Saturday, April 29, 2023
Friday, April 28, 2023
Photos taken of pretty homes on our way to Burke Lake Park, those posts can be found at this link. I have always enjoyed looking at different styles of the places we see. The one above looks like a converted barn.
Thursday, April 27, 2023
Wednesday, April 26, 2023
Tuesday, April 25, 2023
I would say to his humans...
"You owe it to him to be worthy of such devotion."
I'm sure his human knows that already, he looks well-loved.
What a sweetie-pie! Thanks for taking those photos son! I found a few frames for him.
Monday, April 24, 2023
Today's recipe came from Kirbie's Cravings, hosted by Kirbie. It's called an impossible pie because it makes its own crust. I made it because I have been thinking about English Custard Tarts lately, and I am interested in seeing how it compares. I don't make desserts very often but as our son was coming over, I thought this would make a nice treat. The original recipe can be found at this link. Thank you Kirbie! She has wonderful recipes on her food blog. You will also be able to read the tips she added for this one, and I have added a few below.
The following are from Kirbie’s recipe.
"This creamy custard pie is called impossible pie because a pie crust magically appears during baking. This easy pie requires just 4 ingredients and one batter that takes only five minutes to prepare. When the batter bakes, it separates into a creamy custard and a pie crust."
4-Ingredient Impossible Pie
Calories: approximately 128 per slice (other nutritional values can be found at Kirbie's website)
Preparation time: 5 minutes
Cooking time: 45 minutes
Total time: 50 minutes
4 large eggs
3/4 cup (148 g) granulated white sugar
1/2 cup (64 g) all-purpose flour
2 cups (473 ml) low fat milk (I used 2%)
(Optional) Powdered sugar for dusting the top of pie when cooled
Preheat oven to 350°F (177°C). Grease the interior of a 9-inch pie pan.
Add eggs, sugar, flour and milk to a blender.
Blend until all ingredients are incorporated and evenly mixed.
Pour batter into prepared pie pan.
Bake for about 45 minutes or until toothpick inserted comes out clean.
The pie will also start to pull away from the sides.
Let cool to room temperature.
It will deflate a little as it cools.
Place in fridge for several hours or overnight to chill and let the flavors fully develop.
If using, sprinkle the pie with powdered sugar before serving. I use a mesh sieve to do this.
Pie is best served chilled.
More of Kirbie's notes:
"Make sure to refrigerate for several hours or overnight before serving. This lets the flavors develop better.
Without refrigerating, the pie does not taste as sweet and the custard tastes eggy.
This pie is not super sweet. If you prefer sweeter desserts, you can add an extra 1/4 cup of sugar to the batter, or you can dust the pie with extra powdered sugar, or add some other sweetener on top.
For more flavor, you can add 1 tsp of vanilla to the batter.
Do not use a shallow pie pan because your batter won't fit.
Coconut version: If you want to make the coconut version, make the batter first without the coconut. Then stir in 1 cup of shredded coconut to the batter. You will need to bake the coconut version about 5-15 minutes longer.
Low fat milk can be substituted with whole, skim or milk alternatives like soy milk or almond milk."
Below you can copy and paste the address if you prefer it that way.
What did we think?
This was enjoyed by the three of us I put a small dish of blackberries and raspberries on the side.
I didn't have much time to chill because as soon as the lads saw the finished pie, they asked for a slice straight away. I only found the recipe an hour before baking. It was sweet enough and no one found it 'eggy'. Next time though, I will make it the day before, or at least several hours earlier. And our pie was even better the next day with the required chilling. The pie also has a cleaner appearance/edge when sliced.
It puffed up a lot, similar to when I have made Yorkshire Pudding, but as mentioned in Kirbie's notes, it deflates quickly.
Bubbles appeared on the surface even after cooking. I'm sure this was due to mixing it in the blender, and maybe I could have stopped whirling earlier? I saw the bubbles before putting the pie in the oven, too many to smooth out but thought they might disappear in the cooking process, Nope! My pie was doing a perfect impression of the surface of the moon.
They did, however, disappear after sprinkling powdered sugar all over the top, which I did before serving. You couldn't see them at all, and it had a wonderful taste.
My pie also cracked a little in the middle. I'll have to read up on how to prevent that but again, after I covered everything with powdered sugar, no problem and the finished product was not only delicious, but very pretty.
One of the easiest desserts to put together and I have had requests to make it again. It would be very nice for when we have company.
Saturday, April 22, 2023
Mr. Woodpecker has a chance to think whether he wants to lose his birdmanity, and finally...
Friday, April 21, 2023
Burke Lake is a place we went to years ago but promptly forgot. I don't really know why. This is our second or third visit now, in a relatively short space of time since rediscovering it. We kept our walk short today though, because it started to rain.
Does anyone have an idea of what kind of shells these are? I have looked online but can't find an exact duplicate of this one. Maybe freshwater clams? They were scattered all over the rocky beach where we saw the dogs playing in the water.
New growth among the old.
Here is a map of the lake. It covers 25 acres and averages only eight feet in depth. Not for swimming but there are plenty of people who go out on boats, including kayaks. It is also managed as a fishing resource.
That's all from this trip to Burke Lake Park until the next time we go. I have a few photos to share of pretty homes along our route, but I'll share those when I can get them done.