Faye (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
said_scarlett) wrote2007-09-28 11:14 am
said_scarlett) wrote2007-09-28 11:14 am
Entry tags:
Holy Awesome Day, Batman!
So first off, thank you so much, ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
nekokoban and zinjadu. The package came today! Well, yesterday, actually, but the stupid Fed Ex guy left it in front of the garage. We saw it this morning when we opened the garage before errands. THANK YOU! Seriously. *hugs* I have delicious Japanese snacks and... The Dresden Files books! Huzzah!
Got my shuttle tickets for the airport next week! This time next week, I will be in Salt LakCity withchocomimi! Huzzah!
I went to Safeway with my folks, and was in search of Starbucks' seasonal peppermint dark chocolate mochas. But they didn't have any. Frustrated and wanting my caffeine indulgence - one a month is okay, I've found - I actually went to the starbucks. I came away with a giant peppermint raspberry mocha...thing covered in whipped cream and four different kinds of sauces. I don't know, they guy just put whatever I wanted in it. And I got it for the price of a small. Plus, uh, Starbucks guy's number. Yay boobs!
Last night I was craving savory meat pies. We had a ton of left over chicken, so I mentioned to my folks what I was feeling like. They thought chicken pie sounded delicious. So I made some from scratch, and they each had two and are still raving about the recipe this morning. Since it was such a big hit, I thought I'd share the dough recipe with you all!
2 1/2 cups all-purpose flour, plus extra for rolling
1 cup (2 sticks) unsalted butter, very-cold, cut into 1/2 inch cubes
1 teaspoon salt
1 teaspoon sugar
3 to 6 Tbsp ice water
1 Cut the sticks of butter into 1/2-inch cubes and place in the freezer for 15 minutes to an hour (the longer the better) so that they become thoroughly chilled.
2 Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and pulse again.
3 Remove dough from machine and place in a mound on a clean surface. Gently shape into 2 discs. Knead the dough just enough to form the discs, do not over-knead. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky. Sprinkle a little flour around the discs. Wrap each disc in plastic wrap and refrigerate at least 1 hour, and up to 2 days.
I refrigerated it for an hour and it was great. And I used the My Lunch Can Beat Up Your Lunch meat pie recipe, using a muffin pan to make the pies. I filled them with white chicken meat, and when they were done, drizzled them with gravy. I served them with mashed potatoes and a fruit and nut salad.
So yeah, I'm in an awesome mood.
nekokoban and zinjadu. The package came today! Well, yesterday, actually, but the stupid Fed Ex guy left it in front of the garage. We saw it this morning when we opened the garage before errands. THANK YOU! Seriously. *hugs* I have delicious Japanese snacks and... The Dresden Files books! Huzzah!Got my shuttle tickets for the airport next week! This time next week, I will be in Salt LakCity with
chocomimi! Huzzah!I went to Safeway with my folks, and was in search of Starbucks' seasonal peppermint dark chocolate mochas. But they didn't have any. Frustrated and wanting my caffeine indulgence - one a month is okay, I've found - I actually went to the starbucks. I came away with a giant peppermint raspberry mocha...thing covered in whipped cream and four different kinds of sauces. I don't know, they guy just put whatever I wanted in it. And I got it for the price of a small. Plus, uh, Starbucks guy's number. Yay boobs!
Last night I was craving savory meat pies. We had a ton of left over chicken, so I mentioned to my folks what I was feeling like. They thought chicken pie sounded delicious. So I made some from scratch, and they each had two and are still raving about the recipe this morning. Since it was such a big hit, I thought I'd share the dough recipe with you all!
2 1/2 cups all-purpose flour, plus extra for rolling
1 cup (2 sticks) unsalted butter, very-cold, cut into 1/2 inch cubes
1 teaspoon salt
1 teaspoon sugar
3 to 6 Tbsp ice water
1 Cut the sticks of butter into 1/2-inch cubes and place in the freezer for 15 minutes to an hour (the longer the better) so that they become thoroughly chilled.
2 Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and pulse again.
3 Remove dough from machine and place in a mound on a clean surface. Gently shape into 2 discs. Knead the dough just enough to form the discs, do not over-knead. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky. Sprinkle a little flour around the discs. Wrap each disc in plastic wrap and refrigerate at least 1 hour, and up to 2 days.
I refrigerated it for an hour and it was great. And I used the My Lunch Can Beat Up Your Lunch meat pie recipe, using a muffin pan to make the pies. I filled them with white chicken meat, and when they were done, drizzled them with gravy. I served them with mashed potatoes and a fruit and nut salad.
So yeah, I'm in an awesome mood.
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