How’s a bit a bit of a mind jumble of random thoughts mixed with fun recent pictures?
The weather lately has been very schizophrenic. Chilly, brisk mornings followed by lovely summer afternoons in the 70′s. This means lots of layers as I can no longer decide what to wear each morning, not knowing what exactly the afternoon and evening will hold for me.
Luckily, I really like layers. Especially on little BB who looks cute as you please in pretty knitwear, especially paired with unexpected summerish early fall clothing.
She’s been playing the role of my life sized barbie doll lately, rocking lots of cute little tiny fashionista looks. I live vicariously through her wardrobe, I’ll admit it.
This one, on the other hand, is pretty much dressing himself these days. The only control I really have is over which clothing we choose to buy. The rest is largely up to him, though I’ll go down kicking and screaming and denying it isn’t true some days. “No, you can’t wear blue and orange running pants with that button up shirt. Just, no.”
But with her, I still have control. What momma says, still sometimes goes with her. Like piggy tails and old fashioned ish dresses and tennis shoes with big pink shoelaces. It doesn’t get any better than this, in my world. Where I don’t get out much.
Because I don’t get out much, I try to bring goodness in – in small doses, like a pretty faux flower (fake just sounds so cheap, as opposed to inexpensive and difficult to kill) for $5 at Target that was just begging to sit on my window sill. I couldn’t resist. It belonged to me – Target and Dan just didn’t know it yet.
And semi-homemade apple pie. Sometimes Betty Crocker and I just need each other – I didn’t feel like doing the crusts myself this time. The filling though, that was all me. I used this recipe, altered slightly because of my massive love for brown sugar:
- 2 prepared 8 inch pastry shells
- 6 tart apples – peeled, cored and sliced
- 1/2 cup brown sugar (or white)
- 2 teaspoons ground cinnamon
- 2 tablespoons all-purpose flour
- 3 tablespoons butter
- Preheat oven to 350 degrees F (175 degrees C).
- Place sliced apples in a large bowl. In a small bowl combine sugar, cinnamon, and flour. Stir well and pour mixture over apples. Cut half of butter or margarine into small pieces and add to apples. Toss apples until thoroughly coated.
- Pour apples into pastry-lined pie pan. Dot apples with the rest of butter or margarine. Place second pastry on top. Seal edges and cut steam vents in top crust.
- Bake in preheated oven for 45 to 55 minutes, until crust is golden brown.
Flawless. This recipe never fails me, it’s always sooooo delicious. I recommend using one of those apple peeler corer slicer dohickeys. But be careful! Those babies are SHARP as, well, knives. Keep a box of bandaids handy if you are anything like me.
As for the crust, I do love Betty Crocker, but at some point I need to start making my own. What’s your favorite pie crust recipe?
Step 5 should be to bake another pie for your husband, because you are going to Bunco with your friends and taking one of the pies with you. That’s what I did anyway. I do love Bunco and the wonderful ladies I play it with. It’s a night to turn my brain power down a little and my laughter power up a bit and kick back. And sometimes win money and pretend it’s cause I’m clever!
Just kiss your children eight or nine times before you go, cause Mommy Guilt still seems to think leaving them for even five minutes must be wrong for some reason. And you’ll miss those pig tails, messy cheeks and studiously serious coloring faces and crayon marks on your table ALL night. Well, maybe not the crayon marks.