making hand pies today! the warmest thought i could conjure as it's only 9 degrees outside. sharp blade-like cold. hence our beautiful, icy stalactites.
also reverting to a familiar preoccupation with the uses of the natural to implement in studio practice. this blog (and their shop and photograph gallery called 'belly of flea') has a similar aim, though one much more fully realized and specific. additionally, they happen to make their own beautiful paintings which are well-worth looking at. currently i am looking at the use of the super-food blue green algae called spirulina, possibly the greenest green ever to grace my notebook paper.
p.s, below is the recipe for Best Pie Crust. a mother of a friend of my mother's provided it and it's changed everyone's pie making life. we are complimented to no end when we present pies using this crust (well, not me so much, little sister and mum are the true pie makers.) take care to handle it minimally as the shortening tends to seize up and make tight little tough pastries. also, letting the dough rest after you mix it, and before rolling it, makes things infinitely easier.
1 stick Crisco (or 1 cup shortening or butter)
2 1/2 cups flour
1 teaspoon salt
1/2 cup milk
1 tablespoon vinegar
pour the vinegar into the milk and let it sit aside until well curdled. whisk the salt into the flour and rub the shortening into it until it resembles coarse meal or small peas. pour the curdled milk into the shortening and flour mixture and mix minimally until the dough masses together. optionally (but optimally) let dough rest 10 - 15 minutes before rolling out.
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