Saturday, November 10, 2012

Hellooooo Number Nine!!

Okay, so the title of this post is an inside joke (in fact, it's so inside I'm the only one who gets it), but nonetheless, it's our ninth anniversary! Just thinking about our beach wedding on this cold, snowy day in Utah makes me long for a vacation (which is actually coming up sooner than some people might think! Shhh, don't tell - more to come!). But since we are in Utah, we celebrated with sushi at Takashi* and dessert at the New Yorker - and we enjoyed every minute of it!

Negril, Jamaica, 2003

Ten years, coming right up. Already planning that one!

* I love the great service at Takashi. We sit at the bar (yeah, our favorite local bar is a sushi bar) and almost always have the same sushi chef. He knows what I want and in what order, so I don't even have to ask. It's so nice to hear "would you like an Imagine roll next?". Yes, please! And seriously, we haven't been there since June. It's just awesome.


Friday, November 9, 2012

A Sign?

I hope today's weather is a sign of things to come. While I'm not a big fan of winter, if it absolutely has to happen, we might as well be able to ski! Makes life a bit easier to endure.

Let it snow, let it snow, let it snow!

Monday, November 5, 2012

Just in Time

...for the holidays - an absolutely perfect pie crust!

I love making pies, but sometimes the crust just drives me insane. It falls apart; it sticks to the counter, the wax paper, the rolling pin...augh! Lately, I've caved into the convenience of the store-bought pie crust from Pillsbury. In a pinch, they are great - flaky, easy to use. But I've wanted to revisit homemade crust, and found this recipe from Bon Appetit. I then set about making an apple pie (I like Braeburn apples for my apple pie - a nice combo of sweet and tart).

It. Was. Perfect.

Seriously. Easy to make, easy to roll out, nothing stuck, it didn't fall apart. And, it tasted great! Buttery and flaky. Sigh. I love it. I followed the directions, but only had to use about 1/2 cup ice water to achieve the correct consistency. And I would probably delete the sugar if I were making a savory pie, like a chicken pot pie. I cannot wait to try this with my chocolate pie. So, here's to the holidays! May your pie baking be stress-free!