Day Four Prompt: Who do you like to be with when you’re feeling sad?
Looking at the days prompt and as I thought about this, I realized that I don’t really go to anyone person when I’m sad. If I do I will go to my baby sister and baby brother because they always seem to make me laugh as well as look at things from a different point of view.
I realize that most of the time when I’m feeling down I will cook something. I will start working on a new recipe, sometimes its something I pulled from one of my cookbooks or I will just see what I have in the house and go from there.
There’s just something about working in the kitchen that makes me feel better and things are a little bit brighter when I create something.
Well I’ve been a little down this week, not good for the Christmas season and I should have kept it all to myself because now I’m even more confused. Guess that’s why I decided to redo the pie my daughter made which was an Apple/Cherry Pie a confusion of flavors that worked.
The pie my daughter made was good, it was just missing a good healthy dose of sugar, so I remade it and added sugar and a little more spice. When she tasted it she shouted that’s it, that’s what I wanted to make. So I guess that means it reminded her of when she made it with her stepmom when she was younger.
Now I have to admit that the flavors came out great, plus I soaked the cherries in a little root beer whiskey that I had on hand, but the look of the pie was way off. I don’t know how to crimp or flute or whatever you call it, I can’t do it to make the crust look pretty. Oh and remember even if they say it’s a non-stick pie pan, grease the pan or the pie will stick 🙂
Does anyone else turn to the kitchen when a little down?
Peace, love and all that jazz!!
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2 Fruit Pie
- 2 Piecrust for top and bottom 9-inch pan
- 1 can Cherries
- 4 medium Green apples
- ½ cup Sugar
- 1 cup Brown sugar
- ½ teaspoon Cinnamon
- ½ teaspoon Nutmeg
- Drain cherries completely
- Peel, core and thinly slice apples
- Add apples and drained cherries in a large bowel
- Add the sugar, brown sugar, cinnamon and nutmeg. Toss to coat.
- Pour fruit mixture into pastry-lined 9-inch pie pan
- Dot with butter. Layer top crust, seal and flute
- Slit top crust to allow steam to escape
- Brush top crust with an egg wash
- Cover edges with foil
- Bake at 375 degrees for 25 minutes
- Remove foil
- Bake for 25 minutes or until top is golden and filling is bubbly