Mondays

Here! Take this section of my time! Eat it!

Marge, I woke up remembering you telling me that I should post more. This journal was started December 9th. It is December ....uh.. 14th. You were right, I need to post more.

The old camera is in official use and I am extremely excite to get the film developed. I wonder how much it'll cost.

I should start writing about my dreams in here.......omg cigarette. afk.

more grapes.

Grape and Honey Goat Cheese Tart
Makes (1) 9-inch tart, or multiple smaller tarts

1/2 pie dough recipe (I like this one)(half because you don't need a top)
12 ounces goat cheese
4 tablespoons honey
3 eggs
1/2 cup heavy cream
1/4 teaspoon salt
3-4 cups tart grapes

• Preheat oven to 350 degrees
• Roll dough out and fit it in tart pan. Butter one side of aluminum foil, and line the tart with the foil, buttered side down. Fill the foil with beans, and bake for 20 minutes. Remove beans and foil from tart shell, and prick bottom all over with fork, and bake for another 10 minutes.
  
• Beat goat cheese, honey, eggs, heavy cream, and salt together, then pour into baked tart shell. Top with grapes.
• Bake for 30-40 minutes, or until tart is firm and top is lightly browned.

straight out of the box.

Grape Pie

2 pie crusts
7 cups green grapes
1 ½ cups sugar (adjust according to sweetness of grapes)
zest from 1 lemon
1/8 teaspoon salt
3 tablespoons cornstarch
2 tablespoons butter

• Crush ¾ cup of the green grapes in a saucepan.
• Add remaining grapes, sugar, lemon zest, salt, and cornstarch to the crushed grapes.
• Heat fruit on stove, stirring occasionally until the juice has thickened.
• Fill pie crust with fruit. If there is excess juice, use a slotted spoon to transfer the fruit, so the pie will not be a wet mess.
• Place pats of butter on top of pie.
  
• Top pie with the second crust, crimp pie edges, and cut slits in the top of the pie.
• Place pie on a foil-lined baking sheet to avoid cleaning headaches.
• Bake in a preheated 425° oven for 30 minutes or until golden brown.

it has a name, you just can't hear it.

I am officially starting this blog, I suppose. I figured it might be a good idea to keep track of my own daily life and perhaps the feelings that tread along with it.

There is definitely something about tact that I naturally can master, but in the most dire of situations it disappears. Overcoming the awkwardness afterwards seems to be even more of a challenge when you realize that the situation, as a whole, makes your heart stop.

Going to start posting/writing/linking recipes to try, or that I have produced myself. It's good to have those sort of things on record somewhere where the dog can't chew them up, or be placed in a box then heaved into the attic. 

Exhausted, work tomorrow.