Sunday, May 17, 2009


we'll be camping for the next two days, more posts when we return. :)

Saturday, May 16, 2009

rhubarb-strawberry custard pie

rhubarb-strawberry custard pie
Originally uploaded by quail feather

rhubarb-strawberry custard pie

rhubarb-strawberry custard pie
Originally uploaded by quail feather

this was delicious. The pie crust fell apart... I used a recipe Id never used before. I have also never made anything with the word "custard" in it. It was a bit too full for the plate and oozed sugar-egg-butter all over the oven which caused our whole apartment to become thick with sweet smoke. Then we thought it was done but realized the filling itself was sloshing. I re-checked the recipe and realized it needed to bake at 400 for 50-60 mins not 350 for 25 mins.

find the recipe here

What I learned:
1.) patience is very important with pastry
2.) recipes should actually be read and not skimmed, especially the first time
3.) never over-fill your pie shell/pan
4.) if you do, put tinfoil over the ENTIRE rack underneath your pie
5.) if you keep checking in you can usually rescue your projects...this turned out really well, we both had seconds. Probably my best pie yet.


Originally uploaded by quail feather

Couldn't resist this beautiful sunset. While the sun was setting I baked a pie from elsiemarley's blog

(see above)

potato scallop with relish

potato scallop 004
Originally uploaded by quail feather

Here it is served with that famous relish -so good in fact that neighbors who've received it as a gift eat it straight from the jar by the spoonful! Oh, I also added a sprinkle of salt, pepper, and oregano to the top of the scallop. If anybody tries this out, let me know how it goes!

dinner: potato scallop

potato scallop 001
Originally uploaded by quail feather

Tonight I made potato scallop for dinner. What's that? you ask. Well, I believe it's Irish and basically consists of layers of potatos, oinions, and then some milk on top till you can see it at the edges of the pan, butter dollops,sometimes cheese is added, or even cornflakes for topping. It's best if neglected for just over half an hour, see the burnt milk on my sad-looking pan? This actually makes it better.

I served it with some of our secret family recipe relish. I have not yet made this recipe, my mother and grandmother brought it from the east coast on their visit. I wonder if I don't have the recipe because they don't trust me yet.

It tastes A LOT better than it looks (the scallop) and hubby said "My gosh, this is good! Can I have more?" and I quote, more or less.


moccasin 001
Originally uploaded by quail feather

another view of the moccasin

The breeze at dawn has secrets to tell you,
don't go back to sleep