When Josh and I first started dating, everything was about where we were gonna eat. Most of it was not fancy stuff. We went on excursions trying to find where to get the best tacos in LA or where to get the best cemitas or even where to get the best BBQ. We were always getting in our cars and going to places we had never been to, together.
One of the places for burgers we went to was Pie ‘n Burger. It was my first time but Josh grew up right down the street so he was super familiar. He always came for breakfast foods (the pancakes are his favorite).
I’m not going to lie to you and tell you this is one of those easy recipes that you can throw together on a whim…because it’s not.
It’s one of those things you make when maybe you’re feeling angsty and need to get lost in the process for awhile. You need to be a patient person. Maybe someone who likes to listen to music and think about their life…
If you are, then this is for you.
It also helps tremendously if you make the pistachio butter and pie crust the night before. And I’ll even go far as to say that you can use store-bought pie crust, too because this is a good amount of work.
Some people on the Instagram said they tried to make roses out of apples already and their apple slices kinda snapped and wouldn’t roll correctly.
Here are some tricks I found:
1. First step – Use nice crisp apples. I used a combo of Granny Smith and these fancy Pink Pearls Josh found at the market.
2. Send step – Get you a mandolin. You can’t do this without one.
3. Third step – Mandolin the slices thinly, until they’re bendable. This will depend on your apple. Test a few slices, see if you can roll them up, if not, then they need to be thinner.
ALSO, the thinner they are, the better they are to use at the start of your rose. I found this was key. The thicker slices can be used at the end when they don’t have to be so bendable. Does this make sense?
4. Get other people involved – This goes much quicker if there’s more than one person involved. Obvious advice, I know, but seriously get some helpers!
It made me think back when I had just graduated from college…
…during my senior year I waited tables at a brewery and saved up like $5,000 so I could pack all my shit in my car and drive across country and move to LA. I felt sort of rich but at the same time knew that in LA-terms, 5k was, like, nothing. That would get me into my apt and maybe hold me over for a few months and that was it.
When I got to LA, my former professor actually gave me my first job and kept me working for a long time. I was super grateful for her because I don’t even know how I would’ve survived without those first few jobs.
For the first few years, my existence was also credited to a lot of frozen stuff from Trader Joe’s. They have this pizza/tart thingy—not sure if you’re aware—that has like ham, caramelized onions, gruyere and IT IS SO GOOD.
My favorite corgi on Instagram passed away on Monday. It’s sort of weird to admit this but I cried…like kinda cried myself to sleep. I don’t know what it was. Maybe it had to do with all the other sad stuff in the world, my sad family stuff that I never talk about or maybe it had to do with the fact that Loki the corgi was only five years old and that’s not that much older than Amelia.
I dunno what it is but I know that I squeezed her really hard that night and yesterday I gave her a cookie I shouldn’t have (the vet says she needs to lose 1 to 2 pounds).
I nearly took the rest of the week off from posting but then I remembered that’s silly and that I have this Asian pear pie with apple and so many other good things to share with you.
Last week I made another pie where I took little bits of apple and folded them around one another to make roses and it seriously took me like 3 hours but I didn’t really mind one bit because I just zoned out and thought about all sorts of stuff.
I think I enjoy this process…building and assembling, building and assembling. I enjoy methodical, repetitive things, especially when they pertain to pie.
I’ve been wanting to make a basket weave-ish kind of pie topping. I think I did it with this. It’s actually MUCH simpler than it looks because you basically just cut the pie crusts in smaller strips and then place them side-by-side like you would one singular strip.
I’m currently in bed trying my very hardest to ward off sickness. Josh was like super sick last week so I’ve been spending all my free time popping Wellness Formula and drinking lots of water. My eyeballs burn a little bit so after I write this blog post and tell you about tater tots, I’m gonna lie in bed and watch Chyna & Rob. I find Chyna very very fascinating, let me tell you.
Tater tots are notoriously not the easiest thing to make at home. I’ll go as far as to say that the frozen variety is straight up delicious and nearly perfect…minus all the junk they put in them, yada yada yada.
I like homemade versions of things anyway because you can customize them. Like, here! With these tater tots.
I was telling Billy I wanted to make a version of a tater tot and I wanted it to be awesome. He was like LOADED BAKED POTATO. And I was like, YES YES YES!
This tater tot situation is brought to you by the fancy technique of “torchon-ing.” You do this to like pates and other stuff but this time we’re using it to roll a log of shredded potatoes, bacon, salt, pepper and lots of shredded cheese. See, it’s classy!
A few months ago I made this Italian Plum Pistachio Cake and it was bomb dot com but really the part that I loved the most was the pistachio paste. IT WAS SO GOOD. When I made it I had to use all of it for the cake but I kept thinking, this should really be put on toast and consumed as a snack.
So, here I am, pushing this onto you all.
I should be fired because I’m about to mention the holidays in September…
…but this would be great to make for the holidays as gifts because it’s SO simple and easy…minus the peeling of pistachios.
Do yourself a gigantic favor and buy shelled pistachios. Treat ur self!
Do not be like me and spend 30 minutes shelling pistachios. There’s this very known trick that if you want to peel the skins off pistachios, you can cover them in boiling water and then rub them in a towel. I can tell you that it is 100% not worth the extra step.
If you want to get the purest of green color, then feel free to just rub the pistachios in between two towels when they’re dry and shelled. Some of the skins should fall off.
Let’s be honest, pistachio paste is not a beauty queen. It’s not the belle of the ball so just do what you need to do to make it look cute – put sprankles all over it.
I bought these pretty sprinkles in Denmark. I love them so much.
CAKIES! I learned this term from Izy’sbook. I’m not sure if she invented it or if it was around before then. It’s hard to pin-point the origin of very sophisticated terms like that…but if you’re unfamiliar, it’s when a cake meets a cookie.
These are delicious spongey-cake-like cookies that are super floral thanks to olive oil. I used average-ly fancy olive oil. It’s hard for me to buy a bottle of $30 of olive oil AND THEN USE IT, you know?
When I bake with olive oil I still use stuff that’s not THAT expensive. Josh tries to talk me into using nicer stuff but it’s so so hard. I leave the fancy stuff for drizzling on salads or veggies.
I’m currently (trying) to stock pile recipes for fall. I have a feeling the season is going to swallow me whole so this was one of the last summer-ish recipes that I wanted to make.
I’m obsessed with adding fruit to glazes and frostings. You may think that some sort of artificial coloring was added to this frosting but think again, my friends.
I feel like a basic b first thing in the morning (every single morning) because this is basically what I make (give or take the white bean puree or eggs). I’ve been eating something like this, a rendition of it, for like the last two months.
I’ve recently learned a few things about myself lately:
1. I need breakfast. It sets me very straight. And makes me genuinely happy.
2. For breakfast, I tend to lean more savory than sweet. (At least during the weekdays when my days need to be productive and want to feel good.)
3. Italian parsley + lemon juice will forever be my favorite flavor combination. It’s so fresh and delicious. Add a good amount of salt to balance out the salt and it’s something that should be put on every single thing.