What the Boss Likes – kitties, beer and pie (and therapy too)

NB’s picture of the beer. Ours looked just like it.

During this quarantine stuff, my husband and the cats and I are doing well. Us being both introverts, anxiety-prone, and somewhat misanthropic, we are pretty happy with this.

I had a beer kit left to make so that got done. It is the Koa Coconut porter from Northern Brewer, where we get a lot of our brewing kits. It is damn good. We’re already half done with the batch. The coconut flavor is strongest when it is just done with bottle conditioning but even after that, it’s a damn good porter. I’ve ordered a couple of new kits, though NB is out of a lot of things (us homebrewers are bored, I see).   The two new ones are an Imperial Cream Ale, one of the few types of beer that is original to the US (AFAIK) and a hefeweizen which is always good in the summer with its fruity notes.

lime curd pie.

I also made a pie. We’ve been helping out our one neighbor who is older and she ordered some groceries for delivery from the one local supermarket chain. They managed to screw up her order so she had 4 bunches of bananas rather than 4 bananas, 8 limes when she wanted 2, and three dozen eggs when she wanted one. So she gave us some bananas, limes, and eggs. We already has enough so I was wondering what to do with the extra.

In the past I’ve made various citrus curds and since I love them so much, I often use the as the filling for a pie rather than just a pudding which is not as strong. So we have a lime curd meringue pie.   I used an oil crust which is way faster than a butter crust and that’s what I grew up on.

I’ve been doing some therapy via videophone (yes, it’s just the internet but I like the retro idea) for my anxiety since this forced isolation gives me some time to think and consider how I want my life to go after this. I’ve discovered ideas like hypersensitivity and childhood emotional neglect. I’ve also discovered, thanks to my husband, a most awesome artist who gets the whole feeling, “thelatestKate”. I used some of our covid money to support her by buying a couple of mugs. She also has books which you can find on amazon.

As for the cats, they are quite happy to have us around. Pretty much any time I’m sitting down, I have a cat wanting up on my lap. the kittens are about twice the size of their mom, Hera, and are just about a year old.  Here are the requisite cat video and pictures.

From the Kitchen – hey, I actually used something I put in the freezer to use “later”

cortland1Thanksgiving was quiet for us. I got a chicken, roasted it per usual and we just sat around eating, drinking, listening to music and talking. I know, crazy a married couple talking for hours  🙂

We were to have a big snowstorm on the preceding Wednesday (4-8 inches which became, oh, enough snow to whiten the ground) and people went nuts as usual, sure that milk, eggs and bread would cease to exist. Add that to the last bits of Thanksgiving shopping by people who haven’t a clue on how to shop *or* cook, and I sure as hell didn’t want to get near a grocery store. Especially, since I am still so very, very, happy not to be working in a meat department this time of year.

So, when I wanted a dessert for our dinner, I hadn’t much to work with. So, I went on a expedition to the north pole, aka my small freezer that sits above the fridge. Amazing how much can get utterly lost inside a space of about 2.5 feet, by 1.5 feet and a foot and a half deep. I came out with a bag of leftover homemade pie crust; maybe put in within the last 6 months, maybe much older. In the fridge was a tub of caramel fruit dip with a few ounces of caramel left in it. And one lonely Cortland apple, about the size of my doubled fist was on the counter. Add to this a few baking staples and we had a lovely sweet.

crostadaCrostada a la “please don’t make me go to the store with those maniacs”
(this is just my estimation on what I used, I was just winging it)
Enough pie crust for a nine inch pie crust
¾ pound apple of your choice, peeled, cored and thinly sliced
½ tsp ground cinnamon
1 tsp sugar
½ tsp flour
5 tablespoons of caramel fruit dip, dulce de leche, some kind of soft caramel

Preheat oven to 400 degrees F.   Roll out pie crust into a rough 12” or so circle, about 1/16 of an inch thick.   Mix apple slices with cinnamon, sugar and flour. Arrange slices in a nice layer, a few deep, in center of pie crust out to where you figure on folding it over. Spoon caramel on. You don’t have to be too neat, it’ll melt to where it needs to go. Fold over crust to leave a opening about 4 inches across in the center. Shake on more cinnamon and sugar. Place on parchment paper on cookie sheet and place in oven for 35-45 minutes, until golden brown and bubbling.  During the last ten minutes, you may wish to tent the tart with a bit of aluminum foil to keep it from getting too dark on top.

Remove. Cool. Eat. Preferably with whipped cream.

The frozen pie dough worked really well. I’ll have to keep more in there for the future.

That’s it. Eat well!