Belated Thanksgiving Special: Making a pecan pie!

Well, school’s been eating me alive. Trying to work my transfer out, studying for finals, and keeping up on my projects has kind of gotten me out of the rhythm of updating. I’m trying to be good now, I swear. Later this evening, I’m going to post my new bento gear (donated by a very, very kind reader, whose blog you should definitely check out) but I need to get some good photos first.

Welp, I made myself some pies over Thanksgiving break. After the first one turned out pretty good, I decided to make some more. Couldn’t hurt, right? Well, as you’ll see, the pies came with a lesson. That lesson is that I should never, ever listen to my mother’s bullshit cooking advice.

“That last pie was too juicy. Just put the filling in two shells and make TWO pies. :D”

As faulty as the logic sounds, I decided to roll with it in case it worked out. Never again.

Enough regret. Let’s look back to a happier time, when I was starting my pie.

Pecan pie ingredientsHere are my ingredients and workspace. Not pictured are the nuts, which are toasting in the oven behind me.

To make this pie, you will need:

  • Light corn syrup: 1 cup
  • Brown sugar: 1 cup
  • Eggs: 3
  • Butter: 1/3 cup
  • Pecans: 2 cups, toasted

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Guest appearance by my little brother’s hand, and some meat.

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Mix the butter (MELTED), sugar, syrup, and eggs in a big ol’ bowl, until combined.

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Roughly chop about 1 3/4 cups of your toasted nuts, and add them to the mixture.

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Pour the mixture into A SINGLE PIE SHELL. DO NOT MAKE MY MISTAKE.

Bake at 350 for about an hour.

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In my case, say the word “Fuck” a lot and vow never to listen to your mother’s advice again. You, though. You have a single, tasty pie.

Bastards.

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Well, what a week or two I’ve had.

It’s definitely been a busy couple of weeks for me. Between exams, preparing for my transfer, and appeasing my family, I’ve hardly had any time to contribute to this blog. But never fear, the backlog is here!

October backlog bento 1

My most recent bento is… appallingly simple, actually. Fried rice with peas, an egg roll (home made, even), a chocolate cupcake, and some nappa cabbage and radish slices. When I made this, I was tired, tired, tired.

Batty Bento!

This batty, pickly, spammy horror was far more delicious than its contents would have you believe. The spam and pickles in the top tier aren’t important, but I do like the rice on the bottom. Night-purple rice with a cheesy moon, a FruitaBu bat, and a little rice ghosty.

Fruit bat bento

Mmmm. Beefy, batty, fruity bento. Bean-sprouty, too.  This was made by essentially cleaning out remnants in the refrigerator and slapping them into a box. The fruit salad is mandarins, peach chunks, and pineapple. And bats. Always bats. I’ve also got stir fried beef and pineapple, bean sprouts, and fried rice.
Detail of batty fruity bento

UGLY

This bento is ugly. I don’t wanna talk about it. 😦

Spooky bento, part one!

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Friday’s bento featured teriyaki chicken (the recipe for which I’ll be posting shortly) and something indicative of the season:

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A carrot bat!

At least once a week, until Halloween, I will be creating a bento that somehow incorporates the spooky spirit of the season. Halloween is my absolute favorite holiday, and I thought that it deserved a little more attention from me this year.

 

So, what else have I got? Well, there’s the miso rice, the steamed veggies, and the teeny tiny peach cobbler. The miso rice is my way of using up shiro miso soup mix that I can’t really use for soup. I don’t care for shiro miso soup, but it’s great mixed into fresh rice!

 

The vegetables (carrot, peas, broccoli) were steamed by placing them in a covered bowl, on top of a wet paper towel, and nuking them for about a minute. It made the broccoli such an awesome green!

Sausage Bento – NWS?

Well, I’m finally back in the swing of things, and I made a tasty bento yesterday. It features two of my very favorite fall foods: pecan shortbreads, and spicy beef sausage.

October 10th bento

Here’s a detail shot of the shortbread cookies, for they are quite attractive. More attractive than ground, pressed cow flesh, at least.

October 10th bento - combo

Top tier:

Skewered hot sausage slices on a bed of peas and tomato chunks

Pecan shortbread cookies

 

Bottom tier:

White rice

Stir-fried mushrooms

Pickle slices and tomato chunks

More fruit salad! Now with fish sticks!

August 18th’s bento

Top tier:

-A broccoli sprig
-A tiny cheese!
-Fruit salad (mandarins, melon, and pineapple)
-Fish sticks
-Some spinach
-A ketchup bottle

Bottom tier:

-Tater salad
-Spinach salad

Sep 18 bento again

Look! The camera lives!

9/17/07 bento

Today’s bento consisted of:

-Soba and peas. This soba was infused with yam, and I thought it’d go well with the coming autumn season.

-Pineapple and watermelon chunks to say goodbye to summer 😦

-Fresh spinach and mandarin salad

-Pea and onion omelet

-Beef slices

 9/17/07 bento AGAIN

Ohhh, lordy. It has been a while.

I’ve been sick, reader. Very, very sick. First, I had a particularly violent allergic reaction, then I caught a cold that’s just started to show signs of disappearing forever. As such, I haven’t felt much like blogging, bentoing, or even living for that matter. 😐

However, I had to keep making bento, since I need something to eat at school.

 First sick person bento

Here’s the first of the bento backlog, which I made in a total daze. I made it out of things that I can just throw in, and things that I like. Hence, little fried shrimps, a simple romaine salad, cantaloupe, and soba. Oh, soba. You are my friend whenever I’m down. 😦

 Second sick bento

God. Looking at these lunches in chronological order makes me feel like freaking Louis Wain. As the disease progresses, the quality of the work becomes unstable and twisted.  A little meat, some romaine lettuce, pineapple and granny smith chunks. Oh, and some rice with a shrimp in it. Not a Hinomaru thing, just wanted a shrimp there. Not sure why. Don’t care.

Third sick bento

Third and last sick bento. Good lord. What fresh madness is this? Stir-fried noodles and veggies in the bottom. On top, we’ve got glazed carrots, celery, a bunny full of peanut butter, and beef and broccoli that seems to have slathered poo juice all over everything else.

And that’s it. Welcome me back, and pray I never get sick again.