Toasted marshmallow chocolate cream pie
I know that Pi Day was Saturday and I totally missed the boat, but this was moving weekend. There was a large truck and many heavy boxes and so many cows through all of Ohio, and the pictures of this…
Pear and hazelnut pie
On the first day of Christmas, my true love gave to me A partridge in a pear tree. Merry Christmas to everyone! I hope that Santa determined that you were nice this year, unless you really deserved that stocking full…
Peach mascarpone pie
I’m not sure if we’ve been over this before, but you should know: I’m dating a mathematician. He’s decided he wants to go by JS on here because his favorite math blog refers to people by their initials. Yes, he…
Pie crust: battle of the fats
Last week I wrote a whole post about fats in pie crusts and why they work and which one makes the best pastry and all that jazz. I even made you an explanatory table! But much as I love knowing…
Why use lard? (part 2)
Hopefully we’ve all learned that lard won’t kill you, and that it can even be a good choice sometimes. But I have to admit that I’m not totally convinced for health reasons alone–after all, lard is still pure fat. So…
Peach-blueberry hand pies
I have a bunch of lard burning a hole in my freezer. It’s tempting me with the promise of sweet flaky things and taking up valuable real estate for potential ice cream. (Which is how I think about all freezers,…
Rendering leaf lard
I may be a butcher shop groupie. One of the butchers at a local restaurant made the mistake of mentioning that they get whole hogs delivered on Wednesday afternoon and then cut them up right there behind the counter. So…
