heh.. i saw them live (it was a ensemble tour) horrible

Well then I'm getting Jessica's.

The robes didn't do it for you?

it was more the weird religious cult vibe/fanatical sing-alongs/forced smiles...

I could imagine they would be a bit frightening live.

^ just admiring your sig dreadnaught. it's a fish made of punctuation?

Ha, thanks. It's nothing really besides waves, but if you would like it to be a fish, then it's a fish. :D

This is the most spam-ridden USER PICTURE THREAD I've ever seen! (and believe me, I've seen quite a few).


anywae.. me:

[img]You are only allowed to post URLs to other sites after you have made 15 posts or more.[/img]

"How do I make delicious cherry pies?"

Well, firstly you need:

* Pastry for 2-crust pie
* 1 egg
* water
* 4 cups fresh pitted sour cherries
* OR 2 -1 pound cans tart cherries, drained, with 1/3 cup juice reserved
* 2-3/4 tablespoons quick-cooking tapioca
* 1/4 teaspoon salt
* 1 cup sugar
* 2 teaspoons lemon juice
* 1/4 teaspoon almond extract
* 2 tablespoons butter, cut in little cubes

Then,
Combine egg and 1 tablespoon water to make egg glaze. In 9-inch glass pie pan, place 1 piece of pastry. Brush with egg glaze. Keep pie crust in refrigerator while making filling.

Preheat oven to 425 degrees F. Combine fruit, tapioca, salt, sugar and extract. (If using canned cherries add reserved fruit juice. Stir and let mixture stand for 5 minutes.

Spoon mixture in prepared crust. Dot with butter cubes. Use egg glaze to moisten rim of pie. Roll-out top crust to 1/8-inch thick. You may either cut crust into 1/2-inch strips or put pastry on as is. Just be sure to cut vents into the top. Make sure pastries are pinched together. Either brush top crust with egg glaze or milk. If using milk, sprinkle top with sugar.

Bake for 20 minutes and then use foil around the crust edges to protect from burning. Bake for 20 more minutes. Cool on wire rack.


Serve plain or with whipped cream. :thumb: