blunt essays with sharp points
Nov 25, 2010 1:53 AM–Scrvpvlvs likes to make pumpkin pie every holiday season. His pies are a little different every year. Here is this year’s pie recipe.
Notes on measurement
Measurements: by volume, using customary United States cooking units of measure
Abbreviations: C = cup, T = tablespoon, t = teaspoon, °F = degrees Fahrenheit
1 small (6–8” diameter) pumpkin, heavy for its size
ground paprika (smoked okay)
oven heated to 375 °F
two baking pans having a lip
two or three pie pans
large kitchen knife
measuring cups and spoons
fork or toothpick
dough cutter or two knives
Cut the pumpkin in half at its middle with the knife. Pull out the seeds with pursed fingers and thumb and save the seeds in the small bowl. Scrape out and discard the slimy, fibrous strands which held the seeds. Place halves cut side down on a baking pan. Put in the oven to roast.
The pumpkin is ready to remove when fragrant pumpkin juice is bubbling in the baking pan and a fork or toothpick goes in easily and comes out clean. Remove the pan from the oven and set aside to cool enough to handle. Scoop the meat of the pumpkin out of the rind and into the large bowl. Discard the rind.
This can be started as soon as the pumpkin is in the oven.
Combine 1 T olive oil, 1 T sugar, 1 t cinnamon, ½ t paprika, and ½ t coriander with the seeds in the small bowl. Spread on the second baking pan. Put the pan in the oven to roast with the pumpkin.
The seeds are ready to remove when they have begun to darken. Remove the pan from the oven. Rinse the bowl and the spoon; scoop the roasted seeds into the bowl.
For each pie, thoroughly mix 1 C flour and ½ t salt in the medium bowl. Cut in ⅓ C shortening. Sprinkle and cut in 3 T water. Form a ball on a floured surface. Flour the ball and the rolling pin. Roll out to fit the pie pan. Fold in quarters. Unfold in the pie pan and cut off the excess.
Pie filling and baking
Mash and mix thoroughly together with the pumpkin meat in the large bowl:
1 ½ C cream
¾ C sugar
1 ½ t ground cinnamon
1 ½ t ground ginger
¾ t salt
¾ t ground cloves
½ t ground nutmeg (note half of that used this year for lack of enough)
Pour the filling into the crusts, leaving at least ¼ inch for expansion. Put in the oven to bake for 45–60 minutes depending on the size of pie. The pie is ready to remove when the crust and filling have browned, the filling has swelled up, and a fork or toothpick comes out of the filling clean. Remove the pie and let it cool.
Extra crust dough can be scattered with sugar and cinnamon and baked in the oven to a light brown.
Finish each day and be done with it. You have done what you could. Tomorrow is a new day; begin it well and serenely and with too high a spirit to be encumbered with your old nonsense. —Ralph Waldo Emerson
Sometimes they fool you by walking upright.
What part of “Ph’nglui mglw’nafh Cthulhu R’lyeh wgah’nagl fhtagn” don’t you understand?
Build a man a fire, and he’ll be warm for a day. Set a man on fire, and he’ll be warm for the rest of his life. —Terry Pratchett
Never try to teach a pig to sing; it wastes your time and it annoys the pig. —Robert Heinlein
Do not ask why the past was better than the present, for this is not a question prompted by wisdom. —Ecclesiastes 7:10
Power lines abruptly stopped causing cancer in 1997 after the U.S. National Cancer Institute conducted a better study. —Robert Parks
Встретимся под столом! (Vstretimsja pod stolom: To meeting you under the table!)
The more you cry, the less you’ll pee.
Relish the love of a good woman.
It’ll never get better if you keep picking at it. —advice from Judge “Maximum” Bob Gibbs