As most of you know I live with my parents and two younger sisters. This is for a variety of reasons. One of them being that i would rather live with my family who i am very close to, rather then live on my own. Another is that I would hate having no one to talk to at home! I'd end up talking to myself like a loon!
So on Friday morning we had all the carpet in the bedrooms replaced, since we were ripping up the carpet we decided to paint, and redecorate.
Little tip: Painting walls is a lot easier when you don't have to worry about dripping paint on the carpet.
It was a marathon of shopping, working, and lifting. It's amazing when your looking for large pieces of furniture, how difficult it is to find good quality, reasonably priced items. On Saturday we scoured every furniture store in a 50 mile radius. It was exhausting. It was made even more exhausting by not finding anything. On Sunday morning we found our savior.
And it's name is Craigslist. I love Craigslist!
Let me show you some of the things we found:
A gorgeous solid oak desk and hutch in perfect condition: $120
A set of Mr. and Mrs. dressers. One for me and one or my sister. Solid wood, professionally refinished, bun feet: $200 for the pair.
Already owned antique nightstand, refinished.
Small dresser from a yard sale, refinished.
The knowledge that the only thing I payed full price for is my bedding: Priceless.
So now I am exhausted. And covered in paint.
But don't worry, I'm not going to let you down. How about a delicious Gluten free, soy free, corn free recipe for Lemon Meringue Pie?
I thought so.
Gluten free, Soy free, Corn free Lemon Meringue Pie
Makes 1 large pie or 6 individual pies
Pie Crust:
1/2 C. Sorghum flour
1/2 C. Brown Rice flour
1/2 C. Tapioca Starch
2 tsp Xanthan Gum
1/4 tsp Kosher Salt
1/2 C. Spectrum Organic Shortening
1 Eggs
3 Tbs Ice Cold Water
1 tsp Apple Cider Vinegar
1. Mix all flours in your food processor. Add the shortening in large chunks to the processor. Pulse till thoroughly incorporated. The dough should look pretty craggy.
2. In a measuring cup combine the eggs, water, and vinegar. Pour over the dough. Pulse till the dough mostly comes together, and starts to partially cleans the bowl.
3. Wrap in plastic wrap, and refrigerate for at least an hour.
4. After refrigerating, divide into 6 pieces, roll out till about 1/4 inch thick, and place in a mini tart pan or roll out all the dough and place in a pie pan. Crimp the edges.
5. Poke the crusts with a fork, and par bake for about 10 minutes at 400 F.
6. Set aside.
Pie Filling:
1/2 C. Lemon Juice
2 tsp Lemon Zest
1 can Sweetened Condensed milk
1. Combine the juice, milk, and zest.
2. Fill the tarts evenly, and set aside.
Meringue:
6 egg whites
1/2 tsp Cream of Tartar
1/2 C. Sugar
1. Whip the egg whites, and tartar till soft peaks form.
2. Add the sugar slowly, about a tablespoon at a time. Continue whipping till thoroughly blended.
3. Fill the tarts, making sure to seal the meringue to the edge of the crusts.
4. Take a spatula and make spikes in the meringue.
5. Bake at 325 F for 15- 25 minutes or until the meringue is golden brown.
