Gratitude, Fourth of July Edition
Tuesday, July 3, 2012
I generally always feel a low level of angst about my life — Am I doing what I should be doing? Should I be doing something else? Am I doing a good job? Does any of this even matter? — but I think I’m now at an age where a lot of my friends are going through the same thing, not just generally angsty people like myself. So I’ve been having lots of mid-life crisis discussions lately, “Oh no, I forgot to have a baby!,” “Oh no, I forgot to have a career!”. Things like that.
After many discussions with me both offering and receiving some useful and some not so useful input, I realized that the advice I gave to wrap up my Pioneer Woman series was probably the best thing anyone can say.
Don’t spend energy worrying about what you did or didn’t do with your life, or what you should or shouldn’t be doing, and focus instead on your actual life that you are living right now, and be grateful for what you have.
So in an effort to take my own advice, I decided to focus on gratitude today. And it turns out that what I am most grateful for right now is … pie!
I made my grandmother’s peach pie last week with Latta’s eggs and Mapleview Dairy whole milk and peaches from the peach tree in my front yard and it was divine.
(I also made homemade Snickers bars recently and they were divine, too. In fact they were so divine that they need a warning label — you should make those only if you have somewhere you can physically remove them to and give away before you return home. Or if you have like 40 people coming over. No one needs three and a half pounds of the best thing you’ve ever tasted lying around the house. Totally dangerous.)
And on this Independence Day eve I’m also grateful that I have the freedom to celebrate the holiday in whatever manner I see fit.
So I wish everyone a relaxing and enjoyable holiday, and if you’re looking for something to take to a potluck, make this pie. Everyone will be grateful.
Grandma Beulah’s Peach Pie
1 Tbsp butter
8 Tbsp (1/2 cup) flour
2/3 cup sugar
1/4 tsp salt
2 cups milk
2 egg yolks
1 tsp vanilla
1 prepared pie crust (pastry or graham cracker crust)
Melt the butter in the top of a double boiler.
Combine separately the dry ingredients (flour, sugar, salt) and the milk and egg yolks. Add the milk and egg yolks to the dry ingredients and stir to combine, then add to the double boiler and heat until thick, stirring occasionally.
Remove from heat and let cool. Stir in the vanilla.
Put in prepared crust and chill. Add sliced peaches to top when ready to serve.