The NFC B-Day Chat Thread

[N F C]

It's slow but steady, and I see the doctor tomorrow. Hopefully he will let us do more movements at PT and make it so my shoulder isn't so stiff.

Good luck at the doctor's tomorrow Sue.

 

[Grammy60]

Good luck at the doctor's tomorrow Sue.

Thanks, Debby

 

[bruceha2000]

Good morning everyone!

When you post at that time you should instead look at the clock and decide that 2:45 AM is TOO EARLY to get up!!!!

I know the sun is shining somewhere .

It is! Above the clouds. But they are thin enough that the panels are generating.

and new green growth has not happened yet.

And when it does the next drought will come, kill it and make more fuel for the next fires

 

[Madhouse Pullet]

Mad, let the cherries thaw before you use them, otherwise the filling will be too soupy. I think I forgot to mention that earlier.

Thank you
Do I drain them as well?

 

[ronott1]

When you post at that time you should instead look at the clock and decide that 2:45 AM is TOO EARLY to get up!!!!


It is! Above the clouds. But they are thin enough that the panels are generating.


And when it does the next drought will come, kill it and make more fuel for the next fires

Yes, that is a problem!

Heavy rain in the Spring causes a lot of problems. In drought years, the brush and grass gets super dry and causes fire tornadoes

 

[N F C]

Thank you
Do I drain them as well?

I would, or at least some of it. No one likes a soupy pie

 

[ronott1]

I would, or at least some of it. No one likes a soupy pie

The hard part is getting the correct amount of liquid to corn starch ration. I have more problems with apple pies-- some apples are wetter than others!

 

[Madhouse Pullet]

I would, or at least some of it. No one likes a soupy pie

Next question...
Since using 2 pie crusts, should I poke holes & pre-bake the bottom crust first?

 

[N F C]

Next question...
Since using 2 pie crusts, should I poke holes & pre-bake the bottom crust first?

I don't do that when I make a 2-crust fruit pie. I do make slits in the top crust before baking, that allows steam to escape.

 

[ronott1]

I blind bake single crusts for custards. That is needed since the custard is not usually baked, like for a lemon pie.