Going gray

At least four of my friends took a chance and stopped coloring their hair and are in the process of allowing it to return to whatever natural color it might have been.

Some of them actually started doing it before the salons were shut down, while a couple of friends decided to use this opportunity to embrace the gray.

Oh, that’s not ME:  I like my hair color a lot, and it’s been pretty easy retaining it on my own, but I decided that my blog needed a makeover. I’ve been blogging since 2012 and color palettes have changed. I’ve changed too, and wanted to move away from pink and turquoise.

I spent a bit of time doing a photo shoot with rocks and seashells and pearls–I’m pretty satisfied with the results as it clearly represents the things I love.

In general, I love the color gray. I have gray carpeting, I love silvery, sparkly things, and is there anything more beautiful than a gray beach rock, almost too hot to touch from a million years of absorbing sunshine?

In the color palette, gray is the midpoint between black and white. Some people think gray is boring, but I find it elegant and calm and a great canvas for all of the other colors in the rainbow.

Gray is an old soul, having endured countless life experiences, and is thought to be wildly insightful. However, gray only offers its pearls of wisdom when asked to, unlike me, who might at times offer unsolicited advice.

The color gray respects boundaries, making it a peaceful presence. It offers tranquility and serenity, and can’t we all benefit from more of that? I know I can.

How could I forget the silvery moon? Tonight is the Flower Moon (supermoon), so actually, it’s named after me, haha. This full moon in Scorpio has a spiritual, healing, and compassionate influence. This is the first positive moon phase for six weeks, and a great night to manifest positive intentions, compassion, and love.

Are any of my fellow bloggers using this forced isolation to re-do your blog themes?

 

Nothing Really Matters

Well, maybe butterflies do.

I stalked this Western Tiger Swallowtail like a seasoned paparazzi from TMZ.

Easy on the eyes for your Sunday enjoyment.

No drama.

Breathe.

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Shhh…I have a secret

I do. Have a secret.

Not gonna tell.

Not yet.

But you’ll be the first to know.

Well, not the first, but high up on my list.

Maybe not super high on the list, but you definitely won’t be the LAST to know.

You can guess, but I’ll never tell until I do.

P.S. A good secret, nothing bad, neg, dark, sad.

Happy Wednesday!

The Compleat Apple Pie…Deconstructed

Your apple pie tutorial.
An apple pie with attitude.

If you are one of the many boys and girls (OK, adults) who’ve never made an apple pie from scratch and you don’t want to meet the Grim Reaper without having made at least one perfect apple pie, you’ve come to the right place.

I’m right here, holding your hand, gently walking you through all the steps and twists and turns to create the best apple pie you will ever eat. Guaranteed. Fur realz. I know you can do it! Once you’ve mastered one pie start to finish, you will never be afraid of a little old piecrust again. Pinky swear.

The Apples
The apples you choose are of the utmost importance. They need to be firm and tart and able to stand up to the heat of a 425 degree oven without becoming mushy as the pie bakes. (For my Canandian friends, you’ll have to do the conversion–I’m not that smart.)

I like Granny Smith or Pippin apples for pies. Normally, that would be the green ones. Depending on the size of the apple, I like to use between 6-8 apples per pie.

apple1I enjoy making my pies the old fashioned way. I peel and slice the apples.

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Squeeze a little lemon juice over the slices for a pop of flavor and it’ll help keep the apples from turning brown.
apple3Unless I’m making apple jelly, I put the peels in the compost bin, and so should you!

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This is one time when I use white sugar and don’t feel guilty about it–about 2/3 cup or to taste. Some apples need more sweetness, some need less. The most important ingredient is cinnamon. The right amount of cinnamon elevates the apple pie to a higher level.  I use approximately 3-4 tablespoons. I do a lot of tasting, so it’s a good idea to add a little at a time and taste as you go. My family loves a LOT of cinnamon!

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When you feel that your apples and sugar and cinnamon have reached the zenith of blissful co-existence, sprinkle one tablespoon all-purpose flour over the apples and mix lightly.

stressed is dessert spelled backwardsDon’t be afraid, don’t desert me before the dessert is complete–watch and learn!

It’s not that difficult. It’s like many things in life. Once you try something new and master it, you lose the fear of the unknown.apple8

I like my mom’s favorite cookbook for old-fashioned recipes.

The Crust
It’s not rocket science. This is a tried and true basic recipe for a two-crust pie. I don’t like to use butter in this crust because I don’t want any other flavors to taint the apple+cinnamon perfection. I know you can use a food processor and it cuts the time in half but sometimes the most satisfying part of baking is to be fully immersed in the process as much as the final results!

For a nine-inch pie pan:
Mix together…
2 cups all purpose flour
3/4 teaspoons salt
Cut in…
2/3 cup shortening
Sprinkle with…
Four tablespoons water

What does “cut in” mean? It means you need to distribute the shortening into the flour so that the particles become the size of peas. This is what makes pastry flaky. pastry-blenderUse a pastry blender to cut shortening into flour. If you don’t have one, use two knives and this technique: holding a knife in each hand with blades almost touching, move knives back and forth in opposite directions in a parallel cutting motion. The side of a fork or a wire whisk works, too.

apple11 Mix only until all ingredients are worked in. If you overwork pastry dough, it’ll become tough. Sprinkle the water in a tablespoon at a time, mixing lightly with a fork until all the flour is moistened. Gather dough together and press into two balls for the upper and bottom crust.apple12

Flour the board or counter and the rolling pin so the dough won’t stick. There are all kinds of fancy schmancy rolling pins–I’ve been really happy with this old wooden one. Flatten the balls with your hand. Roll each ball into a sort of circle; don’t go all crazy thinking it has to be perfect at this point. If it breaks or tears, just pinch and push it back together–about 1/8 inch thick. For an apple pie, I think the bottom crust needs to be a bit more sturdy than the top crust–roll accordingly.

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Roll into a circle two inches larger than pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and sides.

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Pile high with the yummy apples.

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Redo the same steps with the other round for the top crust. Cut off the extra dough that hangs over–leaving enough to fold under.

You can either crimp the edges…piecrustedges

or use a fork. Dip fork tines in flour; press tines onto edge of dough. Poke with fork or knife all around to release steam as it bakes.apple18

I wanted to add an enchanted seashell embellishment to the final version.

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I molded leftover dough over a scallop shell, cut off the excess, and placed it on the pie.

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It will bake quicker than the pie–remember to take it out after about ten minutes and place it back on the pie before serving.

I always bake pies on a cookie sheet because they will invariably ooze and turn your oven into a burning, sticky, smoky mess that can set off a smoke alarm and that’s always annoying!apple19

Bake at 425 degrees for about 45 minutes or so until it’s bubbly and the crust is beautifully browned.

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Yummy!

apple21“Alright Mr. DeMille, I’m ready for my close-up”
(Norma Desmond, Sunset Blvd.)

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Come on, add this to your list of goals for 2013 and let me know how it turns out!

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