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I have started Overall's Relaxation Protocol and I really liked this video to show me exactly how it looks before I started. I find this kind of training really difficult because it's boring and I'm impatient and I struggle with environment setups. But anyway, I started last night. It started really badly! I was trying to do all three dogs at once, which absolutely did not work. So I stopped that and took Topaz into the kitchen and did Task Set 1 with just her, which was fine.
I'm not sure if it's going to translate that well because Luca and Marceline were hovering at the babygate the whole time. I am already over it thinking about having to repeat multiple task sets in different parts of the house. My house is small and open plan so it's not easy to separate the dogs. I need to do this though because Topaz needs extra help learning to settle.
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I am sharing my apple pie recipe with the world this year in hopes that it will bring others joy and reduce the number that I end up making. Feel free to ask questions about the recipe, though I will preface that I do not recommend any substitutions other than gluten free flour for the crust. Keep in mind that if you use the gluten free flour, the dough will be more difficult to work with and may require extra liquid to hold together. @swagtastic-bougie-pompadour this recipe makes three pies, if you need to make more I'd recommend doing it in batches.
Crust ingredients:
7.5 cups of flour
3 cups of butter, frozen, grated, and frozen again
3/4 of a cup of high-proof alcohol (I use everclear, don't worry it bakes out)
1/4 cup of ice water or icecubes
6 tablespoons of sugar
6 teaspoons of salt
Combine the dry ingredients in the bowl of a stand mixer, then add the frozen grated butter and mix until it looks a little like sand and pebbles. There will still be small lumps of butter, thats okay. You should be able to squeeze a handful of the mixture and it will hold together. Then combine the ice or ice water with the alcohol, and slowly stream it into the bowl while the mixer is running. Depending on the temperature and humidity, you may not need all of the liquid. It will form a very shaggy dough that seems a little dry, do not over mix. Dump the bowl out onto a floured surface, shape into a circle, and divide into six equal parts. Shape each section roughly into a ball, wrap in plastic or other wrap, and refrigerate at least one hour or until ready to use. When ready, roll each crust one at a time on a floured surface to approximately 1/4 inch thickness. Go slowly, rotating the dough to get an even circle. Patch any holes or cracks that form with a little water and flour, pressing the dough back together. You can freeze the unbaked dough for later use, but let thaw in the refrigerator over night before rolling out.
Apple filling ingredients:
15 lbs of granny smith (or another tart baking apple), about 10 apples per pie
3 cups of brown sugar
3/4 teaspoon fine salt
6 tablespoons of apple pie spice (cinnamon, ginger, nutmeg, allspice, clove) (measure from the heart)
1 cup of lemon juice, optional
1/2 cup plus 2 tablespoons of cornstarch, divided
3 tablespoons of water
1/2 cup butter, cut into slices
Peel and thinly slice apples. I like to put them in gallon sized zip-top bags, but large bowls work too. Add the sugar, salt, spices, lemon juice, and 1/2 cup of cornstarch, and shake (for bags) or stir (for bowls) to coat. Let the mixture rest for at least an hour, or overnight in the refrigerator. The apples will release a lot of liquid. Strain out the liquid into a saucepan, set aside the apples. Simmer the liquid over a low heat until reduced by half, then in a separate small bowl mix the remaining cornstarch and water to form a slurry. Pour the slurry into the reduced liquid, stirring rapidly until very thick. Turn off heat and immediately add butter, stir until butter is melted and incorporated, then let cool.
To assemble:
Roll out bottom crust and use the roling pin to gently transfer to a 8 or 9 inch pie round pie pan. Gently press the crust into the pan to fit, then prick the bottom several times with a fork to prevent the crust from puffing up. Pack apple slices into the pans until they are mounded over the top, it will seem like there are too many but they will cook down and shrink slightly. Pour the cooled apple syrup over the apples, tapping the pan on the counter to get it to settle in the cracks. Roll out the top crust and decorate however you like, but make sure there are a few holes to let out steam. Gently position top crust over the pie, trim edge to about 1 inch over the edge, and then fold top edge under the bottom edge and crimp with fingers or a fork to seal. Heat oven to 400° F, place pie pans on a baking sheet to prevent dripping in the oven, and brush the tops with egg wash or milk, and optionally sprinkle with coarse sugar. Bake for 40-45 minutes. If the crust browns too quickly, cover with foil until the full time is reached. Let cool for about an hour before serving, and enjoy!
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*pink heart anon leaves love ball at kierans window and runs away in an epic manner*
USE THIS TO TELL FLORIAN HOW YOU FEEL!!!!!
*pink heart anon just vanishes under a bush to not seem like a creep. just to seem like a homeless person*
- pink heart anon 🩷
(if this ask is too weird feel free to leave it unasked)
.....
. .i think im still tired...
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