory lane earlier this week.

Mmmm....orzo....

Mmmm….orzo….

I believe it was originally a Rachel Ray recipe, but God knows I haven’t actually stuck to said recipe since, oh, the first time I made this. The Parm was immediately swapped out for feta, and chopped tomatoes, an entire onion, and an extra two cloves of garlic were added in, and the result was a fan favorite of many a TND.  When I think of my time living in DC, this orzo is one of the first things that comes to mind. Well, not this orzo written on the paper you see, but my aforementioned adaptation.

As this well-loved and smudged paper has always really been more of a guideline, I’m pretty sure the only reason I kept it around was because for the life of me I could never remember how much water (which I subbed instead of the prescribed stock) to use. (Which, the 1 3/4 cup of liquid was never enough anyway, and I always ended up adding at least a 1/2 cup more.) (I’m an orzo rebel!)

Nowadays I’d probably just look it up online over and over, but this was pre-smartphone era, Interwebers. I’m pretty sure I was illegally downloading songs from Limewire.*

*NOT THAT I EVER DID THAT (MAYBE), I AM A VERY GOOD AND UPSTANDING CITIZEN (KIND OF). 

for the sensitive among us

6 Apr

As many of you dedicated McPolish readers may have guessed, I love food. Really and truly. I love to make it, I love to eat it, I love to make other people eat it, you get the idea. Which is why I was thrilled to play a (small) part in helping Marisa Voorhees out when she asked about food photography for her new site.

Check me out! I photo’d that! (With some help from The Swede. Thanks, Swede!)

Take a moment to peruse the site—Marisa’s focus is on recipes for people with food sensitivities, but even if you have an iron stomach I guarantee you’ll find something you like. I’m already drawing up the list of recipes I want to try. As soon as I figure out where I packed all my pots and pans.

The Food-Sensitive Foodie