Posts made in November, 2014

Every day

Posted by on Nov 27, 2014 in fall, Holidays | 0 comments

1920x1080 thankful wallpaper

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Thursday’s coming

Posted by on Nov 26, 2014 in fall, Holidays, Toolbox Tuesday | 0 comments

Toolbox 11-25-14

 

That means preparing and looking forward while enjoying. I’m rubbing my hands together because I get to bake a pie. My brother told me about an Alton Brown pie crust method he saw on an episode of Good Eats. I may give it a try.

I get to use the set of miniature cookie cutters to make leaves for the edges of the pie pastry. Oh, heck, yeah.

 

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Bourbon Pecan Pie

Posted by on Nov 20, 2014 in fall, Holidays | 0 comments

photo (14)That’s right – bourbon and pecans and flaky pie pastry. It is every bit as scrumptious as it sounds.

I can’t take any credit; all I did was read along Rebecca Crump’s blog, Ezra Pound Cake. She posted the recipe and graciously let me share it here with you. She is sweet that way.

Bourbon Pecan Pie

— One note — Rebecca specifies Southern Comfort. I usually make it with Woodford Reserve because that’s usually what Jeffrey has on hand.

Makes 1 9-inch pie

  • 1 9-INCH PIE CRUST (PACKAGED OR HOMEMADE)
    Roasted Pecans:

  • 1/2 CUP PECANS
  • 1/2 TABLESPOON UNSALTED BUTTER, MELTED
  • PINCH OF CINNAMON
    Filling:

  • 3 EGGS
  • 1 CUP SUGAR
  • 1/2 CUP DARK CORN SYRUP
  • 1/2 CUP LIGHT CORN SYRUP
  • 3 TABLESPOONS UNSALTED BUTTER, MELTED
  • 2 TABLESPOONS SOUTHERN COMFORT®
  • 1 TEASPOON VANILLA EXTRACT
  • 1/4 TEASPOON SALT
  • 1 CUP PECANS, ROUGHLY CHOPPED
  1. To Roast the Pecans: Preheat the oven to 350 degrees F. Toss the pecans with the melted butter; add cinnamon. Spread the pecans in a single layer on a baking sheet. Toast them until fragrant and dark brown, 5 to 7 minutes. Let them cool. Put cooled nuts in a food processor or blender to grind. Set aside.
  2. For the Crust: Let homemade pie dough fitted in a pie plate rest in the refrigerator for 30 minutes. (Or, if using a packaged crust, follow the directions for prebaking.) Using a fork, prick the bottom and sides of the pie shell. Cover the bottom with parchment paper, add pie weights (or beans or rice), and bake crust for 10 minutes. Remove the weights and parchment, and return the crust to the oven until the crust begins to brown, about 5 minutes. (If the edge of the crust starts to get dark, cover it lightly with a pie crust shield or aluminum foil.) Remove from the oven; set the crust on a wire rack to cool.
  3. For the Filling: Whisk the eggs until frothy, about 1 minute. Add sugar, corn syrups, melted butter, Southern Comfort®, vanilla, salt and ground roasted pecans. Stir in the 1 cup chopped pecans.
  4. Pour the filling into the prebaked pie crust. Bake until the filling is just set but a little loose in the center, about 40 minutes. Remove from the oven, and cool on a wire rack for at least 2 hours. Serve with vanilla ice cream or whipped cream.

 

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Couple of years ago, I built myself a work desk.

Posted by on Nov 19, 2014 in Workplace Wednesday | 0 comments

Sounds impressive, huh?

I exaggerate. Fueled by Pinterest, I came up with the idea. Jeffrey helped make it a reality and together, we built it.

Studio after 001

 

We started with two 9-cube shelving units from Target, one for each end.

Office during 008

I put them together while watching Mississippi State play in the College Baseball World Series, so that must have been in 2013. (I often use SEC sports as hallmarks like that.)

We got a standard size hollow-core door from the local hardware store for the work surface. I painted it white and Jeffrey secured it to the shelving units with L-brackets.

On the count of three, we turned it right side up and I’ve loved it ever since.

Even if I don’t always keep it completely tidy.

11-19-14 wkplace Wed.

P.S.

Do you get the goods? The Pecan Street Post will be delivered to inboxes all over come tomorrow – Thursday, November 20th. Get yours here!

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The best kind of paper is the kind you use

Posted by on Nov 18, 2014 in Toolbox Tuesday | 0 comments

Toolbox 11-18-14

 

Mixed media paper is the bomb. I like that I can use it for watercolor and acrylic and sketching and whatever the heck I want to.

I have special watercolor paper but I’m “saving” it for something. So it sits, still in the package, whereas I pull this pad of mixed media paper down all the time and use it. The sheets are big – 11 x 14 inches – so I can cut them to whatever size I need.

The cover says vellum surface and it really does feel like vellum under my hand – so smooth and creamy.

The paper is thick and that makes it feel kind of luxurious, too, but not so luxurious that I’m reluctant to experiment.

Plenty of sheets come in a pad, which is all the better for art play.

 

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