So, although I have been knitting a lot lately, i'm not ready to show off any FO's just yet. However, I have also been cooking up a storm and I thought I would share a few things with you. First off, folks have asked about my pie crust recipe that I use for quiche, which I LOVE to make on a regular basis. Here is my version of a quiche crust which is really a tweaked version of Angry Chicken's Pie crust: Makes 1 Quiche Crust:
1/2 Cup whole wheat flour 1/2 Cup unbleached reg. flour 1/2 Cup Corn Masa 1 stick of butter A small Dash of Salt 5 Tbsp of ice cold Water
Directions: Cut the butter into the flours and salt. Make a well in the center and add the cold water. Roll out between sheets of Wax paper to make the transfer from cutting board to pie pan as easy as possible. Shape edges of pie crust. Voila! Super simple.
I love the flavor the corn masa gives the crust and so does everyone in our household. When I use Pepper Jack Cheese, pasilla peppers, corn and green onions it's a tex-mex delight!
Also, this afternoon I tried my hand at making butter. Yep, homemade butter! I got the idea over at, you guessed it, Angry Chicken and when I saw how easy it was, I had to try it. I used the food processor method as I am still in the honeymoon stage with the one Nick gave me for the holidays. It was so easy and it was over before I knew it! Amazing! I'm about to try it on some homemade bread that is currently in the oven made from this book. Here's what the butter looked like after I finished:
Anyway, stay tuned for info on when my first pattern will be debuted for FREE on the Jimmy Beans Wool website. It should only be a few more days...