Join me on my delicious journey revisiting American home cooking in the era before convenience foods became popular (1919 to 1955), as I bake and cook from old cookbooks and recipe cards of home cooks purchased at estate sales in Akron, Ohio, and other exotic locations.
Top 100 Cake Blog
Sunday, June 20, 2010
What Would You Do?
DH just returned from a week in the Pacific Northwest, where he enjoyed delicious cherry pie. So being that it's Father's Day (and he is such an extraordinary father), I thought I'd bake him one here in the Northeast.
But, as I went through some recipes this morning, I realized that I bought the wrong kind of cherries. I didn't know that one was supposed to use sour (not sweet) cherries in pies.
As many of my readers know, I often make mistakes *during* baking, and then meeting (or not) the challenge to correct them. This is a first, though, knowing in advance that something is wrong.
I'm hoping an answer will emerge during yoga this morning: Just plunge ahead and bake a pie that may not be so good, or abandon the project entirely.
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the "wrong" thing could be more interesting or not... add lemon?ReplyDelete
Margaret: I decided the risk was too great (I thought that the texture, as well as the flavor might be off), so I went to the Sunday farmer's market and bought some sour cherries. Pie is in the oven now.ReplyDelete