Small Change

I've started a new blog called all writey then. It's real plain-jane so far, even more so than this one. I'm not sure what the reason behind the change is.
When I was just out of high school and I started to feel that pressure build up like a storm a coming, that feeling that something needed to change but I felt powerless to make any definitive life movements, I'd put another hole in my ears. I ended up with five in one and four in the other. There was something so satisfying about the chunk-stab of it- like putting a needle through a dried apricot. Or I'd make a dress, or I'd shave my head. Year before last I went through a pie thing where I baked and ate pie every day for about a week and a half. That was great. I love pie.
I guess now I start a new blog.
I haven't been very good so far about replying to my comments. And I haven't put up a blog roll or fleshed it out in any way. It's a new room with a fresh coat of paint and lots of windows and I have a table and a chair there, pen and paper, cup of coffee, and space enough. Would you come to visit? Perhaps I'll even make pie.


When Life Isn't Sweet Enough Candy Pie

1 deep dish pie crust, slightly thawed
60% chocolate bittersweet Ghirardelli chips
walnuts, rough chopped
dried cherries
real maple syrup, B grade

Preheat the oven to 375 F. Cover the bottom of the crust with chocolate chips. Cover the chocolate chips with walnuts and cherries. Sprinkle with more chocolate chips. Pour maple syrup over the whole mess, but just enough to wet, not enough to cover. Fold the walls of the pie crust over the top of the filling (the filling should only go about halfway up the sides) so it's all nice and tucked in, and you have a bit of a top crust. Place pie on a cookie sheet. Bake until the crust is golden brown and not raw looking. Remove from oven and chill.

Topping:
sour cream
heavy whipping cream
maple syrup

Whip all ingredients together until the soft-but-firm stage.

Slice pie into small wedges and top with cream. Contemplate life.