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plonqI picked up some yams when ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
atara and I were out shopping on Monday, with only vague notions of what I would do with them. Yesterday I cut one of them up into a lamb curry which is remarkably dense, but very good. Today I cooked up two more of them turned them into a couple of pies. While I would have prefered to make them with the white variety of sweet potato, the only kind I can ever find in the stores around here are the darker ones. I found an on-line recipe that looked good and, as usual, immediately made changes to it on the fly.
I replaced the two cups of white sugar with a cup of brown sugar and a cup of Splenda. I added about half again as much nutmeg as it called for, and then dumped in some powdered clove and cardamom for good measure. I used Splenda instead of sugar in the pie crust as well. I did a couple of other minor changes to the crust, and I have to say that this is the best crust I have turned out in awhile. The past three times I have made crusts, I used butter that was partially frozen. This time the butter was chilled, but not frozen. Once I had the crusts in the pie plates, I put them out on the back porch to chill for about five minutes while I straightened things out in the kitchen. For the first time in awhile I have crusts that are flakey rather than bullet proof. If I had known that they would turn out so well I would not have trimmed them so close to the tins.
Hard to tell if this is fake or not, but this bird seems to be getting right into the music.
atara and I were out shopping on Monday, with only vague notions of what I would do with them. Yesterday I cut one of them up into a lamb curry which is remarkably dense, but very good. Today I cooked up two more of them turned them into a couple of pies. While I would have prefered to make them with the white variety of sweet potato, the only kind I can ever find in the stores around here are the darker ones. I found an on-line recipe that looked good and, as usual, immediately made changes to it on the fly.I replaced the two cups of white sugar with a cup of brown sugar and a cup of Splenda. I added about half again as much nutmeg as it called for, and then dumped in some powdered clove and cardamom for good measure. I used Splenda instead of sugar in the pie crust as well. I did a couple of other minor changes to the crust, and I have to say that this is the best crust I have turned out in awhile. The past three times I have made crusts, I used butter that was partially frozen. This time the butter was chilled, but not frozen. Once I had the crusts in the pie plates, I put them out on the back porch to chill for about five minutes while I straightened things out in the kitchen. For the first time in awhile I have crusts that are flakey rather than bullet proof. If I had known that they would turn out so well I would not have trimmed them so close to the tins.
Hard to tell if this is fake or not, but this bird seems to be getting right into the music.
