Granny's gone and done it again

[BigBlueHen53]

Pie without the top. View attachment 3193811Pie with the top still unbaked.View attachment 3193813 Pie finished. I’m waiting for it to cool down enough to eat it.View attachment 3193823View attachment 3193824

I'll take that slice at five o'clock, thank you!

 

[BigBlueHen53]

In my mouth scrumptious!View attachment 3193909

Okay now you have to post the recipe. It's a rule. That I just made up, lol!

 

[Granny Hatchet]

Are you talking about removing your pear trees? These are those non-fruiting ones, right? They bloom and are considered invasive?

yes

 

[BigBlueHen53]

Those pear trees really are pretty when they bloom, but folks sure do hate them, around here anyway.

 

[BigBlueHen53]

We also have really invasive rose bushes people hate. I don't remember what they're called but I have seen whole pastures taken over by them.

 

[Granny Hatchet]

Okay now you have to post the recipe. It's a rule. That I just made up, lol!

Not really. I made that rule years ago but since @troyer didnt know about it we can let him slide this time.

 

[Granny Hatchet]

Those pear trees really are pretty when they bloom, but folks sure do hate them, around here anyway.

I had about 15 of them lining the top of my road.

 

[BigBlueHen53]

Not really. I made that rule years ago but since @troyer didnt know about it we can let him slide this time.

Okay ... well... maybe they'll post it on the baking thread then? Any Home Bakers Here? Sorry I don't know how to post a link or my phone won't let me.

 

[Granny Hatchet]

Maybe he will take pity on us and post it here.

 

[prostar]

Pssht. Come on. You post food (lunchstrocitities excepted) in here, you should post at least a general guideline recipe!

Should have taken a pic of our dinner. Aldi had tri tips on sale, so I grabbed one, salt, pepper and garlic powder, seal it up and tossed it into the sous vide for 2.5 hrs at 128°f. Then I quartered up some baby potatoes, some leftover red onion and sliced up a zucchini from the garden. Tossed that in a bowl with a drizzle of olive oil and salt and pepper. Onto a baking tray (parchment paper helps the cleanup!) for 400° for about half an hour. Sous vide time was up, so the Tri tip got patted down with paper towels to dry it, and tossed on the bbq to sear it. (Turned off the oven while the Tri tip was searing).

Dinner was served. Ooh!! Maybe I can take a pic of the leftovers for hubs’ lunch.

Ok. Pics of food and some memes.