So, I’ve been very bad at posting lately. Well really for the past few years, but we wont talk about that. I was getting better this summer with my weekly photo blog posts, which I really liked because I was using my big camera more! Then this happened…
Izzi and I ventured to the down town mall. ModCloth was there. I was super excited. I wanted to try on everything.
Here is what I ended up trying.
It has been a year. A year of highs and lows. A year of learning and growing. Here is my year end review.
So I had a lovely time with a lovely person last night. We talked and looked at pictures. We even listened to lots of great music. I woke up this morning full of music and had to play my YouTube game.
We are trying to say yes to things more often.
Yes to going to dinner.
Yes to going to a Renaissance Festival in Washington.
The weekend has come to an end. I’m not going to lie and say I’m ready to enter my week rested and relaxed, but it was a successful weekend.
Yesterday we helped Jacks and M unpack some of their things at their new place on the East side of Portland. We had dinner last night with them and our friends Emily and James at Two Brothers Cafe.
- 2 & 1/2 cups all-purpose flour
- 1 teaspoon granulated white sugar
- 1 teaspoon salt
- 1/2 cup vegetable shortening
- 8 tablespoons cold unsalted butter
- 1/3 cup plus 1 tablespoon ice water (can add 1 to 2 tablespoons more if needed)
- In a large bowl combine flour, sugar, and salt
- Break shortening into large chunks
- Cut butter in small pieces
- Add shortening and butter to flour fixture
- Cut fat into the flour mixture (I used a pastry blender, but two knives work as well) until mixture is the consistency of coarse crumbs with a few pea-sized pieces.
- Drizzle ice water over the mixture.
- With a rubber spatula, cut the mixture until it looks evenly moistened
- Press down with your hands until the dough coheres
- Divide dough in half and make into two flat disks
- Wrap tightly in plastic wrap
- Refrigerate for at least 30 minutes up to 2 days
- Roll one out on lightly floured surface and transfer to pie plate
- Roll out second and set aside
- Keep refrigerated until ready for filling
- 2 pounds granny smith apples
- 2 pounds pink lady apples
- 3/4 cup sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 2 tablespoons unsalted butter, cut into small pieces
- 2 teaspoons large granulated sugar – for topping
- Peel, core, and slice 1/4 inch thick all the apples
- Combine all dry ingredients and lemon juice with apples.
- Let stand for 15 minutes, stirring several times.
- Pour mixture into the bottom crust
- Dot the top with butter
- Drape top dough over the top, trim and crimp.
- Cut steam vents in the top of the crust
- Sprinkle with large granulated sugar
- Bake pie at 425 degrees Fahrenheit for 30 minutes
- Place a baking sheet underneath and reduce heat to 350 degrees Fahrenheit and continue baking for 30 to 45 minutes until apples feel tender when a knife or skewer is poked through a vent.
- Let cool for 3 to 4 hours.