Tag Archives: Homemaking

Things I’m happy about today:

14 Sep

I turned this stuff:

into this:

It’s to store my coupons, discount cards, and shopping list in.  I still need to put a button on it and it’s a little sloppy.

It’s sloppiness was at first accidental, and then became intentional, simply because it was easier for me to make it look sloppy on purpose than it is for me to make myself do anything more than eye-ball measurements and seams for things that are intended to stay in my possession (I’m more picky about how things look if I’m giving them to someone else or selling them).  But I still love it.  The lady at CVS complimented it immediately, before I blind-sided her with coupons.

(I had to save the selvedge and use it.  I’ve seen so many cute selvedge projects, and I’ve always wanted to find a way to incorporate it – albeit in a much more meager way than in the projects linked above).

2. The heather plants I got super cheap at Aldi this week.  And yes, those hydrangeas are fake.  Peter says that live cut flowers are a liability – not an asset.  I tend to agree with him.

3. The Milano cookies I stole legitimately got for free from CVS.

4. Israel.  Well, he always makes me happy.  He’s taken to playing with non-toy things, which for some reason amuses me.

And something I’m not so happy about:

Yep.

Plum’n’Apple Chai Pie

4 May

Some of the best foods were created when someone needed to empty out the fridge or cupboard, or needed to use up what he had before it spoiled (Old Bay seasoning, dirty rice, &c.).  I found myself with some leftover plums from a tatin I’d made the week earlier.  They were getting wrinkly, and were a little too bitter for me to want to eat them alone.  I also had one single leftover pie crust in the freezer.  I couldn’t make a full-fledged pie out of it, so I threw together this:

The Plum’n’Apple Chai Pie

Ingredients:

  • Half a recipe Pate Brisee (found here), or one storebought pie crust
  • 1 eggwhite
  • 3 large Granny Smith apples, skinned and cut into relatively thin slices
  • 5 or 6 plums, sliced
  • 2 tbsp. molasses (I didn’t measure, I just drizzled and stirred until the fruit was lightly coated)
  • Half a fresh lemon, or a bottle of lemon juice
  • 2 heaping tbsp. sugar
  • 1 Chai tea bag (you’ll only be using half of it)
  • 2 tbsp. cornstarch
  • Half a stick of butter, cut into small slices and chilled
  • 1 cup flour
  • 1 cup brown sugar
  • 2 big handsfull dry oats

Preheat oven to 400.  Flour a clean smooth surface and roll out the pate brisee or storebought crust, being careful to not make it too thin (so it doesn’t burn), and lower into a pie dish.  Using a pastry brush, brush the rim of the pie with the egg white.  Put crust in the freezer until ready to fill (if you don’t freeze it, it will kinda sink down into the pie dish once it’s put in the oven).

In a large bowl, combine fruit, molasses, lemon juice (either half a lemon’s worth, or a few squirts from a bottle), sugar, half the contents of a chai teabag, and cornstarch.  Set aside.

In a medium bowl, mix flour and brown sugar until combined.  Add butter and, using a pastry cutter, cut butter into dry mixture until well combined.  Add oatmeal and briefly mix with hands.  You can also mix flour, brown sugar, and butter in a food processor, transfer it to a bowl, and hand-mix the oats into that.

Take crust out of freezer, dump fruit in, and top with oatmeal mixture.  Place on top of tin foil-lined cookie sheet and put in oven (center rack) for about an hour, or until juice from fruit starts to bubble through the crumble topping.  Let cool before serving.