Saturday, September 19, 2009

What Happened?

Essentially, I traded one obsession for another this summer. Pie baking, and blogging about baking pies, became more and more of a tedious obligation as the summer went along, and other priorities took precedence. One of those was running my first ultramarathon at the Superior Hiking Trail Fall 50-mile. I feel confident in claiming that I was the only runner there whose blog is about pie baking and not running. Anyway, I took a sabbatical from pies while I put the finishing touches on my race preparation. What follows is my account of that race which I sent out to some interested parties.



Having had a few days to reflect on my first ultramarathon experience, here is my race report, such as it is (and was).

My last run pre-race was a week out. I did a nice, slow 7 miles on some single track near my house. That went just fine, but within a couple of hours of finishing my lower back started tightening up. I have some occasional back trouble, but seldom anything very significant. This, however, turned out to be quite significant. By mid-afternoon, if I sat or laid down for more than about 15 minutes I had a really hard time straightening back up again. I would shuffle around like an 80-year-old man and struggle to stand upright. This continued for all of Saturday and Sunday, getting a little bit better on Monday (Labor Day), but no continued improvement on Tuesday. So, I spent some time with the chiropractor during the week and crossed my fingers. By then end of the week (Friday morning) I was still experiencing some soreness and a little stiffness, but I thought I at least felt good enough to go to the starting line and see what happened. Nothing like adding yet another reason to be really nervous before the longest run of your life.

I had asked one of my best friends, Jay, to help me out during the race by meeting me at aid stations to replenish my food supply, fill water bottles, and listen to me whine. He was kind enough to accept, so by mid-day on Friday we were on the road, headed to Lutsen, MN, where we would spend the night before driving back to Finland for the start at 6:00am on Saturday morning. By and large the ride up was uneventful. The highlight for me was probably watching Jay eat a Double Louie Burger at the Lake View Restaurant in Barnum. 2/3 lb. of hamburger, two kinds of cheese, bacon, and an onion ring. A real heart-stopper! I, on the other hand, had to be content with a plate of spaghetti. Believe me, there were not many carb-loading options on the menu.

The pre-race briefing at 7:00 on Friday night was largely uneventful. We hung out and got some additional information about the course, a few tidbits of advice, and talked to a few other runners who sat at the same table with us. The main thing that I remember noting was that everyone I saw seemed like they were 6 inches shorter and 40 lbs. lighter than me. I'm sure it wasn't actually that drastic, but I am not the most inconspicuous of runners. I also remember thinking to myself that I was just going to be happy to be back at that spot in 24 hours, hopefully having finished my first 50 (they label it a 50, but finishers are only to eager to clarify that it's actually 52.1). I can vouch to never having thought about the extra 2.1 during the run, but it does add something now that it is over.

Race day

I slept fine, was up a few times, but that was mostly to relieve myself since I was working hard to be well hydrated at the start. We woke up officially at 4:00am, planning to follow the bus (leaving at 5:00) out to the start area. About all that I remember of that first hour was doing an inordinate amount of talking. I hope I was not too annoying to Jay. Of course, he'll never say one way or the other. The nervous energy had definitely piled up and I think all of the babbling was a manifestation of my nerves.

The ride to the start was supposed to take about 30-35 minutes, but after leaving a few minutes late, we followed the bus for close to 50. I still needed to check in, fill water bottles, and get my headlamp situation squared away. Obviously, I had not fully comprehended the low-key nature of these kinds of races. The bus arrived later than planned? No big deal, we'll just start the race later. I do not think that anyone had to rush in any way to the start line. I actually had a few minutes to take some deep breaths before we got under way. I am really glad, because that meant I had time to find and talk to my running buddy Scott, who was running too (and who I claim talked me into doing this in the first place -- not really true, I am not that hard to convince), and I also saw Dave and LeAnn who had camped out and were nice enough to show up to wish me luck. As it turned out, they did way more than that and were at every aid station along the way. I can not possibly thank them enough for the support.

Finally, the mass of humanity that is the 74 starters of the Superior Hiking Trail 50-mile, 2009 edition, slowly make there way out of the parking lot in Finland and onto the road, where the race director counts us down... 5...4...3...2... Ok, not really. All he said was, "Ok, go." Again, low key.

Off we went, at a nice slow shuffle. I ended up somewhere in the back quarter of the pack along with Scott and a bunch of other runners, some of whom were there because they were nervous about the distance, terrain, etc. and some because they were well aware of what was in front of them and they knew what they were doing. After about a 1/4 mile of road running, we turned onto some single track trail under the light of the just-rising sun. Many people had their headlamps on, but since we were so close together and it was starting to get light out, I never touched mine. I don't think it made any discernible difference at that point.

Aid stations

There are some sections of the race that are really a blur to me, but I'll try to at least relay some of what I was thinking during the parts that I do remember. Mainly I remember moments and brief experiences, but in some parts I recall an overall feel for the difficulty of the section or some defining characteristic. Here is what I recall:

Finland -> Sonju - 7.5 miles (0-7.5)

I recall three main things from this section.

  1. We were all in a single file line on the trail, which is not really wide enough to pass on without someone stepping aside. So, for the most part, the position you go in at is the position that you come out at as well. Runners were very good about accommodating if you asked to go by, but I really did not feel comfortable asking. For one, I had no idea how my back was going to respond. If I was going to have a total meltdown 10 miles in, I would have felt like a complete idiot if I had spent most of that time telling people to get out of my way only to drop and have them all go streaming past an hour later. Since I was pretty excited, I also wanted to use the terrain and other runners to force me to slow down. By getting myself into a pack where it was hard to pass I thought I could throttle some of my enthusiasm and slow down the pace. In the end, that was a good strategy, but there was one big problem with it...
  2. I claim that there are two categories of runners (I am sure there are many others, but I can only comprehend the simplest concepts). There are those who view it as a social activity and those who do it as a solitary activity. I am definitely in the latter camp. I do nearly all of my training alone and that time is always some of the most revitalizing time of any day for me. Unfortunately, the group I was in for this section included a number of runners whom I would put in the social category. Over time, runners who talk while they run tend to get on my nerves. This is especially true of runners who talk loudly while they run. I was on the trail with a few of these on the trail Saturday morning. I have no doubt that runners like me who don't talk could be just as irritating to those who enjoy having a conversation while they run. But, from my perspective, five miles was about all I could take. Scott and I had a good laugh this week when re-hashing the race. He told me that he remembers thinking to himself that "if they keep talking so loud, he (that's me) is going to bolt for sure!" He could not have been more right. I practically sprinted through the aid station at Sonju to get back out onto the trail where I could get some alone time. As it turned out, that turned into nearly 12 hours of alone time.
  3. The other item of note in this section was that the humidity and temperature caused my glasses to fog up repeatedly. I am not completely blind without glasses, but it is a challenge to see and with the roots and rocks that are everywhere on this trail, it added another obstacle to surmount. Thankfully, this only lasted for the first half hour or so of the section and did not turn out to be a recurring problem.


Sonju -> Crosby-Manitou - 4.2 miles (7.5-11.7)

I was eating almost constantly thought these early sections. Since your body does not store enough carbohydrate for a run of this length, you have to eat and/or drink to replenish what you burn. The basic rule of thumb is that a 150 lb. person can absorb 300 calories per hour while running. Since I am quite a bit heavier than that, I burn more and I was hoping I could eat more as well. For these early sections, that was true. I was able to stick to right around 400 calories per hour for the first 20 or so miles, and kept at around 300 for a while after that.

I don't remember a whole lot about this part of the run other than the last half mile or so. It is the only stretch that is run on a road from the time we enter the woods in Finland until we empty out of the woods in Lutsen with around a mile to go. I was still moving pretty well when I got here, but did some hiking while finishing off what was left of the food that I had brought with me from the start. I stuck to what I brought with throughout the race. It went pretty well, but I can't say that I was too fired up to eat any of these things for a few days afterwards. My diet: Welch's fruit snacks, Honey packs, and Clif Shot Blocks. It does not cover much of the food pyramid, but they are all things that I had practiced with and that I digest well; stomach issues are common in races of this duration, so that is very important. Some consume drinks that have carbohydrates in them, but that has never worked very well for me. I stuck with water. Most (all?) ultra runners also take something to replace electrolytes. I was taking S!Caps for that purpose. My plan was one per hour, although I started taking them more often later on. In retrospect, I probably could have taken them even more often. c'est la vie!

This was also the first aid station that runner's crews had access to, so I got to see Jay, Dave, and LeAnn. Jay was completely on top of things here and got me through the aid station really quickly. I soon was checking out and working my way down the trail on what is generally regarded as one of the tougher legs of both the 50-mile and 100-mile races.

Crosby-Manitou -> Sugarloaf Road - 9.4 miles (11.7-21.1)

Scott and I had purposely run/hiked this section in the spring so that we would have some idea what to expect. I have to admit that I did not really remember the first few miles, but it all came roaring back to me when we crossed a bridge a few miles in and started a series of steep, long ascents. Along the way here, I hooked up with two young guys from central Illinois and we ran together for I would guess 5 or 6 miles. We talked a little bit, but mostly just kept each other company by our physical presence together on the trail. By this time it was starting to get pretty warm, especially for that part of the state at this time of year. It had been muggy from the beginning, and I was starting to feel the effects already.

When we tried this section out in the spring we both agreed that it was extremely difficult and definitely a section to worry about. I don't disagree with that now, but after a summer of conditioning, it was not really all that bad. On the other hand, I can not imagine tackling it at mile 60 in the middle of the night when many of the 100-mile racers had to. It was tough enough when we did it.

Right around when we crossed the Caribou River, things flatten out some and I was able to run again instead of just fast hiking. Towards the end of the section I got passed by a few other runners, who I would leapfrog with for the next few hours. All in all, I came into the Sugarloaf Road aid station feeling pretty good. There were a lot of runners in this station working on recovering from the section they had just completed, and I think, rehydrating due to the heat and humidity. I should have spent a little bit more time there and taken in some additional fluids, but I did not and was soon on my way.

Sugarloaf Road -> Cramer Road - 5.6 miles (21.1-26.7)

This entire section was largely uneventful except for a couple of noteworthy fellow runners, a change in the weather, and the quote of the day.

First the runners. I was about a mile or so in when a couple of young (mid-20s) guys came running along behind me. They were talking to each other a little bit and seemed to be working together. Up to that point, I had been doing about 3/4 running and 1/4 walking in this section, so they definitely seemed to be moving faster than I was. Just after I stepped off the trail for a few steps to allow them to go by I heard one of them say that he thought he had about 10 more good miles or running in him. Then he planned to gut it out to the final aid station and walk it in if he had too. My legs were definitely starting to feel the effects of the terrain and heat and so I estimated that 10 more good miles sounded pretty good for me too. So, I started shuffling along with them. It turned out that we ran at a similar pace and if I just forced myself to hang with it, I kept up with them pretty well. If they had not happened along, that section would undoubtedly have been much slower for me, so thanks to them!

The last 20+ minutes of this section saw a pretty significant turn in the weather. We got rained on pretty hard, which actually did not feel too bad. The trail got pretty greasy in spots and there were some big puddles to soak your shoes, but overall it was not too bad. The only downside was that once again, my glasses came into play. I pulled down the brim of my hat to try to shield my glasses, which apparently cranked up the temperature and fogged my glasses up. So, the last quarter mile before the aid station I spent squinting my eyes trying to see the flags leading me on. By the time I got to the station it had largely stopped raining and after a quick cleaning, putting on a dry shirt, and ditching my hat, I was off once again -- as usual thanks largely to my near-professional crew.

Oh yes, the quote... The young guys came into this aid station a minute or so before me, but I left much quicker. On my way out, I heard them talking to each other and one summed up my thoughts. "This isn't the dumbest thing I've ever done, but it's in the top 3." My sentiments exactly.

Cramer Road -> Temperance River - 7.1 miles (26.7-33.8)

I was still feeling reasonably good as I started this section. I definitely knew that I was approaching a time where I would be much closer to splitting running and walking evenly, and I did not really know what to expect from the terrain, so I just started out at a slow jog. I do not think that I encountered a single other runner for about the first 4 miles of this section. I was pretty focused and thought long and hard about what the right strategy was to get to the finish. I considered really throttling back and trying to keep a good combination of running and walking through to the end. But, instead, I decided that I would continue to try to run as much as possible, for as long as I could and then live with whatever consequences there were in the last 18 miles or so. As I look back, I think that was the right decision. I was going to be doing a lot of walking in the last few sections in any case (the last and 3rd to last are very hilly), so it would not have made sense to conserve.

A long stretch of this section follows along the Cross River, which was quite fun and offered a nice change of scenery and sounds, although huge tree roots and rocks came along with it. Not the most runnable, at least not for me. I actually caught several other runners in the last few miles of this section and eventually got blown away by the same two young guys I ran with earlier (at least one of whom ended up over an hour in front of me!). The last mile or so of this section was a long, steep, and seemingly straight down hill descent to the aid station that absolutely fried my quads. Until that point I was definitely feeling the fatigue of what we were doing, but that last stretch really took the life out of my legs. They would eventually recover to an extent, but I would not run very well for any length of time again. Believe me, I could not have been the only one because I did not get passed by very many others after this point even though I walked the majority.

I did spend some extra time at this aid station, just working on recovering as best that I could. In the end though, I knew I was not going to completely recover and the only way to get to the finish is to plow forward, one step at a time, so off I went. I am pretty sure that I told Jay that I would be walking the majority of the next section to try to get my legs back together. As it turned out, I am sure that I walked over half of it, but a large portion was due to the elevation changes and terrain and not as much because of my legs. My legs actually recovered well enough to run/walk fairly well. If I had it to do over again, I think I would have to have a better strategy for that downhill. I am not sure what that would be, but perhaps just bombing down it and letting momentum carry you rather than braking with your quads is the way to go. Sounds like a recipe for disaster, but then there is not much at mile 33 of 52 that isn't such a recipe.

Temperance River -> Britton Peak - 5.7 miles (33.8-39.5)

Looking back, this entire section seems like it was one long assault on Carlton Peak. Whenever I have seen or heard runners enumerate the most difficult sections in the race, they never mention this one, but I truly do not know why. I found it to be really difficult. There is a pretty steep and reasonably long climb up Carlton and there are parts that are simply bouldering, you really could not run at all, no matter how good you feel. Two things, though, stand out for me here. It was in this section, while climbing the last bits of Carlton Peak that my legs really cramped for the first time. I was climbing with another runner when I almost fell over when trying to step up a rock. My calves were really fighting me and I even had to stop for a minute to sort things out. I do not think that they ever actually improved. I just learned to alter my gait and climbing style enough to get by. I am sad to say that I really did not consider here that I probably should have been pounding down electrolytes at the next aid station and also making sure to fully rehydrate. After one break about 8 miles in, I did not urinate at all for the rest of the day. That is a pretty good sign that I had really fallen over into dehydration and I think that the strong cramping was a good indicator that a more experienced ultra-marathoner would have recognized easily and worked to correct. Me? Plow forward, one step at a time. My mantra.

Right near the end of this section I happened upon two runners who it turned out were a 100-miler and a friend who was pacing them. One of them was in pretty rough shape and was limping very noticeably. Right around that time we got a few sprinkles of rain and the pacer said, "We asked for rain and an aid station. We got the rain." I found that pretty humorous and could not have agreed more. I'm not sure the guy limping along found it to be quite so funny. I know they sought out some help once we got to the station, but I do not know if they ended up finishing or not.

Britton Peak was the aid station that I volunteered at least year, so it was nice to see a familiar area, even if mainly it just reminded me of the distance still to go. This was the first section where I really did not do a very good job of eating. I have no idea how much I gave back to Jay, but it was quite a bit. He did a great job of reminding me of the importance of continuing to take the electrolytes even if I could not choke down the food. I even took an S!Cap in the aid station and almost immediately asked him if I had taken it yet or not. I was definitely a little fuzzy at that point, but knew that the next five plus miles were not terribly difficult and hoped that I could get in some extra water and do some recovering. So, after a few minutes with an ice-filled towel on my neck -- I'm telling you, the guy thinks of everything! -- I was off once again.

Britton Peak -> Oberg Mountain - 5.5 miles (39.5-45.0)

This was probably the least interesting section of the entire race for me. I really was not in any condition to do significant running (I'm sure I ran less than a mile total) and there just were not any real distinguishing characteristics of this section for me. I did manage to get a little bit obsessive, for maybe the first time in the race, about my time. Once I got this far, I was calculating that if things went reasonably well I may be able to get all the way to the finish without having to crank up my headlamp and slog up and over the last few hills/mountains in the dark.

By the time I got to the Oberg parking lot, I thought I was still on pace to sneak all the way through before it got dark, so I refilled water, made Jay load me up with electrolytes, switched shirts one last time, and sprinted on my way. Ok, in this case sprinted was more of a slow walk, but in my head...

Oberg Mountain -> Lutsen (Caribou Highlands) - 7.1 miles (45.0-52.1)

The rule is that if you arrive at Oberg prior to the last cutoff it does not matter how long the final 7.1 miles takes you. If you make it to the finish line, you're official. So, it was a good feeling to know that unless something absolutely crazy happened, I was going to finish.

This spring when I had run this section solo, I had made a navigational mistake early on and added almost two additional miles of climbing to the route. Needless to say, I did not want a repeat performance. Thankfully, the trail was well marked for the race. Whew!

Of all of the sections, this is the one that I am most familiar with (2 previous runs, better than nothing), and I actually think that helped. It allowed me to put some milestones along the way in my head and break the entire section up a little bit. I did run into a surprising number of other runners in this section, although only one of them was actually running. I passed several (4?) 100-milers in the section along with a couple of 50-milers. I also got blown away by one 50-mile runner who was still running. I, on the other hand, could not have run more than a mile or two total prior to the finishing stretch once you come off of the trail onto the road to the finish. Still, it is not like I was getting passed by a sea of other runners, so I could not have been the only one. I had some reasonably severe cramping on a couple of the climbs (especially on Moose Mountain) and worried for a little while that I would not be able to do it, but I kept pressing on and eventually my legs complied -- complied here is a relative term, it's not like I was feeling great.

Roughly a mile from the finish, you can hear the Poplar River shortly before you cross it and head out of the woods to the finish. Believe me, that was a sound for sore ears. I made a deal with myself in the last few miles that I did not even have to try to run anymore until I got to the road and then I had to run all the way to the finish. It was not the most elegant of runs, but I held up my end and shuffled/ran that last stretch to the finish. I have to admit that hearing so many of the runners who had already finished the other races as well as the 50-mile cheering as I ran the final 100 yards sounded pretty great. I finished with a flourish by tripped on my very last step across the finish line and almost taking out the volunteer taking numbers. Thankfully, I kept my feet, but I doubt anyone would have used the word graceful when describing my performance. The clock is running for all three races, so it does not necessarily tell you your time, but the minutes were :35, so I knew I had finished in 13 hours, 35 minutes. As it turns out, at least in the preliminary results that have been posted, they pulled off the eight minutes that we started late, so my unofficial official time is 13:27. 24th of 54 finishers and 74 starters. I'll take it.

At the finish

If you have read this far, you must be related to me. I'll try to keep the rest of this brief because enough is enough already.

After the finish I just wanted to lay down, so I did. Unfortunately I started cramping so bad that I really could not get back up. I am so glad that I did not fall down in the last section (or even one of the two before that) because I am not sure how I would have gotten back up by myself. Does LifeAlert work from Moose Mountain?

I hung around the finish area for probably an hour or so, got a chance to talk some more with Jay, Dave and LeAnn, as well as with Scott and his family. He had a great time and cannot wait to do it again. As for me... this was my first and only. Who knows for certain what the future holds, but I definitely do not have any interest in doing it again at tis point.

Finally, if anyone ever needs a crew for a trail ultramarathon, I know just the person. Jay was unbelievable all day long and made the aid stations so easy for me. I couldn't possibly thank him enough. As well, it was so great to see Dave and LeAnn at every single aid stop. It definitely made it a lot easier to keep going having people I knew around. It is appreciated more than they know, I am sure.

That's it. A piece of cake. Let me know if you want me to crew for you next year in the 50... or the 100.



Having finished that, I can confidently swap back once again. I'll be resuming pie baking in the next couple of weeks, and hopefully consistently blogging as well. I'll have to go back and re-tally the counts; there were a few pies that I never posted a picture of nor blogged about, but there must be about a dozen pies left to get to 52. Stay tuned, I'll be right back!

Tuesday, June 9, 2009

Weeks 30 - 33

I have completely fallen off the wagon the past month or so as far as blogging goes. I have been keeping up on the pie baking, but obviously not the blogging. So, the past four pies...



The pie bird made its first appearance in the making of this one, so there are a few extra pictures...






It tasted a surprising amount like apple.




Horrible picture quality and most pieces looked better than this, but they all tasted good.






Week #33: Raspberry/Cherry - http://allrecipes.com/Recipe/Raspberry-Cherry-Pie/Detail.aspx?src=etaf. I loved this one.




I'm loving (making and eating) the fresh fruit pies.

Friday, May 15, 2009

Week #28 & 29 pies

Mostly pictures of the past two pies

Lemonade cheesecake. I maintain that this was definitely not cheesecake, it is just unfortunately named. Anyway, it is a nice, reasonably light pie that is extremely easy to make (perhaps the easiest so far) and would be a great summer pie. You can find the recipe here.


If you looked at the recipe and were wondering, I ain't piping whipped cream any time soon.


And, from the ever so slightly off-center mind of E.S., chocolate chip pie...

I added my own slightly more off-center touch and made up this pie. It consisted of:
  • The usual pastry crust
  • A big chocolate chip cookie laid on top of the crust
  • A layer of home made vanilla custard
  • A layer of chocolate chips
  • A layer of the above custard mixed with whipped cream
  • A sprinkling of chocolate chips on the top

I think it turned out okay, if a little bit strange for a pie.

C'mon, I know you think the rose is a nice touch.


We probably should have waited a little bit longer for it to set up, but sometimes you just get impatient, right?



Pie of the Week - Week #30

Kiwi Pie.

Once again, I have no idea what this might/will look like, which only adds to the fun.

I will be out of town most of the weekend, as well, so I will likely have to endure another Monday of whining at work regarding the lack of a "pie day." Oh well, at least they're not begging me to stop forcing them to eat my experiments.

Have a great weekend!

Friday, May 8, 2009

Pie of the week - Week #29

I solicited pie flavor advice from one of the more creative people I know this week. Her response was immediate. "Chocolate Chip!" We discussed the idea briefly and neither she, nor I, knows what a chocolate chip pie looks like. That leaves it open for interpretation, and I am sure that it could go in many directions.

Thoughts, anyone?

Friday, May 1, 2009

Pie of the Week - Week #28

I am undoubtedly going to get bludgeoned over the name, but I assure you, it is a pie.

It is called Lemonade Cheesecake Pie. Despite the unfortunate choice of name, it fits the definition. And, it is a request, which seems to have become the theme lately. That is fine by me.

I have seen the recipe, and it looks simple to make and oh so good. Maybe those are the new criteria...

Week #27 - Chocolate, Banana, Peanut Butter Cream

As I mentioned in last week's post, this week's pie came about as a reaction to some comments about flavors that go well together during the semi-weekly pie tasting at work. Since no particular pie was mentioned, that gave me another opportunity to make up a recipe rather than follow a script.

If you recall, the flavor's mentioned were chocolate, peanut butter, and banana. With those flavors in mind, I attempted to cobble something together.

Here is the fallout...

The Crust

I started with the usual pastry crust recipe, with some additions:
  • 1/2 cup of cocoa
  • 1 additional tablespoon of sugar
  • 1 teaspoon vanilla
  • 1/4 cup chopped peanuts
The crust did not turn out too bad, but the consistency ended up being a little bit off. It definitely was not flaky like the pastry crust normally is. I assume that the cocoa was largely responsible for that change. Overall, it was not a horrible crust, but it ended up a little bit thick and hard. Not the highlight, although I did not think that it ruined the pie. The peanuts added a little bit of texture, but were not as noticeable as I had expected. If I had it to do over again, I think that I would just skip the nuts in the crust.


The Filling, part 1

I blind baked the crust and then borrowed the "truffle" layer from an earlier pie for this one. The crust itself did not end up with a strong chocolate flavor, so I am glad that I included this layer, otherwise I do not think that the chocolate would have been a strong enough component.


The Filling, part 2

The rest of the filling was simply layers of sliced bananas and a peanut butter custard/cream. This part of the filling went well. I have made several similar pies now and so it was not a completely foreign experience. Maybe I am actually starting to get it! Probably not, but maybe...

Here is a full shot (just some grated chocolate on the top)


And a slice (you can make out the layers if you squint really hard). Nothing cute about this one. That is one manly, deep-dish slice of pie!


I shared some with the whole family after it had set up for about six hours and it was pretty nicely balanced among the three major flavors. By the next day, however, the bananas had really started to overpower the peanut butter. There is surely some lesson to be learned there. Do not use bananas that are too ripe perhaps? Ah, it is all lost on me. I just make a pie a week for crying out loud. If you like it, eat it. If not, throw it away.

Next week... controversy

Friday, April 24, 2009

Week #25 & #26 - Chocolate/Peanut/Caramel & Margarita

I'm finally getting back on track with the pie baking after several stressful weeks of pie baking too near to the last minute. I doubt that anyone who knows me well would say that I am an organized person, but I do not enjoy leaving things until the last minute either. Can't handle the pressure of a deadline, I suppose. So, finally, this week I made two different pies within a couple of days to get back on track.

Week #25 - Dark Chocolate, Peanut, Caramel

Technically, this is suppposed to be a tart. But, with 24+ weeks under my belt, I just figured I could make a few modifications and I would just have some little pies, right? Needless to say, if you follow this blog with any regularity, things did not turn out as intended. Do they ever for me?

First, this was by far the most complex recipe that I have tried to execute. There were all kinds of tools required, of which I had... none. And, there were a lot of steps to construct the different elements. The recipe includes some instructions for constructing the "shells" that I could not complete either, so I just thought I would throw individual crusts into their own ramekin and all would be well. It wasn't.

In the end, I would not even consider what I ended up with to be a pie (not even through my deluded eyes). The crust ended up being far too runny to roll into a crust. The consensus is that the lack of the proper stand-up mixer implements infused too much air into the mix and it was overmixed, so what I ended up with was basically tiny cakes covered with chocolate, peanuts, and caramel. You can kind of see in the picture below that this supposed pie ended up being just a layering of different elements on top of each other.


It ended up tasting okay, actually, but it was not a pie by any reasonable definition. Say it with me: "They can't all turn out."


Week #26 - Margarita

This one was a straight recommendation from a friend at work (including a link to the recipe; thanks, A.P.) and is a brilliant addition to the menagerie. I have this one ranked in the top five. It is easy to make and would be a refreshing, tasty summer pie. Plus, it has a nice tequila bite. What more could you ask for?

This is not the most beautiful in full pie state; the presentation is much more about individual slices. Nonetheless, here is the full pie.


And, a slice. Much cuter!


The simplicity of this recipe really allows the flavors to shine through. You can taste each individual component, the fresh-squeezed lime juice, the tequila, the whipped cream. And, the lime zest gives it a nice textural component. This is definitely one of my favorites. It did not last long at work either, so I apparently was not the only one who enjoyed it.

Oh, how I love the Martha! Convicted felon or not, makes no difference to me.


Time flies

This is becoming more and more of a blur, but the margarita pie makes twenty-six weeks. I can not believe that I am half way done already. Now, the fun should really begin as some local fruit starts to become available. Hopefully I have learned something over the past months and can produce some worthy pies over these next few.

It is should be a glorious summer of pie in our household!

Wednesday, April 22, 2009

Pie of the Week - Week #27

At today's pie fest at work, I heard this: "You know what is good? Bananas and peanut butter. Maybe throw a little chocolate in there."

So, next week the pie will combine those three elements in some way. I have some ideas and so I am leaning toward doing a little bit of invention. Should be fun.

Wednesday, April 15, 2009

Blame it on Tiger and Phil

What do you think? Is this the way Coconut Custard Pie is supposed to look?



Apparently I am going to stick with the "they can't all turn out great" theme for at least a little while longer. All was well with this recipe, at least until I got to the part about broil, about 3 or 4 inches away from heat, for two to four minutes. The pie even looked pretty good, if reminiscent of the custard pie that I did not have the palate to enjoy as much as the resident foodie.

The other recurring theme of this blog seems to be that I aint really good too many smarts. Enter Tiger and Phil.

I had to make a pie on the last day of the pie cycle this week, in other words on Saturday. I whipped up the usual crust and coconut custard pretty easily. The finishing touches were supposed to applied on Sunday, as based on the recipe "before serving..." That means it is quick and easy, right?

You would have thought so, but this was the juncture at which my lack of focus/intelligence kicked in. Hard.

But, really, who can resist a good final day at the Masters? And even more, a dual between Tiger and Phil? Ok, it didn't end up to be the day to remember that either one of them may have hoped, but the drama sure was fun while it lasted. What, you may ask, does this have to do with pie? Well, who can honestly be expected to pay attention to the broiling of pie topping when heavyweights are trading blows in high definition? Needless to say, do not expect it from me. The suggested two to four minutes turned into five. Which, as can be seen from the result, is long enough for the sugar/coconut mixture to ignite, but not long enough to run out of fuel. At least I got to see the flames!

So, not my finest hour as a pie baker. But, we were able to peel off some of the burned parts and still eat some of the custard. It wasn't too bad, but not quite fit for public consumption. As always, there's next week.


Also

I still have not made the dark chocolate, peanut, caramel pie that I have been blathering about for the last month. And so, I am still running six days behind the usual schedule. One of these weekends I have to make two to get caught up. Maybe this will be the weekend.

Whether I get caught up this weekend or not, the next pie on the list is by request once again: Margarita. This time, the request even came with a recipe attached. We shall see what Martha has in store.

Wednesday, April 8, 2009

Pie of the Week - Week #25

I searched high and low for an Easter pie or Passover pie, to no avail. Easter pie appears pretty universally to be a meat pie (banned as we all know, from this blog). Nothing at all from a quick search for Passover. So, it's on to any old pie after several weeks of requests and suggestions. I am going with Coconut Custard. No idea what that is going to be like, but seems like it's worth a shot.

For the first time, I am putting off this week's pie (Dark chocolate, peanut, caramel) until the end of the week, so I will be making that one on Saturday, and most likely this new coconut one on Sunday. Should be an Easter Sunday full of overindulgence.

Friday, April 3, 2009

Week #23 & #24 - Pineapple/Chocolate Angel

Obviously, the posts here over the past few weeks have been few and far between. Unfortunately, other things have taken priority over writing about my trials as a pie baker. Hopefully, I will get back on track starting now.

The past two weeks have seen a very conventional pie, although a unique flavor -- pineapple --and a very common flavor -- chocolate -- with a very unconventional twist.

The pineapple pie was a response to a request at work. In passing, pineapple pie was mentioned, and so it was added to the list of prospective pies and bubbled up to the top two weeks ago. I used the filling recipe here, along with the usual crust recipe to make the pie seen below.


I was very happy with the way this pie turned out. After several weeks of rich, heavy pies, I was excited to make something a bit lighter. I was also ready to give a double-crust pie another shot. This one did not disappoint, as far as I am concerned.

The most interesting thing in preparing the pineapple pie was turning a fresh, whole pineapple into something resembling a 20 oz. can of crushed pineapple. Originally, I thought that I would simply be able to run chunks through the food processor, but that results in pineapple purée. So, I puréed about a third of the pineapple and chopped up the rest and mixed them together. The result at least resembled crushed pineapple, and in the end made for a nice pie.


The Chocolate Angel pie was a recommendation from my mother, and the recipe can be found at the bottom of this page. The filling of this pie is pretty standard chocolate cream recipe. It seems as though I am making some variation of it every week, so it has become pretty standard. The crust is the real kicker with this pie, and I had not even considered it before.

You can see the odd, pale color in the picture.


It is still odd, but no longer surprising, when you see that the "crust" is actually meringue. It makes for a really sweet, but light, pie. I liked this version, but I am even more interested in trying something like it out with fresh berries this summer. I think it will make for a really tasty, light, summer pie. Of course, I still don't really know what I am doing, so I could be wrong. We will all find out together because I am certainly going to give it a try.

I have fallen behind on the posting of pie selections as well, so I will just slam this coming week's into this post. I have a request from home for a specific pie. I'll be posting further details after I attempt to make the excruciatingly long recipe this weekend, but it is dark chocolate, peanut, caramel. If it turns out, I have a feeling it won't be shared outside the walls of our home. Then again, even if it does not turn out, I have a feeling it won't be seeing the light of day.

Until next time...

Wednesday, March 18, 2009

Chocolate Avocado - Week #22

There was a mixed bag of opinions on this pie. I have to admit, I really had my reservations before, during, and after making it. Since this pie, like last week, was a request, I had not really thought about it before but figured I would just go for it and let the chips fall where they may. They fell.

I found quite a number of different pies all claiming to be the quintessential chocolate avocado. In the end, I decided to go with the very simplest (and believe me, it is simple). I ended up making this pie. The author there, however, used a four letter word (at least in this space), however when she mentioned a store bought crust. Oh, the humanity! Anyone who has hung around this blog for any length of time knows that store bought is strictly an anathema in this adventure. So, I made a scratch graham cracker crust and filled it with three avocados, a bag of Hershey's Special Dark chips and 1/3 cup of sugar. I was sincerely hoping that the minimalist architecture would result in a pie that I really liked.

Nope.

I will confess to not being a big fan of the avocado (vegetable? fruit?). Some of the other taste testers (I won't mention names; they're all just guinea pigs to me anyway) enjoyed it a great deal more than I did. My daughter helped construct this one, just like last week. Once again, she liked the end result and once again was disappointed when she got one piece and then the rest of it disappeared to be consumed at work. So, I owe her a pie that stays at home. One of these weeks.

Of those partaking, most did not seem to dislike this one nearly as much as I did -- i.e the mixed bag. Most -- not all -- of the work crowd approved (or at least were too kind to tell me they hated it). At home, as I noted above, it got two thumbs up from my daughter, a grubby thumbs up from my one-year-old -- who will apparently eat anything -- and a mad dash to the sink to spit it out from my wife. If it weren't for my delicate sensibilities I may have done the same.

I stand firmly behind my opinion that of the pies so far that were executed correctly, this was the worst. Believe me, that makes it far from the worst overall. I did have an additional half slice after it had set for a day, and it was better after having the extra time. That, and the prevailing opinion, probably bumped it up a couple of notches in the rankings. Still, I would not ever eat it on purpose again. If there was a redeeming quality, it was that the combination of avocado and chocolate gave the filling an extremely rich, creamy texture. Not enough to overcome the aftertaste, though. At least not for me.

Here are some pictures. It is reasonably pretty. The avocado/chocolate combination resulted in a nice color along with the texture (two redeeming qualities, I guess).



Next Week's Pie

Melanie of incessant badgering about cheesecake and peanut butter cup pie fame is going to be in town for the weekend. Since now, for all of her talk, she seems unable to come up with a flavor, I am going to remake a flawed past recipe, the grasshopper pie. And, since every week needs to include a new pie, a third consecutive week of guinea pig requests: Pineapple.

Enjoy your week, rest well and dream of large women. Any takers on that one?

Sunday, March 15, 2009

Dirt Pie - Week #21

The "dirt" pie was pretty simple, but significant -- at least in the annals of this blog -- nonetheless.  This was the first pie that was not based on a recipe that I found somewhere, or some amalgamation of several recipes.  Instead, it was/is a Simple Simon original.  I will attempt to put a recipe of sorts at the bottom of this post.  If it doesn't turn out for you, you can assume one of several possibilities is true:
  1. It's all a lie, and that isn't really the recipe
  2. It's not technically a lie, but I've forgotten how I made it
  3. It wasn't that good in the first place
  4. You really can't bake
Just as a hint, it aint the last one.  This was actually pretty easy.  It had better be.  My skills have improved significantly over the past 20+ weeks, but it is still a crap-shoot every week.  More importantly, making up the recipe introduces a whole new treasure chest of ways for me to screw up.  Here's to me trying some more real soon!

I actually was pretty happy with how this pie turned out to look.  There's only so much elegance and refinement one can perceive when looking at a pie with a couple of discolored gummy worms on it, but nonetheless.

As far as taste, I think it is firmly in the middle of the pack.  The work crowd seemed to like it (even the always difficult -- in every conceivable way -- J.S., the requestor).  My co-baker on this one, my daughter, was at least a little bit upset that this one disappeared from the refrigerator after only getting one piece.  I am taking that as a good sign on the homefront.  All-in-all, I am going to call it a success.  Heaven knows I have plenty of marks in the opposite column.

The required pictures:

The crust was made from multiple materials to try to make it look like sand.  I was really happy with the visual outcome, but the corners ended up really thick, dense, and borderline impenetrable with your average fork.  I claim the look was more important anyway.


A combination of chocolate cream cookies and vanilla wafers crushed over the top.  Whipped cream in the middle


A slice.  The worms really give it the fine-dining look I was hoping for.



A recipe of sorts:

Crust
Ingredients
1/2 cup finely crushed graham cracker crumbs
1/2 cup finely crushed vanilla wafer crumbs
1/2 cup finely crushed chocolate wafer crumbs
1/3 cup white sugar
6 tablespoons butter, melted
Preparation
  1. Mix the cookie crumbs thoroughly with the sugar
  2. Add the melted butter, mixing completely
  3. Smash the crap out of the resulting mixture into a 9" pie plate -- I actually added a little extra of everything and used a deep dish plate.
  4. Bake at 375 degrees for 8-10 minutes.
Filling
Ingredients
2 cups milk (divided into 1 1/2 cup and 1/2 cup)
1/3 cup flour
2/3 cup sugar
1/4 teaspoon salt
2 eggs
2 tbsp butter
1/2 teaspoon vanilla
1 cup semi-sweet chocolate chips
1 cup heavy whipping cream
6 chocolate cream cookies
6 vanilla wafers
1/4 cup roughly chopped pecans

Preparation
  1. Crush the cookies and vanilla wafers into a coarse blend
  2. Whisk together the flour, sugar, salt, eggs and 1/2 cup milk in a medium bowl
  3. Bring 1 1/2 cups milk to a boil in a medium saucepan
  4. Stir in the chocolate chips, stirring until smooth completely melted
  5. Slowly add the flour mixture to the boiling milk, stirring continuously until the mixture boils and thickens noticeably
  6. Add the butter and vanilla, stirring until completely incorporated
Assembly
  1. Spread the pecans and some additional chocolate ships (if desired) over the bottom of the cooled crust.
  2. Spread just enough of the pudding-like mixture prepared above into the crust to cover the nuts
  3. Press a piece of plastic wrap onto the pudding mixture and allow to cool completely
  4. Once the pudding is cooled, whip the cup of whipping cream into whipped cream
  5. Gently fold the whipped cream and pudding mixture together
  6. Spread 1/2 of that mixture into the crust
  7. Sprinkle some of the coarse cookie crumb mixture over that
  8. Repeat
I am pretty sure that is it.  If not, please be assured it is not malicious intent, but old age that caused any discrepancies.  Also, since I am not really much of an original, parts of this filling recipe are certainly begged, borrowed and stolen, but it is more of a composite than anything.  I can not really point to a source or two.

Thursday, March 12, 2009

Pie of the week - Week #22

By request for the second week in a row.  An odd sounding selection, but I have already done a little bit of research and there are plenty of recipes to choose from...

Chocolate Avocado.

I am assuming that the flavor is chocolate and the texture avocado, but I guess we will have to see.  If not, it won't rank well for me.

Wednesday, March 4, 2009

Regional Pies - Week #19 & #20


A quick post on the two regional pies of the past two weeks.

The Shoofly pie has Pennsylvania Dutch origins and was very interesting.  It is a lot like a molasses cookie or cake even inside of a pastry crust.  The flavor comes nearly entirely from the molasses, which is fine by me, but could certainly be a turn off.  The other really interesting thing about it is that it is a wet-bottom pie.  Unfortunately, I don't have a good picture of that aspect,  but the bottom crust and the filling really meld together into a gooey, sticky sludge.  It is definitely different from the norm, and I would make it again.

I think the execution of the Shoofly pie was pretty good.  The only real mistake was that I tried to make the crust with as little water as possible.  I used vodka, as usual, but less than normal.  It produced a very flaky crust, but it had no structure or strength whatsoever, so as soon as I tried to get it out of the pie plate, it fell apart.  Ah well, another lesson.  At least it tasted good.

Here is the pie, before baking.  The filling is really, really thin, which I think leads to it really soaking into the bottom crust and producing the wet-bottom.



And, a slice.  Note the broken crust.  You can see the consistency of the filling to a certain extent.  It really is cake-like.  Unfortunately, you can't really see or appreciate the bottom layer.  Anyone who is really interested will have to make their own, I guess.


Chess or Crack pie was the second week's regional pie.  This is a Southern pie that has piles of variations, based on this same basic recipe with eggs, cream, corn meal and loads of sugar.  I think I got more comments in person and through email about "crack" pie.  If this blog wasn't so effective at exposing my immaturity, I could probably launch into some diatribe, but it is... and I am, so I found it all pretty humorous.

Here is a shot of the pie, pre-baked.



And, after baking.  The picture does not do it justice, but there was a pretty significant crack right down the middle.  The first few minutes of high heat create a nice thin layer of hardened sugar (caramelized?) and that cracks over time.  It lived up to the name.



My recommendation, if I get to give one...  Of course I get to give one!  It is my blog, so I can give any unsolicited, incorrect advice that I want.  So, the advice is to make sure to wait for this pie to completely cool.  It wasn't totally set up when I cut the piece below, and the next day the texture was much better.



As far as flavor, the Chess pie is flavored like... sugar.  That is all that is in there, so there isn't much choice.  I intend to make at least one more variation at some point in the next thirty-two weeks.  Time will tell which one.

Have a great week.  Dream of dirt pie.  Seriously, J.S., if you're reading this, who above the age of eight requests a dirt pie?  We'll call it a guilty pleasure.

Pie of the week - Week #21

A stretch, I know, but I got a request this week for Dirt pie, so some version of a dirt pie is this week's flavor.  I am hoping I can find something a little bit more interesting than Jell-O pudding and gummy worms, but if that's what it comes to, so be it.  I had a second recommendation this week as well, and it is a doozy.  But, you have to wait.

Friday, February 27, 2009

Waitress

I finally watched Waitress last night.  When I first started this blog, I had several people mention this movie to me since pie baking is at its center.  It was pretty apprehensive about watching it, if for no other reason than I am not much of a fan of Keri Russell.  Felicity, anyone?  I doubt that I could have, and I know that I had no desire to, sit through a full episode of that ode to overwrought angst (seriously, that's all the big words that I know.  In one sentence).  But, I was wrong to hesitate on this movie.  It certainly is not the finest film I have ever watched.  How could it be?  I've seen both of the Jackass movies.  After those anything less than Citizen Kane is tripe.  But this was not bad at all.  It was pretty cute and I enjoyed the pie angle.  I might even go so far as to say that I was a little bit inspired.  I am in no position to be inventing pies from scratch, but by the end of this mad adventure, perhaps...

I know that I still owe pictures of the Shoo-Fly pie.  I'll get them posted; hopefully tomorrow.  It was surprisingly good.  If you like molasses cookies, you'd like Shoo-Fly pie.

Thursday, February 26, 2009

Pie of the week - Week #19

This week's pie is going to be Crack pie.  Apparently, from my minimal research, this is sometimes also called Chess pie.  I do not know anything more than that at the moment.  Apparently, however, I am on a kick of making pies that I had never heard of before I started all of this foolishness.  Here's hoping that it turns out as well as the Shoo-fly.  More to come soon...

Wednesday, February 18, 2009

Pie of the week - Week #18

I have had this one on my list for quite a while simply because it sounds pretty strange and intriguing.  Then, this week on Good Eats, Alton Brown did a segment on Shoo-Fly pie.  The confluence of events leads me to making it this coming week.  I have never had it, nor had I heard of it prior to some general pie research a few months ago.  It is a molasses pie created(?) and  traditionally made by the Pennsylvania Dutch.  We shall see how I do with it.

Better... - Week #18

This week, I begged my wife to pick a pie flavor for me, since I have done miserably in both selection and execution for several weeks in a row.  She chose (based on I have no idea what) Lemon-Raspberry.  As it turns out, there are many, many recipes available, unlike the mango pies of the world.

The most interesting thing about this pie is that is made on a shortbread crust.  I did not even know what that was, so I went out and bought a box of Lorna Doones, assuming it was a crumb crust.  But, no.  Instead, it is a butter cookie that you smash into a pie plate.  I ended up using a user's variation on this recipe.  Overall it turned out okay, tasted fine, but the corners were too thick and were hard to get a fork through.

Here's a picture of the baked crust.


The filling was more institutional that most.   The lemon flavor was largely from the boxed pudding (although, along with the prescribed lemon zest, I squeezed half a lemon in).  In most of my prior pies, I have tried to use raw ingredients when I could.  This one was a little bit more "out-of-a-box."  Even still, I liked some things about the overall recipe a lot, including that it had whole raspberries on both the bottom (along with some raspberry jame) and the top of the pie.  The picture on the recipe's site made that look really nice.  My effort, however... not so much.

Up until this point, things seemed just fine.


But, by the time we got to the eating stage, the raspberries -- and much of the jam -- had floated toward the outer edge.  I think the taste was still the same, but the presentation suffered.  Paula Deen tells me that you eat first with your eyes, so I'll have to work on that!



It definitely looked okay as a whole pie, but suffered when cut.



All in all, I liked it.  It is a definite middle-of-the-pack kind of pie.  A solid improvement over the last two weeks.

Upgraded blog stuff you may or may not notice.

  • The slideshow in the upper right now includes captions (thanks for the tip, jj)
  • The rankings finally have numbers assigned to them.  I did not ever find a widget, but instead actually thought about it for five minutes and realized how to do it.  Not my strong suit, this thinking.
Next week's pie forthcoming...

Thursday, February 12, 2009

Two in a row - Cinnamon Pie - Week #17

Do you want to know what isn't fun? I am sure you can think of tons of things, but I can tell you this. Making inedible pies that ended up being consumed by the garbage disposal for the the past two weeks makes my short list. I actually think that this week's debacle might have been worse than last week.  I have stated here, at least once, that pie makes people happy.  I can attest, without reservation, that bad pie can make someone absolutely miserable.  In particular, making and then eating horrendous pie has made me miserable.  In the interest of attempting to learn from my mistakes, I claim to have learned (or confirmed) several important things over the last few weeks:

  1. I am not spontaneous.  I am a planner -- not necessarily a good planner, but a planner nonetheless.  When I don't plan and I do things on the spur of the moment (for example, selecting -- or making -- a pie) they seldom turn out well
  2. If you are going to make a good pie, you have to pick a good recipe.
  3. I think I am officially in The Dip - anyone who has read it...  time to make a decision.

Suffice it to say, I have failed on several levels the past two weeks.  If I am to continue with this exercise, I am going to have to learn something from these failures.  If I am to commence with traveling through the valley that I am currently in, I have to hope to come out the other side better in some tangible way for the effort.  More and more, my hope for this experience has less to do with pie making and more to do with this, the blogging/writing experience.  

So, despite the fact that I seldom seem to do the writing on time, and I seldom manage to write more than the bare minimum, I am going to try to change that going forward.  As of now, I am going to continue making pies, but how and when I write in this blog will likely change.  I probably won't be writing comprehensive pie baking reports most weeks.  I will continue to publicly select a flavor, and I will comment on some specifics.  I just don't plan to follow the heretofore subscribed to formula.  We shall see how that turns out.  But, it is a slightly new direction and I am anxious to see how it goes.

All right.  Enough with the whining already.  Maybe that can be the new poll question.  

Do you prefer...
  • Blubbering, whiny rants about how hard it is to make a pie every week
  • Conventional pie blogging
  • Blogs written by people who think there is conventional pie blogging
  • None of the above.  Write about how you screwed up this week already!
Having written all of that...  After two pretty mediocre weeks, I needed to vent, I suppose.  In a way, I suppose that is the beauty of the blog.  You can write whatever you want.  It is almost the very definition.  With great power, however, great responsibility...  You can not get it back.  Once it is published, it is out there to be read and you can't hit the delete key, retrieve it, or ask everyone to just ignore it.  With RSS aggregators being as prevalent as they are, you can't even hope that an erroneous blog entry can be deleted, never to be seen again.  Odds are, it has already been picked up by the Google Reader's and Bloglines of the 'net.  They have it, and it's irretrievable.

So, there it is.  My first blog that has little or nearly nothing to do with pie.  I have been wondering if I would be the only one ever to read it.  Apparently not, because I'm posting it in a minute.  I figure that if I had the courage/stupidity to make, and post about some of the awful pies of the past four months, why not go the next step and expose myself wallowing in depression at the current state of my experiment.

This is, however still called 52pies, so have a look at what a truly shitty pie looks like...

This recipe wasn't too awful, but no matter what it wouldn't have been a a good pie.  Underbaked, and executed like a disinterested bystander, which I was in many ways.



More of the weird crust bubbling behavior.



No separate post this week about flavor.  I am planning on making a lemon/raspberry pie this week.  I do not know every detail of what that will mean, but I will soon.