Ditch Day
Here’s a little update on what’s going on since demo day next door. This morning we headed to the neighborhood hardware store and rented the ditchwitch. Right now my son is on the site of what will be the Pie Cottage garden and orchard, trenching a ditch in order to have power to the shop building just behind him in the picture. I just ran out and grabbed a couple of pictures so that you can see it, too.
Trenching a ditch for power to the shop!
At one time, the structure was a well kept garage but during the years before I bought it, it had become really run down, and just before the previous tenant left, they stripped out all the wiring and fixtures. I was told that most likely the copper in the wiring was sold off…probably for things I don’t really want to know about.
The ditch is growing longer and deeper with every passing minute…
…and on Friday the electrician is scheduled to arrive and soon there will be power once again!
Friday Update: Today, I made an old fashioned apple pie in a big 9″ deep dish pie pan and served it still warm to the electricians and my son. This pie, which usually serves six to eight, served three hungry men. You may want to amend the recipe. 😉
Hi Kate,
I love your website and recipes. I would love to attend your pie camp….on my bucket list! I consider myself a pie snob and constantly look at recipes for the “best apple pie in the world” since I am the chair for the Murphysboro Apple Festival in Murphysboro, IL (southern Illinois). Each year, about 75 pies are entered and judged to win the top three spots. It’s a very fun event – there are no two pies that look alike if you can believe that, and the judges tell me that no two taste alike. I haven’t tried your apple pie recipe yet, but I plan to soon. In Southern Illinois, we do not have any of the apple varieties that you mentioned on your website. We have Jonathan, Granny Smith, Golden Delicious and several other varieties. I prefer Granny Smith. I see a lot of recipes for strawberry/rhubarb but I was just wondering if you have ever tried rhubarb/pineapple. It is one of my favorite pies!
Hi Rosie- I can believe that! There is such creativity among pie makers and everyone has their own spin to make it unique. I like to have as many different varieties of apples as possible in an apple pie…some for sweet, some for tart, some that hold their shape, and some that don’t. That way there is varied flavor and texture. I have not made a rhubarb/pineapple pie but I’m intrigued to try making one. I bet my son, Duncan, would love it!