tag:blogger.com,1999:blog-81342705325885946172024-03-14T04:35:52.345-07:00Pietopia Pie Contest!Triciahttp://www.blogger.com/profile/01155224840382272220noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-8134270532588594617.post-10776908523343893052010-12-10T16:42:00.000-08:002010-12-10T16:45:36.515-08:00Pietopia is going National and New Website!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://pietopiacontest.com/"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 309px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjErzUJfmqYaGEj2QQiQAn_xj_mxs0O96OrBIIv71s03vExLTxLhe4gRn8e65t2GX8ywphePXw8mQH2mXLXKI9jjOlABfg71byU5hFOQUhkGjx8x_QdASMLmUFSdWmobmrYB-RAz2QHVI29/s400/2011_Pietopia_poster_web.jpg" alt="" id="BLOGGER_PHOTO_ID_5549219229228700178" border="0" /></a>Hi all! If you have landed here by accident, no worries. Just click on:<br /><br /><a href="http://pietopiacontest.com/">www.pietopiacontest.com </a><br /><br />and you will get to where you need to go! Pietopia is going national this year (2011), where three winners will be flown to Minneapolis/St.Paul for the event. Stay tuned and check back at the official site often for updates and how to enter!<br /><br />Love,<br />TriciaTriciahttp://www.blogger.com/profile/01155224840382272220noreply@blogger.com0tag:blogger.com,1999:blog-8134270532588594617.post-86801187523443934512009-08-17T11:40:00.000-07:002009-08-17T12:06:56.838-07:00The winners!Come talk to the 2009 Pietopia winners and taste their lives via pie this Thursday, 330-630 at the Eastbank Farmer's Market at SE 20th and Salmon!<br /><br />Our judges picked four winners this year out of many entrants--thank you to everyone who participated! The designs of the winning posters are spectacular this year too, I am so excited for them--they are beautiful. We hope to see you there!<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZacFjw2_rIBrIPKNDni_96zOlQzbszCU31r6AqYbIgfdHoS_17JCwiwj8BDHL28FoQqIVO5d_DIWQ6ncXuvl-klIl4gaOAMzGwj1b0ovyowICQbSLhl45CGlxve3wKg8bwYr6rIbzkcBW/s1600-h/cranberryapplepie.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZacFjw2_rIBrIPKNDni_96zOlQzbszCU31r6AqYbIgfdHoS_17JCwiwj8BDHL28FoQqIVO5d_DIWQ6ncXuvl-klIl4gaOAMzGwj1b0ovyowICQbSLhl45CGlxve3wKg8bwYr6rIbzkcBW/s400/cranberryapplepie.jpg" alt="" id="BLOGGER_PHOTO_ID_5371007240704809234" border="0" /></a><span style="font-style: italic;font-size:85%;" >(Designer: Tricia Martin of <a href="www.eatingisart.com">eatingisart.com</a>)<br /><br /></span></div><span style="font-weight: bold;">Sabrina Miller</span>--<span style="font-style: italic;">Unemployment may be {a} tart {cranberry,} but starting a new business is sweet {apple pie}</span><br /><br />The ingredients in my pie are both tart and sweet . . . similar to the recent events in my life . . . and when combined, the result is unexpectedly sublime (and a force to be reckoned with, according to my husband)!<br /><br />After completing a graduate degree in architecture two years ago, I found my first job in the field rather quickly. As the recession started to come on full steam this past winter, the design community was being hit hard and I began to wonder what I might do if I was laid off. I decided to pursue a long-time hobby, that of baking, and start a small business. In February I was laid off from a local architecture firm, due to a reduction in work, and I devoted my full attention to my new venture.<br /><br />I have selected this cranberry apple pie as it resembles my life as I look to create something enjoyable from these rough times and move forward.<br /><br />Cranberries can test a baker's skills when making dessert due to their tartness. They often pose a challenge and adjustments need to be made when they are incorporated. Unemployment can threaten one's stability and hopes for the future. It too causes a need for adjustment, but its incorporation may also make way for new beginnings.<br /><br />Just as a baker may struggle to incorporate cranberries in their dish, I am taking my unemployment as a new beginning, a challenge I can and will face. As the cranberries gave me an opportunity to make my apple pie unique, my unemployment is giving me an opportunity to bring happiness to people through my baked goods.<br /><br />I look forward to the sweet future in my baking business just as I hope others enjoy the sweetness in my pie!<br /><br /><span style="font-style: italic;">Cranberry Butter Crust</span><br /><br />2 ½ cups flour<br />1 t sugar<br />1/2 t salt<br />1 cup (or 2 sticks) unsalted butter (very cold, small cubes, or frozen stick if grating)<br />3 ½ T solid vegetable shortening (cut into small pieces)<br />5-7 T cranberry juice concentrate (can substitute with water for a plain crust)<br /><br /><span style="font-style: italic;">Apple + Cranberry Filling</span><br /><br />4-4 ½ pounds (5 big or 6-7 small/medium size) pie apples<br />(honeycrisp would be great, but Granny Smith are also good!)<br />8 oz dried cranberries<br />1 cup + ¼ cup sugar<br />1 cup water<br />¼ cup flour<br />½ t cinnamon<br />¼ t nutmeg<br />¼ t salt<br />lemon juice<br />3-4 T unsalted butter, cut into small pats<br /><br /><br />1. To make the crust, whisk together flour, sugar, and salt. Incorporate chilled butter either by (a) cutting into ½” pieces and blending into flour mixture with a pastry blender; or (b) freeze butter in one solid piece and grate using a box grater into the flour mixture, folding with a spatula to coat butter pieces with flour. Add shortening to flour mix, blend with fork or pastry blender until mix resembles coarse crumbs. Next, add cranberry juice concentrate and mix just until the crust begins to come together. You’ll want it just moist enough to make a ball with it in your hands. Wrap in plastic wrap and refrigerate at least 30 minutes (or as long as overnight). When ready, divide crust into two portions. Roll the first into a disc and place in the bottom of a 9” pie pan (deep dish works great), allowing some excess to overhang. Roll the second half of dough and cut into 1” strips for weaving the top crust.<br /><br />2. Combine the dried cranberries, water and 1-cup sugar in small saucepot. On medium heat, warm mixture and dissolve sugar. Bring to a boil and simmer until thick and syrupy; most of the water will be absorbed.<br /><br />3. Peel, core and slice apples, toss lightly in lemon juice to prevent browning, then set aside. Combine ¼ cup sugar with the flour, cinnamon, nutmeg and salt, and then sprinkle over apples, tossing until evenly distributed.<br /><br />4. Gently combine apple mixture with cranberries and evenly distribute in your pie pan. Scatter butter pats on top. Finish pie by weaving the second crust and crimping the edges together with the base crust. (Weaved crust can also be substituted with a crunchy crumble topping.)<br /><br />5. Bake pie at 375 degrees F for approx 1 hour (depending on oven, you may need to reduce temp to 350 or adjust cooking time). When finished, apples should be tender when pierced. To prevent crust from burning, cover edges with aluminum foil once golden brown.<br /><br />6. Allow pie to set by cooling for about 30 minutes (hard to do, but it will allow liquid to thicken once it is a bit cooler).<br /><span style="font-weight: bold;"><br /></span><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Yj9u7wtvKRL6u2Vz3UCQN2DlCcdZdv9aPXCW98iaN41OvCyPaMgqGTbyjArGjlhWFPP2cXfmrskmRvGZh1f_jQILx5qsPBVPjusYj4YcsXwiBFj7sJ0fTKYV4su3qdNGQ1A8B0ke88ow/s1600-h/rabbitpie.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Yj9u7wtvKRL6u2Vz3UCQN2DlCcdZdv9aPXCW98iaN41OvCyPaMgqGTbyjArGjlhWFPP2cXfmrskmRvGZh1f_jQILx5qsPBVPjusYj4YcsXwiBFj7sJ0fTKYV4su3qdNGQ1A8B0ke88ow/s400/rabbitpie.jpg" alt="" id="BLOGGER_PHOTO_ID_5371008867989549522" border="0" /></a><span style="font-size:85%;">(Designer: <a href="http://derekfranklin.net/">Derek Franklin</a>)<br /></span></div><span style="font-weight: bold;"><br />Kristina Baesler</span>--<span style="font-style: italic;">White (wine) Rabbit Pie, “How crazy is life?! I’ve gone through the looking glass!”</span><br /><br />Everything is a little upside down in my world. A little debt, a little regret, and a lot of wine. I should be baking pies all day instead of taking crap from people who are probably far worse at living life than I am. But, I followed a path that led down a rabbit hole of fake-smiles and endless passive-aggressive office banter...<br /><br />So now I slap a grin on my face, raise my voice a couple octaves, and enter my office cubicle (represented via cubed potatoes) about 15 minutes late (I spend my mornings baking, one of the few things I have to keep the ol’ noodle slightly grounded in reality) every morning. I feel like I'm really late for a very important date with my true destiny. I continue each day on a seemingly endless journey to pay off my loans and begin my “real life” – outside of this freakish Wonderland. I feel bad for all my co-workers; mad as hatters and not helped in the least by the complete lack of passion I have for my job that leads to endless flakiness on my part – like so much puffy pastry.<br /><br />The gold atop my White (wine) Rabbit Pie represents how good I make my life look from the outside. Shiny, polite and decadent on the surface, and deliciously politically incorrect on the in – I spend my day desperately wanting to scream what my pies say so naturally, “EAT ME.”<br /><br />I'm ready for the next chapter!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi09vRQeBS7W1RAJ9MHbiPEJqUKkre2bkHFzPmKcGXq5CokRLRdy_nvbkEunwBSyBIXYCa3f1i0huPfZmyyop23HacOWNwQEs7ifG6GkgaFkIWYQ4EFDZrWUBNSTM_DVM6XFR5d8CF448nH/s1600-h/rabbitpie_detail.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi09vRQeBS7W1RAJ9MHbiPEJqUKkre2bkHFzPmKcGXq5CokRLRdy_nvbkEunwBSyBIXYCa3f1i0huPfZmyyop23HacOWNwQEs7ifG6GkgaFkIWYQ4EFDZrWUBNSTM_DVM6XFR5d8CF448nH/s400/rabbitpie_detail.jpg" alt="" id="BLOGGER_PHOTO_ID_5371008795390045122" border="0" /></a><br /><br />* Puff Pastry in a square large enough that the corners are hanging well over the sides of the pie pan<br />* 1 lb. of rabbit meat (available at City Market, Zupans...)<br />* 1 bottle Chardonnay (or any white, drinkable wine)<br />* ¼ cup of chopped, fresh tarragon<br />* ¾ cup chopped celery<br />* ¼ cup chopped carrot<br />* 1 small potato (any variety), cubed<br />* 1 chicken bouillon cube<br />* 1 tsp of salt<br />* 1 egg (mixed with a Tbs. of water to brush pastry)<br />* 1 tsp pepper<br />* ½ tsp onion powder<br />* ¼ tsp garlic powder<br />* 3 Tbs flour<br />* 2 cups water (approx)<br />* 1 cup raw, fresh pasta (any variety)<br />* 1 Pinch of edible gold dust, flake or leaf<br /><br />Pie Filling:<br />Add half bottle of Chardonnay, 2 cups water, bouillon cube and rabbit meat (cut into small pieces) to a medium sauce pan on medium heat and cover. Combine tarragon, celery, carrot, potato, salt, pepper, onion powder and garlic powder in a mixing bowl. Sift flour over the top of the mixture and toss all ingredients, then add to the sauce pan. Bring sauce pan to a boil, then simmer partially covered on low heat for 30 to 40 minutes while stirring occasionally until the meat appears cooked through and the liquids boil down and thicken a bit (should still be slightly thinner than gravy). Add more salt and pepper to your liking and take mixture off the heat. Stir in raw, fresh pasta noodles immediately.<br /><br />Refrigerate mixture for a minimum of an hour, so that it is at least room temperature or cooler.<br />Preheat oven to 375 degrees<br /><br />Thaw puff pastry sheet to room temperature (or until pliable) and place over a pie tin/pan (I prefer making mini pies in muffin tins, but the method is the same). Be sure that the excess pastry is draped over the outside of the pan, the corners hanging well over the sides. Add the cooled pie filling starting in the center of the pastry and fill to just under the rim of the pan. Fold one corner of the pastry in toward the middle of the pie, continue with the opposite corner folding this one over the top of the first. Fold in the remaining corners and pinch together any holes, tuck excess crust gently into the pie pan and brush the top of the pie sparingly with an egg wash (1 egg stirred with 1 Tbs of water)<br />Bake for 1 hour. Top should be a light, golden brown.<br />Allow to cool for 20 minutes. Dust the crust gently with gold and stare in wonder and amazement at the edible art before you – then promptly devour while washing down with the remaining wine.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOzaX_FjVAKrCmp3_I_lX13meZjPoKqUpL9Mzq9XiUb7OxKh9gQbDKBSYHhTLXuitsiAtbAbYKLtgMggHbZ8ZuVttobhSiKarWmW4C4QWMhfHgrjwudrzTng4JxTiYrc3YoROy7-m7jh9P/s1600-h/citiesofroses.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOzaX_FjVAKrCmp3_I_lX13meZjPoKqUpL9Mzq9XiUb7OxKh9gQbDKBSYHhTLXuitsiAtbAbYKLtgMggHbZ8ZuVttobhSiKarWmW4C4QWMhfHgrjwudrzTng4JxTiYrc3YoROy7-m7jh9P/s400/citiesofroses.jpg" alt="" id="BLOGGER_PHOTO_ID_5371007321197423458" border="0" /></a><span style="font-style: italic;font-size:85%;" >(Designer: Julia Perry)<br /></span></div><br /><span style="font-weight: bold;">Elizabeth Massa-MacLeod</span><span style="font-style: italic;">--Cities of Roses Filbert-Chocolate-Coffee Pie</span><br />As a graduate student, I’ve spent the last year somewhat impoverished in York, England- the city of the white rose- after living my adult life in Portland, the city of roses. Appropriate, but not enough to overcome some serious homesickness. Oddly, a good deal of this homesickness was focused on food; all jokes about British cuisine aside, I did miss the freshness and intensity of not just American foods but of the local tastes of my native Oregon. Every time I would drink cheap watery coffee, I would haughtily inform my friends that it was nowhere near as good as Northwest coffee. Every time I could only afford a bland, fried meal from the chip shop, I would think somewhat longingly of the taquerias and the farmer’s markets back home. However, I made it through the year with the help of that best of British staples, chocolate. This pie, which in itself is an American adaptation of British cuisine, incorporates two of the local flavors I’ve missed most- filberts and coffee- with the somewhat bitter, comforting taste of dark chocolate.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3EOrHoH5Auyr1_GVuEXVm0Mlnrys2IRLj1RqiYlpubsZ_Kg0O-G0PD6PqTcOPbg1OHUbh1vkY6dtyzSvufCX3UGlNfCxNNVNtHVKHHSWvjJDTMhwJ7aJi63-jZyXIE9EpMkFP7wKnDfXx/s1600-h/spoon_detail_sm.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3EOrHoH5Auyr1_GVuEXVm0Mlnrys2IRLj1RqiYlpubsZ_Kg0O-G0PD6PqTcOPbg1OHUbh1vkY6dtyzSvufCX3UGlNfCxNNVNtHVKHHSWvjJDTMhwJ7aJi63-jZyXIE9EpMkFP7wKnDfXx/s400/spoon_detail_sm.jpg" alt="" id="BLOGGER_PHOTO_ID_5371008440410523810" border="0" /></a><br />Hazelnut and Chocolate Crust:<br />1 c flour<br />8 T softened butter<br />1/4 c brown sugar<br />1 oz unsweetened chocolate, grated<br />1 t vanilla<br />2 T milk<br />3/4 c finely chopped hazelnuts<br />Preheat oven to 425. Combine flour, butter, brown sugar and chocolate in mixing bowl or food processor and mix until well blended. Add vanilla, milk and nuts and mix until dough is damp enough to be cohesive. Add droplets of milk if too dry. Press dough onto bottom and sides of pan, making sure that you distribute the dough evenly and cover the entire pan. Prick all over with fork and press a piece of heavy duty foil snugly into pie shell. Bake at 425 for 6 minutes, remove the foil and continue baking for approx. 10 minutes, until dry and crisp. Remove from oven and reduce heat to 350.<br /><br />Filling:<br />8 T butter<br />2 oz unsweetened chocolate<br />2 eggs<br />1 c sugar<br />4 T flour<br />1/4 t salt<br />2 t vanilla<br />Combine butter and chocolate and microwave carefully, stirring often and taking care not to scorch chocolate. When the chocolate is almost melted, remove, stir again, and allow to cool. When lukewarm, add 1/4 c Kahlua.<br /><br />Beat eggs in mixing bowl until foamy. Add sugar, flour, salt and vanilla and beat until smooth. Stir in the melted chocolate mixture and blend well. Pour into the prepared pie shell at 350 and bake for 25-30 minutes. The center should seem gently set, giving a little to the touch, but not liquid.<br /><br />Let the pie cool and serve with gently whipped cream and coffee crumbles.<br /><br />Coffee Crumbles:<br />1 1/2 c sugar<br />1/4 c strong coffee<br />1/4 c light corn syrup<br />1 T baking soda, sifted after measuring<br />Line a jelly roll pan or cookie sheet with foil, covering bottom and sides.<br />Combine the sugar, coffee and corn syrup in a heavy bottomed saucepan of at least 4 qt capacity. Bring to a boil and cook to the hard-crack stage, 300 degrees on a candy thermometer. Remove from heat, add the baking soda and stir just enough to distribute baking soda. Quickly and carefully (mixture is very hot), pour mixture onto foil lined pan and allow to cool and harden.<br />When ready to use, tap the mixture with a heavy spoon, breaking it into irregular 1/4 to 1/2 in pieces. Store extra crumbles in airtight container for several weeks.<br />When ready to serve pie, top with whipped cream and sprinkle coffee crumbles on top.<br /><br />(This pie is more of a ganache than a pudding, so it is very rich. Pip pip!)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbr5rt0dIepN6SKYZ00gpfd-Fq6AMx-jafp9EAUnuwvafEdQshFb5HgmHbRBBPR7JugTsS7qWUqmiFrqacj1nZV9sHl5CSG4KN_IFLBhGmFkRxQoGqQ-LW6lMwTlgMeOu0uhvwE2x2v8x_/s1600-h/mangopie.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 310px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbr5rt0dIepN6SKYZ00gpfd-Fq6AMx-jafp9EAUnuwvafEdQshFb5HgmHbRBBPR7JugTsS7qWUqmiFrqacj1nZV9sHl5CSG4KN_IFLBhGmFkRxQoGqQ-LW6lMwTlgMeOu0uhvwE2x2v8x_/s400/mangopie.jpg" alt="" id="BLOGGER_PHOTO_ID_5371008518209848450" border="0" /></a><br /><div style="text-align: center;"><span style="font-style: italic;font-size:85%;" >(Designer: <a href="http://www.plainmadedesign.com/">Chelsea Heffner</a>)</span><br /></div><span style="font-weight: bold;"><br />Leela Cyd Ross</span>--<span style="font-style: italic;">For the love of a Mango </span><br /><br />Nothing says celebration like mango dusted with chili powder – enrobed in a dove-soft bed of lime cream curd and atop a crisp cinnamon cookie crust – creating this dessert was a fitting Friday afternoon endeavor, as I had spent the morning putting the finishing touches on my last paper for graduate school (hooray!). This is a victory pie of sorts – the type of treat that has style, tang and an innate sense of PARTAY oozing through its nooks and crannies. Finally, after weekends dictated by homework and the stresses of becoming a special ed/art teacher, my life is this pie at this moment. It is achievement. It is happiness. It is very tangy. And I’ve even been called a mango by lovers and friends . . . oozing with sweetness, sexiness and lusciousness, I consider the nickname the highest of compliments.<br /><br />You see mangos got me through my program – buying them bi-weekly; placing their soft little bodies on the windowsill to ripen, hurry hurry! They were my constant companion, greeting me when I got home, so smooth and soothing in shape . . . And, if I was lucky, one would give slightly to my gentle prodding, proving its ripeness and I’d dig out my sharp knife, a lime wedge, and some chili powder for a date with decadence (in the hammock, no less!) and a taste of my Southern California roots – when I was little, the Mexican community in my small town inspired my love of the sensuous snack – one taste and I was hooked for life.<br /><br />Thus, upon completion of a major event-- a graduate degree, I knew a pie should be spun from these perfect flavor partners. It indeed satisfied the love of my mangos, my past as a California girl and my future – hopefully tinted yellow from all the mangos I’ll eat in everyday indulgence and celebrations of milestones.<br /><br />PS. I’m going to India for a 2-month mango-festival that occurs every April and May in Mumbai – that should be a good thing for me, eh?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIaq2iOhKU14OEaRWaYsgwwrtVnsQ1z5tn5EGbE_1H1oMayPMIL5vn5sORQ5utFWZBKChMR9hfJWI1o1kTddmjPrYSx-dS-f4IMoXWy4JnzRZc_5m9SKlWGCs0dFYwU59fGHdicWQvk3N5/s1600-h/mango_detail.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIaq2iOhKU14OEaRWaYsgwwrtVnsQ1z5tn5EGbE_1H1oMayPMIL5vn5sORQ5utFWZBKChMR9hfJWI1o1kTddmjPrYSx-dS-f4IMoXWy4JnzRZc_5m9SKlWGCs0dFYwU59fGHdicWQvk3N5/s400/mango_detail.jpg" alt="" id="BLOGGER_PHOTO_ID_5371008594107725890" border="0" /></a><br />Chile Lime Mango Celebration Pie<br /><br />2 ripe mangos, sliced in pretty half-moons<br />sprinkle of chili powder<br />1/4 c sugar<br />1/4 c water<br /><br />for lime cream:<br />2 c non-dairy milk (I like vanilla almond for this, but anything will work)<br />1/2 c flour<br />3/4 tsp corn starch<br />zest of two limes<br />1 tsp vanilla<br />1/2 c lime juice<br />1/2 c sugar<br />1/4 c Agave nectar<br /><br />for crust<br />1 c flour<br />1/2 c veg butter (Earth Balance is my preference)<br />1/3 c sugar<br />1/2 tsp salt<br />2 tsp cinnamon<br />3 tbsp cold water<br /><br />To assemble:<br />First, make the crust (I like to do this a day before the pie is served, much easier to get it out of the way) – cream the butter and sugar together in a mixer, add flour, cinnamon and salt and gradually incorporate cold flour until rough pie dough forms. Stop mixing and gather barely holding together dough into large ball on top of plastic wrap. Shape into a large disc, wrap up in plastic and chill for at least 2 hours. After two hours, roll out on floured surface. Poke about 5 fork marks in the crust. Lightly grease a 9 inch pie or tart pan, place rolled dough into shell – folding over edges for double-thick sides. Wrap tightly in plastic and freeze until day of serving pie.<br /><br />Meanwhile, make the lime cream – place non-dairy milk, sugar, and vanilla into a medium-sized pot and stir on medium heat for approximately 5 minutes. Place cornstarch into small bowl, mixed with a splash of milk or water, whisk until starch is dissolved. Mix this starch slurry into the milk/flour mixture and cook for 5 minutes more, whisking the entire time (or else clumps will form). Mixture will thicken into a pudding-like texture. Take off heat and mix in remaining ingredients – lime zest, juice, Agave nectar. Pour into a bowl, cover with plastic, and chill until ready to assemble pie (about an hour, at least.)<br /><br />Now, back to the crust. Preheat oven to 375 degrees. Remove frozen crust from freezer and grease the shiny side of a piece of aluminum foil and tightly cover crust, pressing into the sides so that it is directly on the crust. Bake for 20-25 minutes. Remove foil and bake for 3-4 minutes more. Set aside to cool.<br /><br />Remove lime cream from fridge, whisk it up if it has set into something a little too firm. Pour almost all the lime cream into the crust. Spreading it into the edges with the back of a spoon.<br /><br />Arrange mango slices into whatever pattern you like, trying to fit as many as possible into the pie. Heat 1/4 c sugar with 1/4 c water over low heat to make a simple syrup. When mango slices are all in place, drizzle syrup over entire tart. Finally, sprinkle a tiny dusting of chili powder over entire pie. Garnish with lime wedges or lime leaves, as I had on hand. Chill for at least an hour or so, and then serve. Perfect for celebrating anything.Triciahttp://www.blogger.com/profile/01155224840382272220noreply@blogger.com0tag:blogger.com,1999:blog-8134270532588594617.post-83916326310177204702009-07-01T15:07:00.000-07:002009-07-01T15:13:17.496-07:00Pietopia? Here's what/how!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoQo0mIasgTzX_yXDrvJ1pPGsYhwaN-Z3HOeiSMKHtx4XApJHIETe7d6zg0gGzMi_pAw6E7UGZMezQbg-cxSSVXKKO2uzrl5hg6EcHO286S-6m0VH4Gj-FY3zjmMbTJrFf6jH7GOnw9JKg/s1600-h/ediblepdx_pietopiaposter.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 356px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoQo0mIasgTzX_yXDrvJ1pPGsYhwaN-Z3HOeiSMKHtx4XApJHIETe7d6zg0gGzMi_pAw6E7UGZMezQbg-cxSSVXKKO2uzrl5hg6EcHO286S-6m0VH4Gj-FY3zjmMbTJrFf6jH7GOnw9JKg/s400/ediblepdx_pietopiaposter.jpg" alt="" id="BLOGGER_PHOTO_ID_5353618152724406850" border="0" /></a>What does it taste like to be unemployed, starting a new job, just married, divorced, a new homeowner or desperately searching for housing? What kind of pie would describe the way you are feeling right now? Could you imagine your thoughts, concerns or joys transformed into the All-American Pie? If so, take part in the Pietopia Pie Contest!<br /><br /><span style="font-weight: bold;">To participate, please submit your pie recipe and written explanation, including why you chose the recipe and how the taste of it relates to the current state of your life in under 300 words by July 15th, 2009.</span> The project will culminate with an exhibition of the winners at the Portland Farmer’s Market Eastbank between 20th and Salmon on Thursday August 20, 2009. Each winning pie will receive a limited edition screen print reflecting the ideas in the written statement. Pies will be judged upon the creativity and innovativeness in ideas reflecting the ingredients used in the recipe.<br /><br />Get as creative or as traditional as you want with your pies! Savory, sweet, fruit, cream, custard, meat, or vegan, do it up! The winners will bring their pie's to the Eastbank Farmer's Market (20th and Salmon SE) August 20, 2009 for some good old fashioned tasting (yes, that's right, free pie tasting! yum!) and show off their baking skills. Come and taste what your community is feeling! Plus check out the amazing silk-screens that will be specially designed for each winning pie.<br /><br />Please send statements and recipes to:<br /><span style="font-weight: bold;">pietopiacontest@gmail.com<br /><br />*note: if you'd like to read about last years winners, scroll down this blog. You can read their winning blurbs, see the unique silk-screened posters done by local artists, and even try their recipes!<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijGOtGJAy9LeO9282tKSztaN1Bt6nqHbOIjj4pHfv0z7ee8CQ76lp8awc4VByStplQbfMIlI7V3iWUkOWEcirg0SNZ9nrcLIXY2Een4cxpgXRGNSmm93z4TIOQt5iXwXE2rGzluE66ws8M/s1600-h/pietopia_piebox.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijGOtGJAy9LeO9282tKSztaN1Bt6nqHbOIjj4pHfv0z7ee8CQ76lp8awc4VByStplQbfMIlI7V3iWUkOWEcirg0SNZ9nrcLIXY2Een4cxpgXRGNSmm93z4TIOQt5iXwXE2rGzluE66ws8M/s400/pietopia_piebox.jpg" alt="" id="BLOGGER_PHOTO_ID_5353618028144880882" border="0" /></a>Triciahttp://www.blogger.com/profile/01155224840382272220noreply@blogger.com3tag:blogger.com,1999:blog-8134270532588594617.post-11298562447030058582009-06-22T08:04:00.000-07:002009-06-22T12:18:59.630-07:00Pietopia= pies, people, community, connections<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK521ywT8AoM6uKK4t2SepM2rkkBm-tlyodFHmGc7SnzOscyZcwvCduMN7I1vBs54vX8ygjNd4R_csaJrdOlEuee5eWqSFU-GCsYo6Wjt9tQH6WMDBaAMXT85SgFiFuq70ZLZGdjEboc_O/s1600-h/pietopia_pies_sm.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 318px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK521ywT8AoM6uKK4t2SepM2rkkBm-tlyodFHmGc7SnzOscyZcwvCduMN7I1vBs54vX8ygjNd4R_csaJrdOlEuee5eWqSFU-GCsYo6Wjt9tQH6WMDBaAMXT85SgFiFuq70ZLZGdjEboc_O/s400/pietopia_pies_sm.jpg" alt="" id="BLOGGER_PHOTO_ID_5350231372989589954" border="0" /></a><br /><span style="font-style: italic;">What flavor pie would describe your life and why? </span><br /><br />The idea of Pietopia manifested from my deep love and interest in community, connection, communication, design, and the senses. Everybody eats, so how can this be translated as the common denominator and a way for people to communicate and connect through? I began searching out new ways to apply design-thinking and problem solving to my life passions and Pietopia was the brainchild.<br /><br />I chose pies because of their timeless appeal to the seasons, cross generations, and the local culture. I am also interested in exploring the ancient correlation between taste and feeling. The goal of Pietopia is to incite communication, connection, and communing as the interweaving entities within the fabric of our daily lives; as well as how the sense of taste and smell and the feelings/memories they can evoke spearhead this process and open doors for understanding. Pietopia seeks to channel our connection with food as a way to communicate, ultimately discovering what the city’s quality of life truly is.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtWUSK5eeUngbGZMDuQOO6ajIZT_KjkkYyJN92BPjY9TZWo-V1jZe0wIIWecS9nx9-w6jYCP00Epvusrmq53LwZwdpqA4-Al8eqEVRO2O2wiQ1TJPaXWxB69JYch5dHCEGrsIfeHX97dnv/s1600-h/DSC_0513.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtWUSK5eeUngbGZMDuQOO6ajIZT_KjkkYyJN92BPjY9TZWo-V1jZe0wIIWecS9nx9-w6jYCP00Epvusrmq53LwZwdpqA4-Al8eqEVRO2O2wiQ1TJPaXWxB69JYch5dHCEGrsIfeHX97dnv/s400/DSC_0513.jpg" alt="" id="BLOGGER_PHOTO_ID_5350231805820013394" border="0" /></a><br />The winning contestants receive a unique, silk-screened print that an artist/designer has reinterpreted into a visual poster. These are on display along with explanations as to why/how they taste like the winners lives with the free tastings of each of the pies. By involving artists/designers from the community, it is another way to weave together creative forces, design, and different ways to communicate bye showcasing/making them accessible to the community at large.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglYmII0Q5E3eRyrk_P2BSZCwqeew5_ktRdEpZuGdHuDRJOGUTbbt9QgFq66UC7wrjOjgTKvMmCHDCIOr6LTe2JDMy8PwG4bwRbEckdOPtHFyqH0oqGEp8BiJVqU9blCichQHMNN1-wuKg_/s1600-h/DSC_0619.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglYmII0Q5E3eRyrk_P2BSZCwqeew5_ktRdEpZuGdHuDRJOGUTbbt9QgFq66UC7wrjOjgTKvMmCHDCIOr6LTe2JDMy8PwG4bwRbEckdOPtHFyqH0oqGEp8BiJVqU9blCichQHMNN1-wuKg_/s400/DSC_0619.jpg" alt="" id="BLOGGER_PHOTO_ID_5350231933722177346" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhic-na-YgrV5ZiPVIR9X375Qzb1rEamtHFArhjUwTo1a3SmenQPp84XyQcru_8zlElRt_vuQRYQIbEPvUOvwIa96XM5kA_-hYqfvclmm5cMLBoheZK3IAIrOIuCiw1TIlbLNB3-tyDbitR/s1600-h/DSC_0664.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhic-na-YgrV5ZiPVIR9X375Qzb1rEamtHFArhjUwTo1a3SmenQPp84XyQcru_8zlElRt_vuQRYQIbEPvUOvwIa96XM5kA_-hYqfvclmm5cMLBoheZK3IAIrOIuCiw1TIlbLNB3-tyDbitR/s400/DSC_0664.jpg" alt="" id="BLOGGER_PHOTO_ID_5350232103748441874" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL8VjaoLZZ9ajGclrZYaqNqpZ7Y_Zew0PzJCJARFw_r71Cs3oMuF1ZtZOJ9SghbqXiAuk938X8Hx5bs88-4ag6TISzR_K7aH01OTOScUGz_jHxQDIwn7Nk2l6251GoqwE-_nqlhvhCFjRp/s1600-h/DSC_0718.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL8VjaoLZZ9ajGclrZYaqNqpZ7Y_Zew0PzJCJARFw_r71Cs3oMuF1ZtZOJ9SghbqXiAuk938X8Hx5bs88-4ag6TISzR_K7aH01OTOScUGz_jHxQDIwn7Nk2l6251GoqwE-_nqlhvhCFjRp/s400/DSC_0718.jpg" alt="" id="BLOGGER_PHOTO_ID_5350232234042505874" border="0" /></a>What is really neat is this trend of using pie is catching on. <a href="http://free-pie.org/?page_id=2">Free Pie</a>, a group started by several graphic designers on the east coast, hand out free pie in different cities. Their message is simple: sometimes life is bad, free pie isn’t. They go on to say that simple gestures, like giving away free pie, can unite communities and spread joy, which I couldn’t agree more with. But what if there was more to the pie? What if the pie was actually trying to tell you something and you could take away from the experience of free pie more than just a tasty morsel? These are precisely the intentions of Pietopia, bringing a way for people to communicate about things they may not have had the platform to talk about or connect through otherwise.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRxJAo3LLpNJHeCSdRY69l6-yLAKB4BgK1DCgTgag5V8eBYprw4HAnggNH_5OJmz3qGlrWybu6CTiotjFjz0yaqt2vexs_QsWe5Sf0JNiG3gPagbL5GMRTgS349CMkEKCr9YYLoSDx0h8f/s1600-h/pielab.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 269px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRxJAo3LLpNJHeCSdRY69l6-yLAKB4BgK1DCgTgag5V8eBYprw4HAnggNH_5OJmz3qGlrWybu6CTiotjFjz0yaqt2vexs_QsWe5Sf0JNiG3gPagbL5GMRTgS349CMkEKCr9YYLoSDx0h8f/s400/pielab.jpg" alt="" id="BLOGGER_PHOTO_ID_5350232948666194514" border="0" /></a>In a recent article in <a href="http://www.fastcompany.com/blog/alissa-walker/designerati/project-ms-pielab-rural-alabama-serves-community-understanding-and-ye?1245681090">Fast Company</a>, Pie Lab was featured. Pie Lab is a new space in Greensboro, Alabama created by an intensive design program for designers who want to do good, called <a href="http://www.projectmlab.com/#">Project M</a>. Each year, a small group of creatives are selected every year by founder and graphic designer John Bielenberg to travel to locations ranging from Maine to Baltimore to Costa Rica, identify a problem, and solve it, sometimes in a matter of days. Project M has it’s headquarters (known as Project M Lab) down in Alabama and a space where short, intensive courses are taught to designers from around the world. This incubator is where Pie Lab was spawned and materialized. Brian Jones, Pie Lab’s creator and active member of Free Pie, says “Free Pie was designed to gather people together with pie in an effort to promote conversations with neighbors and strangers, and to bring humanity back into downtown areas.” Jones goes on to explain, "pie is something that everyone enjoys, so we've used that knowledge to create a place that everyone wants to visit," he says. "PieLab provides a neutral environment in a traditionally segregated town where people from every race and class are welcome to sit together and talk candidly about whatever is on their mind." (picture courtesy of Fast Company).<br /><br />Pie really is a neutral ground for people to let down their guard a little, enjoy a treat, and open up or relax. Eating has this effect on people. The action of it gives people something to do, something to segue with into other realms or topics that can seem strange or uncomfortable when confronted face to face, like meeting new people, or discussion in general. It’s no wonder people and designers are starting to hone in on the powerful effects food, eating, and the senses have over our everyday lives. They are so intricately involved in everything we do, we forget that we use them at all.<br /><br /><a href="http://pietopiacontest.blogspot.com/">Pietopia Pie Contest</a><br />August 20th, 2009, Thursday 330-7pm<br />Eastbank Farmers Market, Portland OR<br /><br />All entries must be emailed to p<span style="font-weight: bold;">ietopiacontest at gmail dot com</span> <span style="font-weight: bold;">by July 15th</span> for consideration. Please see <a href="http://www.eatingisart.com/search/label/pietopia">contest details</a> for more info! I look forward to hearing about the taste of your life!Triciahttp://www.blogger.com/profile/01155224840382272220noreply@blogger.com0tag:blogger.com,1999:blog-8134270532588594617.post-1139261076750424332009-05-14T08:16:00.001-07:002009-05-14T08:20:13.646-07:00August 20th, 2009, 330-7pm @ Eastbank Farmers MarketWe have a date!<br />I finally spoke with the Farmer's Market Coordinator, the lovely Ms. Anna Curtin, and the date is set!<br /><br />August 20th, 2009<br />3:30-7pm<br />Eastbank Farmers Market (SE Salmon and 20th)<br /><br />Get ready! I can't wait to see your entry!Triciahttp://www.blogger.com/profile/01155224840382272220noreply@blogger.com0tag:blogger.com,1999:blog-8134270532588594617.post-52919291162177541452009-05-05T17:22:00.001-07:002009-05-05T17:29:58.757-07:00Pietopia 2009 is coming!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjR8fqqV6mehjy6Tchl-cF_2V89eclfv7nZYMb9H2MRyj-rwUYYFrsYSh0VoFD0HEHLy8J9HGDX3SC2nMBfvFOuBveODb7mkx2_bYRvNnVDSqa4iEkdHz3BBtUFfbOArZHJgK29XG1uD-d/s1600-h/ediblepdx_pietopiaposter.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 356px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjR8fqqV6mehjy6Tchl-cF_2V89eclfv7nZYMb9H2MRyj-rwUYYFrsYSh0VoFD0HEHLy8J9HGDX3SC2nMBfvFOuBveODb7mkx2_bYRvNnVDSqa4iEkdHz3BBtUFfbOArZHJgK29XG1uD-d/s400/ediblepdx_pietopiaposter.jpg" alt="" id="BLOGGER_PHOTO_ID_5332501095514102786" border="0" /></a><br />Get ready folks! It's back this year and looking for some more great entries. To participate, please submit your 300 word blurb and recipe, including why you chose the recipe and how the taste of it relates to the current state of your life by July 15th, 2009. Each winning pie will receive a limited edition screen print reflecting the ideas in the written statement. Pies will be judged upon the creativity and innovativeness in ideas reflecting the ingredients used in the recipe.<br /><br /><span style="font-weight: bold;">The event will be held in August at a Portland Farmer's Market location, exact date and place will be announced as soon as we find out, right here on this site! </span><br /><br />Get as creative or as traditional as you want with your pies! Savory, sweet, fruit, cream, custard, meat, or vegan, do it up! The winners will bring their pie's to the farmer's market for some good old fashioned tasting and show off their baking skills. Come and taste what your community is feeling! Plus check out the amazing silk-screens that will be specially designed for each winning pie.<br /><br />Email blurbs and recipes to: pietopiacontest at gmail dot comTriciahttp://www.blogger.com/profile/01155224840382272220noreply@blogger.com0tag:blogger.com,1999:blog-8134270532588594617.post-63362532171645616152008-08-22T18:52:00.000-07:002008-08-22T21:14:49.992-07:00The Pietopia Event 2008!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtYa5-irSuk97eCAWwAmpBTEbQc6HaVoRL18xWsmGqJlyvWJa9XxSJ8OYeZA1cwH_LnhGzjxAc0aF8jNBfMSpKQKJ-0wPSpbRtnuYeheM5vZt-eYdDUfxmFjpH3EXNQ5t2zDXSr7peOnzU/s1600-h/DSC_0525.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtYa5-irSuk97eCAWwAmpBTEbQc6HaVoRL18xWsmGqJlyvWJa9XxSJ8OYeZA1cwH_LnhGzjxAc0aF8jNBfMSpKQKJ-0wPSpbRtnuYeheM5vZt-eYdDUfxmFjpH3EXNQ5t2zDXSr7peOnzU/s400/DSC_0525.jpg" alt="" id="BLOGGER_PHOTO_ID_5237556544204178482" border="0" /></a><br />It finally happened and what a show it was! There was an A-MA-ZING array of pies, all of which were fabulous. I honestly can not pick one, or even two as my top favorites. I find it interesting that all the pies were equally as good. Not that I was expecting anything less than great from these talented folks, but still, not one mediocre pie? The winners were judged upon their statements in how creative they were in their statements correlating the taste of the pie with their life, not the actual taste of the pie. And yet, when the time came to sample the pies themselves, the <span style="font-style: italic;">flavor</span> of each of them was fantastic. A combination of the mounting excitement of myself, friends, and the community around this event I believe made everything even that much sweeter.<br /><br />Pies have a long-standing stigma attached to them. Like bread making, pie making has become something of an marvel in the American kitchen. Interestingly enough, pies were redefined by the American Kitchen dating back to colonial settlement. Pie had been around for centuries before the British started colonizing the Americas. However, because the pie was an easy vehicle for food preservation, early Americans embraced it. Pie is a part of our short but deep American heritage, and like cooking seasonally, we have seemingly lost touch with it.<br /><br />I would like to alleviate some of this angst right now and tell you, pie making is not all that difficult. Carve out a few hours on a weekend afternoon, or some morning or evening, when you can be in your kitchen with you and you alone. Get out your flour, cut up your unsalted butter into little bits and toss them together in your favorite big mixing bowl. Now get your hands in it. That's right, feel the texture of the butter and the flour between your fingers, against your palms, and notice that you are creating something entirely different than what you started with. Put your new concoction of dough in the fridge and cut up your favorite seasonal fruit. Maybe you got the fresh plumbs because the vendor at the farmer's market gave you a try and they took you back to place you hadn't thought of since you were a kid. Maybe you picked the berries or apples yourself. Whatever it is you decided to use, it was because you intuitively knew this was how this pie had to be. Notice how the smell of the kitchen changes with each minute the pie is in the oven. When your olfactory senses have peaked with intensity of the sweet aroma, you know your pie is done. Take it out and savor it's steaming, buttery crust with the spicy, sweet juices of the fruit. Now that doesn't sound <span style="font-style: italic;">too</span> torturous to try. I hope you can utilize this gold mine of recipes, tastes, and thoughts and maybe even take time to recognize the custom of pie making so that it will not become too lost of an art. Cheers!<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9bWOMwRi1fkohIgX4zPQ0neFvI_pme7Um9UMUmBdf-iGx9zDoAOqhFbW7R1wolJUXbeTcpetQgpnKZgOsHTRCm_76pe-5yZGREKKEoDz5EodJuNzWMrGm2hiD7AYJuL5W70yiEQ9NVfq9/s1600-h/DSC_0498.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9bWOMwRi1fkohIgX4zPQ0neFvI_pme7Um9UMUmBdf-iGx9zDoAOqhFbW7R1wolJUXbeTcpetQgpnKZgOsHTRCm_76pe-5yZGREKKEoDz5EodJuNzWMrGm2hiD7AYJuL5W70yiEQ9NVfq9/s400/DSC_0498.jpg" alt="" id="BLOGGER_PHOTO_ID_5237556814077717410" border="0" /></a><span style="font-size:78%;"><span style="font-style: italic;">Marlene Dopp, Pietopia winner, Chemo Therapy Pie (Vegan Apple Pie, so yum!!)<br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFuIngEhzc-5_pFYQTePGSmuKeFXs1Pdq3gUyOrEJo4AUSG_h8G62-TM7UdfYErB0iYrS1wNtkL7b5z_XMGu7CfGUvu6dhrtIHi2NbdSirVNZ4TJdx2R-giFMqZl8CUnI2kJH3afvqCHca/s1600-h/DSC_0509.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFuIngEhzc-5_pFYQTePGSmuKeFXs1Pdq3gUyOrEJo4AUSG_h8G62-TM7UdfYErB0iYrS1wNtkL7b5z_XMGu7CfGUvu6dhrtIHi2NbdSirVNZ4TJdx2R-giFMqZl8CUnI2kJH3afvqCHca/s400/DSC_0509.jpg" alt="" id="BLOGGER_PHOTO_ID_5237557282165845506" border="0" /></a><span style="font-size:78%;"><span style="font-style: italic;">Thom Wheeler, Pietopia winner, Homesick for Miami Pie (Beef-Plantain Pie. Like whoa.)<br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihC0SbwCSwczvrZ7KVlNz9y1VU0bOtE0tWdJ2WHJBV8KEqwzaxnlvZ8QUyIuC5MpqBLtuX8nGNsjquFFsduTOkPNXIbePJLp1DRes4hZURioLuuQZUWx3wJ4mqPr1kSw-tpGDqoG5HbTzO/s1600-h/DSC_0523.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihC0SbwCSwczvrZ7KVlNz9y1VU0bOtE0tWdJ2WHJBV8KEqwzaxnlvZ8QUyIuC5MpqBLtuX8nGNsjquFFsduTOkPNXIbePJLp1DRes4hZURioLuuQZUWx3wJ4mqPr1kSw-tpGDqoG5HbTzO/s400/DSC_0523.jpg" alt="" id="BLOGGER_PHOTO_ID_5237557621777915762" border="0" /></a><span style="font-size:78%;"><span style="font-style: italic;">Maryanne Capobianco, Pietopia winner, Red Door Rhubarb Pie (amazing!)<br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidhNtVEGerpe3_wZ0mXNX5_02u0wFpi2nPnWNAbRWycNbG8tus9kRPzeRcEuPbUZwrcPMm31yuE8427Bh0O21eXKArOIzLybg94lE4iIqft0NgL2riSh3I-dntjGShC3LRS-Fj8PWzSPq4/s1600-h/DSC_0524.jpg"><img style="margin: 0px auto 10px; 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display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYpUVppgCCPng7Mqzyo884bnFpzImx1Uij6lYnl9OzguM5ufp28DCzirwX_K2_eKo7GoBKoHh2y-EUJNzQCrsFgCGwv96f8LPDdmR0bpQUFxYOGakw9IMYWoR3njjgv2PLVz93tR04KYMU/s400/pietopia_poster.jpg" alt="" id="BLOGGER_PHOTO_ID_5237560741611175058" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinpYFfIrRJF6a3RPW547fmYwhH7mjrEMOlmUhwkdTTy5NECWEPxv96dOtQBx6IcZ-DYk82jXJTpd_UQhDKxRmDXEB8jN9r73cUJdUDEdjtKq9p9EiqF4tk1P17qXCeY3y089sZSHJfgfGQ/s1600-h/DSC_0766.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinpYFfIrRJF6a3RPW547fmYwhH7mjrEMOlmUhwkdTTy5NECWEPxv96dOtQBx6IcZ-DYk82jXJTpd_UQhDKxRmDXEB8jN9r73cUJdUDEdjtKq9p9EiqF4tk1P17qXCeY3y089sZSHJfgfGQ/s400/DSC_0766.jpg" alt="" id="BLOGGER_PHOTO_ID_5237560268307666978" border="0" /></a></div>Triciahttp://www.blogger.com/profile/01155224840382272220noreply@blogger.com0tag:blogger.com,1999:blog-8134270532588594617.post-33738892410931292382008-07-22T21:58:00.001-07:002008-08-21T07:58:12.376-07:00And The Winners Are...After an overwhelming response, the jury has responded with five winning Pietopia Pies! Congratulations to the winners!! If you have a favorite, I'd be interested to know...<br /><br /><span style="font-weight: bold;">Leslie Wilson</span><br /><span style="font-weight: bold;">the "my life is changing more quickly than I can adapt" pie<br /><br /></span><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfGVsVB7kcgXOynTODVtMKwe7gJrjV4rhjJSHvejB30VWYcM1xErp8L-VLs061jGs36Wb5ZeRt9oz8PKo41OcLP68JkTGVjMfobhumkUqocYAwHuPDUKohbcsyCIoku46Sabia2y3rEcw3/s1600-h/Final_Justin_sm.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfGVsVB7kcgXOynTODVtMKwe7gJrjV4rhjJSHvejB30VWYcM1xErp8L-VLs061jGs36Wb5ZeRt9oz8PKo41OcLP68JkTGVjMfobhumkUqocYAwHuPDUKohbcsyCIoku46Sabia2y3rEcw3/s400/Final_Justin_sm.jpg" alt="" id="BLOGGER_PHOTO_ID_5236773407219847794" border="0" /></a><br />Designer: Justin Bland<br /></div><br />1 bunch of fresh asparagus, approximately 18 stalks<br />1/3 cup chopped scallions<br />4 eggs slightly beaten<br />1-1/2 tablespoons flour<br />1-1/2 cups light cream<br />1 medium sized head of broccoli, approximately 1 cup<br />1 cup shredded cheese: goat and gouda and parm<br />1 pie crust<br />1/2 teaspoon salt<br />1/4 teaspoon fresh cracked pepper<br />1/8 teaspoon garlic powder<br />1/8 teaspoon of nutmeg (preferably fresh if possible)<br />dollop of honey when served<br />Preheat oven to 325 degrees.<br />Steam asparagus and broccoli for five minutes then place in cold water bath to stop cooking. Reserve up to twelve pieces of asparagus whole and chop up rest. Chop broccoli equal to one cup.<br />Shred cheese into a bowl and stir in flour, salt, pepper and garlic powder until well incorporated.<br />In a separate bowl, whisk the eggs; add the cream, chopped asparagus, chopped broccoli, chopped scallions and shredded cheese mixture in with eggs.<br />Place the mixture into the prepared pastry shell.<br />Take remaining whole steamed asparagus stalks and place on top of unbaked quiche artfully. Sprinkle the nutmeg on top.<br />Place unbaked quiche on the center of cookie sheet and place in oven on the middle rack.<br />Bake quiche at 325 degrees for 35 to 40 minutes. Let quiche set for at least 10 minutes prior to serving.<br />Serve with a dollop of honey on top.<br /><br />asparagus is refreshing, crisp and bitter and with some rough parts much like becoming an adult. Like the vegetable, whose best flavors are contained in its head, I am a woman defined instead by my stringy stalk. Finally, in this transition from girl to grown up, the scent of my urine has mysteriously and suddenly changed. This is perhaps the greatest mark of asparagus.<br /><br />I have included eggs in the pie as a reminder of my fertile body: the monthly flood of relief that balances itself with that ever subtle ticking of my biological clock. Eggs in a pie, though a reminder of my sometimes questionable (often late-night) life choices, are also the very ingredient that holds the pie together, lending both substance definition.<br /><br />Broccoli is an important element in viewing a life changing more quickly than one can adapt because it resembles nature. Logging, rapid development, landscapes inundated with impervious surfaces, forest fires destroying regional crops, peak oil lending itself to uncanny grocery expenditures. As I child I took advantage of broccoli. By throwing it away when nobody was watching, I thought that by beating the system I could capitalize on the opportunity to work my mealtime and accommodate my best interests. On the environment, kids didn't know then what we do now.<br />But finally, Honey, because it is important to make life sweet nevertheless.<br /><br /><span style="font-weight: bold;">Chemo Savvy Apple Pie, Marlene Dopp<br /><br /></span><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNyPMqqZr_aJkL1f3Uh82nIRxjL2qd5S1JD_YYrejNQeJSw5jIAaFjV_JVw7wmtOo_vJZQRE84cvX0pN5JCl4lRAuV3I1YBYb_9gYljHwsu8Se0bmI4-l0eLrTAfhUzho_E3fewc-fyif_/s1600-h/Final_Traeger_sm.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNyPMqqZr_aJkL1f3Uh82nIRxjL2qd5S1JD_YYrejNQeJSw5jIAaFjV_JVw7wmtOo_vJZQRE84cvX0pN5JCl4lRAuV3I1YBYb_9gYljHwsu8Se0bmI4-l0eLrTAfhUzho_E3fewc-fyif_/s400/Final_Traeger_sm.jpg" alt="" id="BLOGGER_PHOTO_ID_5236774082828614322" border="0" /></a><br />Designer: Jason Traeger<br /></div><br />Made with carefully sliced (dissected) apples, extra flattened top crust with steam vents to look like mastectomy scars and a few extra pokes to mimic drain holes and a port for administering drugs. Serve with bald vanilla ice cream balls (like my head) on a day you feel like eating.<br /><br />This spring I received the diagnosis of “recurring breast cancer”. After 14 years I thought I was home free. No such luck! In May I entered the hospital for a double mastectomy. Wanting to lighten the mood a bit I entered the operating room with two of my favorite presidential candidate’s stickers on my chest in the appropriate places. I came out with the stickers neatly reapplied to my bandages. The operating room staff enjoyed the humor. In June I started the Chemotherapy. It will continue for four months with me getting infusions every other week.<br /><br />There are days I could care less about food, but when the hunger comes I think of comfort food. I love making pies and they are definitely comfort food in my book, especially apple pie. A purchased pie just doesn’t cut it. I like the sweet fresh fruit flavor, the texture of the apples in the slightly salty flaky crust and the creamy topping of vanilla ice cream or rice dream.<br /><br />The process of making this pie, the slicing, flattening, poking and going through the fire reflect what I have been going through to a tee. It has been helpful to put a difficult situation into a tasty metaphor.<br />Chemo Savvy Apple Pie Recipe:<br />5-6 apples, peeled and sliced (my favorite are my homegrown Akane)<br />3⁄4-1 cup sugar (the amount depends on the tartness of the apple)<br />2 tablespoons flour<br />1⁄2-1 teaspoon cinnamon<br />2 tablespoons butter or vegan margarine if desired<br />Layer slices of apple alternating with flour and sugar and cinnamon in a crust lined pie pan. Mound the apples up as they will shrink. Dot with butter or margarine and top with another piecrust turning the edges under the bottom crust and flute the edges. Cut vents in the top crust . It helps to bake the pie in the middle of the oven and place a cookie sheet on the bottom rack as sometimes apple pies can get juicy and run over. Bake in hot oven (425 degrees) 50-60 minutes until crust is browned and apples are tender. Tent with foil if the crust browns too quickly.<br />Oil Pie Crust Recipe:<br />2 cups flour<br />1 teaspoon of salt<br />1⁄2 cup canola oil<br />3 tablespoons ice water<br />Mix flour and salt, add oil and mix with fork. Sprinkle cold water over mixture and mix well. With hands press mixture into a smooth ball. Divide ball in half and flatten both parts slightly. Roll out 1 dough ball to circle between 2 12” square sheets of wax paper or plastic wrap. Gently peel off top sheet of wax paper. Fit pastry into pie pan, using care not to stretch. Trim evenly with edge of pan.<br />Repeat with second ball of dough and arrange over filled pie and peel off paper. Trim crust 1⁄2-1” beyond edge of pie pan; fold top crust under bottom crust. Flute edges. Cut vents for steam to escape. Bake as above. There you go, no cholesterol pie if you omit the butter and use healthy margarine instead.<br /><br /><br /><span style="font-weight: bold;">Homesick for Miami Pie, Thom Wheeler Castillo<br /><br /></span><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheVerBoJfxO_u3RPr9IaxrrjEtGzMV3SWyM84-mH5TWPPI2ylLtoV7haImfO1f_9vkXZL6BgciEi3U4Xvdwr7OqkP0AcpDC4_syaApgghylfyed3tQQAM6BWUXSfFcJ8heVgpIyDgpTBl8/s1600-h/Final_Mia_sm2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheVerBoJfxO_u3RPr9IaxrrjEtGzMV3SWyM84-mH5TWPPI2ylLtoV7haImfO1f_9vkXZL6BgciEi3U4Xvdwr7OqkP0AcpDC4_syaApgghylfyed3tQQAM6BWUXSfFcJ8heVgpIyDgpTBl8/s400/Final_Mia_sm2.jpg" alt="" id="BLOGGER_PHOTO_ID_5236773913087631810" border="0" /></a><br />Designer: Mia Nolting<br /></div><br />Inspiration for my pie comes from being homesick for Miami. I often long for the savory dishes that I ate growing up. The dinner table I ate off of was rich with flavor and culture.<br /><br />You see, my mother is from Ecuador, my grandmother from Texas, and my friends were of cultures from all over the Americas and the Caribbean. I was very fortunate to come from such a rich heritage and fortunate that my mother insisted that I eat everything offered me at a meal.<br /><br />Although the concept of this fusion of flavor was my own, the various layers were gathered from the kitchens of my mother and grandmother. My culinary skills were mastered in these kitchens. So its where I returned for my research in this project.<br /><br />Grandma Anne passed on her recipe for pie crust that originated from a trailblazer's chuck wagon. My mother's secret for sugary plantains is to store the plantains in a paper bag in a cool, dark spot and to wait for the black plantain's skin to mold. And, yes, the picadillo recipe is mostly of Cuban influence but mom did remind me that the dish is part of the Americas colonial past and originated in Spain.<br /><br />Simply put my pie is a reflection of my experience and of the hybrid nature of my sense of self. It is these influences I long for when I am homesick and I attempted to bring together in one savory dish.<br /><br />Ingredients for crust:<br />3 c flour<br />1 c shortening<br />1/3 c water<br />salt<br /><br />Ingredients for filling:<br />1lb of lean ground beef (or T.V.P)<br />1 large onion (finely chopped)<br />1 green bell pepper (finely chopped)<br />3/4 c tomato sauce<br />5 cloves of garlic (finely chopped)<br />2 tsp of capers<br />1/3 c raisins<br />1/3 c of green olives<br />2 tsp cumin<br />2 tsp oregano<br />1 tsp of sugar<br />salt and pepper to taste<br />1 large moldy black plantain<br />olive oil for sauteing<br />oil for frying<br /><br />Pre-heat your oven at 375F.<br /><br />Crust Preparation:<br />In a large mixing bowl, sift 3 c of flour to 1 c of shortening and mix with hands. Then add 1/3 c of water and salt and mix with hands again. If the crust crumbles, you've mixed too much. If the crust is tough, you've added too much water. Roll out with a rolling pin (or a wine bottle). Separate enough crust to line you're pie plate. Leave the rest to cover the pie.<br />Bake the bottom crust for about 15 minutes. Make sure you fill in the pie with something that will keep the crust from rising. I use a small plate.<br />Filling Preparation:<br />In a mixing bowl, combine the ground beef, oregano, cumin, salt and pepper.In a frying pan, heat the olive oil. Saute the onions, green pepper, and garlic until soft. Add the ground beef mixture, and tomato sauce. Cover and cook over medium-low heat for 20 minutes.Remove the cover. Add the sugar, olives, capers and raisins and cook uncovered 15 minutes or until the liquid is fully evaporated, but the meat is still moist.<br />Slice the plantain in long, medium thick slices.<br />Then fry the plantain over medium heat in oil. The secret to frying sweet plantains is to fry the slowly so they'll caramelize slowly.<br /><br />Fill the meat in the half baked pie. Layer the plantains.<br />Roll out the remainder of the crust for the top.<br />I roll out the center, then cut triangles out of the remaining dough.<br />I line the edges of the circle with the triangles so the shape resembles a sun.<br />Bake until the top is golden brown, 15 to 20 minutes.<br /><br /><br /><span style="font-weight: bold;">Matt Freid</span><br /><span style="font-weight: bold;">"Once you move to Oregon you'll never move away because you know you might never get another slice of HuckleCherry Pie"</span><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMtkk7OZG0xj7d4GB5QGu10K-VQYOdCCgPWdMWYeYAJdtyu4rEM-pRoyo7U_AAlPnUQLhTnEjcCyBE7ehcCHyLmhqTzh1Fi604G34Gc8jz88ymlCagBe9EBWSOPpLzC49gNiHeXDFaSSwh/s1600-h/Final_Tricia_sm2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMtkk7OZG0xj7d4GB5QGu10K-VQYOdCCgPWdMWYeYAJdtyu4rEM-pRoyo7U_AAlPnUQLhTnEjcCyBE7ehcCHyLmhqTzh1Fi604G34Gc8jz88ymlCagBe9EBWSOPpLzC49gNiHeXDFaSSwh/s400/Final_Tricia_sm2.jpg" alt="" id="BLOGGER_PHOTO_ID_5236774337106278002" border="0" /></a><br />Designer: Tricia Martin<br /></div><br />The first time I ever visited Oregon, I was impressed by the fact that everywhere I went there were blackberries growing. The whole state seemed to smell of ripe berries. After a many a hand to mouth picking sessions, I decided that I had to do something more elaborate with all that fruit and baked my first pie. A little runny, not the most tender crust, but it helped to set me on a course in my life that led to decades of living in the NorthWest, and many, many pies made. Though I've been to any number of beautiful places in the world, I am never comfortable being too far from here in the pie filling capital of the world, especialy during the summer.<br /><br />The HuckleCherry pie, like most good things was a happy accident. Made a cherry pie, made a huckleberry pie, and then blended the leftovers with the extra pastry - and it was good. The cherries - real, dark, European style sour cherries grown organically in Hood River ( and available from the Tamiyasu Orchard folks at the Thursday SE market ... ) are a transplant from a foreign place that found the perfect conditions to thrive on the east side of Mt Hood. The huckleberries are native, growing wild on the western slopes of the mountain long before the first human picked them. Somehow when blended together in a pie, they make a unique flavor and a deep beautiful purple color that neither can produce alone. A pie that has a sense of place, the ecology, history and culture of our region, and the season of full ripe summer. This pie is great for special occasions, because you only get so much of these ingredients each year, freeze all you can while they are available. Once you have a slice, would you move far enough from our fair volcano to risk not getting another slice ???<br /><br />Measurements are in weight because it's the best way to always make your pies come out right ...<br /><br />10 ozs huckleberries<br />10 ozs dark ballaton sour cherries<br /><br />(Fruit can be fresh or frozen, and you can substitue Wyman's wild blueberries and sour cherries packed in water if need be ... )<br /><br />1 oz dried blueberries<br />1 oz dried sour cherries<br />8 ozs granulated sugar<br />2.5 ozs corn sugar<br />.75 ozs quick tapioca, ground up a bit in a coffee grinder<br />2 tablespoons orange juice<br />1 teaspoon vanilla<br />1/4 teaspoon almond extract<br />1 teaspoon orange zest<br />sprinkle of cinnamon<br /><br />crust for double or lattice top pie<br /><br />Milk or cream and raw sugar for topping<br /><br />Preheat oven to 425 degrees.<br />Line a 9 inch pie pan with crust, freeze for 15 minutes and flute edges.<br />Prepare top crust or lattice top to cover, chill in refrigerator.<br />Mix dried and fresh or frozen fruit with sugar, corn starch, tapioca, zest and cinnamon in a large bowl. Let juice for 10 minutes.<br />Add juice and extracts, mix well.<br />Fill bottom crust, tamp down filling until even and well packed.<br />Wet crust edge with milk or cream, cover with top crust ( I prefer the solid top for this pie )<br />Brush top crust with milk or cream, sprikle with raw sugar, cut vents for steam to escape.<br />Bake for 10 minutes, then cover edges to limit over browning.<br />Bake 20 minutes, turn one half turn, and reduce heat to 350.<br />Bake 30 minutes or until filling begins to bubble through vents, remove from oven and cool thoroughly.<br /><br />Serve with whipped cream or vanilla ice cream, or even better Hagen Dazs Honey Vanilla.<br /><br /><span style="font-weight: bold;"><br />Red Door Rhubarb Pie, Maryanne Capobianco<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRUv3hxbCixZGhPS8wQH4ZvIZArqhsLC38mEfGv9GUlRtnemTmlZuLjUM9KQ1BH6q3pfo6SrkJ7O3UYWdo1H_JWJ7csAdpAt03ojlNhYA8cGcWRBs2dt0oQFQKKgP9K1E6UvLqzAqiYL4S/s1600-h/Final_christopher.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRUv3hxbCixZGhPS8wQH4ZvIZArqhsLC38mEfGv9GUlRtnemTmlZuLjUM9KQ1BH6q3pfo6SrkJ7O3UYWdo1H_JWJ7csAdpAt03ojlNhYA8cGcWRBs2dt0oQFQKKgP9K1E6UvLqzAqiYL4S/s400/Final_christopher.jpg" alt="" id="BLOGGER_PHOTO_ID_5236985163446048514" border="0" /></a><br /><div style="text-align: center;">Designer: Christopher Huizar<br /></div><span style="font-weight: bold;"><br /></span>Well settled into the sixth decade of life with my children grown and newly retired, I believe most would consider that I have achieved the all American goal. Or have I, yet? As I read the previous sentence, the word settled is unsettling.<br /><br />Make no mistake, I did enjoy my years of a conventional life style of being the good wife, the nurturing mother and the successful career person. Now, no longer married, children grown, thirty year nursing career complete, I have begun in earnest the journey into the next passageway of my life.<br /><br />My big comfortable home in suburbia has been sold for a small bungalow in the Hawthorne district. A white bungalow with blue trim did not fit well with me. My bungalow is now green with a red front door. Red front doors have always fascinated me. Even as a child, I would imagine that anyone living behind a front red door must have a thirst and a passion for life.<br />Last fall I planted rhubarb in my back yard. This summer the ruby red rhubarb is the same color as my front door. There is a correlation between my red door, my red rhubarb and my life as I envision it to be. My life, just like my red door rhubarb pie, is not all sweetness. There is just enough tartness to keep it interesting. The delicious juices that flow from the pie are the same juices that fuel the spirit of my adventures...and all I have to do each morning is open my front red door and know that life is waiting for me juicy, tart and delectable.<br /><br />Make 10 inch two crust pie (sorry, my pie crust recipe is secret)<br />Cut 5-6 cups of fresh red rhubarb into 1/2 inch pieces<br />2/3 cups sugar<br />1/2 cups flour<br />1 tsp cinnamon<br />4 tbsp butter<br />Blend sugar, flour and cinnamon together and mix into rhubarb coating rhubarb well. Pour mixture into a pastry lined 9" pie plate. Dot mixture with butter. Cover with top crust. Fold two crust together and crimp edges. Cut vents in pie crust. Sprinkle top crust with 2 tbsp sugar. Bake at 425 degrees for 40-45 min or until crust is brown and juices are bubblingTriciahttp://www.blogger.com/profile/01155224840382272220noreply@blogger.com1tag:blogger.com,1999:blog-8134270532588594617.post-45123861348915660762008-06-19T18:54:00.000-07:002008-06-23T11:15:26.373-07:00Pietopia Pie Contest 2008!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMKht7YmZjZp-ptg3gm4RP0qR1rWJutQ53OU9Gb2iJpPny6IFnS9O6YXDTd6j1rc3FLbhX-aaPxRD8hsfi_HF2w8bAIjbZ8Hm6IoMnzyqvoZtXw1sWFSfhf-CrIpMzjRjQ31Eq6w3INqy9/s1600-h/pietopiaprint.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMKht7YmZjZp-ptg3gm4RP0qR1rWJutQ53OU9Gb2iJpPny6IFnS9O6YXDTd6j1rc3FLbhX-aaPxRD8hsfi_HF2w8bAIjbZ8Hm6IoMnzyqvoZtXw1sWFSfhf-CrIpMzjRjQ31Eq6w3INqy9/s400/pietopiaprint.jpg" alt="" id="BLOGGER_PHOTO_ID_5215137457820690498" border="0" /></a><br /><div style="text-align: center;"><span style="font-weight: bold;">Pietopia Pie Contest</span><br /><br />An exhibition to discover the taste of life in Portland, OR<br /><br />What does it taste like to be unemployed, starting a new job, just married, divorced, a new homeowner or desperately searching for housing? What kind of pie would describe the way you are feeling right now? Could you imagine your thoughts, concerns or joys transformed into the All-American Pie? If so, take part in the Pietopia Pie Contest!<br /><br />To participate, please submit your pie recipe and written explanation, including why you chose the recipe and how the taste of it relates to the current state of your life in under 300 words by July 15th, 2008. The project will culminate with an exhibition of the winners at the Portland Farmer’s Market Eastbank between 20th and Salmon on Thursday August 21, 2008. Each winning pie will receive a limited edition screen print reflecting the ideas in the written statement. Pies will be judged upon the creativity and innovativeness in ideas reflecting the ingredients used in the recipe.<br /><br />Get as creative or as traditional as you want with your pies! Savory, sweet, fruit, cream, custard, meat, or vegan, do it up! The winners will bring their pie's to the Eastbank Farmer's Market (20th and Salmon SE) August 21st, 2008 for some good old fashioned tasting and show off their baking skills. Come and taste what your community is feeling! Plus check out the amazing silk-screens that will be specially designed for each winning pie.<br /><br />Tricia Martin is an artist and designer exploring our community’s state of being. Inspired by Portland’s foodie culture, Martin is looking to channel this interest and commitment to good food as a way to explore how food can become a symbol for thoughts and feelings of a community.<br /><br />Please send statements and recipes to:<br /><span style="font-weight: bold;">pietopiacontest@gmail.com</span><br /><span style="font-weight: bold;"></span><br /><br /></div>Triciahttp://www.blogger.com/profile/01155224840382272220noreply@blogger.com1tag:blogger.com,1999:blog-8134270532588594617.post-8968937526548765612008-06-19T18:05:00.000-07:002008-06-19T18:52:20.074-07:00The Local Economy Pie<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF0njg4nMeWkTh0dBHJmCWTwQrB72v8m2q4Hf3qeXnxo1BHw86PNPdNySTcu5MFkhF8BdfqA_inTNBsyl8Inh8ecaD6QCKXBiBbS77Z1nR9m8YQOJZOCFvYe3q7B69PpCjj9EYLcaWv8A9/s1600-h/strawberries.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF0njg4nMeWkTh0dBHJmCWTwQrB72v8m2q4Hf3qeXnxo1BHw86PNPdNySTcu5MFkhF8BdfqA_inTNBsyl8Inh8ecaD6QCKXBiBbS77Z1nR9m8YQOJZOCFvYe3q7B69PpCjj9EYLcaWv8A9/s320/strawberries.jpg" alt="" id="BLOGGER_PHOTO_ID_5213771224527424482" border="0" /></a><br /><br />The summers in Portland are undeniably beautiful. The sun is warm, usually not too hot, the air is not humid with a little breeze, and the produce here is absolutely amazing. There are local fresh produce stands that serve every neighborhood, farmer’s markets, and local farms supply even the major grocery stores. Being surrounded by Portland’s bountiful fresh produce led me to start thinking what a sustainable local economy tasted like.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji0t9yQ-VafeNJENAFyrr8Yj4Af2Kx3MacDJBxz3D7DCj7on7aHb-W0GXESQEEZ7xEDAdmk4i1zd8w1_QcLHyTondjQTvl-E6dkD6Fxe8cgrcWrf9UUC2oDxMXIcC3TFYEF0TvVhJsPFjE/s1600-h/cherries1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji0t9yQ-VafeNJENAFyrr8Yj4Af2Kx3MacDJBxz3D7DCj7on7aHb-W0GXESQEEZ7xEDAdmk4i1zd8w1_QcLHyTondjQTvl-E6dkD6Fxe8cgrcWrf9UUC2oDxMXIcC3TFYEF0TvVhJsPFjE/s320/cherries1.jpg" alt="" id="BLOGGER_PHOTO_ID_5213774097542074690" border="0" /></a><br />Portland’s berry market is vast. A weekend favorite for locals is to take a trip up to Sauvie Island and pick their own berries as well as tons of other fresh produce. It is a great way to not only get mass quantities of berries for cheap, but to help directly support local farmers.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqTtR5RD5S0_5VkYsyVGxwfDoz_lmq8uPsm2rFMXHGFs0Xun08WDXXjsaY-950m6knDEZZdJz8bhuZEyoAzVZoqeurbndLBHfj_r4XQwZzebUSZxFnbdYYvhL4513PW6w1P1-jnbBwQh2N/s1600-h/prebakedpie.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqTtR5RD5S0_5VkYsyVGxwfDoz_lmq8uPsm2rFMXHGFs0Xun08WDXXjsaY-950m6knDEZZdJz8bhuZEyoAzVZoqeurbndLBHfj_r4XQwZzebUSZxFnbdYYvhL4513PW6w1P1-jnbBwQh2N/s320/prebakedpie.jpg" alt="" id="BLOGGER_PHOTO_ID_5213774237078602834" border="0" /></a><br />With the national crisis of oil and the economy occurring, we are all affected by the rising prices of fundamental necessities such as food. Is it possible to be a totally self-sustaining community in today’s Internet based way of life? Going back to a simpler way of daily life would certainly be an adjustment, but doable. I consider myself lucky living where I do with an abundance of fresh and local foods, it also makes creating a pie that tastes a bit like heaven that much easier.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbIli4XF39no_cI1CSyuAkNeqPkBX0qgDf1k5xDb0yoo-4-VOKNR8EtFUaq8qZxDu3oA9BVjCM1H_YgNh_qHqN1Regcnf4S-AeTE_7gcYRGZcBwSQ3udEGm5VvSrFo-bksWDdMwFc1HFc_/s1600-h/finishedpie.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbIli4XF39no_cI1CSyuAkNeqPkBX0qgDf1k5xDb0yoo-4-VOKNR8EtFUaq8qZxDu3oA9BVjCM1H_YgNh_qHqN1Regcnf4S-AeTE_7gcYRGZcBwSQ3udEGm5VvSrFo-bksWDdMwFc1HFc_/s320/finishedpie.jpg" alt="" id="BLOGGER_PHOTO_ID_5213774383915968274" border="0" /></a><br /></div><div style="text-align: left;">The Local Economy Pie<br /></div><ul style="text-align: left;"><li>4 or 5 medium to large semi-ripe peaches</li><li>3 cups blackberries<br /></li><li>1 cup brown sugar</li><li>1 teaspoon nutmeg<br /></li><li>2 tablespoons cornstarch</li><li>Pinch of salt</li><li>deep dish pie crust (sorry guys, this recipe is mine)<br /></li></ul><ol><li style="text-align: left;"> <span>Preheat oven to 375 degrees. with rack in lowest level. In a large bowl, toss peeled and sliced peaches and blackberries with sugar, cornstarch, nutmeg and salt. Pour into pie shell; cover pie with extra pie dough and pinch the sides shut. Place pie on a rimmed baking sheet.</span> </li><li><div style="text-align: left;"> <span>Bake until topping is browned and crust is lightly browned, about 1 hour and 20-30 mins. (If topping or crust begins to brown too quickly, tent with foil.) Cool completely before serving.</span></div> </li></ol><br /><span></span>Triciahttp://www.blogger.com/profile/01155224840382272220noreply@blogger.com0tag:blogger.com,1999:blog-8134270532588594617.post-28035090776507539012008-06-17T18:56:00.000-07:002008-06-17T19:59:25.749-07:00The Pie of Unemployment<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-SVbYIr8QBTImIt_eoZ0W-TUBEtPPsbomJt9eLUzoXu8sk7P5vu3sN9qz_tjGPBQXJVPdQMSDRlQmIUzjxRoeELMhUAjPzFow2Ir4OJctu8j0Huk4VLQtdJKrhofenvTSTQo53fjf96q0/s1600-h/rhubarb_sm.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-SVbYIr8QBTImIt_eoZ0W-TUBEtPPsbomJt9eLUzoXu8sk7P5vu3sN9qz_tjGPBQXJVPdQMSDRlQmIUzjxRoeELMhUAjPzFow2Ir4OJctu8j0Huk4VLQtdJKrhofenvTSTQo53fjf96q0/s320/rhubarb_sm.jpg" alt="" id="BLOGGER_PHOTO_ID_5213050708999058178" border="0" /></a><br /><div style="text-align: center;">This spring has brought about many endings, including school and my former place of employment, which closed its doors after being a local go-to spot for over sixteen years. Getting a job in this town is no joke and the journey of trying to find one is enough to merit it’s own pie recipe. The trip has been tumultuous so I chose to explore what it tastes like to be unemployed. The cacophony of feelings I went through daily were nervousness, scared and a little excited to have more time to play. This bittersweet combination embodied for me the taste of a fresh rhubarb pie. I picked up some rhubarb at the Portland Farmer's market from a local farmer. It was fresh and some of the best I have had.<br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQCA0BjYGqthTLRTAzgVc0M6lavfwgTlLuNl5hcX_xz22uJ7wa8nFHtA0r0Q-oubdiaqZsyCYrmNYYSEW43A8AFqslWgQ9pgHlhtr3qfBnXcpk1RsCU8vRQSQRs5-BcntGbDk9McR61M6T/s1600-h/butter.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQCA0BjYGqthTLRTAzgVc0M6lavfwgTlLuNl5hcX_xz22uJ7wa8nFHtA0r0Q-oubdiaqZsyCYrmNYYSEW43A8AFqslWgQ9pgHlhtr3qfBnXcpk1RsCU8vRQSQRs5-BcntGbDk9McR61M6T/s320/butter.jpg" alt="" id="BLOGGER_PHOTO_ID_5213049254803829074" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieviqYZXrp2i1_fW7Hw3IIh6T5YStGFmFK83AhsJu-FRBrluIwx_B8Pv96KTyp4N9hC4pnuiBBELGdgV2ZOKCUjarYVE4T6JgKKEAqQK0xFsFtSX1QOZiWsXUaUtDlEICrFDgxZWkFAsjG/s1600-h/inbowl.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieviqYZXrp2i1_fW7Hw3IIh6T5YStGFmFK83AhsJu-FRBrluIwx_B8Pv96KTyp4N9hC4pnuiBBELGdgV2ZOKCUjarYVE4T6JgKKEAqQK0xFsFtSX1QOZiWsXUaUtDlEICrFDgxZWkFAsjG/s320/inbowl.jpg" alt="" id="BLOGGER_PHOTO_ID_5213049455923553890" border="0" /></a><br />Rhubarb is a root, and grows quite nicely in the local climate of the Pacific Northwest. Historically, rhubarb was used for medicinal purposes but its leaves can be poisonous when ingested. In ancient china, rhubarb was used for both healing and as a deadly poison.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfc4sPYiFxeYtgNd-S80EYKf2LDppimwzOJw92W_WWUTpgOvznNZNwLpCwiQGkqt8fOAFrZkqTwG5qVgHUWkTcNnn4OUq0-oZehy7mTkYMTwrFQ6bj1Va-nUAY3RyioO6Gdx-DockAPE7Z/s1600-h/rhubarbinpie.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfc4sPYiFxeYtgNd-S80EYKf2LDppimwzOJw92W_WWUTpgOvznNZNwLpCwiQGkqt8fOAFrZkqTwG5qVgHUWkTcNnn4OUq0-oZehy7mTkYMTwrFQ6bj1Va-nUAY3RyioO6Gdx-DockAPE7Z/s320/rhubarbinpie.jpg" alt="" id="BLOGGER_PHOTO_ID_5213049657179857154" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi86fqQIkT3WVywJrojnhTM4HgQ-PxCZaiKqXjwwiYFQR6tMHQmFYLbVRRSYvxJp-OKBLd5MKITU-1AJDcptiditrNksKUy7iVxxAV2MWOzEsRDPqqqke1WjCsZDRPnPpkvJ6I_sxPbCzlD/s1600-h/donepiesideview.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi86fqQIkT3WVywJrojnhTM4HgQ-PxCZaiKqXjwwiYFQR6tMHQmFYLbVRRSYvxJp-OKBLd5MKITU-1AJDcptiditrNksKUy7iVxxAV2MWOzEsRDPqqqke1WjCsZDRPnPpkvJ6I_sxPbCzlD/s320/donepiesideview.jpg" alt="" id="BLOGGER_PHOTO_ID_5213049838324888658" border="0" /></a><br />Rhubarb on it’s own has that acidic taste that makes your mouth pucker and you feel it in the back of your throat. It is a lingering taste as well as a memorable one. The way the flavor gives a physical reaction due to the potency of its distinct taste and then lingers on your palate reminded me of how feeling nervous can not only linger but pose it’s own physical issues as well. I also thought it interesting the duality of Rhubarb's use as a medicine and a poison. The scare factor is certainly there, but it is also an interesting parallel to the duality of feelings as well. Feelings, like medicine, can put you on the path to health, spur you on to healthier ways of approaching life, and help find the insight necessary to cure yourself. On the other hand, feelings when ignored, disregarded, or taken in overwhelming doses, can act as a poison.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYnltZk3mX5-z9TLPE1MJK5QEyLY_fag0DT63wQxdrWnfcp9fNBQqbDw-Kmo4_pQl70AJWC5gKfbeiPG-hoHtiX60yLZt9pChJ8J4NwiiYBBoFj5rzkHy0Qfktxsu0YaObDgx9-M4OGJ__/s1600-h/piedone.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYnltZk3mX5-z9TLPE1MJK5QEyLY_fag0DT63wQxdrWnfcp9fNBQqbDw-Kmo4_pQl70AJWC5gKfbeiPG-hoHtiX60yLZt9pChJ8J4NwiiYBBoFj5rzkHy0Qfktxsu0YaObDgx9-M4OGJ__/s320/piedone.jpg" alt="" id="BLOGGER_PHOTO_ID_5213050056133587106" border="0" /></a><br />Bittersweet, poisonous, and medicinal, Rhubarb embodies all the components and feelings for me of being unemployed. Excited that I have more time for my own projects, scared that I won’t be able to pay rent, and a healthy nervousness that spurs me on to stay in the job game culminated into the taste of a Rhubarb pie.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4siFICbNIHDHLBTv8rr-Fe3YaJ53ysU4G_c41WTu_e3SNQLqkAH6PezUbl_HAp87GKalGBPvU0Gd4xCyU_RHEnzxPpwJRqxB7qHujvY4JriX2KS9otc8GOO1SwKYpTB8G4Ls57VRKXbHk/s1600-h/sliceofpie.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4siFICbNIHDHLBTv8rr-Fe3YaJ53ysU4G_c41WTu_e3SNQLqkAH6PezUbl_HAp87GKalGBPvU0Gd4xCyU_RHEnzxPpwJRqxB7qHujvY4JriX2KS9otc8GOO1SwKYpTB8G4Ls57VRKXbHk/s320/sliceofpie.jpg" alt="" id="BLOGGER_PHOTO_ID_5213050322624187442" border="0" /></a><br /><br /><div style="text-align: left;">The Pie of Unemployment (Rhubarb) Recipe<br /></div><ul style="text-align: left;"><li>1 3/4 pounds (about 6 cups) rhubarb, ends trimmed, cut crosswise into 3/4-inch pieces</li><li>1 cup brown sugar</li><li>2 tablespoons cornstarch</li><li>Pinch of salt</li><li>deep dish pie crust (sorry guys, this recipe is mine)<br /></li></ul><div style="text-align: left;"><ol><li> <span>Preheat oven to 400 degrees. with rack in lowest level. In a large bowl, toss rhubarb with sugar, cornstarch, and salt. Pour into pie shell; sprinkle with Crumble Topping. Place pie on a foil-lined rimmed baking sheet.</span> </li><li> <span>Place pie in oven; reduce heat to 375 degrees. Bake until topping is browned and crust is lightly browned, about 1 1/2 hours. (If topping or crust begins to brown too quickly, tent with foil.) Cool completely before serving.</span> </li></ol><br /></div><div style="text-align: left;">Crumble Topping<br /><ul><li>3/4 cup all-purpose flour</li><li>1/3 cup packed light-brown sugar</li><li>3 tablespoons granulated sugar</li><li> Pinch of salt</li><li>6 tablespoons cold unsalted butter (cut into small pieces)</li></ul><span>In a medium bowl, mix flour, light-brown sugar, granulated sugar, and salt. With your hands, work in butter until large, moist clumps form. Chill, covered, until ready to use.</span><br /><br /></div><br /></div>Triciahttp://www.blogger.com/profile/01155224840382272220noreply@blogger.com0tag:blogger.com,1999:blog-8134270532588594617.post-58771338494939471182008-06-15T18:19:00.001-07:002008-06-15T18:19:25.792-07:00yay!Triciahttp://www.blogger.com/profile/01155224840382272220noreply@blogger.com1