Durwood made dessert. He found the recipe for a Banana Split Upside Down Pie (oh, but it's so much more than a mere pie) in Better Homes & Gardens magazine and decided to make that. First you make chcoclate pie crust, bake it a bit, sprinkle the bottom with chopped semi-sweet morsels, and let it cool.
Then you make chocolate pudding, pour that into the cooled pie shell, top it with another solid chocolate crust, and bake all that. While it's cooling, you make fudge sauce.
To assemble the dessert you turn the pie over onto a plate, top it with sliced banana, fresh whipped cream (he us
ed his mom's old crock with a beater on top to whip the cream), some of
the warm fudge sauce, and plop a cherry on top. JZ contributed a raspberry and a blackberry as additional garnish for each plate. Durwood said that he thought that the recipe was wrong when it said that a 9" pie served 12. They were right. We'd have had to call the paramedics if we'd eaten another bite. We insisted on sharing the other half of it with everyone. No way were we bringing that whole half a pie back home.
I made a pot of Tuscan Chicken soup for next week's lunches. It's my old standby Fast Chicken Soup Base with zucchini, diced tomatoes, and sage in it. (Not nearly as flashy as that pie and not nearly as yellow looking either.)
This afternoon once the soup was simmering, I finished sewing together the second February block of my Block(s) of the Month quilt class. I'm anxious to see the March blocks.
I tried to do very little kn
itting this week to give my sore parts a rest, so all I have to show you is the brim of the third attempt to make a charity hat out of this danged yarn,
and the Maple Tree Scarf is up to week #8. I really like how it looks. It's pretty tree-like, don't you think?
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