Thursday, June 21, 2012


ph//nomadic songbird
A good friend phoned me yesterday needing a wee bit of encouragement, something we can all use now and again. She was recently laid off from her job, and although she tried to see the up side of a bad situation, the reality of everyday living expenses can cause even the most confident of us to second-guess ourselves. The truth is, when it comes to job security, there are no guarantees - with or without a bum economy. The prospect of changing careers at 30, 40, or even 50, can be overwhelming. No one wants to ever have to scramble for a job, especially when you were shortly expecting to reap the fruits of your labor.

Luckily, my friend does have a plan. For several years, she's been toying with the idea of a career in occupational therapy or nursing, both good options with her background, even if the necessity for additional schooling is daunting. But I know she can do it. As long as she doesn't talk herself out it, which we all know from personal experience is easy to do. Sometimes, too much thinking can be detrimental to not only our dreams but also our chance of succeeding. My motto is 'less thinking, more doing.' Why talk yourself out something before it's had a chance to take seed? Also, surround yourself with supportive, positive, and ambitious people. Maybe even younger people; they haven't lost their belief in possibilities. Success is contagious, and often the impetus we need to jump-start our own motivation to try something new or different. Just remember that anything is possible as long as you're willing to work for it and believe you can succeed.

There's nothing like delicious and creamy buttermilk pie to make you feel better. Here's a recipe I modified for a small batch or mini pie. It's not always a good idea to have an entire pie around. This is another recipe for a 9-inch buttermilk pie.

Old-Fashioned Mini Buttermilk Pie
1 cup all-purpose flour
pinch salt
3 tablespoon shortening
3 tablespoon butter
3 tablespoon ice water, more or less
3 tablespoons butter, softened
1/4 cup sugar
1 tablespoon all-purpose flour
1 egg
1/4 cup buttermilk
1/8 tsp vanilla extract
pinch ground nutmeg
1 tbsp lemon juice
  1. In a large bowl, mix flour and salt. Cut in butter and shortening until mix resembles coarse meal with pea-sized butter pieces remaining. Add ice water 1 tablespoon at a time, mix with fork. Knead a couple of times, divide dough into two disk. Wrap individually in plastic wrap. Refrigerate for at least 30 minutes. 
  2. Preheat oven 350º F. To make filling, cream butter and sugar. Add egg, beat well. Stir in remaining ingredients and mix well.
  3. Take out one of the dough disk. Between two pieces of plastic wrap, roll out into a 7" round. Place in 5-inch diameter ramekin dish. 
  4. Pour filling into crust. 
  5. Place on baking dish to catch spill-over. Bake for 40-45 minutes. Cool completely before serving. Makes 2-3 servings.

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