January 1, 2008

I would like to be clever, if not altogether witty, but I think I'm suffering from a smidgeon of not really a hangover, but you know that oh-so-tired feeling you get when you've been drinking all day and then you stop? In lieu of actual words, though, I've got some actual photos. Enjoy...

This was my view for much of the morning at Knitique, my LYS. I was slithered down in my chair at the table in the back, sipping my champers and pomegranate juice (is this an actual drink, maybe a primosa? or did I come up with the pomegranate juice because it is so very good for my brain cells?). Can you tell that Knitique is a vision of lime and hot pink? These are Danielle's favorite colors and we like them too. Which is a good thing.
This is Danielle, who owns Knitique. You can't tell, but she's wearing hot pink Uggs. I'm not sure what she's doing with her hand...
This is the view of the table where I'm sitting. That's my Treo...and my Denise needles...and my pink polkadotted cup of Primosa. The yarn is one of two skeins I got ON SALE (because that is what happens at Knitique on New Year's Day). I was swatching it here, and I decided to make a purse. Which you'll see when I'm done...some day.

These are the flying fingers of Kim (see the blur) at lunch. There was a whole long table of us. Some of us (who? me?) ordered dessert first. Some of us (who? me?) had a margarita. Most of us were knitting. The waitress was, fortunately, quite patient--and we tipped her well.

This is the lovely Teresa, who, having gotten to the store at 6 a.m. was, at this point, on her fourth or fifth wind.


And these are the things I bought. The object at one o'clock is a case for my doublepoint needles which, currently, are thrown in a mass mess into a drawer. There's a pattern for a Panda Silk Easy (so they say) Scarf and below it are two skeins of, hey, Panda Silk. Then my Crystal Palace Deco Ribbon that I got on sale and the beginning of the purse. I bought the Learn to Spin kit because--well, just because it seems like I should learn to spin. Even though I've never had the least desire to. And finally, two books and two magazines. If I was a better blogger, I'd link to them on Amazon but I'm not so I won't. You can read the titles and google them yourself.

I only spent one half of what I spent last year, but two or three times more than I intended to spend this year. Oh well--if you're a knitter, you understand; if you're not, you probably stopped reading this post ages ago.

Jane's Award-Winning International Best Pecan Pie

The awards were all self-given. But truly, this pecan pie is the best ever. I make it every year at Thanksgiving and every year, people go nuts (!) over it. It's truly easy and almost foolproof. I tried to find a photo of it from T'givings past, but I think it disappears too quickly to be memorialized. One year I made two, but that was the year an alleged gourmand came and inhaled the second one all by himself (gourmand = pig, as far as this fellow is concerned.)

Okay, gather 'round while I give you the secret to Jane's Awarding-Winning Best Ever Pecan Pie: it's in the pie plate. Don't use a regular pie plate. You have to use a fluted tarte pan with a removable bottom.
and you'll need
1 unbaked pastry shell (You can make your own, if you like, but Martha and I, we prefer the Pillsbury pre-made dough.)

Now, take your pie dough round and lay it on top of the tarte pan. Gently, gently pat it down in into place, so that there is dough in all the flutes. Cut off the excess bits all the way around. Place the tarte pan on a cookie sheet for ease of handling.

Now, go forth and make the pecan stuff.

Ingredients

1 C granulated sugar
1-1/4 C dark corn syrup
4 large eggs
1/4 C butter, at room temperature
1-1/2 C pecans, broken
1 tsp vanilla extract
1/4 tsp salt

1. Oven gets preheated to 350.
2. Cook sugar and corn syrup in a pan until the sugar dissolves.
3. Beat eggs lightly and pour into syrup mixture gradually and keep on beating while you do that (or else the eggs will scramble in the corn syrup).
4. Add the butter while beating (I cut it up before hand into bits so it melts easily)
5. Stir in the pecans.
6. Stir in the vanilla (did I mention that you should never ever use anything but Real Vanilla as the Imitation stuff tastes like shit and why would you want to spoil your cooking thusly?)

Here's the second part of my secret: You're not going to use most of the syrup. Yes, it will pain you, as it does me, to throw that which you have labored over away, but that's the trick of the trade. So, to continue

7. Use a slotted spoon to transfer all the pecans to your waiting pie crust.
8. Ladle the syrup onto the pecans until it just tops the crust.
9. Balance carefully on your way to the over and bake for about 45 minutes or until set.

Cool pie. Remove the pie on the removable tarte pan bottom and place on a serving plate. Maybe put a doily under it. Maybe not.

Serve with whipped cream (the real stuff, not the aerosol shit). Portion numbers depend on how big you slice it, but this is an 8 or 9 inch pie.

Whew! That was not easy. My hat is off to cookbook writers. It takes less time to make the damn pie than it did to give the instructions. Next year, photos will accompany each stage.