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* What’s on your mind today?

posted by Rich Miller
Wednesday, Oct 20, 21 @ 8:45 am

Comments

Beautiful day out there today. It’s why some of us love October…

Comment by Friendly Bob Adams Wednesday, Oct 20, 21 @ 8:53 am
Pie, really kind of in the mood for pie.

Comment by OneMan Wednesday, Oct 20, 21 @ 8:54 am
I am now thinking of One Man’s pie. Apple pie sounds SO GOOD now.

Comment by Mason born Wednesday, Oct 20, 21 @ 9:19 am
Wasn’t thinking about pie today, but a slice of Apple Pie with a scoop of vanilla ice cream is definitely on my lunch menu today.

Comment by Back to the Future Wednesday, Oct 20, 21 @ 9:38 am
I’m dreaming of a life on a large piece of land with no neighbors and lots of animals. Sadly, I can’t imagine that life in Illinois.

Comment by Now I'm down in it. Wednesday, Oct 20, 21 @ 9:42 am
Apple Pie has me thinking of Hallin’s spheres, and how there’s no need to tell “both sides” of a story about which there is consensus, like “Apple pie is good” and no need to give air time to deviant viewpoints like “counting all the votes is bad.”

Boy, those spheres sure have shifted in the last 13 years.

I am

Comment by Juvenal Wednesday, Oct 20, 21 @ 9:45 am
=== I’m dreaming of a life on a large piece of land with no neighbors and lots of animals. Sadly, I can’t imagine that life in Illinois.===

It’s a big state. You must not have seen Illinois

I show up when pie is served. Will I ask if they’ll have pie? Yes

Apple pie… mmm

Comment by Oswego Willy Wednesday, Oct 20, 21 @ 9:54 am
The Durkie Map…can’t wait to see what taxpayers got for the millions handed to the GOPies…besides their lock

Comment by Annonin' Wednesday, Oct 20, 21 @ 9:59 am
Now I’m down in it-

Visit Zillow or Realtors.com or Whitetail properties.

Plenty of acreage listed in southern Illinois.

That is if your serious, and not simply griping.

Comment by Flyin' Elvis'-Utah Chapter Wednesday, Oct 20, 21 @ 10:08 am
Pecan pie. They grow a lot of pecans down around Carlyle.

Comment by up2now Wednesday, Oct 20, 21 @ 10:23 am
Definitely pecan pie (not that apple is bad or anything). Pecan pie, cup of coffee, on a cabin porch with a view of a lake. That’s what a gorgeous crisp October day like this makes me long for.

Comment by Leslie K Wednesday, Oct 20, 21 @ 10:50 am
Pecan sounds delicious too. My wife once added a layer of dark chocolate chips under the pecans, that adds a nice bittersweet taste to offset the other sugars. That was hard to beat.

Comment by Mason born Wednesday, Oct 20, 21 @ 10:56 am
I’ll take a slice of pecan and apple with a cold glass of milk on the back patio to watch the deer wander through the trees. It’s hard work.

Comment by zatoichi Wednesday, Oct 20, 21 @ 11:07 am
Good news… Barron’s is reporting Rivian has is shipping finished trucks.

Comment by Al Wednesday, Oct 20, 21 @ 11:12 am
Rookies. Marionberry (the king of blackberries)pie is where it is at. Add a large glass of whole milk or scoop of vanilla ice cream or both.

Heaven in Illinois.

Comment by JS Mill Wednesday, Oct 20, 21 @ 11:36 am
I miss my mom’s apple pie. Apple pie should always be served warm with ice cream on top.

Comment by JoanP Wednesday, Oct 20, 21 @ 11:58 am
I asked Alexa who is playing Thursday night football tonight and she informed me today is only Wednesday. Wow, what a slow week.

Comment by Lurker Wednesday, Oct 20, 21 @ 12:27 pm
Following JoanP, desert after lunch was warmed up Apple Pie with a scoop of Vanilla ice cream with a nice up of black coffee.
Life is good.

Comment by Back to the Future Wednesday, Oct 20, 21 @ 1:00 pm
“Does Japan have apple pie?” Raymond Emanuel (maybe)

Comment by Lurker Wednesday, Oct 20, 21 @ 1:22 pm
I hate autocorrect

Comment by Lurker Wednesday, Oct 20, 21 @ 1:23 pm
Bacon Bourbon Chocolate Pecan Pie

Ingredients:

For the Crust –

1 and ¼ cups all-purpose flour
2 teaspoons sugar
¼ teaspoon salt
1 stick cold unsalted butter, cut into pieces
¼ cup ice water

For the filling –

1.5 to 2 cups pecans – I used the heavier amount, but next time I’d go for the lower one
3 large eggs
¾ cup dark brown sugar
2/3 cup light corn syrup
1 teaspoon pure vanilla extract
3 tablespoons (1.5 ounces) rendered bacon fat
2 ounces bourbon (I used bacon-infused bourbon, which is optional but which I’ll explain later)
½ teaspoon salt
½ to ¾ cup semisweet chocolate chips

To make the crust: In a food processor, pulse the flour with sugar and salt. Gradually add the butter and pulse until the mixture resembles coarse meal. Transfer to a bowl and slowly stir in the ice water. Knead a few times on a lightly floured surface until it reaches a nice doughy consistency and pat into a disk. Wrap in plastic and refrigerate for at least 30 minutes.

After that, roll out the dough into a 12-inch round. Carefully transfer into a 9-inch glass pie plate, trim the overhang to ½ inch and crimp decoratively. Refrigerate until firm (maybe an hour).

To make the filling: First, toast the pecans on a rimmed baking sheet for about 8 minutes or until fragrant, then chop them coarsely. Then, render the bacon fat – cook about 6-8 strips of bacon on medium heat until enough fat has liquefied to meet the recipe (1.5 ounces). While the bacon is frying, whisk the three eggs in a large bowl with the brown sugar, corn syrup, vanilla, bourbon and salt until blended. Stir in the rendered bacon fat, followed by the pecans and chocolate chips until evenly distributed.

Pour the filling into the pie shell. Bake on the bottom shelf of the oven for about 55 minutes, or until the center of the pie is set. Tent with foil halfway through if the edge is browning too quickly. Let the pie cool for at least 1 hour before serving.

To make the optional bacon-infused bourbon: transfer 1 750-ml bottle of midgrade bourbon (Buffalo Trace or Four Roses work quite well) into a medium-large mixing bowl. Add another one to two ounces of rendered bacon fat and whisk it in as best you can (the bacon fat will want to separate immediately). Pour the infused bourbon into a non-porous container and let sit for at least 4-6 hours at room temperature, shaking occasionally. Then, place the mixture in the freezer until all the fat is solidified. With a slotted spoon, remove the hardened fat and strain the now-infused bourbon back into the bottle.

Comment by Soccermom Wednesday, Oct 20, 21 @ 1:27 pm
And at the risk of giving ammo to the anti-Illinois crowd — Soccerdad and I are heading here later this afternoon:

http://craneorchards.com/activities/corn-maze/

Comment by Soccermom Wednesday, Oct 20, 21 @ 1:28 pm
When my Grandma (who lived in Marion) came to visit us, neighbors who we rarely saw showed up to visit with Her…and Her delicious Apple pies.

Comment by Dotnonymous Wednesday, Oct 20, 21 @ 1:59 pm
I made peach-mint pie twice during the Trump administration.
Mmmm peach-mint…

Comment by Proud Papa Bear Wednesday, Oct 20, 21 @ 6:20 pm
Food prices are on my mind.I can’t believe how much my last few grocery bills have been.

INot to mention I ocouldn’t even find oyster or even regular white square crackers at 2 grocery stores.Although I’m not sure if that’s shortage related or chilli season related.

Comment by The Dude Wednesday, Oct 20, 21 @ 7:14 pm