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

100_6894.jpg
Guest appearance by my little brother’s hand, and some meat.

100_6901.jpg

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

100_6904.jpg
Roughly chop about 1 3/4 cups of your toasted nuts, and add them to the mixture.

100_6907.jpg
Pour the mixture into A SINGLE PIE SHELL. DO NOT MAKE MY MISTAKE.

Bake at 350 for about an hour.

100_6913.jpg
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.

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. 😦