Tuesday, February 28, 2012

Sweet as Strawberry Pie

by Meghann on February 28, 2012

Do you know those kitchen tools that you just have to have, but as soon you bring them home you realize they’re only good for one or two things and essentially wind up in a junk drawer?

Yeah, here’s one of mine.

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It’s a slicer I brought a couple of years ago because I thought it would be awesome for slicing strawberries for breakfast in the morning. Only it’s kinda bulky and ended up being just ‘one more thing’ to clean at the end of the meal. Eh.

The slicer ended up in my kitchen junk drawer and a regular knife did the morning slicing job just fine. Now the slicer is only brought out on special occasions, like when I have two pints of strawberries to slice.

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The slicer sure does take up a lot of unnecessary drawer space, but for the few-and-far-between occasions like these, the slicer rocks.

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Slicing magic! Ta-da!

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Derek’s parents were in Plant City over the weekend and shared a couple of the pints of fresh Florida strawberries they brought home with us. Strawberry season is at its peak right now. They’re all so fresh and delicious. Since I had the extra strawberries on hand, I thought it would be a good time to test out the Strawberry Pie recipe I discovered via Pinterest.

Even better, I decided to go the homemade graham cracker crust route too.

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This was super easy – I just processed the graham crackers, butter, vanilla, and sugar…

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then pressed it into the cake pan.

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Side note: I need a pie pan. This cake pan just ain’t cuttin’ it.

The rest of the pie was just as easy to put together. I believe cutting the strawberries was actually the most time consuming part!

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The pie went in the fridge; and I got to work on dinner.

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I followed the recipe on the back of the package of beans I found at Publix (minus the tomatoes and ham)

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Soup’s on!

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The bean soup was pretty bland on it’s own, but a generous helping of cheese and extra salt made a huge difference.

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Truth was, I really just wanted my dessert.

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I was too impatient and couldn’t wait the full 2 hours to let the pie set in the fridge. It may not have been as pretty as it could have been, but it still tasted amazing. My favorite part was the crust – so cinnamon-ny and delicious.

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Earlier in the afternoon I discovered hummus mixed with spicy mustard makes an excellent dip for pretzels. Yum.

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I shall try this again in the very near future. ;)

What are the once must-have kitchen tools that now take up room in your junk drawer?

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