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For Susannah (plus a little cooking and baking)

22/6/2012

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And now for a little pie talk.  Pastry is not my forte; I feel pretty confident about baking in general, but when it comes to pastry, I am not my mother's daughter (my mom has nailed down pastry-making; she also has firm beliefs about lard and can crimp a pie crust like nobody's business).  However, my confidence level has just gone up a notch.  This week I made a pie and it was a winner:  thank you, fast-easy-flaky piecrust recipe.  It's made in the food processor in about 2 minutes from start to finish (I know - cheating).  I didn't have sour cream on hand, so I used plain yogurt instead.  The recipe is similar to the Smitten Kitchen galette dough, but even easier to make - no freezing of ingredients and no using a pastry cutter.  Then things got even better when I washed out my food processor and made this incredibly delicious ginger-scallion sauce.  And then I had a pile of dirty dishes. 
The end. 
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    About

    Mary.  Vancouver.  Cooking, knitting, sewing and other stitchery.  Potatoes.  Wine.  Crafternoons, hiking, travel, pub knitting.  Obsessions.  And more food. 

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