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January 28, 2020

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Pocketbooks and Pie Crusts

January 17, 2018

 

So. Just like that, I added five hours to my tutoring schedule per week, and my writing time, er . . . just got cut down.  Adding a high school composition class for ten weeks to homeschoolers, which starts next week, will not help.

  

But hey - a persons got to do what a persons got to do for their pocketbook, and I am no different from lots of other writers who hold down day jobs and write on the side. Few writers are able to devote all their job to writing. It's a dream we all harbor deep in our hearts, but the reality is much dirtier.

 

In the meantime, I have started bullet journaling to better organize my world, AND I at least have built a repertoire of quicker, easier recipes to throw supper on the table. (Having a son with a girlfriend who LIKES to cook helps as well.)After all, even on the days I am home writing, the last thing I want to do is cook long, time-consuming meals. Neither do I wish to spend that hard earned money on take-out or fast food.

 

On my last last blog I shared my Chocolate Buttermilk Pie recipe, which is great comfort food even if its not good for your waistline. I mentioned I froze my pie crusts ahead of time so that I always had them handy. Doing so is a great time-saver.

 

So this week, after several requests, I am sharing my frozen pie crust dough recipe. And, let me say up front, I have no idea where I got this recipe from, so credit, unfortunately, cannot be given.