Jenna is a super popular, 26 year old blogger. I first discovered her when she was a contestant for the wine blogger job at Murphy-Goode. I watched some of the videos people had submitted for the job and something about her personality and style made me want to see more. That was over a year ago.
Since then she's moved from the East coast to Northern California. She did not get the Murphy-Goode job, but she got a job at Michel-Schlumberger. She moved to Healdsburg, and then Santa Rosa. She wrote about oatmeal every day for months (she almost lost me in this phase), and she rode a bike in a 100 mile race. She started dating a dude she's nicknamed "Almonzo," (which I find a bit odd) and she just finished writing her first book which I assumed was a cookbook, but just learned it's a book about her experience at Le Cordon Bleu.
Here's the thing about Jenna. Until a few weeks ago we never really saw her bake or cook much outside of oatmeal, enchilada's, salads and some random bean/legume dishes. So I was really leery about what she could possibly have put in a cookbook. Unless the book is called 100 variations of overnight oats, which I'm sure it's not.
I knew she had a degree in English, and went to culinary school. But it wasn't until recently that we learned why she went to culinary school. Because she doesn't work in a restaurant or bakery. So I've often wondered why she did it. Now we know why. It was so she could write about food as a profession. Ah ha! Now it's all starting to make sense to me.
So when she posted this peach pie recipe I thought I would give it a try. Everything is made from scratch. This will be the ultimate test. Plus she insists that a Crisco crust is better than a butter crust. Don and I prefer butter crusts. But I decided to give the Crisco crust a try.
Here is a pictorial of the whole pie making process. If you want the recipe you can skip on over to Jenna's site right here!
|The hardest part is following the recipe on my iphone!!!|
|She gave a great tip for removing the skin. Dunk the peaches in a pot of |
boiling water for 10 seconds. It really works!
|The crust was a bit crumbly when I unwrapped it. |
But came together nicely after about a minute.
And the verdict? The pie was delicious. The crust was flaky. The peaches were juicy and flavorful, with just a hint of cinnamon. I still prefer a butter crust. But I must say, as far as Crisco crusts go, this crust was pretty good. Here's the recipe again: Peachy Keen Pie Recipe
The next recipe of hers that I'm going to try which was featured on her blog isn't really her recipe. But it's a chocolate chip cookie recipe made with brown butter which gives the cookies a carmel flavor. How yummy does that sound?
So there you have it. I'm not sure why I felt compelled to tell her story. It was just supposed to be about peach pie. I got a little carried away. Oh well! (Hi Jenna!)
PS. I met Jenna last September at BlogHerFood09. She probably doesn't remember me. We sat across from each other at lunch. I was kind of in a state of shock the whole time. Not about sitting with her. But about being at this conference with all these other food bloggers. I wasn't sure what I was doing there. Anyhow, Jenna was very shy and quiet. I expected her to be more outgoing like the persona on her blog. Not sure why you needed to know that. But now you know.
PSS. I sat next to Jennifer of "Unplanned Cooking" who I still keep in touch with. She's on her SECOND book and has a TV show in the works based on her first book 52 Fights: A Newlywed's Confession.
It's a crazy, crazy blogging world. And I have to admit, I LOVE IT!
Not sure if this is the reason but, "Almonzo" was the nickname that Laura Ingalls used for her boyfriend/then husband. That's the Little House on the Prairie author. Yes, another meaningless factoid I have swimming in my brain!ReplyDelete
Edit to post; his name was Almanzo and she nick named him Manley. Hmmmm...ReplyDelete
Ha. That is funny. I bet that's where she got it from.ReplyDelete
I don't care much for mongoid boy, but that pie sure looks good! Next time in Mill Valley?ReplyDelete