On closer examination of the Dill Pickle recipe, I discovered that they needed to sit for 8 hours in a non-reactive bowl, which the book identified as glass or ceramic. Since the only bowl large enough for six pounds of cucumbers in my apartment is stainless steel, I put that experiment on the back burner, so to speak. And while fact-checking this post I googled “is stainless steel non-reactive” and the internet says that it is so (a) I’m good at life, (b) is the internet lying, (c) I could have made dill pickles this weekend, and (d) hey at least I don’t have to buy another bowl.
What I did do was pick up my first basket of blueberries of the season, and just baked them into a coffee cake that smells goddamn delicious but I literally just pulled out of the oven so I won’t get to try until tomorrow. I’m pretty sure it’s going to be amazing, though.
A year ago I made my first ever solo pie, with cherries out of a jar. This year I decided to step up my game and so, armed with a Sunset recipe, I purchased four pints of cherries at the greenmarket and embarked on an adventure!
Sunday was to be my baking day, but the Pride Parade is apparently the longest parade of all time, so I didn’t get started pitting until 7-ish. I used this guy, and though I discovered later a half dozen pits made it into the final pie, it worked mighty well and holy cow, pitting cherries is endlessly entertaining.
After the cherries were pitted and the filling mixed up, I rolled out the saddest bottom crust of all time (tired, late, and a hot as blazes kitchen do not combine well for a circular, nice-lookin’ crust), piled in the filling, rolled out a slightly nicer top crust, and hurled the whole thing in the oven.
You haven’t lived until you’ve had to wait for a pie, whose chances of being successful are quite tenuous, to finish baking while all you want to do is go to sleep.
The situation looked OK when the thing was done, but it wasn’t until I cut a slice in the morning and had to spoon out the extremely runny filling that I realized that letting the pitted cherries drain before mixing would have been a wise decision. Learning for the future!
All in all, though? The dang thing turned out mighty delicious, the filling firmed up decently once I put it in the fridge, and I discovered that I am 100% on board with every kind of cherry pie in the land.
Just realized how much my busted and mostly dead basil plant looks like a praying mantis just lurking in the background. Gonna buy a fresh & new one at the greenmarket next weekend… sorry, buddy, you’re depressing the hell out of me.
Also I would say that the best part of baking a pie is getting pie crust cookies but, like… pie…