Seems like the last couple weeks have been crazy busy. When I reviewed the images I was putting together from my Porkies AIR I decided that the old web site that I had wasn't going to cut it anymore. So any spare time I had I worked on sorting through images of the last few years and selected the best to include in a new web site. What a huge job! Because I would rather be out there taking pics instead of creating web pages I decided to move my site to a "pre-packaged" web service that lets you just plug your photos into their web site templates. No, I don't like the lack of flexibility in the site's design, but it's just one of those compromises in life.So if you were waiting for more porkies pics — thanks for your patience. At left is an underwater pic (Union River) of a poplar leaf that was going with the flow — not worried about time.
As Kermit the Frog once said, "Time is fun when your having flies." So I won't sit here and keep on bemoaning my lack of time — I'll just keep it fun by having flies. Do you think making and eating a shoofly pie counts as "having flies?"
Crumb Crust:
2 deep dish pie shells, unbaked
2 1/2 cups flour
1 cup brown sugar
1/2 cup softened butter
1 teaspoon cream of tartar
1 pinch of salt
Filling:
2 cups hot water
1 cup mild molasses
1 cup brown sugar
1 beaten egg
1 tablespoon flour
1 teaspoon baking soda
Directions:
1. Combine all crumb ingredients and mix until ataining even consistency.
2. To make the filling take a different bowl, combine the hot water, molasses and brown sugar. Stir until sugar is dissolved. Add the egg, flour and baking soda.
3. Pour 1/2" filling into a pie shell and cover with crumbs. Continue to alternate between filling and crumbs until pie shell is full.
4. Bake in a preheated oven at 350F for 45-60 minutes until golden-brown. Insert a toothpick and when it comes out clean, remove from oven.
