I've been taking a jewelry class at NC State's Craft Center, and so I thought I'd use the studio time to my advantage and make Sarah a necklace. It's design is pretty simple. I did an applique pendant with a house shaped cutout over a backing where I had inscribed the two addresses we had lived at together. I'm terrible about remembering to put my art up on the blog in addition to my recipes. Mostly it's because a lot of my pieces end up as presents, and either forget to take a picture before I give it to them or I take the picture and then forget to put it up after I give it to them. Sarah actually saved me and took a good picture of it herself and posted it on Facebook.
At her request, I also made an apple pie, but not just any apple pie, Tyler Florence's Ultimate Caramel Apple Pie. This pie is not, I repeat, not for the faint of heart. I asked my sister to make it for me once and I'm still not sure she's forgiven me. No apple pie is particularly easy unless you're dumping in a can of pie filling. However, this is simply the best apple pie I've ever eaten.
Normally I type the recipe up again and mention what I changed and such, but this thing is a novel, and it's best to stick to what he says. It tastes better because of the extra effort and ingredients (yes, the red wine does make a difference, so does the vanilla bean). Plus, the website has the added benefit of a nice print function, something I haven't quite figured out how to incorporate here yet. http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-caramel-apple-pie-recipe/index.html
I will mention one thing that tripped me up when I first started making apple pies. I was not aware how high you had to pile the apples to get a normal sized pie in the end. I kept skimping on the apples in the recipe because my pie was full, but apples cook way, way down. If you're making a deep dish, the before picture should be even higher. Here's my before and after of the pie at a side angle so you can understand just how much apple pies bake down.