ROSEMARY STEAK AND GRUYERE IN A PUFF PASTRY. That’s the pie, but read on if you want to know why.
PLACE YOUR BIDS IN THE COMMENTS BELOW. THE WINNER WILL BE DECLARED WITH THE PIE COMES OUT OF THE OVEN, OR THEREABOUTS. Bidding starts at $95. I’m trying to raise more money than last year, and this pie is worth it.
WHY THIS PIE:
I re-watched Nora Ephron’s movie Julie & Julia last night because of Julie Powell’s untimely death. She is who inspired NaNoPieMo in the same way that Julia Child inspired her. I don’t mean I intended to be Julie Powell with her blog (I say, as I type this blog post.) but I appreciated that she not only reached a goal, but she worked through recipes. It seems easier than it is. Sometimes recipes are easy, sometimes not so much. In fact, when Juiia Child heard about Julie Powell’s project to complete all her recipes in one year, and how she was struggling, Julia commented that it was ridiculous because she had written her recipes to be so simple. She has, and her Mastering the Art of French Cooking is marvelous. BUT, some of the recipes, while simplified from the original, are still complicated. That said, I often use her recipe to make my beef bourguignon pie in puff pastry.
I’m not making that pie this time, but close. TODAY’S PIE IS ROSEMARY STEAK & GRUYERE IN PUFF PASTRY. It may be four little pies, or maybe one big pie. But it will make a perfect Saturday night dinner. I have a similar recipe with different spices in HOW TO WRITE A NOVEL IN 20 PIES—Warrior Steak and Cheddar PIe. It shows up right after the chapter on getting an offer from a publisher.
Julie Powell wanted to be an author. It was her determination and aspirations that helped her reach that goal. But because there are other people, like agents and editors, that stand between us and our goals sometimes, we have to be warriors, we have to keep fighting for what we want. We can’t be afraid. Fear is for the pie-less.
I’m posting this picture because this was a day I was fearless—I had heard about baking a pie on the grill. I tried it, and well, I wish I had an After-Photo. It was as blackened as the inside of the grill. I foolishly was talking to the group of guests I had on my deck instead of paying attention to my pie. For two days, Eber and I scraped apple pie out of the iron skillet. But, I will try it again!
Today’s pie will not be made on the grill. Note to self: try a recipe out before trying it on paying guests.
Place your bids in the comments, and I’ll check in when I slide the pie in the oven to give notice of time is short for placing those really high bids!
