CoSkay.com

I’ve moved.  Again.  The kitchen in the new place is, well…um, cozy.

Cooking this year will be interesting.  It is not the best kitchen I’ve had.  Actually, it’s the smallest and has the worst appliances.  And yet, I love it.  I’m living alone for the first time ever and the entire kitchen is MINE.  I organized the cabinets and fridge the way I want.  If it’s my desires to make french toast at 3 am, I can.  Plus, I don’t have to feel guilty about leaving the dishes in the sink until the morning.  It’s pure bliss.

Then I thought about all of my apartment kitchens and how they have changed over the years.  Some were better than others but I’ve managed with all of them, and this year will be no different.  And with that, I bring you: CoSkay’s Kitchen’s throughout the years:

Read the rest of this entry »

To be honest, I don’t really have a good story behind this post.  I was at the Farmer’s Market and the rhubarb was in coming into season, so I bought some.

I’ve never made a rhubarb pie before (considering I’ve only made pie a couple of times in my life) so I thought, why the hell not?  I bought some strawberries too and that’s how the pie was born (well…the idea of it at least).

Well I made the pie and I’m proud to say, it was delicious.  Although as you can see from the picture, I need to work on my crust making skills.  They aren’t quite up to par yet.  The decorations on top are a strawberry and a rhubarb leaf (in case you can’t quite make it out).

Strawberry Rhubarb Pie

From All Recipes

• 2 1/4 cups all-purpose flour
• 1 teaspoon salt
• 1/2 cup vegetable oil
• 6 tablespoons milk
• 5 medium stalks rhubarb, cut into 1 1/2 inch pieces
• 1 1/2 cups sliced fresh strawberries
• 1 1/2 cups white sugar
• 3 1/2 tablespoons tapioca
• 1 pinch salt
• 1 1/2 teaspoons ground nutmeg

1. To Make Crust: In a large bowl, combine the flour and the salt. Place the 1/2 cup oil in a 1 cup sized measuring cup and top with the 6 tablespoons of milk. DO NOT MIX! Pour oil and milk over flour and blend with a fork until it forms a ball of dough. Divide dough into 2 balls. Refrigerate for at least 30 minutes. Place one ball on sheet of waxed paper. Top with another sheet of waxed paper and roll out to fit your pie plate. Repeat with remaining ball of dough. Peel top paper off of one crust and flip dough into pie plate. Peel off paper and press dough in. Save remaining dough for top crust.
2. Preheat oven to 425 degrees F (220 degrees C).
3. To Make Filling: Mix the rhubarb, strawberries, sugar, tapioca, salt and nutmeg until the fruit is well coated. Pour filling into the crust and dot with butter. Cover with top crust, seal edges and cut three 1 inch slits in top of crust.
4. Bake pie at 425 degrees F (175 degrees C) for 20 minutes. Reduce temperature to 375 degrees F (190 degrees C) and bake for an additional 20 minutes. Let pie cool before cutting.(we couldn’t wait and had a runny pie…)