Either time is slowing down (which would be awesome because my holiday ends tomorrow and I wouldn’t say no to just a few more days / weeks / months), or else I am not keeping up with my “pie a week” plan.
It’s true. Time is slowing down.
No, I admit it. I have not been able to keep up my pie-a-week momentum over the Christmas break. I mean, when you’ve got peppermint bark, spiced butter cookies, gingerbread toffee, a seemingly bottomless Quality Street tin AND mincemeat tarts coming out the wazoo, how can a girl be expected to Keep. Making. Pies. That would be the mission of a crazy lady.
So a little New Year’s Resolution has happened. I have decided that I am going to need to modify my pie plan, ever so slightly, just the slightest of slight changes to the rules, okay? It’s not because I’m a lazy pie maker. It’s not because I am not committed to making many, many pies. It is mostly because over the holiday I realized there may be weeks in the year ahead when a girl just cannot find it in herself to make a pie. I’m going to keep on making pies (promise!) as close to every week as I can, until I hit 52 pies. Another way of looking at this is that I’ve just now declared that this “year of pies” is going to be longer than 52 weeks. Confused?
There may have been a little more rule-bending over the holidays with our New Year’s pie. Have you not heard of tiramisu pie? How about frangelico mascarpone cream pie with ladyfinger crust? Sounds legit, right?
If it’s shaped like a pie. If you can slice it. It’s pie. So say moi.