We love driving down dirt roads and finding cool old junk.
Golfing at the Point Venture Golf Club on Lake Travis, TX
The people of Austin love the outdoors!
The time has changed, and it is officially Spring!! As you can see, the dianthus (also called pinks) have been loving these warm days and are already blooming like crazy!
While the wind has kept me inside on these warms days, it won’t be long until I will be out there to work on my yard. I have big things planned for this Spring/Summer.
- Something I have to get is a new fence. I haven’t decided what exactly I want, but that really needs to be done first.
- I will be planting a small garden in my antique claw-foot bathtub! I think it will look fantastic.
- I will be creating at least two new flower gardens (when the fence gets done)
- I have purchased a 1x2x6 water trough that I can’t decide to make another garden planter out of or maybe , , , a water feature/pond?
- My front flower bed is getting a new makeover, however, what I am most excited about is . . .
- My patio is getting a total makeover also. New paint, furniture, lighting, plants, small fire pit, and hopefully a tv too!
This will all be documented with posts to my Garden page. So be watching for some springtime ideas coming soon!
Lisa Medlin’s Coconut Cream Pie Made from this Recipe
Coconut Cream Pie has always been one of my favorites, but after visiting my brother and sister-in-law, Tim and Teresa, and tasting her coconut cream pie I knew I had found my absolute favorite recipe for it! My dad had a slice that accounted for about 1/3 of the whole pie! Teresa was sweet enough to share her recipe with me. She got it from an old Sunset Magazine. The recipe she e-mailed me was a scan of a much-used, faded and splotched magazine page from long ago. Those are the best recipes – the ones with the stained and dirty pages. I’ve made the pie from this recipe many times and it always comes out great. I especially love the meringue recipe. I make my meringue with this recipe for all of my pies that call for meringue. For this pie, I think the secret is the coconut-lined pie crust with the creamy filling layer topped with the fluffy, yet firm, meringue. Give this recipe a try – it’s a keeper!
1 9-inch single-crust pie
1 cup sweetened flaked dried coconut
1 cup and 1/3 cup sugar
¼ cup plus 1 ½ tsp cornstarch
2-1/4 cup whole milk
3 large eggs (separated)*
1 tsp vanilla
¼ tsp cream of tarter
1/8 tsp salt
- With a fork, prick bottom and sides of the unbaked pastry in pan at about 1-inch intervals. Bake in a 375-degree oven until golden brown – about 15 to 20 minutes. Remove from oven and let cool on a rack.
- Scatter coconut over bottom of pastry.
- In a 2- to 3-quart pan, mix 1 cup of sugar, ¼ cup cornstarch, milk, and egg yolks until well blended. Stir over medium-high heat until mixture boils and thickens (10 to 15 minutes). Remove from heat and stir in vanilla. Pour over coconut in crust.
- In a small bowl, mix remaining 1/3 cup sugar and 1 ½ tsp cornstarch
- In a deep bowl, with a mixer on high speed (use whisk attachment if available), beat egg whites *(I usually add an extra egg white to make more meringue), cream of tartar and salt until very foamy. Add sugar-starch mixture 1 tablespoon every 30 seconds and continue to beat until meringue holds stiff, glossy peaks.
- Spoon meringue onto hot pie filling. With a spatula, spread meringue evenly to rim of pie shell.
- Bake in a 325-degree oven until meringue is lightly brown (15 to 20 minutes)
- Let pie cool on a rack about 3 hours. Cut into wedges and serve, or invert a large bowl over the pie (it shouldn’t touch the meringue) and chill up to 1 day.
My Brother and Sister-in-Law heating things up in the kitchen!
Thanks for the great recipe Teresa!