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BUT I DID! We are talking hours of prep here (mostly for the dough). If it weren’t raining I would have half assed it, rode my bike to the grocery store and bought pre-made dough but being that I was too lazy to leave the house I made it from scratch. Well, it made sense at the time. Needless to say I am very proud of how it turned out.

There are a lot of ingredient and steps, but I guess all in all it wasn’t too difficult. I had Dan help by peeling all the apples and we have a nifty apple slicer that we got for christmas…

Anyway, here’s my Apple Pie Recipe

Ingredients:

Pie Crusts (either use a basic crust recipe or buy the premade top and bottom crust)
5-6 medium apples, peeled, cored, and sliced 1/4″ thick
1/4 c. brown sugar
1/4 c. white sugar
2-3 Tbsp. unbleached all-purpose flour
1 Tbsp. fresh lemon juice
3/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
pinch of salt
2 Tbsp. non-hydrogenated, nondairy butter, cut into pieces
2 tsp. granulated sugar (to sprinkle on top)
1/8 tsp. ground cinnamon (to sprinkle on top)

Directions:

Preheat oven to 425°F.

Combine the apples, sugar, cinnamon, nutmeg, salt, flour, and lemon juice in a large bowl and let stand for 10-15 minutes until the apples have softened.

Roll the crust a few inches wider than a 9″ pie pan. Roll the top layer and keep it in the fridge until ready.

Pour the apple mixture into the crust and dot the top with the pieces of butter. Brush the overhanging crust with water and put the top layer of crust on top. Pinch the edges together and crimp with a fork or your fingers.

Make slits on top of the crust to allow for ventilation. Sprinkle the crust with cinnamon and sugar and bake for 30 minutes.

Then, put a cookie sheet underneath the pie to catch any spills and lower the temperature to 350°F. Bake until fruit feels tender when poked with a knife, about 30-45 minutes.

Here’s the tricky part… you have to let the pie cool for 3-4 hours so it can set. It really will be tastier like this. If you like warm apple pie, stick it in the oven for 15 minutes right before serving.

It can stay on the counter for a few days once it’s cut. And you can have apple pie at all hours of the day!

Our you can just come to our house and I’ll make you some fresh homemade apple pie.

Saw a dude get doored in Porter Square. I ran across the street to make sure he was okay and to make sure whom ever opened their door wasn’t going to flee or anything. The guy was okay but he wasn’t wearing a helmet! Seriously not smart.

Dooring is my biggest fear. I have nightmares that I will just be riding along then SLAM on the ground I go.

The driver was pretty shaken up, but I did let her know that it is illegal to open your door without properly looking behind you to see if it is okay to open the door. It’s an automatic ticket for $100 (i think). The lady and the biker exchanged the proper information, so if he or his bike is damaged, hopefully he’ll get some sort of recompense.

I don’t know who was more shaken up, the driver, the biker or ME!? Stupid kid. WEAR A HELMET! God forbid he hit his head, you can bleed internally and not even realize it until you can’t wake up the next morning. gah. scary.

I’m not bed ridden or anything but I don’t want to risk getting my co-workers sick too or our customers. I work at a bakery and even though I don’t work directly with the food, I figured better to be safe than sorry.

It’s almost noon and I am contemplating taking a nap before Dan comes home at about 1:30. I made us lunch for when he comes home, Mock Tuna Salad which will be made into sandwiches. yum. I know that whenever I write about the food I am making or have made 99.9% is vegan but I am not a vegan. I just wanted to put that out there. But with that said, it just doesn’t make sense to me to make food that Dan can’t eat and I am not going to make two seperate meals every night.

I don’t mind eating meals without dairy, eggs or meat. I don’t really like to support the dairy/meat industries, so if I do buy any of that I buy from the local farmers market. So having mock tuna salad vs. real tuna salad is neither here nor there for me. Mock tuna salad with chickpeas instead of tuna has no cholesterol where actual tuna (and the mayo) have over 50 mgs, it has less sodium and has a fair amount of protein.

Mock Tuna Salad

2(15oz.) cans chick-peas, drained (or 3c. cooked)
¾ cup vegan mayonnaise
2/3 cup minced celery
1/3 cup minced dill pickle
¼ cup nutritional yeast flakes
2 green onions, chopped
2 teaspoon soy sauce
1 teaspoon kelp powder (optional but it makes it taste fishy)
½ salt, or 1 tablespoon miso
pepper, to taste

In a medium bowl, mash the chick-peas coarsely with a fork. Mix in the remaining ingredients, using ½ cup mayonnaise at first, and then adding more as needed. cover and refrigerate. Use on sandwiches or on a bed of salad greens.

I think I’ll pop in a movie and take a nap now. bye!

So, I decided to start a blog (duh). For the mere fact… everybody’s doing it! And it’s a nice way to connect with friends old and new. I’m sure I’ll get more info on here at some point, just not right now. Feeling a little sluggish. I woke up this morning feeling the beginnings of a cold, sore throat, body aches, stuffy nose. Not exactly what I had planned for my day. But I’ve been making the best out of it. A few days ago I made two loaves of country Italian bread which turned out a little… how should I put this… tough. Afraid we may break a tooth on the bread I figured it’d make perfect french toast bread. So, this morning I made my darling husband to be and I delicious vegan french toast, which I would have taken a picture of if I knew I was going to be starting a blog (which I didn’t). The recipe is fairly simple and only took about 20 minutes from start to finish.

Vegan French Toast
2 ripe bananas
1 1/2 cups of almond milk (or any nondairy milk)
2 Tbsp cornstarch
1 tsp pure vanilla extract
1 Tbsp unsweetened cocoa powder
1 tsp ground cinnamon

1 stale baguette or thick, hearty bread, sliced

Blend bananas, milk, cornstarch, and vanilla in a blender until smooth. Pour batter into a large mixing bowl. Soak the sliced bread in the mixture for about 10 minutes, making sure both sides are well coated.

Preheat a large non-stick skillet over medium heat. Spray lightly with cooking spray and cook about 5 to 7 minutes on each side. Plate the toast and dust with the cinnamon and cocoa powder. Enjoy!

Anyway, today was a total unplanned adventure. I rode my bike to Davis to do a little shop therapy. Hit up Goodwill, Bowl and Board, and Poor Little Rich Girl. I met up with my Grimlocke and we rode to Target, then to Harvard Square for the first annual Urban Agricultural Fair, then back to Davis for lunch, then we headed to Powderhouse Square to drop off Grim’s purchases, next we ventured off to Allston for another street fair thingy where we indulged in some free caramel lattes and fruit gummies and finally we rode back to Somerville to part ways and head home. I think all the fresh air and the exercise was exactly what my body needed. Oh and having a great companion helped my brain and my heart.

Now I am sitting at home drinking a delicious fruit smoothie, hoping that all the antioxidents will go straight to my stuffy nose and sore throat to unstuff and sooooooooth.

Mixed Fruit Smoothy

1 1/2 cup of any non-dairy milk
1 ripe banana
5 strawberries
1/4 cup frozen blueberries
few chunks of frozen mango

Put all in blender and blend until… smoooooooth. Sometimes I like a thicker smoothie and sometimes I don’t, so the amount of milk may depend on your preference.

I think my brain is starting to shut down, it may be the nyquiltini i made myself or it may be the… … no it’s probably the nyquil.

Okay, bye!