New Twist

I thought I'd share some things that annoy me:
1) Walking by the same person you've already walked by in the dairy, produce, and frozen food aisles.
2) An open parenthesis that is never closed (like this
3) When you're paying for something in a store and they ask you what ZIP Code you live in.
4) When the driver pushes the unlock button, but you pull the handle at the same moment, and remain locked out.
5) When a stranger asks you for the time, and your fear that you won't be able to answer in an appropriate time span causes you to blurt out, "9:17. No, 10:17! No! 9:17!"
6) When you thank the cashier for packaging your groceries but your attempt at brightening her day elicits no discernible reaction.
7) When the car driving behind you has a ski rack attached to the top, making it look like a police car in your rear view mirror.

(from "Don't You Just Hate That?" by Scott Cohen)


Pumpkin Pie with Cinnamon Roll Crust
adapted from foodchannel.com
Oven 350
**MORE PICTURES COMING SOON!**

Cinnamon Roll Crust:
Enough Pie Crust for a 9 inch pie
ground cinnamon
2 tablespoons butter/margarine





Roll out pie crust on a lightly floured surface. Brush with butter and sprinkle evenly with cinnamon. Roll up tightly and slice into 1/2-inch rounds, like miniature cinnamon rolls.
Press miniature cinnamon rolls, flat side down, evenly into the bottom and sides of a 9-inch glass pie plate, making sure there are no spaces between the rolls. Set aside.

Pie Filling:
3 eggs
1 egg yolk
3/4 cup firmly packed light brown sugar
2 tablespoons all-purpose flour
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
3/4 cup canned pumpkin puree
3 tablespoons melted butter
1 1/4 cups buttermilk

Whisk eggs, egg yolk and sugar in large bowl until blended. Mix in flour, pumpkin pie spice and vanilla. Stir in pumpkin and butter, then buttermilk. Pour filling into crust. Bake until set (center will puff slightly) about 45-60 minutes. Cool completely.