Antiques

I've always had a thing for old stuff. I remember as a kid going through the old bottles and cans Mom was going to send to the land fil and using them in our tree house. 

Good-will holds a special place in my heart.

I especially love old kitchen stuff: dishes ,plates, cups and bowls and cookware.

You can always use another table cloth.

 So since I had some free time what with still not having a job and all, I decided to ask my favorite local Antique shop if they needed some help. it's quaint and funny and the coffee crowd comes in twice a day to sit and visit. I've learned that visiting involves talking about who lives where and when and what the good old days were like, The weather and sometimes some politics.

 I've learned what vaseline glass is and how it looks under a black light and what candlewick glassware looks like. ( If you stop by I'll show you ).

 I've learned how to make a Latte and Cappuccino and a Mocha and what Drunken Uncle coffee tastes like. (it's actually quite tasty). I've met Fred and Weber and Mina , and listened to Chuck tell stories of his family running Paullina's own chicken processing plant. I've heard all about the four day blizzard in the 70's and how they had to just let the milk run out on the ground because the milk truck couldn't make it.

I've also had the opportunity to dust every single glass thing pictured on that shelf above. yessiree old stuff might be old ,but it doesn't have to be dirty! So I'm glad I asked and if you're ever in the area stop by for a coffee and a visit. Sit back and talk about the good old days and rest from the nowadays hustle and bustle.

Pie crust

Never fail pie crust.

I have this thing about pie crust: I really like it. Okay there can be really bad pie crust ,but I'm not terribly picky; I like an all butter crust , a lard crust and even an oil crust. And sometimes I'll even eat a pillsbury crust but it wouldn't be my choice (you need a good amount of ice cream ).

When I make crusts I usually use this recipe from my mom's nursing school cookbook. I have tried different kinds ,but this is the easiest for me and I can make it in the food processor with similiar results every time.

This crust works well with Fruit pies and pumpkin pies ,custard pies and even a quiche . And a quiche is what I am going to make with it . we have company coming for sunday dinner and an abundance of eggs from my mom's chickens so mixed with our own sausage and bacon and a good amount of cheese quiche it is.

The tricky part about rolling is getting the right amount of flour (along with having the right amount of water in your dough. I always seem be too stingy on the water and my dough is dry) . It usually tends to stick in the middle and I  loosen it with a long metal spatula thing half way through rolling and add a little more flour. I go a different direction every time I roll and that seems to make a more rounded circle.

I roll one end of the rolled dough onto my roller and lift it over the pan and unroll it.

The ripple on top is so easy and so satisfying . This is one of the things I learned from my mom helping her in the kitchen. You just put your thumb on one side and your two fingers on the other and make a v with the edge of the dough.

I am going to freeze these until later in the week when I need them. You can freeze them for weeks and it's great to have a homemade crust on hand to whip up a homey, warm , yummy pie!

Optional: go to an antique store and buy an old hat and bow tie before eating your pie, just because.

I hope you'll get up the courage to make pie crust . hey! I'll even come over and test it just in case. And I'll probably say what my Dad says when he wants me to make something again " needs more practice".