The state of Anne
Mar. 19th, 2005 02:40 pmI'm waiting for my mom to come over for a movie day blitz. She'll watch the incredibles, we'll order some pizza, etc.
Today has been practical, otherwise. I had drum practice, where I continue to make improvements. Still, I need to practice more. I need to talk to my music friends about getting together to jam more. Perhaps bring over the kit, and play at least weekly.
The weather is being a tad moody. Currently it is breezy, cool, and consoling. Earlier it was all emotional and weepy and rainy.
I also made a chocolate cream pie for the first time. I used 2/3rds splenda versus sugar in it. Aside from that, and using whole wheat flour, and using only 1% fat milk, I didn't change the recipe, so it's not all that healthy. I'm doing an experiment with the crust. In the past, my baked crusts, even when I follow directions don't strike me as cool enough. Furthermore, they tend to get soggy under the cream filling, or lemon filling. So, today I am trying an experiment. I cooked the crust with pie weights as normal, but then I took it out of the oven, let it cool a wee bit, then put an egg wash on the whole thing and baked it for another 10 minutes until the egg wash seemed cooked. What came out was a golden brown, somewhat shiny crust. We'll see what happens now that the pie is chilling with a chocolate cream filling.
Today has been practical, otherwise. I had drum practice, where I continue to make improvements. Still, I need to practice more. I need to talk to my music friends about getting together to jam more. Perhaps bring over the kit, and play at least weekly.
The weather is being a tad moody. Currently it is breezy, cool, and consoling. Earlier it was all emotional and weepy and rainy.
I also made a chocolate cream pie for the first time. I used 2/3rds splenda versus sugar in it. Aside from that, and using whole wheat flour, and using only 1% fat milk, I didn't change the recipe, so it's not all that healthy. I'm doing an experiment with the crust. In the past, my baked crusts, even when I follow directions don't strike me as cool enough. Furthermore, they tend to get soggy under the cream filling, or lemon filling. So, today I am trying an experiment. I cooked the crust with pie weights as normal, but then I took it out of the oven, let it cool a wee bit, then put an egg wash on the whole thing and baked it for another 10 minutes until the egg wash seemed cooked. What came out was a golden brown, somewhat shiny crust. We'll see what happens now that the pie is chilling with a chocolate cream filling.