Weather, Taking Tea, The Queen,

The weather is not being my friend lately. Today bowling was cancelled because of the weather. We could have gone and played on our own but their parking lot hadn't been ploughed so we might have got stuck or something. Not only that, it is delaying the growth of the asparagus which now needs lots of sun to warm it up. Although I have been reading, I am actually somewhat bored and want to go.

The other day I saw someone talking on GMA I think saying Meghan Markle had had to be taught how to have tea with the Queen and commented about raising the baby or pinky finger. Sorry, that is NOT done in polite circles. I don't know where the idea started but it is something North Americans have got hold of and think that is the correct way to hold one's cup. I can assure you it is not. In fact it is considered most impolite and elitist. i.e. people trying to look better than they are socially. Maybe they were saying Meghan was being taught not to stick her finger out. I would actually imagine there are quite a few lessons Meghan had to learn in order to become a member of the Royal Family.

I keep thinking of things I want to write about and don't stop to write them down and guess what, they just float away like the unicorns in the Irish song.

Just watched another programme about the Queen. She really is an incredible person and has done a fantastic job over the years. It was interesting to see the quality of some of the old film when she got married and then when she was crowned and compare it with modern film of her. Amazing what we watched then and thought was wonderful. She certainly seems to have adapted to the times, telling us how heavy the coronation crown was and how it could have broken her neck and also how uncomfortable the carriages were/are.  They also displayed a book collection of stamps from the Empire/Commonwealth. Bob Scotney would have loved that collection. Apparently after the collapse of the Empire, Australia used a Koala and a Platypus on their stamps. Don't know what other countries did but I thought that was rather appropriate. There was a lot about her dress designers, Norman Hartnell and Hardy Amies which was very interesting. Also about her handbag. She apparently has said that she doesn't feel dressed without it. They said all the things she carried in it, can't remember what they all were but one item was a pocket knife with all the gadgets on it!! She also carries a photo of Prince Andrew.

The name of this pie attracted my attention and then when I read about it, I thought it sounded quite yummy.

Crack Pie

Anyone who has taken a bite of Milk Bar's best selling crack pie immediately knows the reason for the sassy name. This rich, salty-sweet pie recipe has an irresistible oat cookie crust.

Oat Cookie Crust
Nonstick vegetable oil spray
9 Tbs (1 stick plus 1 tablespoon) unsalted butter, room temperature, divided
5 1/2 Tbs (packed) golden brown sugar, divided
2 Tbs sugar
1 large egg
3/4 cup plus 2 tablespoons old-fashioned oats
1/2 cup all purpose flour
1/8 tsp baking powder
1/8 tsp baking soda
1/4 tsp (generous) salt

Filling
3/4 cup sugar
1/2 cup (packed) golden brown sugar
1 Tbs nonfat dry milk powder
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, melted, cooled slightly
6 1/2 Tbs heavy whipping cream
4 large egg yolks
1 tsp vanilla extract
Powdered sugar (for dusting)

Oat Cookie Crust

Preheat oven to 350°F. Line 13x9x2-inch metal baking pan with parchment paper; coat with nonstick spray. Combine 6 tablespoons butter, 4 tablespoons brown sugar, and 2 tablespoons sugar in medium bowl. Using electric mixer, beat mixture until light and fluffy, occasionally scraping down sides of bowl, about 2 minutes. Add egg; beat until pale and fluffy. Add oats, flour, baking powder, baking soda, and salt and beat until well blended, about 1 minute. Turn oat mixture out onto prepared baking pan; press out evenly to edges of pan. Bake until light golden on top, 17 to 18 minutes. Transfer baking pan to rack and cool cookie completely.

Using hands, crumble oat cookie into large bowl; add 3 tablespoons butter and 1 1/2 tablespoons brown sugar. Rub in with fingertips until mixture is moist enough to stick together. Transfer cookie crust mixture to 9-inch-diameter glass pie dish. Using fingers, press mixture evenly onto bottom and up sides of pie dish. Place pie dish with crust on rimmed baking sheet.

Filling

Position rack in center of oven and preheat to 350°F. Whisk both sugars, milk powder, and salt in medium bowl to blend. Add melted butter and whisk until blended. Add cream, then egg yolks and vanilla and whisk until well blended. Pour filling into crust. Bake pie 30 minutes (filling may begin to bubble). Reduce oven temperature to 325°F. Continue to bake pie until filling is brown in spots and set around edges but center still moves slightly when pie dish is gently shaken, about 20 minutes longer. Cool pie 2 hours in pie dish on rack. Chill uncovered overnight

Servings: 10

Tips
DO AHEAD: Can be made 2 days ahead. Cover; keep chilled.

Sift powdered sugar lightly over top of pie. Cut pie into wedges and serve cold.

Source: Bon Appétit

Have a great day