There's only one rule in an event hosted by Indie Craft Experience in Atlanta on Saturday: you must use a Mason jar.
by Patti Davis Your children. Perfect little angels, aren’t they? You can’t get enough of their adorable antics. Doesn’t everyone cherish them like you do? No. They are pretty cute, I’ll acquiesce, but if I am calling to speak with you, the last thing I need is a 4-year-old trying to relay my message as to where we are meeting for martinis.
National Library Week kicked off on Sunday and runs through April 14. Library fans are being asked to rediscover their local libraries this week. We're not sure where we'd be today if not for the local library providing access to the world of Nancy Drew, The Hardy Boys and countless children's books, not to mention story time during the hot days of summer.
a poem by Patricia A. Oplinger When hours between the two of you pass too slowly; when you’ve lost your tongue- when chores are sought as solace and you spread the days too thin it is time for both to drive down a country road, pull over, turn the radio on and dance in the gravel.
I'd never attended a Pie Day before but had heard about them in passing, as in "my family used to do that" or "they do that over in so and so town." For me, Pie Day had taken on a kind of mystique sort of like Mobile's secret Mardi Gras societies that require a special invitation, so I wasn't going to miss this inaugural one.
4 large eggs, at room temperature 1 1/2 cups sugar 1 Tbsp. white or yellow cornmeal 1 Tbsp. all-purpose flour 1/4 tsp fine sea salt 1/2 cup melted butter, cooled to room temperature 1/2 cup buttermilk, at room temperature Grated zest of 1 lemon Juice of 1/2 lemon 1 tsp pure vanilla extract 1 pie crust Preheat the oven to 350 degrees. In a bowl, whisk the eggs until smooth. Add the sugar, cornmeal, flour and salt. Whisk well to combine. Add the butter, buttermilk, lemon zest, lemon juice and vanilla extract. Whisk well to combine. Pour into pie shell. Bake until golden brown and a knife inserted into the center comes out clean, 35-40 minutes. (Mine takes at least 40 minutes.) The pie may puff and crackle during baking, which is fine. It will settle as it cools. Remove to a rack to cool completely before slicing and serving. Recipe from "Bon Appetit, Y'all" by Virginia Willis.