Wednesday, January 30, 2013
And I really do believe that the best pot pies have both crusts. However, I also understand that sometimes, we are pressed for time and can't make our own pastry to line our pies. The best option in these cases is usually frozen puff pastry. You just thaw it, roll it out over your pie filling, brush it with an egg wash, and put it in the oven. No fuss whatsoever. The down side? No bottom crust, as the puff pastry will be soggy and doughy.
So, sometimes we have to give a little to take a little. Compromise that crust we love so much for the conveniences of frozen pastry. And while I still believe that both crusts are best, I am okay with the compromise once in a while.
Thursday, January 3, 2013
Happy New Year everyone and thanks for trying and sharing my recipes this past year!
A new year means new beginnings, new challenges and new friends--- it also means new recipes! Typically in January, there are lots of low fat, get fit recipes and cleanses being passed around in an attempt to shed those extra holiday pounds.
I have never found the January diet craze to work for me to me honest. I actually prefer to continue to eat the things I love in moderation. What does that mean? Well, it doesn't mean loading up on fast and sweets all the time. It does mean choosing flavorful ingredients, eating 1 instead of 2, and looking for ways to add healthy components.