NATURAL ENTRANCE

At the start of every summer, I make a list of house projects that need to be addressed. You know it as the honey-do list. I’m the honey. So I decide what goes on the list. It feels so good crossing off one item after another. Such a sense of accomplishment. This summer is no different, with several small to-dos and one rather large to-do (but more about that later this summer). For now, one that always bothers me is the entrance from the garage into the house. I fondly call it the Owner’s Entrance. It is nothing more that two steps up and in. Nothing glamorous. Naturally, I would like it to be less utilitarian. With a little imagination and a little love it could be a nice welcome home. A small place to hang things like damp pool towels, market bags and dripping umbrellas. A place to sit when removing your shoes. A simple bench and a simple peg board. But first, the peg board, later the bench.

So here it is. My peg board is a simple (always) and quick little afternoon project. This peg board can be made any length you like (the beauty of custom) and hung in any indoor space in your home. Clean, neat, simple.

This is what you will need-

(1) 1” x 4” x 42” Wood Board.

(1) ¾” Wood Dowel

2” Wood Screws

3" Wood Screws

Level

Drill

Clamps

Counterink Bit

Saw

Tape Measure

Square

Sand Paper

For a 42” length board I am using 7 pegs.

To determine placement for your pegs, use this formula... number of pegs + 1 ,  then divide by the length. So, 7 (pegs) + 1 = 8. 42 (length) divided by 8 = 5.25  So, there will be 5 1/4" space between each peg.

Start on the left hand edge and measure 5 ¼” and put a mark. Measure over another 5 1/4" from the first mark and make a second mark. Continue until you have made 7 marks (one for each peg). They will be equally spaced along the board.

Now measure the width of the board at each mark to find the "center". For a 3 1/2" wide board, the center is 1 3/4", make a mark. Use the square and make an " + ". This will be the place you will drill the holes for the pegs.

With the countersink bit, drill a hole on each "+" all the way through the board. Make sure the drill bit goes at least 1/8' deep to accommodate the top of the wood screw. This is so the back of the board will be flush once the screws are set. Repeat for all the remaining marks.

Measure 3 1/2"  on the dowel and cut. Repeat for remaining pegs.

Mark the center on one end of each of the pegs with a pencil.

 Drill hole 1” deep into the end of the peg. Sand all ends. Set aside.

On the back side (the side that has the divot) screw one of the 2" wood screws into a hole. Make sure the the head of the screw sits nicely in the divot and does not extend out. Repeat for remaining holes.

Turn the board over to the front. The screws will be extending. Take one peg and screw it onto the wood screw. Turn the peg until it meets the board. Repeat for all pegs.

Locate on the wall where the studs are and mark.

Hold the board up and make sure the board is level. Make a mark on the board where the stud is located.You should have one on the left and one on the right. Two screws is probably all you need to hold a board this length.

Using the countersink bit, drill a hole on the two new marks. 

Hold the board in place, using the 3" wood screws attach the board to your wall. Repeat for the second hole. Remove tape.

A nice welcome home...

Naturally simple...

 

 

 

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PRETTY PIES

How does that expression go, “easy as pie”... Baking a pie from scratch? Yes, it is (sorry to borrow that euphemism) easy. And nothing is yummier than summer fruit baked into a beautiful simple pie. This is my raspberry pie, a take on my Great Aunt Genevive’s red raspberry pie. Many wonderful memories of her house filled with yummie raspberry treats- jams, cakes, breads and pies, all grown from her garden and made from scratch with her loving hands. This is where some of my favorite childhood memories have become our family traditions. Honoring those memories. For this recipe you can substitute any berry in its place. But the crust…it is magic. Buttery, flaky and soft. A crust worthy of anything you can think of to fill it with. Run to the farmer's market, put your favorite apron on and create some magic of your own. Simple as ....

Crust-

2 C. Flour

2 Tbs. Sugar

¾ C. Butter

¼ C. Ice Water

 

Filling-

5 C. Red Raspberries

¾ C. Sugar

2 Tbs. Cornstarch

2 Tbs. Lemon Juice

2 Tbs. Butter

1 Egg White + 1 Tsp. Water

 

Baking tools-

Pastry blender/fork, rolling pin, ramekins/mini tart pans, cupcake pan.

Wash raspberries. Combine berries, sugar, cornstarch, lemon juice in a bowl. Chop 2 teaspoons of butter into small bits. Add to berry mix. Set aside.

 

Preheat oven to 350 degrees F.

 

Add flour to a large bowl.

 

Add sugar and mix well.

 

Place cold butter in with the flour/sugar.

With the pastry blender, diagonally run the blades down the length of the butter, scrapping off small bits of butter. If you don't have a pastry blender, it is a great baking tool to add to your repertoire. My pastry blender came from Williams-Sonoma. A simple dinner fork is a great substitute, but it is a little more work.

 

Alternate covering the butter with flour and sweeping the blender over the butter to mix the butter with the flour. Cut butter, stir in flour.

Cut butter, stir in flour, cut butter, stir in flour, cut butter, stir in flour....Continue until all the butter has been cut and combined into the flour. 

It should resemble course cornmeal.

 

In a large measuring cup fill with ice and add water. Let stand until water is chilled. Pour 1/4 cup of ice water into a measuring cup.

Add a little ice water a little at a time to the butter/flour, combining with the pastry blender.

Once the dough starts to cling together, it will form little pea size balls. You may not need all the ice water.

Divide the dough into four portions.

On a floured surface, roll one of the quarters of dough to about 1/8” thick.

Cut the crust with a circle and a knife. You will need about a 5" circle for the bottom layer of your mini pies. Smaller containers like cupcake pans, you can use a large circle cookie cutter. You can also make a circle template from paper. I used a lid that was close in size. Don't worry too much about your circle fitting perfectly in the ramekin. When you place the crust into the ramekin you will form the crust inside by pressure from your fingers.The crust is very pliable and will form nicely inside.

Spray the inside of the ramekin with baking spray.

 

Lift the newly cut crust by placing over rolling pin to transfer and place inside the ramekin.

 

Using your thumbs, press the crust down into the space where the side meets the bottom. You can pierce a few holes in the bottom with a fork if you have some air bubbles under the crust.

Press the crust all along the sides until you have a uniform crust that covers the entire ramekin.

 Repeat for all the mini pies.

 

Fill the ramekins with the berry filling.

 

Reserve a little of the pie dough and cut shapes with cookie cutters for the “top” of the pie.

Place cut out on top of each pie.

 

Whisk the water and egg white together and brush on the top of the pies.

Sprinkle course sugar on top.

Bake at 350 degrees F for 35 minutes or just until they bubble and the crust just starts to turn golden. Do not over bake.

 Easy as...

 

 

 

 

 

 

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