This morning’s exercise routine? Milk toast. I did it, but it was not easy and it was not furious in nature. I still feel half asleep at 8:30am. I was wayyy tired this morning when I woke.
Oatmeal for breakfast? Check.
Reading something good each day about recovery from food addiction. That one has been harder, somehow. About as far as I have gotten with this third goal is to read my usual blogs. Not that reading them is a small thing. It’s NOT! Those blogs save me from obsession and acting out many days. I’m so thankful to you guys who keep your blogs going. I know it is work, but it is so helpful to me. Thank You!
Yesterday I stumbled with some food choices, but today I came back strong. Oatmeal for breakfast, salad carried to work for lunch. Some of those donut peaches for mid-day pick me up.
The kiddos and kidlets will be at the house tonight, a stop over on their way to Lancaster, so supper will be with them.
Last night I spent visiting with some close family, hearing that my SIL was approved for her bid on a new property (Yay), and baking a rhubarb pie for my DIL. I’ve baked two rhubarb pies the last two weeks, experimenting and trying to find the right recipe for my brother, who is craving a rhubarb cream pie like my grammie used to make. We don’t have her recipe with us anymore, not sure where it went when she passed, but I am valiantly trying to recreate it from my brother’s memories of her yummy pie.
My first attempt to recreate grammie’s pie was a true cream pie with rhubarb, the filling being done on top of the stove and then put into a baked shell. This second try is what I would call a custard, not cream pie, because the filling is baked with the shell. I made an oopsy when putting the filling together on this second pie last night. The recipe didn’t mention the fact that I was supposed take the butter, sugar, rhubarb portion of the pie and fold it into the egg whites I had whipped until after I’d been instructed to add all ingredients. Add means add to what you already have, right? Ugh. If I had kept the fluffy egg whites separate from the rest of the filling ingredients untl the end the filling probably would have been frothier and lighter, but I didn’t, so it wasn’t.
That’s what you get for downloading internet recipes and not reading them before starting to bake.
The good news: I hate rhubarb and don’t necessarily like pie either, so this dessert is a safe bet for me, and a safe way to use my baking skills without worrying that I will fall off the wagon of good eating because of the finished product. I don’t know who can eat rhubarb and like it, but we shall see what my DIL says tonight. She loves the stuff. I hope she likes this
cream custard version of grammie’s rhubarb pie.
It isn’t really a cream pie if you bake the filling in the oven with the shell, right? What is your favorite pie flavor?
ps: We usually have epic pie wars at my house whenever I bake a pie, but since hubs is away this week, in Pittsburgh, the most we’re likely to see tonight is a small skirmish. 😉