Todd Gibson

@vothgirl & @rhythm thank you for the links, I’m always on the look out for a good pie crust recipe.

I often do the “shape in a disc and freeze” an extra pie crust (I make mine in a food processor and I often make extra pie crust to justify the hassle of having to wash it), but I find even the process of taking it out and thawing it before…[Read more]

@vothgirl & @rhythm thank you for the links, I’m always on the look out for a good pie crust recipe.

I often do the “shape in a disc and freeze” an extra pie crust (I make mine in a food processor and I often make extra pie crust to justify the hassle of having to wash it), but I find even the process of taking it out and thawing it before…[Read more]

I think the texture of the pie crust would be better if it was frozen prior to baking. I use this recipe:
http://thepioneerwoman.com/cooking/2007/12/p-p-p-pie_crust_and_its_p-p-p-perfect/

and it’s fantastic – freezing actually improves the texture and makes it more flaky! I often make a couple extra and freeze them as flattened balls in ziploc…[Read more]

I think the texture of the pie crust would be better if it was frozen prior to baking. I use this recipe:
http://thepioneerwoman.com/cooking/2007/12/p-p-p-pie_crust_and_its_p-p-p-perfect/

and it’s fantastic – freezing actually improves the texture and makes it more flaky! I often make a couple extra and freeze them as flattened balls in ziploc…[Read more]

I think the texture of the pie crust would be better if it was frozen prior to baking. I use this recipe:
http://thepioneerwoman.com/cooking/2007/12/p-p-p-pie_crust_and_its_p-p-p-perfect/

and it’s fantastic – freezing actually improves the texture and makes it more flaky! I often make a couple extra and freeze them as flattened balls in ziploc…[Read more]

I think the texture of the pie crust would be better if it was frozen prior to baking. I use this recipe:
http://thepioneerwoman.com/cooking/2007/12/p-p-p-pie_crust_and_its_p-p-p-perfect/

and it’s fantastic – freezing actually improves the texture and makes it more flaky! I often make a couple extra and freeze them as flattened balls in ziploc…[Read more]

Ack! It starts Thursday February 5th, who’s going to watch?? You can get the scoop here: http://www.thesewingdirectory.co.uk/news/2015/01/27/sewing-bee-series-3-contestants/

I can’t do it right now, but if folks don’t mind waiting a little bit I’ll start up groups for cooking and for fiber club. Thanks, Todd and Mr Minnesota!

The kale was delicious! We almost fought over the last morsels.

Last night we had a ham and cheese pie. Isabel and I in particular loves pie and I always wonder why I never make it more often – until I make it and feel it’s such a big process with the crust and the pre-baking etc. I like to have them prepared in advance – does anyone know if you…[Read more]

The kale was delicious! We almost fought over the last morsels.

Last night we had a ham and cheese pie. Isabel and I in particular loves pie and I always wonder why I never make it more often – until I make it and feel it’s such a big process with the crust and the pre-baking etc. I like to have them prepared in advance – does anyone know if you…[Read more]

The kale was delicious! We almost fought over the last morsels.

Last night we had a ham and cheese pie. Isabel and I in particular loves pie and I always wonder why I never make it more often – until I make it and feel it’s such a big process with the crust and the pre-baking etc. I like to have them prepared in advance – does anyone know if you…[Read more]

Ooh, consider binding the arm holes, it gives a lovely finish.
https://www.flickr.com/photos/motherof5/5222117025/in/set-72157625264559742 (this is a School Photo but you can see what I mean)

Looks like the worst of it never materialized, everybody stay safe!

Looks like the worst of it never materialized, everybody stay safe!

Looks like the worst of it never materialized, everybody stay safe!