pastry line

get under the car.

Pairing: Jeon Jeongguk / Reader.

Genre: Fluff / Humour.

Summary: Today is supposed to be a peaceful day off, but when you find a pair of hands sticking out from underneath your car, it becomes all the more interesting.

Count: 2,400+ words.

Note: Adapted from my old story of the same name. Not much has changed, I just liked this piece and wished to repost it!

A day off is well needed after six shifts straight, alongside a whole lot of homework from lectures that have kept you up until the late hours of the evening. Or more so, into the earliest minutes of the morning. So when you notice that your Thursday is completely free of absolutely anything at all, the sight of the blank space on your calendar nearly brings a tear to your eye, and you decide it can be the perfect twenty-four hours to treat yourself, to at long last, kick back and relax. 

And what a lovely day it has been so far! You sleep in without any concern of an alarm, briefly waking only to roll over and drape yourself back into your sheets, welcoming another hour and a half of dreams. The sound of your roommate slamming the front door on her way out to one of her own tutorials has you decidedly getting up, taking your time to make toast, switching the kettle on to boil until you open the coffee jar and realise the dreaded fact that less than half a teaspoon of grains is found stuck to the bottom.

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Pessimist: There’s a hole in my donut

Optimist: Hey, there’s donut here!

Realist: It’s a donut with a hole.

Fatalist: We’re dying anyway, I’m eating the damn donut

Socialist: Donuts belong to everyone

Capitalist: KEEP YOUR HANDS OFF *MY* DONUT- you’ll have to pry it from my armed to the teeth cold corpse if you try to take my donut-
If we put a piece of fried meat in the middle, would you buy more donuts?

Hedonist: Hell yeah- more donuts!

Nihilist: Why donuts…? Why anything? Why not?

Dadadonutism: Make a donut with no hole & call it the donut hole!

Pantheist: Everything is donut!

Monotheist: Donut is all!

Polytheist: Donuts are better by the dozen!

Atheist: I don’t see any donuts- you can’t prove they existed bc there’s no evidence

Theists: You can’t see donut because it sustains you, evidence of donut is all around you
(*points to empty box accusingly*)

Agnostics: I’m not sure about donuts- there doesn’t seem to be enough proof but if a donut exists, I might eat it

Abrahamic religions:
How DARE you mock the One True Donut-Doughnut-Cruller-
You blasphemers are all going to HELL for turning from the True Pastry & instead partaking of the unholy holes from altars of strange friers!


Hermione Granger x Viktor Krum

Jobs AU

Your love of strawberry shortcake really doesn’t match your appearance but I still think that’s really cute.


Successful was always the word Hermione used to describe her future when asked. Business school seemed the best way to go about making sure she was. She always figured she’d be some kind of accountant, or manager. She hadn’t even considered the idea that she would inherit her cousin’s bakery. She hadn’t even considered that she would be thrown into someone else’s dream and that she would have to work so hard to learn the trade herself and…well…after all these years she’d really grown to love it.

Her friends had thought she was crazy when she first started but they knew if anyone could do it, it was her. And she did. She’d taken night classes and learned to bake and had kept her cousin’s dream alive long after she had passed unexpectedly.

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Peach Pie

Ginger, cinnamon and honey give this delicious pie a spicy flair. Handle the dough lightly and resist the temptation to over-roll, otherwise it will become tough.

Preheat your oven to 425 ℉.


  • 2  cups flour
  • 1 tsp salt
  • ¾ cup shortening
  • Cold water

Using a fork or a pastry cutter, cut the shortening into the flour and salt until the particles are about the size of small peas. Add small amounts of water, about a tablespoon at a time, tossing the mixture with a fork until it is no longer powdery. The pastry should loosely cling together and be pliable when molded. Separate into two balls and roll one of them out on a flour-covered surface until the surface area exceeds that of the pie pan by about an inch. Transfer to the pie plate, letting the excess pastry hang over the edge, and set aside. Leave the second ball of dough for later.


  • 5 cups fresh peaches, peeled and cut into bite-sized slices
  • 2 Tbsp lemon juice
  • ½  cup sugar
  • 2 Tbsp honey
  • ¼ cup cornstarch
  • ¾ tsp ginger
  • ½ tsp cinnamon
  • Dash salt

In a large bowl, combine the peaches, honey and lemon juice. Mix the sugar, spices, flour, and salt, then gently stir into the peaches, adding in small increments. Using a slotted spoon, transfer the peach mixture into the pastry-lined pie plate.

To create a lattice top, roll out the second ball of pie dough into a large rectangle, and cut into inch-wide strips. Arrange half of them across the pie in parallel stripes, folding every second one back and away from the filling. Take one of the strips from the other half of the dough and lay it crosswise over the pieces still lying flat on the pie. Then, return the folded strips to their original position so that they lie over the added strip and the result looks “woven”. Fold the first set of strips back in the same way and repeat with alternating sets until the pie is covered, then trim the crust to about an inch over the plate and tuck the edge under itself to seal.

Sprinkle some sugar over the top for appearance. Cover the edges of your assembled pie with aluminum foil to keep from browning prematurely, and bake for about 30 minutes before removing foil, then continue baking for 15 more minutes. Remove from the oven and let cool before cutting.

arthur // thirty two. infj. pisces.

recently divorced. english professor. lost soul. emotion bottler. danish pastry lover. occasional line crosser. bookworm. often builds things up bigger than they are and then becomes unsatisfied. can be a bit smoldering. forgets plans. will interrupt you to correct you. afraid of not finding a meaningful connection.


Toriel’s Butterscotch-Cinnamon Pie!

I haven’t even beaten the game once yet but I really love Undertale! Toriel’s pie sounded delicious so i had to have a go at making it.

The Pastry:

250g Flour

125g Butter

50g Sugar

1 Egg Yolk

1t Vanilla

1t Nutmeg

2T Cinnamon

- Soften the butter & mix all ingredients together till they look like breadcrumbs.

-Gradually add a little water and mix till it forms a soft dough. I find it easier to knead it with my hands. Add more flour if it gets too wet!

-Roll out, place in a pie dish and blind bake for 15 minutes at 180 °C. (blind baking means baking a pie case without filling. Line the pastry with baking paper and fill it with rice or dried beans to weight the pastry down so it doesn’t puff up when you put it in the oven).

The Filling:

150g Brown Sugar

500ml Milk

75g Butter

2T Flour

3T Cornflour

1 Egg

4t Cinnamon

1t Salt

1t Vanilla

-Put all ingredients in a medium sized pot and heat gently.

-Stir constantly until the mixture thickens. If you stop, the bottom will burn very rapidly.

-Pour into the pie case and put it in the fridge to cool. Best served with whipped cream!

stilinskihaleworld-deactivated2  asked:

Derek owns a bakery and Stiles comes in wanting something for a broken heart (very over-dramatic about it) but he gets so distracted by the cake (muscles) that he totally forgets alllll about it.

Stiles doesn’t want to be dramatic, but he’s destined to die alone.

First there was Lydia. Okay, that may be an exaggeration, seeing as he never actually dated Lydia

That doesn’t mean he didn’t love her though, because he did, and that doesn’t mean it didn’t hurt when he finally accepted the fact that they were never going to be together, because it ached in the worst possible way. (He ate his way through an entire tray of cupcakes the day she told him she really did love Jackson Whittemore, he’s still not entirely over it.)

Then of course there’s Heather, and okay maybe he wasn’t infatuated with her like he was with Lydia. The thing is, he’d known Heather since they were kids and they’d always been friends, so once they finally started dating when he was eighteen, he’d figured this was it. They were going to be together forever. He’s always been a long term planner. He’s always committed himself one-hundred percent to the people he cares about. One-hundred percent.

So two months in when Heather told him she thought things were moving too fast and she that wanted to take a break, he was understandably a teensy bit crushed. (He may of eaten an entire chocolate bundt cake to himself in one afternoon.)

And now finally there was Danny.

Fuck. He scrubs a hand over his face in frustration.

Danny was the first guy he’d ever dated. The first proper relationship he’d ever had. They’d been together pretty much all the way through college. Their relationship built on the strongest of foundations, a shared love of video games, sarcasm and Ryan Gosling. Hell, they’d been talking about moving in together. Stiles had been happy. He thought Danny had been too.

Apparently not.

Apparently Stiles isn’t the one.

Is there even a one? Stiles is beginning to doubt that. It’s probably just a lie promoted by Hollywood and greetings card companies.

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mansionofindulgence  asked:

"Well Ann... looks like I'm heading home." Vergil said with a brief pause, not sure exactly how to phrase his sudden departure to his friend.

Ann stood stock still at the train platform. It was as noisy as ever with the crowd bustling about, and the trains coming and going, but it wasn’t enough to distract her from what was unfolding. Her hands began to tremble as she held last of the master’s desserts in her hands, a half-eaten pumpkin pie topped with creamy frosting. Just like everything else he ever made for her, it was too tempting to resist. Even now, she was busy swallowing yet another bite of the dish, pastry crumbs lining her lips.

Food was her only solace as the tears began to form around her beady eyes. She always was able to come home and call Vergil for a bite to eat, and he was more than willing to oblige. Many a midnight restaurant run had been had between the two of them; now, it was but a memory as she gazed through the fogged up window on the train. Vergil’s ever-professional smile looked back at her, his eyes filled with confidence. Her lips slowly formed into a smile, tears tracing moist lines on her cheeks. “See you soon…”


- Nekochans line up (lol). Takao as waiter, Furihata as part time waiter, Kise as a barista, Kuroko as owner of coffee shop and manager of his own shop and Himuro as the chef (pastry chef). 

-Tachikuns line up (lol). Midorima as fan of tea who always come to Kuroko’s shop, Akashi as coffee lover and also the cafe’s benefactor, Aomine who loves Frapps in Kuroko’s shop, Kagami who is the supplier to Kuroko’s cafe food stuff and Murasakibara who is the pastry connoisseur that comes to like Himuro’s pastries very much.

Then, we can get the otps to do headcannons like:

Midotaka - Takao kept pestering Midorima when he came to have tea in Kuroko’s cafe. For some reason, everytime Midorima visited the cafe, the waiter that served him was always Takao. One time Takao didn’t even realize he was spilling the tea when pouring tea in Midorima’s cup but that was because he was busy staring at Midorima closely while having a mischievous look on his face. Midorima tried to push the boy invading his personal space but Takao leaned closer and stole a kiss. Midorima of course was red all over (lol). Midorima scolded Takao for wasting the good tea and helped the raven to clean the mess. He waited for Takao after the shop was closed and they had their first date under the moonlight in winter. Then, Takao gave Midorima a ride home in his rickshaw because it’s cold in January.

Akafuri - Furihata had heard rumors how the benefactor of the coffee shop was a yakuza called Akashi Seijuuro. One day when Takao was sick, Furihata was given the job to serve Akashi by Kuroko because they were short on people. Furihata got so scared that he trembled all the time when serving Akashi. Akashi found it funny so he told Kuroko that he wanted Furihata to serve him everytime he came for a visit. One time, Furihata was ready to piss his pants and dropped the coffee mug but Akashi was so quick at catching the mug and the coffee (how?) that there was no mishaps caused. Then he pulled Furihata onto his lap (0.0) and ordered Furihata to feed him coffee (lol). This scene seemed to repeat everyday until Furihata didn’t stutter anymore and appeared braver in his own come back. Sometimes, he would even pinch Akashi’s cheek for being ridiculous with his lap sitting requests. One day, Akashi brought a bar of chocolate and gave it to Furihata, and ordered the other to eat the chocolate while sitting on his lap. Furihata obeyed reluctantly (because it was still embarrassing) and while enjoying his chocolate, Akashi took the bar away from him and planted a chaste kiss while smirking. Furihata imploded with feelings (red to his ears) and pinched the benefactor’s hand after he let go. They had a movie night after Furihata got off work.

Aokise - Kise made the best Frapps in the town. With his look and glamour, he became Kuroko’s cafe mascot. Meanwhile, Aomine had just returned from studying in America since he got himself a basketball scholarship overseas. So, in his thirst from the long flight, he stumbled upon Kuroko’s cafe. There, he ordered himself a tall glass of Frapp and thought that the coffee there was gunna be mundane. He took the first sip and thought to himself that the coffee tasted extremely good above his expectation or anywhere else in fact. When he wanted to say something to the barista, he fell in love with Kise’s looks too but since he was a big tsundere, he pissed Kise off first and told him in the argument how Kise’s Frapps tasted shitty. But then, because he frequently bought Frapp from there since his first visit, even Kise could tell he actually liked the Frapps but was too stubborn to admit. Kise made a special Frapp one day for Aomine and wrote his name and number and made a sign to call him later. Aomine took the opportunity and they went for a dinner date at a nearby ramen stall.

KagaKuro - Kagami was in the supplier business for a year now. However, he never met someone like Kuroko who could disappear on anyone and could drive his price down to the point of his most minimum price. Kagami swore it was because Kuroko’s eyes when pleading were very cute. Every morning, when he delivered the boxes of supplies to Kuroko’s cafe, the one to greet him was always Kuroko. After putting down the supply, Kuroko would invite him to have some yesterday’s leftover. They had a little talk and after that, he would go back to work. During lunch, Kuroko would always come to his store with two bentos and they would eat together. Then, after the cafe was close, Kagami would always wait for Kuroko to calculate the account closure for the day. Then they would go back to their respective homes. Later, when they realized it would be cheaper to rent the same place since they routinely do this everyday, they decided to move in together. Unfortunately there was only one bedroom so they had to share. One day, Kagami woke up and realized he had been dating Kuroko without knowing he was dating Kuroko. The next morning, he confessed during their leftover breakfast and Kuroko happily accepted.

MuraHimu - Their story is simple. Connoisseur Murasakibara heard rumors about the best pastry in town from his fellow food bloggers friends. Of course, he was a professional compared to the bloggers and his review influenced the ups and downs of a food chain. He decided to go to Kuroko’s cafe one day and ordered all the pastries on the menu list. When the pastry arrived, Murasakibara ate them all and admitted his defeat to the delicacies. He called the manager and introduced himself and his profession. Then he asked Kuroko if he could thank the chef in person. Kuroko brought Murasakibara to meet Himuro. Murasakibara had this glimmers in his eyes when he saw Himuro for the first time. “Muro-chin is delicious”, he said and kissed Himuro’s hand. (lol) Murasakibara proceeded to write about the cafe and gave 5/5 reviews and wrote a confession letter to Himuro in his own tabloid column. Himuro called the next day after the tabloid print to tell him he’d date the Connoisseur too.

This is from “To Break Any Curse” in which the Rumbelle True Loves Kiss from “Skin Deep” just strait up worked instead of giving Rumple the chance to fight it.

Here, Rumple is sure Belle would have left in the middle of the night, having “slain the beast”, been released from her contract, and assured her own protection in a magical amulet, what reason would she have to stick around?

But instead of leaving Belle tries to make up for accidently hurting him, and to celebrate their newfound love, with a fancy breakfast of tarts and pastries.

Rumple’s line: You’re… Still here….


Puff Pastry, Prosciutto & Parmesan Asparagus Bundles

Springtime is officially here and I couldn’t be more excited! Tons of fruits and veggies are in season, bringing tons of new possibilities in the kitchen. Whether you are looking for lighter meals or dishes for Easter entertaining, I have an amazing recipe for you. I was really hopeful about this one when I dumped it in the oven - the flavor profiles are perfect together. But when these asparagus bundles came out of the oven; toasty, perfectly salty and tender, wrapped in delicate puff pastry, I was honestly a little overwhelmed. This is one of my favorite things I’ve ever made or blogged. They are unbelievably easy to make, take minimal time to bake up, and are delicious. 

I love asparagus. They are delicious on their own, or roasted with some olive oil, salt, pepper, parmesan, and lemon. But what about wrapping a few tender stalks in salty prosciutto, add a few shavings of nutty Parmesan cheese, and tuck it into a flaky blanket of puff pastry? It’s basically heaven. They are portable, don’t fall apart when eaten, and are gorgeous for entertaining. They’d be perfect for a spring or Easter potluck, and are pretty easy on the wallet if you find well-priced prosciutto, pancetta, or even ham. I’m going to apologize ahead of time for the sheer volume of photos in this post - I couldn’t get enough of how gorgeous they turned out! :) Let’s get cookin!

I mean…

What You Need: (Yields 6 Bundles)

- 1 bunch of asparagus - I like the Organic Trimmed Asparagus packs at TJ’s - They are the perfect size stalk that can cook thru in the oven by the time the puff pastry bakes. One package was perfect for 6 bundles of 3 stalks each.

- 1 sheet of puff pastry - Pepperidge Farm Puff Pastry Sheets come in a box of 2 sheets. 

- Prosciutto, pancetta, or even ham (1 slice per bundle) TJ’s has great prosciutto - well priced and delicious 

- Parmesan - you can opt for shredded or a nice wedge of Parmesan Reggiano, whichever is more readily available. Bel Gioioso is absolutely delicious. Meaning I ate shavings right off the block as I waited for the bundles to bake. 

- Olive oil, salt, pepper

- An egg for egg wash

- Preheat your oven to 425F. 

- Wash and dry your asparagus. Remove the woody ends. Yes, I trim them even though TJ’s claims to have trimmed the ends! 

- Line a sheet pan with parchment paper. 

- On a lightly floured surface, unfold one sheet of puff pastry. Use a paring knife to divide the puff pastry into even squares. 

- Toss the asparagus in a bit of olive oil and season them in salt and pepper. I had forgotten to do this until after they were wrapped up, so you’ll see me season them later and that’s alright as well. 

- If you’ve bought a wedge of Parmesan, shave off a few pieces. 

- To make a bundle, place a square of puff pastry onto the lined sheet pan, with a corner pointing upwards, so it’s laying like a diamond. Take about 3 stalks of asparagus and wrap them rather tightly in a piece of prosciutto. Before letting the end of the prosciutto overlap itself, place a few shavings of Parmesan inside. Or, sprinkle some shredded Parmesan and close up the prosciutto. Place the prosciutto wrapped asparagus onto the square of puff pastry, with the tips of the asparagus pointing upwards with the top corner of the puff pastry. Wrap the puff pastry around the asparagus and lightly press it shut.

- Lightly beat an egg and brush the puff pastry with the egg wash. 

- If you didn’t toss the asparagus in olive oil before, you can brush them with olive oil and season them now. 

- Bake them in the oven until the puff pastry is golden and puffed, about 12-14 minutes. The asparagus should be tender and the puff pastry should be nice and toasty. Serve them immediately.

The puff pastry turns out buttery and perfectly flakey, holding together the bright asparagus and crisped up prosciutto. The nuttiness of the Parmesan is the perfect complement to it all. These are just so yummy!

Think about how gorgeous they’d look on a buffet line or at brunch. 

I am soo happy with how these turned out - definitely making them for the next potluck I attend! Thank you so much for reading! If you’ve tried any of my recipes, please feel free to shoot me a message, or take a pic and share :) Tag me @bac_blog, @stephaniejung, or #brokeandcooking! :) <3 

I’ve been told I shouldn’t put too many suggestive recipes in this book, although to my mind things are only suggestive if you’re open to suggestions (for example,my friend Esmerelda Weatherwax thought the may pole was just a nice country custom until someone explained symbolism to her,and I just don’t want to be there if anyone tells her about broomsticks).
Nanny Ogg, in Nanny Ogg’s Cookbook

Yeah about that… I’m sorry. (Well, not exactly. A little bit, though. But I’m  embarrassed) 

If, seeing that picture, you find yourself wondering: “Hey, but doesn’t it look a bit like?..” the answer is yes, it totally does. Without barquette moulds, the shape isn’t quite right, but still.

These moulds… I remember reading that recipe a few months ago when I got Nanny’s cookbook,  and wondering “Why barquette moulds? Why not just small tart moulds?” Then I proceed to re-read the instructions and… it hits me. “Ah. So that’s why.”

But I really wanted to test that recipe, so I spent half of the week searching for the right moulds. In vain. I finally chose to use some aspic moulds: similar shape and correct size, just more deep than necessary. I half-filled them with dry peas, covered with baking paper; to reduce the height. 

Some tips: 1- Rolling out marzipan is easier when the rolling pin is slightly oiled. 2- If you want, you can replace Cointreau with vanilla extract. (I did) 3- I’ve found that the temperature preconized is a bit too high: the marzipan started to brown way too quickly, while the pastry and the cream were underbaked. I had to lower the thermostat. 5-6 is probably better.

       Nanny Oggs Maids of Honour 

150g mascarpone cheese - 1 large egg, beaten - 1 tablespoon Cointreau - 200g rich shortcrust pastry - 1 teaspoon mixed spice - 100g pink marzipan - sugar to taste (1-2 teaspoons) - glacé cherries and cocoa powder to decorate

Preheat the oven to 22O°C/Gas 7. Lightly grease 6 barquette moulds (12cm x 6cm approx). Mix together the mascarpone, Cointreau, mixed spice and sugar, then beat in the egg. 
Roll out the pastry to around 0.75cm thickness and line each tin, leaving a little edge on each. Roll out the marzipan as thinly as possible and line the pastry, making sure that you bring the marzipan well up to the top so that it can be seen in the finished tarts. 
Spoon the mascarpone mixture into the tins - not quite to the top - and bake the tarts in the top of the oven for around 25 minutes, or until golden brown. Once they are out of the oven, leave for 10 minutes or so, until the filling is set a little, before removing from the tins to cool on a wire rack.
 Before serving, sprinkle a little cocoa powder around the edges and place a quarter glace cherry on each.  

 And the result? It’s sweet and creamy, but not sickening. Fresh and fragrant.  I’d say good. Very good. Very, very, very… Well, you got it.

More Discworld cookery

Las pressed his face up against the window of the bakery. His mouth was watering at the sight of all the pastries lining the front window. “Wow…” he sighs wishing he was allowed in. He wasn’t sure if he was considered a dog- as there was a ‘no dogs’ sign on the door.


Cupcake hummed happily as they brought a fresh batch of cupcakes out from the kitchen. A happy bounce was in their step as they walked and arranged the sweets in a display case. They glanced up front window and laughed. They walked up to the door and opened it. “You can come inside you know. We both know you’re no dog, pup cake.” They grinned as they leaned against the door frame.


Closed starter for @dicedumpling

Ryuzaki was staring up at a sign. Black crown cafe? Was this place new other something? He hadn’t remembered seeing it around the city. Looking around, it seemed to be a popular location, even for a weekday.
Curious to see what the fuss was about, he entered the building, suddenly feeling very intimidated by the selections in the display cases.
There were rows upon rows of pastries, all lined up neatly with decorated signage.
His eyebrows furrowed and his head was tilted to the side slightly. Pistachio sponge layered with coffee buttercream? Baked shortbread filled with vanilla custard, topped with a strawberry and apricot glaze?? Dark, milk and white chocolate varieties of mini opera cakes???

He felt so out of his element. These were all beyond fancy. There were a good selection of sweets that he didn’t even think he could pronounce if his life depended on it.

He was only vaguely aware that he was keeping up with the line to order as he tried to justify this to himself. Yeah he was just going to try one thing so maybe he could impress a date if he ever brought them here..if he ever had a date. Wait. Maybe try two things to be safe so then he could recommend more than one thing. That way it wouldn’t be suspicious right?
In reality, he hadn’t been able to choose between two sweets.

Bacon Cheeseburger Pie (or: The Gift that Keeps on Giving)

This pie is based off of a recipe from the 50s, but tweaked mightily. It’s very filling, fairly cheap, lasts a while even for two people, reheats well, and can be eaten for breakfast! 


  • 2 c AP flour
  • ½ c bacon grease (or if your bacon doesn’t render enough, top off your measurement with vegetable oil)
  • ¼ c butter, frozen- either cut into cubes or (I prefer) grated.
  • 1/3 c ice water
  • 1/3 c shredded cheddar cheese
  • 1 tbs milk or egg wash for extra crusty sheen.


  • 1 lb ground hamburger, thawed.
  • 6-8 strips bacon, cooked and crumbled. SAVE THAT GREASE, YOU’LL MAKE THE GHOST OF YOUR GREAT GRAMS CRY.
  • 1/3 c shredded cheddar cheese
  • ½ pack of onion soup mix (don’t add all of it or your pie filling will be a salt lick)
  • 1 tbs Worcestershire sauce
  • 1 tsp of allspice, paprika, or chili powder, depending on personal taste or availability.
  • 1 bag frozen shredded hashbrowns, thawed.

Pre-heat your oven to 375 F/~190 C after you make the crust. This recipe is best made in a deep dish pie pan (got mine at Home Goods for $12, worth every penny). Before anything, cook or bake your bacon- rendering out that fatty goodness and making a crispy intermezzo for your filling.

Add the cheddar cheese to the flour in a large mixing bowl, then the bacon grease and butter. Use a pinching motion til the mixture resembles a small-lumped meal, then add the water. Don’t add more water than you need, extra moisture make chewy, unpleasant pie crusts! Refrigerate for an hour or freeze for 20 minutes before rolling out your top and bottom cheese-studded crusts. I like to decorate my top crust with cut-out scraps of dough in the shape of pigs: REMEMBER THEIR NOBLE SACRIFICE.

For the filling: Using your hands in a nature akin to a child playing in the mud, mix the hamburger, soup mix, Worcestershire, and spice. Pat into the bottom of your pastry-lined pie pan. On top of that, sprinkle a layer of bacon (the bacon and Worcestershire will keep your hamburger moist during the long bake time), then a layer of cheese, then finally, top it off with a healthy strata of hashbrowns. Lid that gorgeous thing up, cut some vents, and bake for 50 min- 1 hour. Halfway through, brush the top crust with milk or an egg wash if you’re into the whole aesthetic thing.

Let cool for at least 20 minutes before serving. I like it best with a smear of ketchup on top or topped with dill pickles. Be conservative with your slices- this is super filling and will last you a few days!

Ready to begin.

Everything I’ve done so far in my life has finally led up to where I am today. I am going to culinary school for pastry, now work at a major casino in a mass production line with insane hours, numerous burns, cuts and a constant ache in my right hand from hours of piping. I love it so much. I’ve grown so much stronger emotionally and physically to the point where I feel like I can take on anything. I’ve grown so much in the short time I’ve been in the industry and it is only the beginning. I want to thank my friends that have supported me and never judged me or my choice of profession like so many have. I promise to continue to make you proud.