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13 April 2004

Banana Cream Soup

There are some things that just can't be rushed... I made an "Angel Salad" (our traditional springtime Jell-o concoction) for our Easter lunch on Saturday night. My husband is the pie man, so on Sunday morning, he started a couple of Banana Cream pies. Right off the bat, I'll say that his specialties (and favorites) are apple and pumpkin. He got started a little late and things just went downhill from there. We have learned: for a cream pie, the crust should be cooled before adding the filling; when doubling the recipe, you may want to cook the filling a tad longer and really pay attention to consistency; after pouring the filling in a hot crust, you might not want to pop it right back into the oven to brown the meringue. We ended up with Banana Cream Soup in a Crust with Meringue! Yuck. We thought that a bit of time in the 'fridge might help, but it didn't. Out it went.

I have a good bit of the back of the Cecil sweater done -- again. Having knit all the smaller pieces first, I think I was partially thrown off by the number of stitches on my needle for the back, and maybe the added weight had something to do with it. I just didn't have the flabby stitch problem on those pieces. I've tightened up (I'm not a loose woman anymore!) and evened out and it is looking much, much better. I'll be pinning out the sleeves for blocking this evening.

Apparently, I'm not the only one with the flabby stitch problem in ribbing, and someone even hunted down a tip! I will certainly be giving that a whirl!

No, I haven't completely finished taxes. I'm close. I hate them. I'll be on time.

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