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On Thursday, Greg made an apple pie, following the recipe from Angelica Kitchen cookbook with a butter for oil modification. This recipe is a good one for those seeking a rustic, wheat-and-maple flavor without the cane sugar. Greg was so amazingly precise and careful with all the chopping, measuring, mixing and rolling that it took him a long time, but he enjoyed it and produced a delicious, tender and flavorful creation. His friend, Ryan, was there, hanging out while he made it. I was lucky enough to come home and see it getting put together. Even the slashes on the top look like Greg made them to me, which of course, he did.
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I also made two 30 second raspberry-blueberry tarts with some of the leftover dough, heartshaped. You can tell they were me because look how sloppy they are. But they were good to taste, too!
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We then brought the pie over the Meghan and Gahlord's, where we enjoyed an evening of pie, cookies, laughs and crafting.
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Meghan in the PEZ
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Allaire and me in the PEZ
On Friday night, Greg and I re-entered the PEZ with friends, Chris and Ryan, enjoying pie with Vanilla Coconut Bliss, a great fake ice cream product with no cane sugar and a must try for those of you who don't do dairy, soy or refined sugs or who like coconut.
2 comments:
so awesome....way to go greg! i miss entering the pez with all of you, and i'm still waiting for 'coconut bliss' to hit delmarva.
p.s. loving the new hair(dos) + fringe on mandy and allaire.
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