The Vine: January 1, 2013
Dear Nation,
Happy New Year! And welcome to your resolutions open thread: share/gut-check your resolutions; get/give support for everything from new workouts to budgeting to cookie recipes; second-guess your break-ups with Diet Coke and post-10-PM chocolate.
I’ll go first:
1. Order in less, cook more. Impatient + lazy = 80% of my Amex bill last month was Seamless. No good.
2. Read 50 pages every day.
3. Make my new true-crime blog, The Blotter, awesome. (We’re working on the tags thing.)
After 13-odd hours, I’m feeling pretty good about things, having 1) lunched on a tortellini casserole I made myself while 2) and 3) reading a book about the trial and execution of Lincoln’s assassins. But everyone’s a Viking before we all have to go back to work…and I’m going to need some help sticking to 1), because history tells us that the very first time the cupboard gets down to farfalle and that goddamn can of peaches that has now lived in four different apartments, I’m going to flee to the greasy bosom of takeout lo mein.
Also: anyone got a maple cookie recipe? (Don’t make me sift; thanks.)
How you doin’?
Tags: Ask The Readers hellooooo cookies The Blotter
Raise at least $1,000.00 for Second Harvest of Greater New Orleans and Acadiana through my FirstGiving site: https://www.firstgiving.com/fundraiser/shyra-latiolais/orangeyouluckyyouhaveenoughtoeat
Also to actually finish the stories I’ve started writing.
This is an awesome recipe that makes enough pesto to freeze a couple of spare portions for super quick dinner on rushed weeknights. I don’t bother with the mushrooms because we’re not fans, rather serve steamed broccoli on the side. Lovely paired with a nice riesling or other preferred white wine. Very healthy and quick.
http://www.theppk.com/2009/10/edamame-pesto-a-totally-satisfying-low-fat-manifesto/
PBnoJ, total sympathy with the Goals problem. I don’t really have any, and it’s making me listless and depressed.
On a brighter note, here’s a great (time consuming but great) recipe for Hoppin’ John Cakes.
INGREDIENTS:
2 15oz cans black eyed peas, rinsed and drained
5 cups fresh whole wheat bread crumbs, divided (I make these in a food processor)
1/2 cup finely chopped green bell pepper
1 medium sized fresh jalepeno chile, minced
4 cloves minced garlic
1 cup cooked rice
1/4 cup flour
Salt to taste
2 eggs
1/2 tsp hot sauce
1/2 tsp pepper
1 small onion, minced
Tomato relish/sour cream for garnish
Cook rice, make crumbs in blender/food processor. Set aside 1 cup crumbs.
Coarsely mash peas in a large bowl. Mix in 4 cups crumbs, onion, bell pepper, jalepeno, garlic, rice and flour. Season with salt.
Mix in eggs, sauce, and pepper. Form mixture into 12 patties and roll/coat in remaining bread crumbs.
Film large skillet with olive oil and heat over medium heat. Cook patties until brown, 4-5 minutes on each side.
Garnish with tomato relish and sour cream. Serve with mixed greens salad and raspberry vinagrette.
This is super duper yummy and makes a good 4-6 meals.
@ebstarr: Not much to it, really. Pretty classic dice/dump/bake job.
INGREDIENTS
bag of tortellini, your choice of variety
box of creamed spinach
2 Tbsp minced garlic
0.5 Tbsp each dried oregano, basil, parsley flakes
1 jar roasted peppers
0.5 white onion
1 package shredded mozzarella
3/4 cup grated parmesan/reggiano
salt and pepper to taste
Preheat oven to 375. Saute the garlic, spices, peppers and onion on low in a covered pan while waiting for the water to boil. Once the tortellini go in, prep the creamed spinach (doesn’t matter how; microwave is fine). Cook the tortellini for the minimum time suggested, then drain and mix in 2.5 quart round ramekin (prep the top edge with Pam or evoo to prevent bake-ons) with the onions/peppers, spinach, and mozzarella. Layer parm on top. Cover and bake for 35 minutes; uncover, bake for 10 more minutes.
This is my standard pasta casserole; I just add/subtract with whatever’s in the house. If you use cheese tortellini, you can skip the mozz if you want. Any oven-safe dish will do, but adjust the cooking time down a bit for shallower pans. Should feed non-Buntings for most of the week.
To return library books on time – the family as a whole is so bad about this. Try to make the time spent with family & friends quality time. Really just buy things we need & make the want purchases further apart.
Here’s a soup:
Dice up potatoes (type, skin on/off – your choice), & boil to just fork tender.
Melt butter, add flour, mix (equal parts)
Add milk – depending on how much you’re making, amts will vary.
Add pepperjack cheese (shredded if you can find it! if not, I usually shred it to help w/ the melting. Amount will depend on how much spice you want)
Add broccoli – again, we use frozen chopped broccoli. I don’t precook it b/c I don’t want it mushy but you could.
We add bacon but could easily skip.
If it’s too runny, you can blend or mash up some of the potatoes.
Happy New Year!
I’d say that my goals this year are:
1. Cook more, eat out less. I got a mandoline and a dutch oven for Christmas and I’d like to use both of them on a regular basis.
2. Exercise every day. I have a dog, so this one should be a no-brainer, but there are days where getting off the couch and more than a block away from my house is really, really difficult.
3. Always wake up hangover-free. Again, this one should be a no-brainer, but my relationship with my limits/stress level/willpower hasn’t always been a healthy one. So it’s past time to fix that. Plus, feeling better when I wake up will inevitably make resolution #2 way easier.
4. Create a well-rounded working wardrobe. I have a very small pool of clothes that I rotate on a far too regular basis, and because of the constant use, they tend to wear out quickly. I buy quality, but even quality can’t stand up to constant wear, tear and washing. Time to expand the pool and look better in general. Besides, once resolution #2 takes hold, I’ll need to buy clothes to fit a slightly smaller waistline, hopefully.
Less vices, more virtues (at least until I get this second undergraduate degree taken care of).
On the “I don’t know what I want my goals to be front”: This is something I’ve struggled with before, and sometimes still struggle with. Here’s what I’ve found: Discovering your “passion,” or finding the “right” goal is, to me, similar to finding Mr. Right — striving to unearth that thing that will make you happy or fulfilled is too much pressure. Relax. Do your thing, try new stuff, meet new people. You’ll find something you like, and often your goals will progress naturally from there. (For instance: Hey! I actually like cooking. I’m going to try one new recipe a week. Or: I’m pretty good at guitar. I’m going to start a band!)
Another easy (and easy-to-freeze) sauce: Moosewood’s Sun-Dried Tomato Pesto. Freeze it in an ice-cube tray and then dump the blocks into a container; one pesto cube serves two to four, depending on what kind of pasta you use and how much you like the pesto.
http://bit.ly/W2vsrG
(Sorry–you have to go to page four of that link. Not sure why…)
1.) Become friends again with the “yes, I am a little hungry, but I don’t really need food yet” sensation and to that end, eat smaller meals and have a real limit on snack/dessert volume. (It worked the last time (and only time) I successfully lost and then kept off weight, but I have been plateau-ed for 3 years now, dammit).
2.) Play the piano every day, even if for only 5 minutes.
3.) Be more organized about things I am scheduling for the kids. If I tried to be more organized about everything I would go nuts, so lets start with them.
Resolution: Write every day.
[Side note to a Jen above, who wants to eat more fiber: as someone who went through a period of chronic stomach pain that was resolved largely by increasing my dietary fiber intake, I learned from a nutritionist and much experimenting that fiber is not all alike. In particular, the fiber generally added to products that advertise themselves as high-fiber — usually inulin — tends to cause stomach pain and other digestive distress in many people. If your reasons for eating fiber are like mine, the trick is soluble fiber, which you should have with lots of water. I accomplish this by eating oatmeal (preferably non-instant) or oat bran every day (sweet potato is also a good source); you can also accomplish this through soluble fiber supplements, but start slow and build up or they might make you gassy at first. Hope this unsolicited advice is helpful, or at least not unwelcome.]
@Dsayko: check out http://www.handsfreemama.com
@everyone who wants to lose weight: Can I offer a word of advice? That word being JUICING. My husband & I watched Sick, Fat, & Nearly Dead on Hulu, invested in a $60 juicer, and have both lost lbs (me 50, him 30) thanks IN PART to just replacing 2-3 dinners a week with veggie juices. We really like the Mean Green discussed in the movie (lots of recipes available online).
My goals: write, read more, stay in regular contact with my last surviving grandparent. Get NordicTrack fixed and get back on the walking horse. Save more, spend less. And perhaps most important: make the most of the first half of 2013. My only kiddo leaves for college in the fall, and I really just want to soak her up before she’s off.
@Katherine: Libraries love late fines! They really do help pay for things you like! Don’t feel bad about returning books late (unless it’s a fiscal thing for you). Even a couple of weeks’ worth of fines will always be cheaper than buying the item in question (let alone the cost of shelving and dusting them at home).
I believe my local has a budget line devoted specifically to me, what with all the quarters I’ve pitched at them over the years. I seldom feel guilty unless I’m keeping a book I know is hot on the request line. And even then, not so much. ;)
I do a midweek dish I like to call ‘gruel’ because it’s really ugly. But it’s pretty tasty, cheap, and quick:
Cook a box of mac & cheese according to box (you might want to add more milk than required; I go with about a cup.)
Dump in a can of tuna
Dump in a can of cream of mushroom soup
Dump in a small can of peas
Add a dollop of mayo
Salt and pepper to taste (You shouldn’t need much salt with the tuna, mayo and c.o’m, but I go nuts with pepper.)
Simmer five-ish minutes stirring when the mood strikes you. Sauce will tighten once off the heat.
Serve in crude wooden bowls, the better to plaintively ask for ‘More?’
And roasted sweet potatoes = the shiz. Put them over brown rice with chives cooked in. Tastes much too delicious to be good for you and very filling as well.
Start hitting the gym/pool so that I’m ready for my derby league’s fresh meat locker this spring.
Have an arsenal of witty retorts ready for anyone who might make comments about how great it is that I’m trying to lose weight by going to said gym/pool. I’m a fatty, and I’m not just happy with, but I love my body.
Try to use the Unfuck Your Habitat app every day to do at least 20 minutes of cleaning/complete a challenge.
Keep trying to fight to good body positivity fight and remind people that every body is a good body.
Bonus recipe!
It’s not a crockpot thing, but it is quick.
Black bean soup/dip.
One can black beans, drained and rinsed
One can refried black beans
A bit of oil
A pint of pico de gallo, heat level of your choosing
Broth (chicken or veggie, depending on the meat eating level of guests)
Sour cream
Fritos
Heat up the oil, and then dump in the pico de gallo and sautee until it smells good and the tomatoes and onions are getting soft.
Add the beans, whole and refried, and some broth. The broth level will decide whether this is dip or soup. Remember the refried beans will loosen up as they heat, so go easy on the broth at first. It’s done when it’s heated through.
Soup or dip, either way serve with sour cream and Fritos. Nom nom. It takes about 15 minutes, including can opening time.
Hee hee, @attica, that sounds like an old freind of my husband’s whom he banters with online, only Freind has taken Bachelor Chow to a far, far darker level.
His idea of a meal is to take an empty five gallon ice cream tub (and of COURSE he washed it out after devouring said ice cream, he’s not a savage) filling it to the brim with cooked macaroni noodles (not mac and cheese, just bare noodles) and coating it with a shitton of hotsauce and sour cream. And eating it all at one go.
My husband pointed this out to me and I instantly told him that while I’m sure his freind is a lovely person, he and I will NOT be eating like two survivors scrabbling to survive in post-zombie apocolypse New York anytime soon.
You can find some great veggie and flexitarian recipes at the blog I keep with my GF: http://freerangetofu.wordpress.com
Which brings me to Resolution #1: Update my cooking blog more frequently :)
Resolution #2: Eat lunch at home more on the days I work at home
Resolution #3: Get braver about what I cook
Resolution #4: Get at least 15 minutes of exercise 4 days a week
Resolution #5: Finish the book chapter I’ve been dicking with for 6 months
Goals:
1. Attempt to cook more at home and bring in lunch. The options near me are limited, and not particularly good for me. So a big batch of soup (carrot-ginger, potato-leek, etc), lowfat pita chips, and a small snack will help. Or leftovers – the bf is not a fan of eating the same things several nights in a row, so there’s another source.
2. Deal with wedding stress by exercising or refocusing such energy to cleaning/organizing. I have a lovely group of friends helping me out but it is starting to build.
3. Maintain weight or drop slightly. Refuse to go on special diet for said wedding but that depends on borrowed dress fitting well. Fingers crossed!
This one from Smitten Kitchen is good and easy
http://smittenkitchen.com/blog/2011/12/nutmeg-maple-butter-cookies/
If you want a soft cookie, this one is gtreat.
http://habeasbrulee.com/2007/03/18/chewy-maple-cookies/
Resolutions:
1. Get out of my hated job and start school for the job I want (this is already in process, but the other stuff depends on it).
2. Add strength training to exercise habits – I have cardio and flexibility but I recently learned that I have really uneven strength and it’s causing problems.
3. Make a decision about whether to seek traditional publishing or self-publishing of my novel manuscript, then make it happen.
4. Keep working on being more emotionally open, instead of congratulating myself every time I dodge vulnerability.
5. Rebuild my music skills.
Recipes – I have a couple of go-to batch recipes; note, I also prefer Better than Bouillon to canned or boxed stock. Second note, +1 for immersion blenders.
Root veggie soup:
Quantities are very flexible – just use what’s on hand/cheap.
Cut into chunks and saute in oil until brown (use a saucepan or saucier so you’ll have room for everything):
1 small onion
About 2 lbs of the root veggie or veggies of your choice (rutabagas, sunchokes, potatoes, etc.)
1 celery rib
2 garlic cloves
Add 6 c stock and 2 bay leaves.
Bring to boil, cook until veggies are tender, then puree.
Salt and pepper to taste.
For additional heartiness you can throw in quinoa, rice, Brussels sprouts, steamed broccoli, etc, into the finished product – adds some nice texture and makes it more filling.
Thai-ish curry soup (this is little more complicated, but it gets you a ton of veggies in one serving and it’s great as a make-ahead for the week):
1-3 cloves garlic – depending on how garlicky you like stuff
1 tsp to 1 tbs of curry paste, depending on how hot you want the dish to be
4 cups broth (If you prefer to make this into a curry over rice, use
about 1 to 1.5 cups broth)
1 can coconut milk
1 lb your choice veggies cut into uniform, bite sized pieces
1/2 lb tofu, chicken or shrimp
A tablespoon or so of sugar or honey
1. Prep the veggies and tofu, chicken or shrimp – all should be in
bite-sized chunks
2. Put a little water in the pan, heat to boiling and dissolve the curry paste.
3. Blend the curry paste and coconut milk
4. Add the broth and sugar or honey and bring to a simmer
5. If using chicken or shrimp, add them and let simmer until they’re cooked about halfway to completion
6. If using tofu, add it and let it simmer for a moment or two, to absorb flavor
7. Once protein is almost done, add the longest cooking veggie and let it cook to al dente
8. Then add quicker-cooking veggies and cook to al dente
The soup stores well so you can make a double or triple recipe successfully.
I generally say that I don’t make New Year’s resolutions, because they are just organized procrastination; if I need to change something that badly, I need to get on it when I think about it and not wait for January.
However, the things I’d like to get done in 2013 include:
*Buy a condo, or at least make some very serious strides toward it
*If I don’t actually find a decent human being to date regularly, at least have sex every once in a while. This dry spell is downright ridiculous.
*Continue with weight loss. I do Weight Watchers, and have had success, which is great, but I have more work to do. My 2012 weight-loss goal was to track every bite; in 2013 I need to track every bite … AND stop fudging the amounts.
*Put me also in the “cook more, take out less” crew.
@Sarah D. Bunting: roasted sweet potatoes with anything = the shiz, but adding curry is the shiz on speed.
I made roasted veg with kicked-up hoisin sauce at Christmas for my fam cos my sister’s in-laws have the worst food allergies and intolerances I’ve ever seen (says one whose own anaphylactic trigger list is so long that caterers suggest I eat at home before attending a function) and everyone went bazoo over it. I filled 3 non-stick cookie sheets with:
sheet 1: 100% sweet potatoes
sheet 2: 1/3 brussels sprouts (blanched), 2/3 portobello mushrooms
sheet 3: 1/3 each golden beets (blanched & sliced), carrots, parsnips
Other veg considered but not used were red bell peppers, purple potatoes, white button mushrooms, and asparagus. Your mix may vary – it’s very versatile.
Marinade:
1/2 cup hoisin sauce
1/3 cup canola oil
1 tsp powdered garlic (NOT garlic salt)
1 tsp cayenne pepper
1 tbsp pepper flakes (you can reduce this; my fam likes the burn)
1 head of garlic, cloves peeled & cut in half
Mix above & let sit 1 hour to integrate
Directions:
– preheat oven to 350F using top burner/element
– prep veg to preference: peel, slice & dice however you prefer, but do not leave whole
– coat all veg lightly in additional canola oil
– roast veg on middle & lower racks appx 15-20 min, turning over veg at 10 min mark, until all slightly crunchy on outside (shrooms will need draining)
– baste veg with marinade on one side & roast another 5-10 min
– turn veg over, baste other side with marinade, & roast another 5-10 min
You know what I wish we had? A TN message board, where things like all of these great recipes and other links could be preserved. I have a devil of a time trying to remember which thread’s comments I saw whatever in when I suddenly remember that I want to remember the whatever I saw somewhere in here…
– Don’t be afraid of intimacy [literally not a single clue how to do this]
Brene Brown has a couple lovely Tedtalks that tie together vulnerability, shame and connection. She defines shame as the fear that if someone sees something bad about you, they’ll turn away from you. But she emphasizes that people mostly connect over vulnerability and that shame inhibits vulnerability. She does a better job explaining it, so watching those two talks could give you a nice framework to start from.
My resolutions? We’re dealing with enough hard stuff from last year that I don’t need any demanding resolutions. I am a big fan of resolutions that make my life better. This year we resolved to go on one date (dressed up snazzy) per month.
Sars, darling…I want to second whoever said Grade B maple syrup! All baked maple treats taste better with Grade B (I think pancakes, waffles, etc. taste better with it, too). You asked specifically for cookie recipes, but if you want a couple of killer maple pie recipes, shoot me an email!
My resolutions–
(1) Have my first baby (due June 15!!!)
(2) Stop clenching my jaw
And a note on Fiber One bars (a couple of people mentioned them above), make sure you either have a well-ventilated office, or very understanding office mates. Hew.
Thanks, Sars! Sounds so delicious – I can’t handle recipes any more complicated than that, so it’s nice to get simple ones. And I giggled at your last line!
1. Lose weight
2. Bring a packed lunch to work every day
As for recipes, I like to use the crockpot recipes at fatfreevegan.com, where non-dieters and non-vegans are also welcome.
Also, the book Fresh from the Vegetarian Slow Cooker has quite a few nifty recipes.
Elizabeth: Thank you! I did not know any of that and am very glad I do now.
Soph: Gotcha.
Megan: Much thanks! I’m going to watch her TEDTalks and visit her website right now!
Resolution: have sex in 2013! Seriously, that’s it. I just had a sex free year after ending a super long term relationship. That shouldn’t be too hard, right?
Also, my favourite recipe is slow cooker BBQ tofu. It’s delicious on brown rice or any type of pasta the first night and then makes the best sandwiches on crusty rolls with a touch of mayo and some greens. I put it in salads, on pizza, it’s a staple in my kitchen and it takes about fifteen minutes to put together. This one is great:
http://vegetarian.about.com/od/tofurecipes/r/crockpottofu.htm
Here’s a great tip for that giant vat o’ chili that some of you might be making (I love chili, but even I don’t want it every night for a week):
Once it’s ready, spoon out three cups into a freezer-container (I use a 750 g sized plastic yoghurt tub), chill and then freeze until you need an in-house meal that’s not a lot of work. Then!
In a big pot (or a large skillet, hey, whatever), put the frozen (or defrosted) chili, and then add the following:
1 cup uncooked elbow macaroni
2 1/2 cups water (or low-sodium beef or veggie broth)
1 cup tomato sauce (or a whole 14 oz./398mL can, for extra sauciness)
Cook, stirring gently but frequently, over medium-high heat, until the frozen stuff is all thawed, the macaroni is cooked and tender, and most of the extra liquid has been absorbed. If it gets too dry before the pasta is ready, that means your temp is a bit too high, but that’s okay, just add an extra half cup water and keep going. Takes about 15 minutes total – less if your chili was already defrosted.
Top any way you like. I like green onions, sour cream, shredded cheese, and sliced jalapenos, but your mileage may vary. Sometimes I fry up a tortilla to have on the side.
In our house, this serves four, but maybe two if you’re a big eater. Heats up well the next day.
My resolution is to try for a more regular blog-posting schedule, with at least four posts per month.
After a year in which I posted to my personal blog just 16 times, I am aiming to write more. My goal for 2013 is 50 posts, and I put a ticker on there and everything. I also have a writing schedule worked out where I write 1 hour/day 4 times a week during the work week, and 2 hours/day one of my weekend days. So far I have not done that at all, but another resolution of mine is to not get discouraged and give things up immediately. Also, I am sick right now so it totally doesn’t count.
Also resolved to: this winter, get accepted to graduate school and this fall: start graduate school.
Resolutions:
1) Get this financial thing under control. Had the opportunity to go to Hawaii and New Orleans last year and went, had a great time, but now my credit cards are crying from the pain.
2) Be more active. No specific “gym every day” or “lose 20lbs” goals, but just get up off my bum every day for a minimum of 30 minutes. It’ll be tough in winter in Chicago, but I can bundle up and head outside!
3) Enjoy now. I’m always so distracted with making plans for stuff that is to come that I sometimes miss out on the little bits of happy around me every day. Time to stop and smell the roses.
I had sort of forgotten about resolutions but I’ll make one now: be in bed by 11pm every night. I don’t get enough sleep.
I actually don’t much like the idea of New Year’s resolutions: it’s a standard joke to fail at them, to the point where I think it’s an easy out for most people. If you want to change something, why wait till January 1? I’ve never successfully kept a January 1 resolution, but I have kept a November 10, 2011 resolution to quit smoking and a sometime-in-March, 2012, resolution to lose thirty pounds. If you’re serious about a change, might as well start immediately and throw yourself into it.
And my other piece of advice is to set very specific, short-term, tangible, and realistic goals. “Lose weight” is a good overall goal, but it’s vague enough that it’s easy to wiggle out of. Whereas “go to the gym four times a week” is something you can really control. Same with “cook more,” which is a goal a lot of people seem to have. Why not make it specific? “Eat no fewer than four home-cooked dinners per week” or whatever. So much easier to hold yourself accountable that way.
But I guess in any event it can’t hurt to make resolutions, so good luck to everyone! I have to admit that I think I made the same resolution last year to go to bed at 11pm every night and…here we are again, a year later.
Stanley, when I wanted to get to bed early, I put my router on a timer (like, one of the timers that turns lamps on and off while you’re on vacation). Without my wireless router, I didn’t have internet and without internet, it is a lot easier to go to bed.
In honor of Sars, my resolution is to not eat raisins :-)
http://tinyurl.com/a2naf8f
And also:
find a new job (I’ve been sending applications out like crazy but never get beyond the first interview, if that, so obviously, I need to change my methods)
pursue professional writing opportunities
pay off my credit cards and loans
continue with Weight Watchers and lose another 5-10 pounds by May 2013 (my one-year anniversary of joining)
make some friends
get a boyfriend
Just finished several bowls of the life changing soup Jen S 1.0 posted. Delicious! And my super-foodie boyfriend, who was skeptical when I told him what I was putting in it (I think his actual words were “You didn’t get this from some no-taste-vegan-website, did you?”), loved it, too! I tasted three new foods in just this one dish: kale, turnip greens, and mustard greens.
Thanks, Nation!
I have two big resolutions for this year:
1. Get through my first year as a mother of twins without going insane; and
2. Get the charity I’ve been setting up for the past 18 months off the ground (and in a position to actually pay me a salary).
Easy meal(s): steam a horse-choking load of rice, or any grain that takes your fancy, in a double-decker bamboo steamer. Halfway through the grain cooking, put sliced veggies of your choice in the top steamer.
You might want to jigger the time/veggie chop to make everything get done at the same time, but it’s fast, easy and yums. I have a bajillion different sauces and unguents I toss the veggie/rice mix with, since I like a LOT of flavor in my food.
Oh! And you can put your fishies in for the last 5-8 minutes of cooking. Fish steam-cooks really fast.
My 2012 was a sea hunt of a year relationship- and money-wise, so 2013 is going to be about acceptance and learning Spanish. Even at my advanced age (51), I think being fluent in Spanish is going to help me get paid more.
Acceptance is much saner than trying to fix a doomed romance; “I don’t need to understand, I just need to accept” is my new mantra.
@Soph- can I hit you up for those maple pie recipes? I keep looking for the perfect recipes for tarte au sucre & tarte au sirop d’erable…still hoping…
cayenne-9t1 AT hotmail DOT com
@Cayenne – sent!
@Soph – got it! I’ll hit my recipe stash to see if my flagged maple pie recipe is significantly different from yours & will get back to you. Thanks for sending yours!!