I’m Back

So sorry for the extended absence–I was laid up in hospital again. No, it was nothing extremely major; I just had an infection. If you didn’t know, I have immune deficiency. Anyway, I’m back and currently on drugs–oxycodone to be precise. So now I need to recover from my recovery if xenu will let me. He’s mad I was gone for so long, and is currently jumping into my office chair over and over.


  1. 1

    Glad to see you back, and I hope the drugs help. Your Christmas shows really brightened my holidays. I’m curious about the maple syrup pie … can you share a recipe?

  2. 2
    alleee Says:

    Sure, Theresa.

    Maple syrup Pie

    Pastry dough
    1 1/2 cups packed light brown sugar
    2 large eggs at room temperature
    1/2 cup heavy cream
    1/3 cup pure maple syrup (preferably dark amber)
    2 teaspoons unsalted butter, melted

    Accompaniment:crème fraîche or unsweetened whipped cream

    Preheat oven to 350°F.

    Roll out dough into an 11-inch round on a lightly floured surface with a floured rolling pin and fit into an 8-inch (3-cup) glass pie plate. Trim excess dough and crimp edges decoratively.

    Whisk together brown sugar and eggs until creamy. Add cream, syrup, and butter, then whisk until smooth. Pour filling into pie shell.

    Bake pie in lower third of oven until pastry is golden and filling is puffed and looks dry but still trembles, 50 to 60 minutes. Cool on a rack to room temperature (filling will set as pie cools).

    Cooks’ note: • If you don’t have an 8-inch pie plate, substitute a 9-inch tart pan and prebake crust before baking with filling.

    Read More http://www.epicurious.com/recipes/food/views/Maple-Syrup-Pie-102529#ixzz1kPKSXLeX

    –Eat with a cup of strong coffee, and only take a small slice at a time.

  3. 3
    Ninja Says:

    welcome back sweetie. don’t worry about us. i for one can wait until you are 100%.

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