Life in a Different Frame

There have been a lot of adjustments for my family over the last few months. I am learning to feel safe in my own skin, with my own thoughts - and also evaluate the portion of the things that went wrong in my marriage that were mine. Nobody should ever be bullied, but sometimes when people grow up in sick childhoods, they seek that which is familiar - even participate in creating the toxic environment. I am working on the part of the problem that was solely mine.
I am learning that it is alright to love someone that you might not be able to live with, however permanent or temporary that may be. The question has come up more than once recently whether or not I'm single - and I answer emphatically no. I really don't know what I am, but for now I am content to just take life day by day and embrace the healing that has been extended to me. Every healthy thought, every sane action and reaction is a gift from God.
The landlords where I have been renting have decided to put their house on the market which means the kids and I will be moving again. Everyone talks about how the house won't sell -but I am the one left carrying the fear that my children and I will be given a 30 day notice and have nowhere to go. It was a good opportunity for me to practice clarifying boundaries, when a realtor was brought through my living quarters without forewarning.
My children have been learning autonomy in many areas. I was amazed this week when Kendra made "the best" peach pie I have ever tasted with no instruction whatsoever other than a note left on the table that said "MAKE PEACH PIE". I didn't expect she would actually do it. She also started a new job that she really wanted last week. Kaitlyn has been working part-time all summer at a local day care and arranging her own transportation, has an interview this coming week for an internship at the museum in the local library so she can get her feet wet, and is generally my right arm. Kullen was my hero last night when I heard a mouse in the kitchen. I have no idea how to set a mousetrap. He spent a few minutes researching it on YouTube, and had us all set up. Sometimes I wonder if the kids will look back on this time in life as one of the best or one of the most difficult. It seems that there isn't always a big difference in the two. Often the trials are the times when we're forced to dig in, and the best of us shows up. It seems that this is giving them the opportunity to shine. We all need each other and we are learning how to share our strengths and forgive each other our weaknesses.
I'm learning to love life in a different frame, I just needed time for my eyes to adjust.

Food Glorious Food! Pie Crust Edition

Tomorrow, I will bake pies. I didn't want to bake them too long before Turkey Day because I don't like them when they get stale-ish. I found this Martha Steward recipe that I got years ago from my mom - who always went on and on about how wonderful it is in the food processor - only I never had one. I tried it today - and it is a snap. The recipe is terrific - and it makes THE BEST pie crust - ever. I thought I'd share - and tomorrow when the pies are baked - I'll post some pictures of those too!

Martha Stewart Pie Crust

2 1/2 cups all purpose flour
1 tsp. salt
1 tsp. sugar
2 sticks unsalted butter
1/4 + cup of ice water

Makes enough for 2 single-crust pies or 1 double crust pie

Making the dough:
1. Add flour, butter (very cold and cut into cubes), salt and sugar to food processor.
2. Pulse until mixture resembles coarse meal, with a few pea-sized pieces remaining.
3. Add 1/4 cup ice water (mostly ice with water to fill spaces and drain 1/4 c very cold water off)
4. Pulse until dough is crumbly but holds together when squeezed. If needed add up to 4 Tbsp. more ice water 1 Tbsp. at a time) DO NOT overmix
5. Turn out onto work surface,; knead once or twice, until dough comes together - Chill
For easy rolling, always start with well-chilled dough, and a lightly floured work surface. Chilled dough will not soften as quickly as warmer dough; flour absorbs any moisture from the dough and prevents it from sticking.

Use this with any of your pie recipes.
Here are some other tips:

To Freeze Dough:

Put tightly wrapped disks in a resealable plastic bag. Label with the date, and freeze for up to three months. Defrost the dough overnight in the refrigerator before using.

Pressing: Place one dough disk on a floured piece of parchment paper. Using knuckles, press edges of dough to help prevent cracking.

Rolling: Roll dough to a 14-inch round. Using parchment, lift and wrap dough around rolling pin; carefully unroll over a 9-inch pie plate.

Fitting: To avoid tearing or stretching the dough, lift around the edge, and let the dough drape inward. Use kitchen shears to trim the edge of the dough to a 1-inch overhang.

Crimping: Fold excess dough under so it’s flush with (and on top of) pie-plate rim, and pinch to form a flat edge. Crimp edge of dough, if desired: Using your thumb and forefinger, press the dough gently against a knuckle from your other hand, and continue at regular intervals.

1 Preheat oven to 350°. Prick bottom of pie dough all over with a fork (to prevent it from puffing up or shrinking). Refrigerate until chilled, at least 10 minutes.

2 Carefully line dough with parchment paper or foil; fill to the top with pie weights or dried beans. Bake until crust is firm, about 15 minutes.

3 Remove parchment and weights; continue baking until crust is golden brown and bottom is flaky to the touch, 15 to 20 minutes. Cool completely before filling.

By following these seven simple rules, you can produce a flaky, tender crust every time.

1. When making the dough, make sure the butter is very cold.

2. Handle the dough as little as possible. Both the stretching of the dough and the warmth from your hands will further the development of gluten -- long, stringy protein molecules that form when flour is blended with liquid -- resulting in a tough dough that's difficult to roll out.

3. Since our pie-dough recipe yields two single crusts, divide the dough in half, and pat each half into a flat disk before wrapping it in plastic and chilling. This will make it easier to roll out each crust into a perfect circle.

4. Chill the dough thoroughly (at least 30 minutes) before rolling it out, and use a minimum of flour to dust the rolling pin and work surface. Brush excess flour from the rolled dough with a dry pastry brush before transferring it to the pie plate.

5. For an extra-crispy pie crust with a golden color, brush the unbaked top crust with water, and sprinkle it with sugar.

6. For a shiny pie crust, brush the unbaked top crust with an egg wash made from one egg and 2 tablespoons cream.

7. Cut decorative vents in the top of a double-crusted fruit pie; vents allow steam to escape and prevent the fruit juices from overflowing.