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Pie dough for a nine-inch pie
1 cup of all-purpose flour
2/3 cup of firmly packed, dark brown sugar
5 tablespoons of unsalted butter (softened)
1 cup light molasses
1 large egg
1 teaspoon baking soda
1 cup boiling water
Roll out pie dough and turn into a nine-inch pie plate. Trim and flute the edges. In a mixing bowl, combine flour, brown sugar and softened butter. Mash with a fork until it reaches a consistent, crumbly consistency. In a separate bowl, beat together the molasses, egg and baking soda with a large spoon until blended. Stir in the boiling water and mix thoroughly (this will begin to foam). Stir half the crumb mixture into the molasses mixture and pour into the crust. Sprinkle the remaining crumb mixture evenly over the top. Bake a 400 degrees, on the center rack, for 10 minutes. Reduce the heat to 350 degrees and bake until the pie filling has puffed around the sides and is firm in the center, about 20 to 30 minutes more. Cool on a rack.
In September LG’s French Door fridges were tested and showed an energy usage 100% higher than the energy use promised on the fridge’s DOE Yellow Card.
It was reported that LG had programmed its refrigerator controllers to be able to identify DOE test conditions so that certain electrical functions are shut down when those conditions are met. When the 90F ambient test condition was met the auto-defrost shuts down, saving lots of power, and lowering their Energy Star test result.
2 medium fennel bulbs, trimmed, some fronds reserved
3 celery ribs, trimmed
1/4 cup extra virgin olive oil
3 tablespoons fresh lemon juice, more to taste
Salt to taste
1/4 teaspoon black pepper, more to taste
Freshly shaved Parmesan cheese.
1. Cut fennel bulbs in quarters lengthwise, discarding outer layer if it is exceedingly tough. Use a mandoline to slice quarters thinly; slice celery equally thin.
2. Put sliced fennel and celery into a large bowl and drizzle with olive oil and lemon juice. Season with salt and pepper and toss gently to combine. Top with lots of freshly shaved Parmesan and chopped fennel fronds if you like.
Parsley Salad
2 ounces (about 1/2 cup) soft, fleshy oil-cured black olives, pitted and halved
2 ounces (about 1 cup) flat-leaf parsley, coarsely chopped
2 ounces (about 1/3 cup) red onion, coarsely chopped
1 ounce (about 3 tablespoons) capers, rinsed of salt or brine
1 large garlic clove, finely chopped
10 large anchovy fillets, chopped, or additional 1/4 cup black olives
Freshly grated zest of 1 lemon
1/4 cup olive oil
Freshly ground black pepper
Lemon juice, to taste
Salt, to taste
Thin slivers of Parmesan cheese
Buttery crackers, small biscuits or toasted slices of baguette brushed with olive oil, for serving.
Just before serving, combine olives, parsley, onion, capers, garlic, anchovies, if using, and lemon zest in a bowl, and toss well to combine. Add olive oil and black pepper, and mix well. Add lemon juice and salt to taste (ingredients are very salty, so you may need only a small amount). Spoon onto a serving plate, scatter with Parmesan, and serve with crackers, biscuits or toast.
Yield: 10 to 12 servings; can be doubled.