About Katie’s Picture
I have resisted making serious pies because I there is always such hype about the texture of your pie crust. Tender, flaky, melt in your mouth yet holds together and is easy to work with…what gives? I’ve failed many times and yet it seems every crust recipe is basically the same ingredients. The past few weeks I’ve been cranking out a pie or two a day and I think I’ve finally discovered the secret to perfectly flaky crust texture. It’s making it by hand and leaving chunks of butter, then flattening them by hand before gently stirring in the water. It might be hard to explain in this context but I’ve nailed it. Then on top of that I’ve been glazing the top with a thick caramel gravy type thing that makes it all mind blowing. I think my apple pie could win awards at this point.
About Sadie’s Picture
So I can’t really taste very much because my nasty chemo drug kills my taste buds (also made my hair fall out, makes me exhausted, makes my mouth very susceptible to sores, kills my blood count, and makes my nails and hair stop growing, but also kills my cancer, yay!) I have thus discovered how important food texture is when you can’t taste something. I have been making a lot of juice and smoothies (kale juice and lots of greens in the smoothies I am glad I can’t taste those). If the juice is chunky it makes me gag, same with my smoothie. Pasta I love the texture of, especially with the creamy cheese sauce. I put Gouda, Cheddar, and a smoked Cheddar in this one. I couldn’t really taste it, but the texture was awesome. I also discovered that apple sauce is really gross, like throw up gross. I am so glad that I got that Costco pack of single serving cups