I realize this is an unpopular opinion and that you might even revoke my internet food ranting license for saying this, but I’m not particularly bothered by corn syrup in recipes. For me, it’s more of a math thing. It mostly shows up in things nobody is eating for underlying health benefits and we all understand we’re only supposed to enjoy in moderation (candies, caramels, etc.) so it’s hard to get up in arms over a glug of it in a recipe that yields a few dozen tiny items one might eat one or two a day of a few times a year. [I will now duck until you’re all done yelling.]
Sure, there’s nothing glamorous about carrying a watermelon, so to speak, but I’d be lying if I didn’t admit that I rather enjoy many parts of being pregnant. For example, you get to wear elastic-waist pants all the time. Your hair gets really thick and shiny; I mean, sure, it doesn’t last but if this is as close as I’m going to get in my lifetime to my Pantene Moment, you’d better believe I’m going to revel in it. It’s so very wrong, but I even secretly enjoy the soft bigotry of low expectations as literally nothing I admit — that I’ve been only swimming two times a week instead of three recently, that if I cook dinner twice a week, it’s a triumph, etc. — is met with less than “Go you! That’s amazing!” I even delight in watching people’s expressions change to borderline-panic on the street as they realize this rather normal-looking woman approaching them is, in fact, colossal when viewed from the side.
Several awesome things are happening this weekend: babysitting, the promise of assaulting my friends’ eyeballs with my latest hopeless attempt at “fashion” [a jumpsuit that fits perfectly enough now in month eight to only a give off a slight snake-that’s-swallowed-a-goat vibe — Google it. I’ll wait here, cracking up], a party that celebrates both some fight that I guess must be a big deal or something and, if that were not enough, the Kentucky Derby. Needless to say, all excuses to fete bourbon, mint, big hats and horsies are taken seriously around here, especially because it’s finally given me a chance to talk about the deliciousness that is Not Derby Pie.
Does anyone ever need an excuse to eat pie? Nobody we should be friends with, is my mantra. But, in an effort at inclusivity, here is a handy dandy excuse-finder, should you need a little convincing:
- Because it is not Friday yet.
- Because you probably woke up before you wanted to, and went to a job that even if you love, is still by definition something you wouldn’t do for free. Pie is an excellent consolation prize.
- Because yesterday felt like spring and everyone’s 3-month bad mood instantly evaporated. Today you needed a hat and gloves again. And a slice of pie, warmed just enough that a scoop of vanilla ice cream trickles over it.
- Because you’re probably never going to win that Maine Inn in time for lobster and blueberries season with an essay. (Although we are all rooting for you. And blueberry pie.)
- Because if you’re in the Northeast, fresh fruit pies are still months off, which means you get to make pies with chocolate and gooey caramel instead.
January, as far as I’m concerned, is a pretty mediocre month. The holiday party tinsel-and-bubbly frenzy of November and December is replaced with hibernation and Netflix binges. The charming first and second snowstorms pass and the ones that follow are met with more of a really? it’s snowing again? Squarely between Christmas and mid-Winter break, it’s too early in the season to be so weary of the cold, but here I am, counting down the days until the hi/bye gloves can literally come off.
Cranberries are, for me, one of the best things about late fall and they show up right in time, just as all of the other colors disappear. The ginkgo trees, always one of the last November holdouts, simultaneously ejected their green/yellow leaves last week and ever since, pretty much everything outside is looking rather… greige, but not like the charming shade of the boots I want. And then, out of nowhere, perfect red berries appear and things look up.
Given that finishing off the month November without a single slice of pumpkin pie is, for me, practically a crime against the season, it’s rather sad that this 8-plus year old site has only a single iteration of it, that it’s from 6 years ago, and not even the one I make on an annual basis. The 2008 recipe hailed from Cook’s Illustrated, those clever chefs that always push the envelope, this time in the name of the silkiest pumpkin pie they could come up with. It involved canned yams. It required a fine-mesh strainer. Three whole eggs and two yolks. It was lovely, but if you’re someone who actually adores the classic taste of pumpkin pie above all else, it probably didn’t fill the pumpkin pie void in your life.