Today is my last day of winter break. I celebrated yesterday by spending the whole day–the whole day–cooking and running errands.
Which means, I spent an hour running errands and the rest of the day cooking.
I wanted to bake a pie. A chocolate pecan pie. Specifically, this one. This pie is the easiest pie in the world to make. Assuming that you have pre-shelled pecans. Which I didn’t. I had a giant bag of fresh pecans my aunt and uncle had given us from Charlotte. How hard could it be to shell a cup and a half of pecans? That’s nothing! Or, so I thought.
About five hours later (I am only exaggerating slightly), I emerged victorious with my shelled nuts and turned my attention to the pie crust.
(Insert pie-crust-making-and-errand-running here. I really need a food processor. I hate cutting the butter into the flour by hand. Really really really really hate it. I’m bad at it too. Which is part of the reason I hate it.)
For dinner, I made roasted butternut squash soup, pan-fried salmon with spicy honey mustard sauce, and Israeli couscous. I told Jesse this was the most involved meal he’d eat for the next four months. The dinner was really just an excuse to use some toys I got for Christmas, specifically my immersion blender and my new Bialetti pan (love!).
Then Jessica came over to hang out and play music, and she bravely taste-tested the pie with us. The pie crust had kind of fallen over in one spot, so it wasn’t the most attractive pie ever, but…
…
Ohmygoodness.
Let’s just say, if shelling those pecans wasn’t so gosh-darn difficult, I might make this pie on a weekly basis. And then I would weigh 200 pounds. But I wouldn’t care. That’s how good this pie is.
Today being my last day of break and all, I think I’ll celebrate by eating the rest of the pie.













