Another month comes to an end and we see MORE rain in the forecast. Last week was a mad scramble around this area everyone tried to get hay cut between rain storms. We had two days that we saw no rain and a lot of hay got done in that short time period. Momma Said, “You’ve got to make hay while the sun shines.”
Gran used to say that all the time when time was of the essence. Get the job done quickly and in a timely fashion. Sometimes you just have a short window to get a job done and that was what she was all about. Get it done and over with, out of the way and finished properly. She was a woman of action right up till the end of her life. She was an amazing woman and I miss her wit.
Both my heroines, my mom and grandmother, were a big inspiration in my life. I adopted their hard work ethics and it has helped me greatly throughout my life. I know when a job needs to get done I have to do it for myself and for them. I feel their strength run through me every time I accomplish something I set out to do. If it weren’t for all they taught me, I would essentially be helpless.
I have accomplished a lot of things in my life from building a house to building a life for myself. I have done all sorts of jobs from being a bank teller to milking a cow. Some people make up stories about things they have done in their life but I can actually say, “Yes, I did that!” I have always had a fear of falling and one thing I would like to do to overcome that is skydive. Momma Said, “I will put that on my bucket list.”
TROPICAL PIE
CRUST INGREDIENTS
- 2 cups unsweetened shredded coconut
- 2 oz. melted butter
- extra butter for greasing pie tin
- TROPICAL PIE FILLING INGREDIENTS
- 15 ounce can of pineapple pieces
- 5 teaspoons gelatin
- 1/2 cup sugar
- pinch of salt
- 1 teaspoon grated lemon rind
- 1 tablespoon lemon juice
- 3 eggs, separated
- 1 tablespoon rum
- 1 tablespoon orange juice
- 1 and 1/4 cups (1/2 pint) of cream
TROPICAL PIE BASE
- Grease a 9 inch pie plate, or use baking paper to line a springform tin of the same dimensions.
- Preheat oven to slow 250F. If it’s a fan-forced oven knock the temperature back to 230F
- Add the coconut to the melted butter, mixing well. Press firmly into the base and up the sides of the pie dish. If you don’t press firmly, the base will not hold together. I like to use a cup or glass with a firm base and straight sides to really press that crust well.
- Bake for 20 to 25 minutes, or until golden brown. Remove from oven and cool completely.
TROPICAL PIE FILLING
- Empty and save the juice from the can of pineapple, then add enough water to make 1 and 1/2 cups. Place juice in a small saucepan. Add the sugar, lemon juice, and lemon zest, and then sprinkle the gelatin over the top. Place over moderate heat, and bring to boil, stirring constantly. Remove from heat.
- Beat egg yolks until thick and foamy.
- Gently pour a small amount of the hot liquid into the yolks, whisking all the while. Continue whisking and add the hot liquid very slowly until it is all added. Then add in the rum and orange juice.
- Chill this mixture until it has the consistency of unbeaten egg white.
- Beat the egg whites with the pinch of salt until stiff.
- Beat the cream until thick.
- Fold the drained pineapple and cream into the egg yolk mixture.
- Then gently fold in the beaten egg whites. Spoon into the pie crust and chill until well set.
Serve on its own or with some cream or a good ice-cream.
