We Like Making Our Own Stuff

Khachapuri: A Delicious Cheese and Egg Filled Bread

2020-04-19T15:21:00.001-05:00

If you love the taste of freshly baked bread, cheese, and eggs, this recipe is for you! It is based on a dish called Khachapuri (pronunciation here), which comes from the beautiful country of Georgia, located at the boundary of Eastern Europe and Asia. The name Khachapuri translates to "curd bread," owing to the heavenly combination of melted cheeses inside a soft, fluffy bread boat.

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Butternut Squash Breakfast Porridge

2019-09-30T18:12:00.000-05:00

Good day We Like Making Our Own Stuff readers; long time no see!

Today, I want to share with you my new favorite breakfast. If you are attempting to eat a more traditional diet, trying to cut out processed foods, or just looking for something different, yet delicious, for breakfast, then this recipe is for you. Sometimes, I get a little tired of eating eggs (please don't tell my hens I said that), and a little sweetness in the morning is nice once in a while.

This recipe is very flexible as far as ingredients and toppings go. It can be adjusted to fit many types of eating styles--Paleo, Whole30, Nourishing Traditions, autoimmune, gluten-free, etc... But, you don't need to be following a special eating plan to enjoy this breakfast, because it is delicious!

Warm Butternut Squash Breakfast Porridge topped with cream, raspberries, sliced almonds, and granola.

Summer Squash and Wild Rice Casserole

2017-07-07T17:06:00.000-05:00

Squash season will soon be upon us.

Yellow Crookneck Squash

The time will come when I will make my daily trek out to the garden and be delighted to see that my first yellow crooknecks and zucchinis are ready for picking...and then there will be more the next day, and the next, and the next. It will eventually get to the point where I have grown weary of eating squash sauteed in butter, I've frozen enough of it to last me the winter, and even dehydrated thin slices of it into chips, and still, it continues to produce, and begs for me to pick it.

Which is why I wanted to share this recipe--it was a winner (even my oldest son, who is not much into squash, said that it was good).

Summer Squash and Wild Rice Casserole

Kids Crafts: Outdoor Materials Collage

2017-05-15T03:30:00.000-05:00

Children love to forage and collect "treasures." Send them outside with a basket, in search of all kinds of nature's trinkets:

pine cones
twigs
seed pods
leaves
stems
flowers
rocks
feathers
shells
moss

The list goes on...

Once the children have collected a pretty good haul of Mother Nature's gems, you can use them to make a nature collage:

The collage can be a free-flowing, abstract piece, or might make more realistic images, such as this old man, made with milkweed pods, twigs, and corn husks:

Outdoor Materials Collage

1. Collect small items from outside, such as pine cones, small sticks, pebbles, or seed pods.

2. Use a sturdy material as your canvas, such as cardboard or tag board. It can be small, like a post card, or large, like a poster.

3. Older children may be able to use a hot glue gun (or an adult could do the gluing), otherwise, just use regular white school glue. Be sure that your outdoor pieces are not too heavy, otherwise they will fall off.

4. Very young children will likely glue the shapes on in a random, abstract fashion. Older children will be able to create people, animals, and scenes with their materials.

5. Allow the glue to thoroughly dry before displaying. They can be framed and hung as wall art or even used as greeting cards.


"Funny Man," by Palmer, Age 4.

"Boat of the Seas," by Lily, Age 4.

DIY Chocolate Syrup

2017-05-05T12:50:00.000-05:00

I check labels carefully before I purchase any food product, and I am not thrilled by what I see on most chocolate syrup or chocolate milk labels:

Hershey's Chocolate Syrup Label

Nature's Touch Chocolate Milk Label

Once in a while, the kids like to have some chocolate milk, or some syrup drizzled on their ice cream or yogurt. I have been avoiding purchasing any chocolate syrup, however, since most of them contain high fructose corn syrup, artificial flavors, and other questionable ingredients.

That is why I prefer to make chocolate milk at home, rather than using the ready-made stuff. By mixing my own with syrup, I can control how much sugar the kids are getting, plus it allows me to use good quality milk from pastured cows.

Kids love chocolate milk, so why not make it healthier?

I found a recipe for chocolate syrup in an old cookbook that is corn syrup free, and found that it turned out wonderfully. The recipe calls for only five ingredients (and only takes about 20 minutes to make):

Cocoa Powder - Look for "dutch process" cocoa powder, as it has the best flavor.
Sugar - I used organic sucanat for this syrup since it is less processed, but regular granulated sugar will work fine. If you use sucanat, there will be a slight hint of molasses flavor.
Salt - I like to use sea salt since it is less processed, but table salt will do.
Water
Vanilla extract

Chocolate Syrup (Printable Version)

Makes about 2 2/3 cups

Ingredients:

1-1/3 cups boiling water
1-1/3 cups cocoa powder
2-1/4 cups sugar
1/4 teaspoon salt
1-1/2 teaspoons vanilla

1. Bring a kettle of water to a boil (this is for the 1-1/3 cups boiling water listed in the ingredients).

2. Meanwhile, in a medium saucepan, whisk together the cocoa powder, sugar, and salt.

3. Pour 1-1/3 cups boiling water into the saucepan. Over medium heat, whisk the ingredients in the sauce pan until they are well combined.

4. Continue heating on medium, stirring frequently, scraping the bottom and sides of pan, until the mixture is smooth and slightly thickened, about 10 minutes.

Cook until the mixture is smooth and thickened.

5. Remove pan from heat and stir in vanilla.

6. Allow the syrup to cool, and then pour it into a bottle or jar for storage. This syrup will store for 3 months in the refrigerator.

--To use this syrup for chocolate milk, mix about 2 tablespoons (more or less to your taste) into a glass of cold milk.

--You can also use this syrup to make fudge sauce:

Quick Fudge Sauce: In a small saucepan, combine 1 1/2 cups chocolate syrup mix and 6 tablespoons of butter. Cook and stir over low heat until smooth, thick, and shiny, 5 to 10 minutes. Makes about 1 1/2 cups.

Sources:
Eliason, Karine, et al. More Make-A-Mix Cookery. Helen Fisher, 1980.

Mexican Avocado Deviled Eggs

2017-03-23T14:59:00.001-05:00

If you are looking for a good way to use up some eggs, try this delicious twist on deviled eggs--these are made with avocados and plenty of savory seasoning. They are also mayonnaise free, and contain only healthy fats.

I have included instructions for hard cooking your eggs because it is important to have eggs that are easy to peel. That way, you aren't tearing up the whites, which can be quite frustrating! I have been using this method of boiling eggs for years, and find that the eggs not only peel easier this way, but the yolks will stay a nice bright yellow.

Eggs perfectly boiled will have nice, bright yellow yolks.

Why Your Chicks Want Access to a Dust Bath Too

2016-10-07T17:04:00.000-05:00

Most chicken owners know that their full grown hens and roosters should have access to a dust bath. Usually, if they have enough space to roam outside, chickens will find their own favorite spots to bathe in the dirt (annoyingly, ours picked right in the front yard by one of our big spruce trees--they are lucky I love them).

But did you know that chicks need dust baths too?

Chicks need dust bath just as much as full grown chickens.

Last Minute Halloween Pumpkin Centerpiece

2016-10-04T15:47:00.001-05:00

I discovered a unique, but speedy, idea for a Halloween centerpiece or decoration.

An easy Halloween pumpkin made with a roll of toilet paper and a square of fabric.

I was going through some Halloween stuff that used to belong to my hubby's grandma, and came across a cute little pumpkin. I set it aside, thinking I'd use it to decorate the kitchen table, and started decorating the yard. While I was busy at work, one of my toddlers found the pumpkin, and took it upon herself to dismantle it.

I was surprised to find that the pumpkin was actually nothing more than a roll of toilet paper wrapped in fabric! I thought it was a neat idea, especially if you needed a last minute decoration. Even if you didn't have any orange fabric on hand, I think other colors would work, and maybe even tissue paper could be substituted.

All you need is:

1 roll of toilet paper
An approximately 18" inch square of fabric
A small brown paper bag, or other brown or green piece of paper
Optional decorative leaves--leaves from outside would probably even work

You just set the roll of toilet paper on the center of the fabric, and tuck each corner into the middle of the toilet paper tube. Then, you roll up the brown paper bag to make a stem, and stick it in the hole, along with leaves for extra embellishment.

The pumpkin takes maybe 15 minutes to put together, and once Halloween is over, you can put the toilet paper back in the bathroom, and save the fabric and stem for another use, or even for Halloween next year.

What a cool idea!

Yellow Lard Cake with Butter-Cream Frosting (For a Crowd)

2016-09-30T17:10:00.001-05:00

Lard (fat from a pig) has been used for thousands of years as a culinary ingredient. Indeed, the fat from any animal was considered just as important as the meat (as well as the organs). During the early 20th century, something changed in the United States however; delicious lard, along with other saturated fats, were labeled as being "bad for you." Things like shortening and margarine became the new healthy fats of choice.

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DIY Rose Petal Extract

2016-09-23T17:06:00.000-05:00

My interest in roses, and maybe medicinal herbs in general, probably got started way back in my middle school years (this may sound unrelated to roses, but bear with me). I did a report on the famous scientist and supposed predictor of the future, Nostradamus.

You may have heard of Nostradamus, and his famous book Les Propheties, which supposedly predicted future events. Why am I rambling on about Nostradamus? Because whether or not he predicted the future, he did indeed create something called a "rose pill," which was a lozenge he made using rose hips. These rose pills were used during the time of the plague, and helped many people, probably due to the high vitamin C content. I remember learning this as a kid, and finding it fascinating that something so simple as a rose plant could heal a case of the plague!

Many years have passed since that middle school report, but still, I like to experiment with plants and herbs. We moved a couple years ago to a farmhouse that has several rose bushes on the property:

One of our rose bushes, an old garden variety.

Eggs a la Suisse: A Delicious 3 Ingredient Breakfast

2016-09-16T17:04:00.000-05:00

I am in love with another old cookbook (I think this is #2,759).

This one is called Farm Journal's Country Cookbook, and I found it at a garage sale buried in a box of old books. It was marked for $2.00; normally, that would be too expensive for a used book, because I'm such a cheapskate. But, it's not just an old book. It's an old COOKBOOK. The cookbook itself was published in the 1950s, but all the recipes in it came from Farm Journal Magazine editors and readers, which has been around since the 1800's.

The recipes in this cookbook come from a time when most food was still "real," and things like butter, cream, and egg yolks were considered nutritious. Personally, I fell off the "low-fat" bandwagon some years ago, and I fell hard. I now eat all kinds of butter and cream (plus lard, tallow, avacados, and coconut oil), and of course, plenty of eggs, since our pretty hens share with us.

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Roasted Dandelion Root Tea

2016-07-01T13:46:00.000-05:00

According to the University of Maryland Medical Center, dandelions (Taraxacum officinale) contain plentiful amounts of Vitamins A, B, C and D, iron, potassium, and zinc. The entire plant has an active biochemistry that has made it a valuable medicinal for centuries, from flower, to leaf, to root. The root in particular is high in phenolic acids (which protect against oxidative damage) and inulin (a prebiotic that encourages beneficial bacteria to grow in the gut).¹

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Homemade Pasta

2016-04-25T09:24:00.000-05:00

Few things can top the taste of homemade Fettuccine Alfredo, made with fresh noodles. It is one of my family's staple meals. But we eat all kinds of fresh pasta here, from spaghetti and meatballs, to lasagna, so pasta is something we make frequently.

Why make pasta when you can just buy it?

Good question. It takes more time than picking up a box of it at the grocery store, doesn't it? My reasons include:

1. Fresh pasta tastes better.
2. We like thick noodles. Thick and chewy, slathered in a sauce of some kind.
3. We can use healthier flours (whole grain, sprouted, freshly ground) and avoid unhealthy additives (synthetic vitamins, like niacin, iron, and folic acid).
4. We just like making our own stuff.

Whatever your reasons are, I'm sure that you will find pasta easy enough to make.
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Homemade Window Cleaner and Vintage Cookbooks

2016-04-18T09:29:00.000-05:00

There are three shelves in my kitchen overflowing with cookbooks. Many of these cookbooks are what I call "old church cookbooks." They are generally found at garage sales and thrift stores, and most of them that I find are from the 1950s-1960s (though I have many from as early as the 1920s, and plenty from the 70s and 80s).

These cookbooks are real gems, and whenever I see one, I make sure to snatch it up. Religion has nothing to do with it, so it doesn't matter your faith or lack of; these cookbooks made by the church's "Recipe Committees" are full of vintage wonderfulness. They are a real snapshot of American housewives in the mid-century 1900s. Often times, the previous owner of the cookbook has made notes in it, or has saved other recipes clipped from magazines and newspapers and tucked them inside (as seen in the black cookbook above). There are always a few surprises to be found.

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Homemade 100% Lard Soap

2016-02-22T14:01:00.000-06:00

This post is written especially for my homesteader friends--maybe you are raising pigs, or going in on a pig with someone--make sure you get that lard, and render it! Not only is it great for cooking, but it also makes a nice bar of soap.

Properly rendered lard should be white and fairly odorless.

Smelly Balls (It's Not What You Think!)

2015-06-18T16:22:00.000-05:00

Father's Day is this weekend! Did you find the perfect gift for that special Dad in your life yet? If the Dad in question has a sense of humor and likes to smell good, then I have a great idea for you:

Smelly Balls

Sounds gross, right? Don't worry, it's not what you think! These balls are made out of clay, and they actually smell good.

You can infuse these balls with your favorite essential oils, and then use them to freshen any space. They work great for dresser drawers, closets, cars, lockers, bathrooms, or even in shoes. They are so fast and easy to make, and your favorite dad will likely get a good chuckle from the silly name. They can also be personalized for the recipient; when I made these for my husband, I had each of our children dip a finger into some cinnamon, and then press it into the clay, so that each ball would have a child's fingerprint on it.

Whoopie Pies

2015-05-15T14:44:00.000-05:00

Whoopie pies, made popular by the Amish, are a dessert sandwich made by enclosing a vanilla frosting between to chocolate cake-like cookies. This recipe has been modified somewhat from it's original Amish version however, mainly to substitute a healthier fat for the shortening that was initially called for.

Homemade Graham Crackers Recipe

2015-04-17T16:04:00.000-05:00

Graham crackers have been on my "To-Do List" for quite some time, so I finally decided to tackle the project. Fortunately, it wasn't even much of a project; graham crackers are surprisingly easy to make.

By making your own graham crackers, you can avoid some of the less desirable ingredients used in most grocery store shelf, boxed products--namely the high fructose corn syrup and hydrogenated vegetable oils. You also have the ability to adjust:

The type and amount of sweetener used. For example, you can use all honey if you'd like, or substitute molasses, which is a sweetener that would complement a graham cracker well. If you decide to try a different sweetener, keep in mind that you may need to adjust the amount of flour.
The type of fat used. You could try coconut oil, lard, or tallow in place of the butter. Perhaps you'd like to try olive oil? Or even substituting half the fat with a fruit puree, like bananas or applesauce?

As far as the flour goes, I went out and bought some graham flour to make these crackers, but upon further investigation of the issue, have found that graham flour is pretty much the same as whole wheat flour. The difference is that the bran and germ are ground separately from the endosperm of the wheat berry.

I would imagine that you could just substitute whole wheat flour for the graham flour if it is too difficult for you to find it. Will it drastically effect the taste or texture of your crackers? Honestly, I don't know, I haven't tried it, but I'd like to. I'm also interested in finding out if other types of flours could be substituted, such as rice, millet, or oat flour.

The recipe itself is pretty simple--much like mixing up a batch of roll-out cookies. It took me less than an hour to make them. You can cut them into rectangles, or if you'd like to please the kids, use cookie cutters and make fun shapes. These crackers are good served with a glass of milk or a hot cup of coffee.

Graham Crackers (Printable Version)

3 cups graham flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup brown sugar
1 egg
1/4 cup honey
1/4 cup milk
1 teaspoon lemon juice
1 teaspoon vanilla extract

1. Preheat oven to 375 degrees F. Line 2 cookie sheets with parchment paper, or grease with butter.

2. Combine the first 3 dry ingredients.

3. In a separate bowl, cream the butter and brown sugar. Beat in the egg, honey, and milk. Beat in the lemon juice. Beat in the vanilla. Gradually blend in the dry ingredients.

4. Divide the dough in half. Place one half onto each cookie sheet. Roll each dough half out to a thickness of 1/8 inch. Using a pizza cutter, cut the rolled out dough into rectangles. Prick each rectangle with a fork. Optionally, you can sprinkle the dough with a cinnamon-sugar mixture if you would like.

5. Bake for 8 to 10 minutes, until lightly browned*. Cool on the baking sheets set on wire racks, and then break the cookies apart. Store in an airtight container for 3 to 4 days, or freeze for up to 6 months.

*Note: To get the crackers to be a bit more crisp, while avoiding burning them by leaving them in the oven for longer, put them on wire racks overnight to dry out a bit more.

Country Fried MEATLOAF: Use Up Those Leftovers!

2015-03-27T16:06:00.003-05:00

I purposely made extra meatloaf so that I could try this recipe out, it sounded so delicious. It combines two of my favorites: meatloaf and fried breading.

The recipe should be useable for any meatloaf, as long as it holds its shape once chilled, so that it can be sliced and breaded. The recipe we use is my husband's, and it came from his Betty Crocker cookbook. He has modified it over the years, perfecting it for our family's tastes (the most important modification is the topping--ketchup, bbq sauce, and honey).

So, the next day, when your leftover meatloaf has chilled into a firm lump, you can slice it up, bread it, and fry according to the recipe. I served the meatloaf with a basic beef stock gravy, but I would imagine that a white country gravy would be just as tasty. It also would be delicious served on homemade buns for sandwiches. The recipe can be halved, double, tripled--whatever you need to do to get the right proportions for the amount of meatloaf you have leftover.

A Very Fast Homemade Valentine's Card

2015-02-10T17:38:00.000-06:00

Are you a procrastinator like me? There's nothing like last minute. Luckily, time crunches can inspire great ideas.

This Valentines Day card is very simple, requires minimal supplies, and above all else, is creative and handmade. The ultimate display of affection is assembling something with your own massive, callused, hairy hands.

All you will need is:

Heavy paper (Use what you have: card stock, a cereal box, a manilla folder, even construction paper will work in a pinch)
Newspapers, magazines, junk mail (Anything with lots of big letters printed on it)
Scissors
Glue
Markers

The assembly is quite simple:

First, fold the heavy paper in half to form a card.
Next, cut out letters from newspapers and such to make a message of your choice. Since the card has a ransom letter look to it, you may want to make your message pretty ransom-ey.
Cut out hearts from any kind of paper you'd like. I used a combination of construction paper and newspaper hearts on my card.
Glue the letters and hearts to the front of the card, and allow to dry.
On the inside of the card, you can glue a rectangle of newspaper or other paper and write your message on that. (I had originally planned on continuing the ransom letter look on the inside, but I got tired of cutting out letters, so chose to just write a message instead).

And you're done. I told you it was easy. :) Happy Valentine's Day!

Soapmakers: Why You Shouldn't Use Vinegar if You Come into Contact with Lye

2015-02-06T16:26:00.000-06:00

It was one of the first things I learned when I began making my own soap; I read it in books and on the internet:

"Always keep a jug of vinegar on hand when you are working with lye. Vinegar neutralizes lye."

Soapers, have you heard this? Do you practice the habit of keeping vinegar nearby when you make your soaps? So did I, until recently, when I read an interesting post on a soap forum, and then decided to research the claim myself.

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Homemade "Everything" Buns

2015-01-23T16:25:00.000-06:00

Soft and fluffy, these buns are great as a side with salad, to use as sandwich rolls, hamburger buns, or even just eaten buttered as a snack. I take advantage of my bread machine's dough cycle to make these buns, but they can just as easily be made with a mixer or by hand.

When making any bread recipe, you may need to slightly adjust the amount of flour or milk added, depending on the humidity levels in your home. If the dough looks too dry, add a little drizzle of milk; conversely, if the dough is too sticky, sprinkle in a little more flour. The dough should form a smooth ball and be springy to the touch. As my husband says, "It's all in the dough ball!"

Everything Buns (Click for Printable Version)

The Dough:
1 1/4 cups plus 2 tablespoons milk
1/4 cup honey
3 tablespoons melted butter
4 cups bread flour
2 teaspoons salt
2 teaspoons fast acting yeast

The "Everything" Topping:
1 egg yolk
1 teaspoon water
sesame seeds
poppy seeds
dried onion flakes
garlic powder
sea salt

1. In your bread machine pan*, add the dough ingredients in the order recommended by your bread machine's manufacturer (generally liquids are added first and are then topped with the dry ingredients).

2. Start the machine's dough cycle. While the dough is mixing, generously grease a 9 x 13 inch casserole dish with butter and lightly flour a work surface.

3. Once the dough cycle is complete, remove the dough from the bread pan and place on the lightly floured work surface. Divide the dough into 12 pieces. Shape each piece into a ball (see a demonstration here).

4. Place the dough balls into the greased casserole dish. Cover with a towel and allow to rise until dough balls have doubled in size. Bake at 350 degrees F for 20 minutes.

5. Meanwhile, combine the egg yolk and 1 teaspoon of water in a small bowl, and grab a pastry brush. Have the rest of your "Everything" toppings ready to sprinkle on.

6. After the 20 minutes has elapsed, remove the buns from the oven and brush with the egg yolk mixture. Sprinkle on sesame seeds, poppy seeds, onion flakes, garlic powder, and salt to taste. Return the the oven and bake for an additional 5 minutes.

7. Remove casserole from oven and allow to cool for 5 minutes. Pull buns apart and serve immediately. If you do not wish to serve the buns right away, pull them apart and place them on wire racks to cool completely before packing into an airtight container.

*Alternate instructions for mixing by hand or using a mixer:

By Hand:

Mix dough ingredients together in a large bowl, and then turn the dough out onto a floured surface. Knead by hand for 10 to 15 minutes, until the dough is smooth and elastic. Wipe the large bowl out and generously grease it with butter. Place the dough into the bowl, cover with a towel, and allow to rise until double in size. Proceed with step 3 above.

By Mixer:

Combine dough ingredients in mixer bowl with dough hooks attached. Mix on low until all ingredients are combined, and then increase speed to medium-low and mix for about 4 or 5 minutes, until the dough is smooth and elastic. Remove the dough from the bowl, wipe out the bowl, and grease liberally with butter. Return dough to bowl, cover with a towel, and allow to rise until double in size. Proceed with step 3 above.

Very Fast, Mayonnaise-Free Deviled Eggs

2014-12-12T13:44:00.001-06:00

This recipe for deviled eggs is great for anyone who doesn't like or is avoiding mayonnaise. These deviled eggs are pretty enough to put out for Christmas dinner, but also fast and easy enough to make for a weekday snack. The method used to hard boil the eggs also ensures nice, yellow yolks--no unattractive green. This recipe is easily doubled, tripled, etc...

Freshly Ground Taco Seasoning

2014-11-11T16:43:00.001-06:00

I'll be honest, the only reason I made my own freshly ground taco seasoning is because I ran out of chili powder on taco night (the most sacred of nights).

I had a container of dried ancho chiles that had been sitting around for quite some time though, so I thought, why not grind them up into chili powder?

Since I also have all kinds of dehydrated goodies, like onion flakes and sun-dried tomatoes, I decided to dip into my stash and freshly grind all sorts of things. I used a mortar and pestle for some ingredients, like the cumin seed, but found it to be too difficult to grind the peppers and tomatoes that way, so I switched to the coffee grinder for those. I ground some uncooked white rice in the grinder before and after the spices so that my taco seasoning wouldn't taste like coffee, and my coffee wouldn't taste like taco seasoning.

This recipe is great for those who like to preserve their food by dehydrating. The type of chiles you use in your seasoning will depend on how spicy you like it--ancho chiles are mild, so were a good choice for me, since I have toddlers eating with us.

Freshly Ground Taco Seasoning

2 tablespoons snipped, dried chilis (such as ancho, piquin, habanero)
1 teaspoon dried oregano
1/2 teaspoon whole peppercorns
1 tablespoon cumin seeds
1 teaspoon onion flakes
1/2 teaspoon garlic flakes
1 tablespoon snipped, dried tomatoes
1/2 teaspoon paprika
2 teaspoons salt
2 tablespoons arrowroot powder or cornstarch

Combine all ingredients in a mortar and pestle or a spice grinder. Grind until powdered. Store in an airtight container.

To use: For every one pound of meat, use 3 tablespoons of seasoning. Add to cooked meat along with 3/4 cup water. Bring to a boil; then, reduce heat and simmer until thickened, about 5 to 10 minutes.

No-Roll Pie Crust

2014-07-25T17:34:00.000-05:00

Ask me to finely dice an onion, and I'll do it. Tell me I have to strip the leaves off a huge bunch of thyme, and fine, it's done. Command me to peel five pounds of potatoes, and your wish is granted! But ask me to roll out a pie crust, and you can kiss my apples.

For some reason, rolling out dough is probably my least favorite kitchen task. I don't make cut out cookies, perfectly round biscuits (only drop biscuits), or fancy pie crust. Rolling out dough generally turns into a sticky mess for me, so I avoid it.

But you know, sometimes, I miss pie. My good friend pie. So now, I make a press-in-the-pan pie crust so that pie and I can spend time together. It's very simple--I haven't screwed one up yet--and tastes just as good as a rolled out crust.