Bethany's Favorite {Peach Pie}

A long while ago Whitney and I were talking and she said, "There are two types of people; you're either sweet or savory." As long as I can remember Whitney has been savory and I have been sweet.

I don't think we have ever talked much on the blog about the history that Whitney and I share, and what makes us work so well together. With over ten solid years of friendship we have learned quite a lot about each other.

This is Whitney at 14.

This is Whitney today.

I know that Whitney has a kind heart, a deep love for travel, more passion than anyone I know, and an odd craving for eating lemons. Whitney is determined, smart, organized and well put together with a perfectly balanced kick of spontaneous and crazy ideas. She believes in knowledge and educating yourself on current issues, she dreams of a world were everyone is equal and given a chance to shine and be who they are. She is a mover and a shaker.

  This is me at 14.

 


This is me today.

I am a non planner, I don't like structure, and I suck at math. However, I have a huge heart and I genuinely love people; I am consistently looking for the good in everyone. I take inspiration as it comes to me, and my best idea's are usually thrown together last minute. I have a very clear vision of how I want things to look and I try my hardest to execute my work they way I see it in my mind. I work hard, and I believe in constant self improvement. I also strongly believe that you have the power to impact others lives by showing love and helping the people around you grow by being a good friend. I am a lover of people.

Together we are savory and sweet, Whitney pushes me to plan, and think ahead and I help her discover beauty in everyone and take every moment as a new adventure.

So what does all this have to do with peach pie you ask?? Well it is my favorite thing to make. I love eating it and I'm pretty damn sure I could eat a whole pie by myself. I am a sweet tooth and I would rather eat this pie than dinner. Any day. As for Whitney? She could care less if there's pie in the room, just give her a beer and a burger and she'll love you forever. 

Peach Pie:

1 package pastry for 9 inch double crust
1 egg, beaten
5 cup's sliced and peeled peaches
2 tablespoon's lemon juice
1/2 cup flour
1 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 tablespoons butter

Preheat oven to 450 degrees. Place one crust at the bottom of pan. (I am terrible at making crust so I use store bought crust, if you can make it you should!) Add a thin layer of egg to the top of the crust to avoid a soggy bottom crust. Place cut and peeled peaches in a large bowl, sprinkle with lemon juice and mix gently. In a second bowl mix together the flour, sugar, cinnamon, nutmeg, and salt. Pour over the peaches and mix gently. Then pour the peaches into the crusted pie plate. Dot the top with butter, then add the second crust and dot the crust and add a thin layer of egg to the top crust as well. Bake for 10 minutes at 450 degrees and then reduce heat to 350 degrees and bake for  and additional 30-35 minutes, wait until crust is golden brown! Let cool and then throw a party and eat some pie!

I like to do cute things to my pie crust, so I went with the lattice top! Its super easy and fun! Use the second crust and just cut from left to right in about one inch strips with a pizza cutter. I had a little pie tool that made my edges. Then take all the edges and start the crimped edge using your thumb and forefinger in one hand and push together with thumb on your other hand, making a crimped edge! I used my remaining crust for my heart cut outs, just using a cookie cutter I own!!

Yum, Yum, Yum!!!!!
Happy baking friends!

-Bethany 

Refrigerator Pickles

Motivation.  Just typing that word makes me tired.  A few nights ago Bethany showed me some pictures for an upcoming post and we cringed about how little we had done on the blog lately. I have been working 50 hour weeks and Bethany and Ryan have been busy shooting weddings.

Don't get me wrong, I love blogging and I love cooking, but when I have been on my feet for 10 hours with a smile and a good attitude I don't feel like firing up the stove or opening my computer.  To be honest, all I feel like after work is an ice cold beer and a warm shower, sometimes at the same time (also known as a Shower Beer... give it a try, it will change your life).

I spent this last Saturday prepping a meal, one that I actually didn't have the fortune to enjoy but it completely changed my recent attitude towards the kitchen.  It had been a week since I had really cooked anything and I could feel the pride and warmth that comes from preparing a meal for friends come rushing back.

What does this have to do with making refrigerator pickles? Absolutely nothing. I just hope that it is a little motivator to those who find themselves stuck in a rut and avoiding their kitchen.  Finish your shower beer and get back in there, you won't regret it.

Refrigerator Pickles

1 bunch of fresh dill
5 medium or 8 small cucumbers, quartered into spears
4 cloves of garlic, crushed
3 cups of water
6 Tbsp distilled white vinegar
3 Tbsp kosher salt
1/2 yellow onion, sliced (optional)

Divide crushed garlic, dill, onion, and spears of cucumber among 4 airtight containers.  Combine salt, vinegar, and water.  Pour brine over spears, top with a little extra dill, seal, and refrigerate for 2 days.  Keep refrigerated and enjoy!

This recipe is perfect for twenty-somethings who don't have canning supplies or a lot of time.  The jars of pickles make for great host gifts or additions to the last few barbecues of the fall.  Did I mention that they are insanely inexpensive? It costs about $1 a jar to make especially if you get your ingredients from the local farmer's market.

Much love and cooking,

Whitney

Herb Pork Tenderloin & Franklin Lake

Dale's Pork Tenderloin

2 to 2.5 lb Pork Tenderloin- fat trimmed off
1/2 cup minced fresh cilantro
1/2 cup minced fresh parsley
1/4 cup Virgin Olive Oil
6 cloves minced garlic
2 tsp ground cumin
2 Tbls Lemon Juice
2 tsp paprika
2 tsp salt
2 tsp ground black pepper

In a food processor, combine cilantro, parsley, olive oil, garlic, cumin, lemon juice, paprika, salt, & pepper.

Place pork tenderloin on a sheet of saran wrap, rub mixture over top and sides of tenderloin. Seal & place in frig for 6-8 hours or overnight.

Prepare charcoal, and grill tenderloin for 20 minutes or until temp reads 160 degrees. Let rest for 10 minutes before slicing.

For as long as I can remember my grandmother's old log cabin on Franklin Lake has been a place of rest, escape, and great food.  My grandpa and grandma bought their home in the 1970's.  Although it was a bit run down, with a little elbow grease and a lot of insulation, my family winterized and improved the house.  I am not exactly sure what the property cost them then but my grandfather's saying lives on, "I bought a $50,000 shack with a million dollar sunset."  Over the years, this house has seen tragedy and triumph.  From the loss of my grandparents and cousin, to the additions of spouses and grandchildren, this home has stood as representation of our ever changing family. While our family and this home have changed, two things remain as brilliant as ever-- the sunsets and the meals we share as a family.  

At the heart of our home and our family has always been the kitchen.  From my sister and I licking the cookie beaters on the counter as kids to learning how to make gravy with my grandmother as an adult, the small kitchen of this home is the center from which my favorite memories were created.  As our lives and home change I know that I can always return to our kitchen and our table to be surrounded by good food, good friends, and the best family.  

A few weekends ago, I was fortunate enough to share this home with Bethany and Ryan.  As we all sat around, eating my dad's famous pork tenderloin and drinking beer, I made a mental note to remember that moment. Luckily, Bethany is always ready with her camera and I won't have to rely on mental notes because she so beautifully captured everything that this house represents.   

Food can represent so much all at once-- food is a moment in time, your heritage, family traditions, new adventures, a blessing, hard work, and your place in the world.  When I am at Franklin Lake our meals are all of this and more.  As twenty-somethings we have to appreciate not only the table and life we are working so hard to create but also the table, kitchen, and home from which we grew. 

With love and good cooking-
Whitney