Food Friday: Some Pies

We made the trip safely from our home to my sister's home in North Carolina to spend Thanksgiving with her and her family and to help with the pie project.  As I write this on Thanksgiving Eve, it appears as if the project was a success.

Several people involved themselves and between us we made way more than 100 pies.  Apple, blueberry, cherry, pumpkin, sweet potato, peach, pecan, blackberry, chocolate pecan, and others.

Here are some of the ones my sister made:

These cherry pies are dressed in silicon shoulders to keep the edges of the crusts from browning too much, i.e. burning!

Here they are after cooking.  I think they look just plain lovely.  I probably will not eat any of this kind of pie because they turned out well.  In the background are some apple pies. Dear One peeled many apples and worked the corer/slicer.  His work was much appreciated.

It was a very long day.  My sister arose by 5:00 AM, made blueberry muffins for us and, by the time we showed up on the scene, she had already made some pies and was just about ready to head to work.

My brother-in-law, Dear One, and I made many pies during the day and finally my sister put the last ones (more pecan pies) in the oven around 9:15 PM. I think she is going to watch a little football while they are cooking.  I retired!

Food Friday: Kale Chips for Thanksgiving

Our local son and daughter-in-law invited us to eat  Thanksgiving dinner with them and their family.  They were going to prepare everything.  Did not need us to bring anything, so....my thought was, if we brought something, it would be a bonus.  We brought the leftover raw onion and flax crackers and some freshly "chipped" kale from our garden.  (We have three more plants that I am hoarding, but will have to use them up soon, I am afraid.  Next year I will plant a LOT more.)

To harvest the kale at this end of season, I actually pulled up the three smallest-producing plants, pulled off the leaves and buried the roots and stems in the garden's hay covering, hoping they would begin their composting over the winter.

Next I washed each leaf individually, and VERY well, picking off the pine needles that the recent high winds had blown onto these valiant soldiers in the garden.

After the leaves were clean, I tore the kale off the ribs, making them more or less chip-sized and put them in a large clean stainless steel bowl.

Over the pieces of kale I poured 1 Tablespoon of extra virgin olive oil then with my very clean hands I gently massaged the oil and kale together.  When each leaf-let had a sheen of oil on it I put on coarse kosher salt (about 1 teaspoon) and freshly ground black pepper (about 1/2 teaspoon), tossed lightly, then put on a pan.

Previously I had set the oven to 225 degrees F to preheat.  Yes, 225.

The pan went into the oven for 20 minutes, after which time I checked on the chips. They were still a glorious green and much of the chips were ready to eat.  Since the rest were not, I put the pan back into the oven for 10 more minutes.  That was actually too long, if green kale chips was our goal.  They were all crispy then, not at all burned, just not as pretty green anymore.

After eating a few slightly not-crispy leaves, I let the rest cool then put them in a container to take to share with our Thanksgiving dinner.   Several of us really liked them.

When traveling with kale chips, you really do need to have a sturdy covered container, and a gentle hand.  It is very possible to "break" the chips.  If they are slightly less cooked, they hold up better.

Happy Thanksgiving to All!

May your heart be filled with gratitude this day, and every day, for the multitude of blessings from our Heavenly Father.  May you show and speak thanks to all those around you who bless your life and teach you new things.  It will make you happy to show gratitude.

My heart is filled with gratitude and love for the kind readers of this blog who make me happy every time I see that you have read a post.  I also love your comments both here and on Facebook.  Thank you ever so much.  My life is richer for your association.