Thursday, November 6, 2014

"Easy As Pie" is a Giant Lie

Here's the current state of my progress, with two pies (you have to bring two identical pies, egad) for the South Side Pie Challenge half-way through completion:
  1. Every bowl, utensil, and appliance in our kitchen is dirty, and strewn about the countertops,
  2. The fridge is now filled to the brim.
  3. Two pies with thick-but-crumbly crusts are chilling out, coated with bittersweet chocolate ganache; I am 100% sure they will fall apart upon cutting, so they will be more like messy trifle than pie.
  4. I have homemade custard/pudding cooling to room temperature, which took 45 minutes of constant whisking instead of 3-5, as noted on the recipe, and does not taste any better than Jello pudding.
  5. I have no idea, now that I see and taste this pudding, how I'm going to incorporate the cashew butter I made yesterday.
  6. I have half a gallon of whole milk left, as well as eight egg whites. What on earth am I going to do with a half a gallon of whole milk and eight egg whites?
  7. My family keeps trying to eat my ingredients before I use them, making me less than friendly with them. Why don't they just want whole milk and egg whites?
  8. I'm now laughing at my own hubris, thinking, "you have to make up a recipe if you are going to enter," and realizing that if you don't really know how to make pie, following directions on a can of pumpkin would be advisable.
  9. My hands are sticky. I hate being sticky.
  10. I'm debating whether having a glass of bourbon while I stay up late to slog through pudding/nut butter fusion will make everything much better, or everything much worse.
I'm just happy this is all for such a good cause, and I get to see so many great friends this weekend at the event. Easy as pie? Cue the hysterical laughing.

Pie-making is so messy. So, so, so messy.

1 comment:

  1. You could use the whole milk to make carmal to increase the sticky factor