Workout-1hr 19min (22miles) bike I worked on my cadence today, making sure I kept it as close to 90 as I could. I was pretty successful, rad.
I knew you were missing my flag pics. There was a slight breeze in town. As you rode farther out into the desert the wind picked up, so I would turn around. I'm lazy like that.
We are having a crisis at our house.
Apparently, Squeaker Van Mouse and Turtley Turtle are missing in action. We are clever with names around here. Call us if you want us to name your baby. These missing posters are on every door in our house. It must be serious. Not serious enough to clean the bedroom, but serious non the less. Call us if you need us to make you some posters. Nothing but quality here folks.
I hope I find them because eternal gratitude sounds pretty good.
Look what I spotted at the store!
The start of baking season!! Kinda like hunting season but way cooler. My success rate is higher than the average hunter, for sure. I know it's sweeter. :-)
This was next to the other two! I did a cart wheel!
I do wonder what happened to Thanksgiving though? It seems to be missing at the stores. I hope we find it soon cause loosing Thanksgiving doesn't seem like a good idea.
Fried peach pies seemed like a good kick off to baking season.
Peaches soaked in bourbon and brown sugar seemed like the best idea ever!
I will admit, these where good but not what I had in mind. I hate when that happens. I feel like it's Hostess's fault.
I grew up eating these and it's what I was wanting but in peach flavor and soaked in bourbon. I guess I wanted a better more awesome version. Like I said, they were good but the crust wasn't what I wanted, it was super flaky (like how come my regular pies are never this flaky) and hard to hold in your hand. It was fork kinda pie. I wanted a more stable, hold in your hand while vacuuming, eat while riding your bike, one hand on pie, one hand on coffee kinda pie.
Here is the recipe if you wanna give it a go. My fam thought they were yummy and Todd is stoked to have one for breakfast. I think I am kinda excited for breakfast too.
Deep-Fried Bourbon Peach Pie
From-In the Kitchen with a Good Appetite by Melissa Clark
FOR THE CRUST:
2 3/4 cups all-purpose flour
1 tablespoon sugar
1 teaspoon kosher salt
1 cup unsalted butter (2 sticks), chilled and cubed
1 large egg, whisked with enough ice-cold water to make 1/2 cup
For the filling:
1 1/4 pounds ripe peaches
2 1/2 tablespoons light brown sugar
1 tablespoon instant tapioca
2 teaspoons bourbon (or substitute orange juice)
3/4 teaspoon freshly squeezed lemon juice
1/4 teaspoon ground cinnamon
Vegetable oil, for frying
Cinnamon sugar (see note), for sprinkling.
1. In a food processor, pulse together flour, sugar and salt. Add butter and pulse until mixture forms pea-size crumbs. Pulse in egg mixture a tablespoon at a time, until dough just comes together (you may not need all the egg mixture). Divide dough into 10 equal pieces. Flatten into disks with your palm, wrap in plastic and chill for at least 45 minutes.
2. Meanwhile, make filling: Using a paring knife, peel peaches if desired (if they are ripe, peels slip right off) and pit them; slice 1/4-inch thick. Transfer peaches to a large skillet. Stir in sugar, tapioca, bourbon, lemon juice and cinnamon. Let sit for 10 minutes, then bring to a simmer over medium-high heat. Cook until sugar dissolves, 2 to 3 minutes. Transfer mixture to a bowl, preferably metal, and freeze for at least 20 minutes to cool, stirring once or twice.
3. Fill a medium pot with 4 inches of oil and heat to 375 degrees. On a floured surface, roll out dough into 6-inch rounds. Place a heaping tablespoon of filling in center of each round. Using a pastry brush, lightly moisten edges of each circle with water. Fold dough over filling, making a semicircle, and pinch edges to seal.
4. Fry pies in batches until dark golden, 3 to 4 minutes. Use a slotted spoon to transfer to a paper-towel-lined plate. Sprinkle immediately with cinnamon sugar.
Yield: 10 individual pies.
Variation: For baked peach turnovers, prepare dough without egg, using all water instead. Shape and fill pies as instructed. Arrange on two greased baking sheets. Prick each pie with a fork; brush tops lightly with milk or cream and dust with cinnamon sugar. Bake in a 375-degree oven until dark golden and bubbling, 30 to 40 minutes.
Note: To make cinnamon sugar, combine 1/4 cup granulated sugar with 2 teaspoons ground cinnamon.
I used about 3 cups of sliced peaches, and had just a bit of filling left over.
Make sure you have a good amount of oil in the pan before frying. I was a bit short and tried to (the baby was sleeping) get away with it, but it didn't work. You need plenty of oil to keep them afloat.
Because I had to wait until later to fry them, they sat in the refrigerator all made and covered for a few hours. They were fine. You can make them up ahead of time and fry them when your ready.
Mine look dark but it is the cinnamon sugar mixture you add later that make them look dark. make sure you don't over fry them, they will get way to crumbly.
I hope someone else will try these and let me know how your turned out and what you though of them.