Sunday, November 30, 2008

isolation & thanksgiving pi

Despite the post title, we had a good Thanksgiving weekend. Good food, friends and some quiet time together. I can't fully explain the feeling of isolation. Some of it is self-imposed, some feels imposed externally. I'm sure it's a combination of factors most of which I'll tease out in the post-chaotic funk. Today I question the strength of my alliances with people. The political motives behind weakening connections or the ulterior reasons spurring new connections.

Ah, shit. Maybe it's not enough leftover turkey or too much pie.

Speaking of pies, I made five pies. Two apple, two pecan and my first sweet potato pie. My first vodka-in-the-crust pies. Tasty, flaky and easy to roll out. Those pies put the P in presentation. I even did some math to figure out how many pecan halves I'd have to save out for the pie top arrangement so I wouldn't chop too many. Seriously. I figured out the area of a 9" pie (that's right, dear mathletes, I used pi r 2 for pie. Hakuna matata, people–circle of life), the area of a typical pecan and approximately how many of the latter would fit into the former. I'm not saying this was an exact calculation...but it was pretty close and sharpened the point on my head.

Okay, I'm putting my slide rule away and going to bed now. Thanks for playing.


e. said...

if people knew about the calculations that went into baking your pecan pie... you may have scored higher than third.

eh...who am i kidding? the judges obviously weren't scoring on style points.

your pies were lovely.

epiphenita said...

thank you, dear hoster of the annual pie sling. i look forward to hanging out with you in a non-competitive atmosphere soon.

Narya said...

next time, may I suggest gingered sugared pecans, for the top of your sweet potato pie? Except you have to make MANY extra, to account for the ones you will eat.

epiphenita said...

Mmmm, gingery pecans. What a delicious idea. This was my first sweet potato pie (a la America's Test Kitchen) and it was really wonderful. I was reading your kale recipe and, while I've never been a huge fan of greens, it reminded me that I enjoyed some outstanding collard greens at I may revisit the kale thing.