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alphacrone · 7 years

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the kind who asks you for a little sugar [zimbits neighbors au]

When Jack moved into the plain, white house on Maple Street, he wasn’t expecting much except the peace and quiet he needed to write his next novel. Most of the neighbors were elderly or wrapped up in their young-parent bubble, too busy to notice the quiet, serious man now living in the late Mr. Ripley’s house. And Jack preferred it that way.

Every house on the street seemed a part of the scenery to Jack, weathered and simple with neat yards and the occasional rocking chair or wind chimes on the porches. Every house, that was, but his next door neighbor.

The house to the left of Jack’s was a buttery yellow color, the yard divided between garden and eclectic statues of rabbits and butterflies and other ridiculous things. The mailbox was covered in painted sunflowers and a faded pride flag hung in the window. It made Jack uneasy, knowing his neighbor was probably some overzealous, middle-aged lady who owned several cats and healed her colds with crystals. With one last look at the house and the pie that sat to cool on the windowsill, Jack wrinkled his nose and returned to his own home.

Jack had not lived on Maple Street for longer than 24 hours when someone knocked on his door. Hoping it was the delivery of his new couch, Jack opened the door, and was surprised to find, instead, a handsome man holding a steaming pie.

“Hi!” The man greeted, grinning from ear to ear. “I’m Eric, I live next door.” He nodded toward the yellow house. “Welcome to the neighborhood.”

Very tentatively, Jack took the pie and grunted out, “I’m Jack.”

“Welcome, Jack,” Eric repeated. “Please let me know if you have any food allergies and I’ll whip up a new pie. The oven’s always running at the Bittle house.”

Jack nodded slowly, a bit overwhelmed. “Thanks,” he managed to say, staring at the pie like he’d never seen a pastry before. “Would you...like to come in?”

“Oh, no, I’m afraid I’m on my way out for the day, but rain check?” When Jack nodded, Eric continued, “Eat a slice while it’s hot--that’s when it’s the best. And I hope to see you around, Jack.”

And then he was gone down the steps, all but skipping next door to the battered Volkswagen Beetle that sat in his driveway. Jack watched, still shellshocked, as Eric drove off, pop music blaring from his car as he sped out of the sleepy, Massachusetts neighborhood.

Jack supposed there was always that neighbor, no matter where you lived. He shut the front door with a swift kick and deposited the pie on his kitchen counter, unsettled in a most alien way.

(Eric was right, however; the pie did taste best straight from the oven.)

It was a few weeks later, after a harrowing, draining meeting with his editor, that Jack saw Eric again. The man was walking his dog down the street, dressed in tight sweatpants and a cherry-red sweatshirt. Jack had to admit to himself that Eric looked good in red, even if he was loud and talkative and absurdly cheerful for someone over the age of thirty. Jack frowned as he gazed a little longer out of his study window, then returned to the paragraph he’d been struggling with. When he glanced out the window again, not a minute later, Eric and the dog were gone and Maple Street seemed a little darker.

Jack sighed, and decided to go for a walk himself, his bad knee cramping from sitting for so long. He took a moment to stretch it out, then headed out to the sidewalk, surprised at the chilliness of the evening. Though it made him shiver, the cold always reminded him of home, of the rink, of Quebec. Jack smiled, a little sadly, and picked up his pace, speeding past Bittle’s yellow abomination.

Jack circled back twenty minutes later, eyes struggling to adjust to the odd dimness of dusk. The soft, yellow glow of the windows along Maple shone like aisle lights in a theater, dotting along his way home. Music played softly in the distance, and, despite himself, Jack wandered towards it, entranced.

Both surprisingly and utterly unsurprisingly, Jack followed the melody’s trail back to Bittle’s house. In the orange-blue evening, the house seemed warm and golden, and the smells coming from the open window were sweet and buttery and tinged the air with a cacophony of spices.

Curious and possibly a little lonely, Jack walked up the porch steps and knocked on the door.

It took a moment and quite a bit of muffled shouting before the door swung open to reveal a flour-caked Bittle grinning in surprise.

“Jack!” He cried, already ushering him in. “Goodness, it’s chilly out- and where is your coat, mister? Come in, come in, I’ll put on a pot of decaf.”

Despite that now-familiar overwhelmed feeling Jack got around Bittle, Jack was content to let the man herd him into the kitchen. The walls were papered in an old-fashioned style, yellow and pink flowers climbing upwards in a beautiful pattern, and the cabinets were all painted a soft, cream color.

“Texas Pecan or Cinnamon Hazelnut?” Bittle asked, holding up two tins of coffee. Jack opened and closed his mouth a few times, uncertain what either of those things even tasted like.

“Surprise me,” he eventually said, and this didn’t seem to dampen Bittle’s spirit in the slightest.

“Pecan, then,” he said, putting on tin back in the lower cabinet from which it came. “It’s less sweet, which will pair nicely with the mini coffee cakes that’re baking right now.” He grinned at Jack and began scooping grounds into the small coffee pot on the counter. “I’m making ‘em for Mrs. Lowry’s PTA bake sale--but don’t tell Moira Jones, she’s such a busybody--and Julia--Mrs. Lowry--needs to win the approval of the other mothers so she can run for president of the education board.”

Jack nodded weakly, unsure of who any of these people were. He thought maybe the Jones family lived a few doors down, but hadn’t really talked to many people on Maple street other than Bittle. Bittle, it seemed, knew the entire neighborhood.

“-and I’m sure Julia won’t mind if we steal a couple,” he was still saying, now pouring water into the pot and flipping the switch. “I made so many anyway. So!” He clapped his hands together, a small cloud of flour billowing up in front of him. “What can I do you for? Or did you just come by for a visit?”

“Oh.” Jack swallowed roughly and shrugged. “I heard your music while I was out walking.”

It was a terrible explanation, but it made Bittle smile wide. “Are you a Beyonce fan, Jack?”

“Not really,” Jack admitted. “But it’s...nice.”

“Nice, he says,” Bittle teased, wiping his hands off on a towel. “She’s everything.”

This startled a smile out of Jack, a rare occurrence. “Everything, eh?”

“Of course,” Bittle said simply. “Oh, there you are, Peaches.”

The dog Jack had seen Bittle walking earlier wandered into the kitchen, staring at Jack and quickly skirting around him to hide between Bittle’s legs. It was a goofy-looking creature, one of those corgis Jack could never understand. Peaches was, admittedly, pretty cute, with his wiggly butt and happy face. Jack knelt down and let Peaches approach him slowly, sniffing at his hand. Eventually it got close enough for Jack to pet, and all but melted under his fingers when he began scratching between its ears.

“She likes you,” Bittle said happily. “That’s a good sign. She hates those Phillips boys down the street and they both recently got suspended for vandalism; Peaches has impeccable instincts.”

“I’m sure,” Jack said, grinning down at the ridiculous creature. “Hey there, little bud.”

“Whore’ you calling little?” Bittle asked, laughing. “Peaches is above-average size for a corgi.”

“I’ll believe it when I see it,” Jack said and, in a moment of surprise and near-panic, realized he was feeling...happy. Not just content, but happy. Maybe self-imposed solitude in a random Massachusetts suburb hadn’t been the best plan. (Or maybe he’d needed it, but in an unexpected way.)

“So, Jack, what do you do?” Bittle asked, rushing to turn off his rabbit-shaped timer as it signaled the end of his baking time.

“I’m a writer,” Jack said as Bittle pulled two large muffin trays from the wheezing, old oven. The scent of nutmeg and cinnamon filled the kitchen like a flood, so much stronger than before. “Mostly historical fiction, though I’ve been working on a manuscript for a more contemporary mystery novel lately.”

Bittle gasped in excitement at that, depositing the trays on trivets so they could cool. “A writer, how interesting. My friend, Derek, he’s a poet, but his day job’s as a professor in Boston. You’re a full-time writer? Those still exist?”

Jack nodded, amused by the reaction. “Yeah, we do. It’s not glamorous, really, but it’s a quiet life, which I like.”

“Oh, I don’t think I could work such a solitary job,” Bittle said, shaking his head. “Or one that requires sitting still for so long. I own the Haus chain,” he added, whirling around to grab two mugs from the cabinet. “Those restaurants around town? The original was just the Haus, and then there’s Full Haus, the larger brick-and-mortar over in the Faber shopping center, near the Target, and Haus and Home, which has the attached home goods shop. We’re opening a location in Worcester, but I haven’t decided on a name for it.”

Jack nodded through the whole spiel, accepting the coffee gratefully. Though it was a lot to process, he found he liked Bittle’s rambling. It filled the silence easily and Bittle never seemed to expect Jack to say much in return. He sipped at the coffee, surprised by the nutty smoothness of the blend, and finally let his guard down completely, soaking in this simple moment with his new neighbor.

Jack didn’t leave for another hour and when he did it was with several cakes tucked away in tupperware and a promise to get together again soon. Jack returned to his house with dog hair on his jeans and an uncomfortably full belly, and he slept hard and soundly with the taste of pecan and spices lingering at the back of his mind.

The following weekend found Jack at the farmer’s market held at the local elementary school. It wasn’t huge, but he still loved the feeling of it, the smell of fresh vegetables and cooking treats.

To his surprise, one of the booths proudly read “The Haus” and was manned by two bored-looking young men. “Sample?” One of them asked Jack, holding out a tray of chopped-up schnitzel. Jack shrugged and took one of the toothpicks.

“Oh, this is good,” he said. “This is Eric Bittle’s restaurant, right?”

The man nodded. “Yep! Mr. Bittle’s here today, actually, though not to babysit us,” he added, face growing serious. “He’s just also here while we’re here. We’re perfectly capable of running the stand alone, the incident with the pig was a long time ago-”

“Tony, chill,” his friend said. “Mr. B’s buying fruit and shit for himself. One sample per customer.”

Jack nodded and tossed the toothpick into a nearby trashcan, thanking the men. He didn’t know why he felt so include to find Bittle, but he started scanning the crowd for that familiar blonde hair all the same.

Jack eventually found Bittle at a beekeeper’s stand, examining honey. “Oh, Jack!” Bittle said as Jack sidled up next to him. “I’m thinking of making baklava for my friend’s engagement party. Here, try this honey, it’s divine.”

Bittle took a tester spoon from the beekeeper, who seemed to know Bittle and made no fuss, and held it up to Jack’s lips. Uncertain, Jack took the spoon into his mouth and sucked the honey from the plastic, delighted by the simple sweetness of it.

“That’s really good,” he said, licking at his lips. “I may have to buy myself a jar, for toast.”

“Mm, butter and honey on toast sounds fantastic right now,” Bittle said, examining the price board. “Oh, and with chamomile tea. Here, I’ll take these two,” he said to the beekeeper, pulling out his wallet.

Acting quickly, Jack grabbed another jar and placed it with Bittle’s, then handed the man a wad of cash before Bittle could protest. “My treat,” he said. “And maybe we could go have that toast and tea?”

Jack hadn’t actually expected Bittle to be a blusher, but he did, splotches of color dancing up his hairline. “That would be nice,” he finally said, as close to shy as Jack had ever seen him. “I’m finished here if you want to head back now.”

“Yeah.” Jack nodded, shoving his hands into his pockets. He hadn’t felt this giddy or this nervous since he was a teenager.

“Well, then,” Bittle said, loading the honey into his canvas sack and taking Jack’s arm with an uncertain smile. “Let’s head home.”

This thing with Bittle wasn’t clear to Jack. Were they dating? Still in the flirting stage? Just friends who spent long hours at Bittle’s kitchen table together, curled over steaming mugs and decadent sweets? Who knew?

But as Jack’s novel started growing absurdly romantic, to the point of his editor ranting at him for half an hour, bewildered by this uncharacteristic turn of events, he decided it was time to clarify. Though outright terrified of Bittle’s rejection, Jack was no quitter. He put on his favorite henley and cleanest jeans and headed over the eclectic house next door and knocked on the door, suddenly wondering why the hell he hadn’t thought to bring flowers.

“Jack, just the man I wanted to see,” Bittle said as he opened the door. “I’ve got a pot of peppermint tea steeping and shortbread cookies in the oven. Peaches!” He called, all but pulling Jack into the house. “Your favorite person is here!”

Peaches wobbled into the room, jumping up paw at Jack’s knees. Jack knelt down to pet her, but didn’t linger as Bittle headed back into the kitchen. The dog could wait; Jack was on a mission.

“So, euh, I wanted to talk to you,” Jack said, wringing his hands together as Bittle pulled mugs from the drying rack and checked the strength of the tea. “About...us.”

“Us?” Bittle looked startled. “What about us?”

“Well, um.” Jack swallowed loudly and took a deep breath to fortify himself. “I really like you and I thought maybe the things we were doing qualified as dating but I wasn’t actually sure and I want it to be dating but not if you don’t want to and I’m sorry if I’ve just made things awkward, I really like being friends with you and that’s enough if that’s all you feel-”

Bittle cut him off with two fingers pressed to his lips. “You silly man,” he said quietly, smiling warmly up at Jack. “Of course I want it to be dating, too. I thought it was. Explains why you haven’t tried to kiss me yet.”

Jack let out a quiet, relieved laugh. “Then why haven’t you kissed me?” He asked, grin growing wide as Bittle stepped closer, hands resting on Jack’s chest.

“Because I’m a gentleman, obviously,” he teased, close enough now that he had to look straight up at Jack. “And I was nervous.”

“Well, then, I guess I’ll have to do something about that,” Jack said, and he leaned down to kiss Bittle soundly, hands cupping Bittle’s cheeks. They broke apart just as Bittle’s rabbit-shaped timer chirped at them.

“Guess I should get those cookies,” Bittle said, chewing on his bottom lip. “Don’t you move a muscle.”

And Jack didn’t. He knew there were greater things than cookies waiting for him when Bittle hurried back.

A year later, Jack packed up his belongings and moved from the plain, old house on Maple street. Nextdoor, in the bright yellow abomination, Bittle opened the front door to help him carry in boxes and bags, Peaches at his heels. Jack smiled, and decided he could get used to all the color as long as it meant Bittle was there, too.

[My incomplete writing masterpost]

[My online novel]

#anna writes things #check please!#zimbits #zimbits fanfiction #alternate universe

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r8evangelinelillyhot82 · 4 years

Text

The Best Way To Prepare The Perfect Pancake

With hot cross buns presently staling on shelves, along with mince pies absolutely mere weeks off, plum sausage and pancakes will be the only two foods I could consider that combine the state for but one afternoon a year. Pancakes really are a remarkably versatile foodstuff: French crêpes, Indian dosas, even Ethiopian injera, all collapse under the very same beautiful banner.

Elizabethan pancakes

Interestingly, the recipe for pancakes as we understand today comes in a English cookery publication -- that the Great Huswifes Handmaide for the Kitchen -- although it richer compared to present day incarnation: a spoonful of"thicke Creame", 5 egg yolk,"a very good handful of blossom" along with a couple tablespoons of ale, seasoned with copious amounts of sugarcinnamon and ginger.

Puritan pancakes

Even the seventeenth century ushered in several more sober tastes -- Gervase Markham's 1615 recipe employs two eggsand also a"pretty number of faire flowing water," cloves, mace, cinnamon and nutmeg, all beaten together,"which make thicke as you think food together with fine wheate blossom". Spice aside, they're pretty dull points; heavy and laborious. Cream could possibly be taking things too far, however, milk is essential.

Coffee batter?

Telegraph foods author Xanthe Clay utilizes melted butter in her batter to compensate for any loss of flavour occasioned by ingesting them in vegetable oil. BBC Good meals, however, provides a tot of vegetable oil. The initial gives a better-tasting pancake, however, simply since I like the nutty flavour of browned butterand the little crispness of a plainer batter I decide to comprise neither. Let me take one tip from Xanthe however, utilizing an extra yolk to give the pancakes a thickness of flavour with no little toughness that egg white imparts.

Stand or send?

Resting batter, such as bathing rice, or washing mushrooms, is just one of those ideas that I've always dreamed opted to discount -- in the end, what kind of busy thrusting form of govt has the opportunity to make their pancake blend half an hour till they plan to eat?

youtube

The heat

Even though Hugh and Great Food magazine counsel cooking the pancakes around a medium warmth, I like to follow Professor Peter Barham, physicist and advisor to Heston Blumenthal, in finding the pan very hot, due to the fact I like mine thin and crispy -- you may turn down it before cooking should you would rather a milder end. Distribute the batter as thin as possible for delicately lacy borders -- and then care for the very first pancake as a test; nevertheless, it goes wrong, and it can be a superior explanation to take care of it like an cook's match.

Best pancakes

Sift the flour into a large mixing bowl and then add a pinch of salt. Produce a well in the centre, and put the egg and the yolk into it. Blend the milk 2 tbsp water and then pour just a little in with all the egg and then beat .

Whisk the flour into the liquid ingredients, then drawing it into the middle until you have a easy paste the consistency of cream. Whisk the remaining portion of the milk until the batter is a lot more like single cream. Cover and refrigerate for at least half an hour.

Heat the egg into a skillet on the medium-high heat -- you only need plenty of excess body fat to wash the base of the pan. It should be hot enough the batter sizzles if it hits . Check out https://palacinky.org/ website for effective information on pancake recipes right now.

Distribute a small ladleful of batter on the other side of the base of the pan, then immediately trapping to coating. Suggestion any extra off. If it begins to set, loosen the edges using a thin spatula or palette knifeand when it commences to shade on the bottomthen flip it with precisely exactly the very same tool and cook for another thirty seconds.

Pancakes are best eaten once you can, before they proceed rubbery, but if you're buying crowd, keep them separate until you are ready to function by putting them up between pieces of roll.

Why not we try to eat more pancakes within this state -- which recipes really are adequate to improve our minds? Which are the favorites, and have you got some top methods for fool-proof flipping?

#Perfect Pancake #Pancake #Prepare The Perfect Pancake #food

0 notes

roleplayingfaces · 4 years

Text

The Way To Cook The Perfect Pancake

With hot cross buns by now staling on shelves, along with mince pies undoubtedly mere weeks away, plum sausage and pancakes would be the just two foods that I will consider which combine the nation for one day a year.

Elizabethan pancakes

Interestingly, the earliest recipe for pancakes since we understand them comes out of an English cookery novel -- the Great Huswifes Handmaide for the Kitchen -- but it's even richer than the modern incarnation: a pint of"thicke Creame", 5 egg yolks,"a great handful of flower" along with two or three tbsp of ale, experienced with copious amounts of sugar, cinnamon and ginger.

Puritan pancakes

The seventeenth century ushered in more sober tastes -- Gervase Markham's 1615 recipe uses just two eggs, a"reasonably number of faire running water," cloves, mace, cinnamon and nutmeg, all beaten together,"which done make thicke as you presume food together with nice wheate blossom". Spice aside, they are pretty uninteresting things; heavy and laborious. Cream could be carrying things a lot, but milk is vital. Click here: https://palacinky.org/ for more information.

Coffee batter?

Telegraph food author Xanthe Clay makes use of peanut butter in her batter to compensate for some lack of flavour occasioned by cooking them in vegetable oil. BBC Good meals, meanwhile, provides a tot of vegetable acrylic. The initial provides better tasting pancake, but simply since I like the nutty flavour of browned butter, and the small crispness of some plainer batter I decide to comprise neither. Let me choose one tip from Xanthe however, using more yolk to provide the pancakes a depth of flavour without that slight toughness that egg whitened imparts.

Stand or deliver?

Resting batter, like bathing rice, or washing walnut, is just one of the ideas which I've always lazily chosen to ignore -- afterall, what type of chaotic thrusting form of executive has got the opportunity to earn their pancake mix half one hour or so till they plan to consume?

youtube

The warmth

Even though Hugh and Great foods magazine counsel cooking the pancakes around a moderate heat, '' I like to trace Professor Peter Barham, physicist and advisor to Heston Blumenthal, at obtaining the pan very hot, mainly since I enjoy mine lean and crisp -- you can transform it down until cooking if you would rather have a milder end. Pass on the batter as thin as possible for delicately lacy edges -- and see to the first pancake within a test; nevertheless, it usually goes wrong, and it is a very superb excuse to treat it as an cook's perk.

Excellent pancakes

Sift the bread in a big mixing bowl and then add a pinch of salt. Produce a well in the center and pour the egg and the yolk into it. Mix the milk 2 tbsp water then pour just a bit into all the egg and beat together.

Whisk the flour to the liquid ingredients, then drawing it into the centre until you have a clean paste the consistency of double cream. Whisk the remaining part of the milk in until the batter is much more like sole cream. Cover and refrigerate for half an houror two.

Heat the egg into a frying pan on a medium-high heating -- you only need plenty of extra fat to just grease the base of the pan. It should be hot enough the batter sizzles when it strikes it.

Distribute a little ladleful of batter across the bottom of the pan, quickly trapping to coating. Tip any excess away. If it starts to set, loosen the edges with a thin spatula or palette knife, and when it begins to colour in the bottom, flip it over with exactly the same device and cook for an additional thirty seconds.

Pancakes are eaten as soon as you can, before they proceed awry, however if you're buying crowd, maintain them separate until you are all set to function by putting up them between bits of roll.

Why not we take in more pancakes in this nation -- which recipes really are good enough to change our minds? Which are the favourite toppings, also do you have any top methods for foolproof flipping?

#Perfect Pancake #Cook The Perfect Pancake #Pancake

0 notes

mexoone · 4 years

Text

The Best Way To Cook The Perfect Pancake

Along with hot cross buns already staling on shelves, and mince pies definitely mere weeks away, plum sausage and pancakes are the just two foods that I will consider that combine the nation for but one day a year. Pancakes are an astonishingly versatile foodstuff: French crêpes, Indian dosas, even Ethiopian injera, all fall under exactly the identical lovely bannerad.

Elizabethan pancakes

Interestingly, the recipe for pancakes since we know them stems in an English cookery publication -- the Great Huswifes Handmaide for your kitchen -- although it richer compared to current incarnation: a spoonful of"thicke Creame", 5 egg yolks,"a superior handful of flower" plus two or three tbsp of ale, seasoned with copious amounts of sugarcinnamon and ginger.

Puritan pancakes

The 17th century ushered in several more sober tastes -- Gervase Markham's 1615 recipe uses just two eggs, a"pretty number of faire running drinking water," cloves, mace, cinnamon and nutmeg, all beaten together,"that done make thicke because you presume food together with nice wheate flower". Spice a side, they're pretty dull points; heavy and laborious. Cream may be taking matters too far, however milk is a must.

Butter batter?

Telegraph meals writer Xanthe Clay makes use of melted butter within her batter to compensate for any loss of flavour occasioned by cooking them in vegetable oil. BBC Good foods, meanwhile, adds a tot of vegetable acrylic. The first gives a better tasting pancake, however due to the fact I like the nutty flavour of browned butterand the slight crispness of some plainer batter I would rather comprise neither. Let me take 1 tip from Xanthe however, employing an extra yolk to provide the pancakes a thickness of flavour without that slight toughness that egg white imparts.

Stand or send?

Resting batter, such as grilling rice, or washing walnut, is just one of those ideas which I've consistently lazily chosen to discount -- after all, what type of busy thrusting form of executive has the opportunity to earn their pancake blend half one hour before they plan to consume?

youtube

The heat

Although Hugh and Great Food magazine counselor cooking the pancakes around a moderate heat, I prefer to follow Professor Peter Barham, physicist and advisor to Heston Blumenthal, in having the pan extremely hot, simply mainly since I enjoy mine thin and crispy -- you may turn it down until cooking if you would rather have a milder complete. Pass on the batter as quickly as you can finely lacy borders -- and care for the first pancake as an experiment; nonetheless, it usually goes wrong, and it is a excellent excuse to take care of it as an cook's match. Going here: https://palacinky.org/ for details.

Best pancakes

Sift the flour in a large mixing bowl and add a pinch of salt. Produce a well in the centreand put the egg and the yolk right into it. Combine the milk with 2 tablespoons water and then pour a bit in with all the egg and then beat together.

Whisk the flour into the liquid ingredients, then drawing it gently into the middle until you are in possession of a easy paste the consistency of double cream. Whisk the remainder of the milk in until the batter is more like sole lotion. Cover and refrigerate for at least half an houror two.

Heat the egg into a skillet on the medium-high heat -- you only need ample excess fat to wash the bottom of the pan. It ought to be hot enough the batter sizzles as it strikes it.

Spread a little ladleful of batter throughout the bottom of the pan, immediately swirling to coat. Tip any extra off. If it begins to set, loosen the edges with a thin spatula or palette knife, and when it starts to shade in the ground then flip it over with precisely the exact instrument and prepare for an additional 30 minutes.

Pancakes are eaten once you can, until they move rubbery, but if you are buying bunch, keep them separate and soon you are ready to serve by layering them up between bits of roll.

Why don't we take in a lot more pancakes within this country -- which recipes are sufficient to change our heads? Which are your favorites, also have you got some top tips for fool proof Placing?

#Perfect Pancake #Cook The Perfect Pancake #Pancake

0 notes

zeroviraluniverse-blog · 6 years

Text

How Your Credit Card Can Save You $50 Every Time You Fly

Visit Now - http://zeroviral.com/how-your-credit-card-can-save-you-50-every-time-you-fly/

How Your Credit Card Can Save You $50 Every Time You Fly

Pi Day isn’t until March 14, but there’s another pie-centric holiday on the calendar. Pie Day falls on January 23, and we’re sharing our picks for the best pie in every state. Whether you prefer a classic apple or go for more unusual flavors (raspberry rhubarb jalapeño, anyone?), celebrate Pie Day with one of these delectable options.

1. ALABAMA // PIE LAB

Location: Greensboro, Alabama

This trendy community space serves fried chicken salads and various wraps and paninis, but the highlight are their pies, made with exceptionally buttery crusts. Have a slice of coconut cream or chocolate chess pie while you enjoy good conversation and a friendly vibe. And if you have a hankering for a real taste of home, chef Seaborn Whatley says they’ll even try to duplicate an old family favorite if you happen to have your grandmother’s recipe book on hand.

2. ALASKA // BEAR TOOTH THEATREPUB

Location: Anchorage, Alaska

The Bear Tooth Theatrepub is more than a dine-in movie theater—it’s also a restaurant, draft brewery, and concert venue all in one. But after you’ve finished off some fresh Alaskan fish tacos, save room for the caramel turtle fudge ice cream pie. Made with an Oreo cookie crust, the pie manages to perfectly balance chocolate fudge, vanilla ice cream, and smooth caramel.

3. ARIZONA // PIEFECTION

Location: Mesa, Arizona

This pie-only bakery focuses on top-notch ingredients such as fresh whipped cream, wild blueberries, and bars of authentic Belgian chocolate. The country apple pie, made with cinnamon and freshly ground nutmeg (and can be made gluten-free with a day’s notice), is a real standout. Or, cool off from the Arizona heat with a slice of lemon meringue, topped with beautifully toasted, swirled meringue.

4. ARKANSAS // FRANKE’S

Location: Little Rock, Arkansas

Opened nearly a century ago in 1919, Franke’s boasts three locations in Little Rock today. The cafeteria is popular for its burgers and candied sweet potatoes, and for its selection of outstanding pies, such as egg custard, chocolate cream, and sweet potato coconut.

5. CALIFORNIA // THE MADONNA INN BAKERY

Courtesy of The Madonna Inn Bakery

Location: San Luis Obispo, California

The whimsical Madonna Inn has provided rooms to travelers on California’s Central Coast since 1958, and the hotel’s bakery, situated inside the Copper Cafe, is an essential sweet stop along Highway 101. The magnificent pies come in flavors such as caramel Dutch apple, apricot, cherry, and cream cheese.

6. COLORADO // 3.14 SWEET & SAVORY PI BAR

Courtesy of 3.14 Sweet & Savory Pi Bar

Location: Colorado Springs, Colorado

3.14 Sweet & Savory Pi Bar is a fun bakery that pays homage to everyone’s favorite mathematical constant. Pies here are creatively named; a few standouts are the Nutty Professor (peanut butter chocolate pie), I’ve Got A Lovely Bunch of Coconuts (coconut cream), and Wicked Southern Dutchman (Dutch apple pie with Kentucky bourbon).

7. CONNECTICUT // SIXPENCE PIE COMPANY

Location: Southington and New Haven, Connecticut

Two friends who loved baking started Sixpence Pie Company at a local farmer’s market, and have since opened two brick-and-mortar stores. Besides savory shepherd’s pie and chicken pot pies, you’ll find seasonal sweet pies and a mouthwatering sugar and spice pie, made with banana and Nutella.

8. DELAWARE // CANNON’S CUSTOM CAKES & BAKERY

Location: Newark, Delaware

Since 1985, Cannon’s Bakery has provided elaborate custom cakes for parties and special occasions, the result of mother-of-five Leah Cannon’s well-known prowess at making cakes for friends and family. But you don’t need a wedding or graduation as an excuse to take home one of the shop’s delicious pies; pick up a pecan or apple pie, or a seasonal sugar-lattice fruit pie.

9. FLORIDA // JOE’S STONE CRAB

Location: Miami Beach, Florida

Back in 1913, Joe Weiss moved from New York to Miami to try to improve his asthma. The lunch counter he opened has morphed into a Miami Beach landmark that serves stellar seafood and perfect pies. Although key lime pie is the classic choice here, the chocolate pecan and apple pies are also marvelous.

10. GEORGIA // SUGAR SHACK

Location: Atlanta, Georgia

At this cozy coffee shop in a shopping center, you’ll find dessert cases filled with tantalizing full and mini pies. The apple crumb and peach crumb pies are light and energizing, and the chocolate pecan pie has a richness that will make you feel sublime.

11. HAWAII // LEODA’S KITCHEN AND PIE SHOP

Location: Lahaina, Hawaii

Located on the west side of Maui, Leoda’s Kitchen and Pie Shop serves what it calls “glorified grandma comfort food.” The macadamia nut chocolate praline and coconut cream pies are certainly comforting, in the way that only sugar and grandmas can be.

12. IDAHO // BIG CITY COFFEE AND CAFE

Courtesy of Big City Coffee and Cafe

Location: Boise, Idaho

Big City Coffee in the Linen District blurs the line between pies and scones with its spectacular cherry pie scone. The enormous creation is loaded with fruit and has a uniquely flaky, granular crust.

13. ILLINOIS // BANG BANG PIE & BISCUITS

Courtesy of Bang Bang Pie & Biscuits

Location: Chicago, Illinois

Stop at Bang Bang Pie & Biscuits in Logan Square or Ravenswood for a tart apple cherry crumble pie or the best lemon pistachio pie of your life. Made with a shortbread crust, the pie contains lemon curd, buttermilk custard, and candied pistachios. The store also offers baking classes so you can learn to make your own pie creations at home.

14. INDIANA // MOM’S HOMEMADE PIES

Location: Kokomo, Indiana

Mom’s Homemade Pies takes its name seriously. You won’t find any mixers, which means that all the pie crust here is tender and silky. The gooseberry pie is loaded with fruit and the butterscotch cream pie will make you nostalgic for a simpler, sweeter time.

15. IOWA // DELUXE

Location: Iowa City, Iowa

Deluxe is an adorable French bakery located just one mile from the Iowa River. The bakers here use fresh, organic local apples to make an excellent double butter crust apple pie, and the strawberry rhubarb pie is also noteworthy for its subtle balance of sweet and tart.

16. KANSAS // THE UPPER CRUST PIE BAKERY

Courtesy of The Upper Crust Pie Bakery

Location: Overland Park, Kansas

Opened by two sisters and their mom, this neighborhood bakery delights visitors with its authentically Midwestern approach to pies. Although most people love the peach raspberry and coconut custard pies, don’t overlook the yummy brown sugar buttermilk pie.

17. KENTUCKY // ANNIE MAY’S SWEET CAFE

Courtesy of Annie May’s Sweet Cafe

Location: Louisville, Kentucky

All of the treats at this allergy-friendly bakery are free of soy, gluten, peanuts, and tree nuts. But what the pies lack in allergens, they make up for in bold flavor. The store’s glorious fruit pies are simple, pure, and absolutely delicious.

18. LOUISIANA // COWBELL

Location: New Orleans, Louisiana

This restaurant’s name might make you think of the old Saturday Night Live skit, but once you dine at this dog-friendly eatery, you’ll definitely say that you need more Cowbell. To chase the skirt steak or carne asada tacos, order the apple pie. It’s served with crème anglaise and caramel, making for a tantalizing gustatory experience.

19. MAINE // TWO FAT CATS BAKERY

Location: Portland, Maine

Two Fat Cats Bakery is a truly special place devoted to baking pies (and other desserts) from scratch. Bakers hand roll every pie, use authentic New England ingredients, and advertise fruit pies based on the harvest months. For wild Maine blueberries, order the divine blueberry rhubarb pie in May or June. For this time of year? The Lemon Shaker or Bourbon Pecan pies will do the trick.

20. MARYLAND // RENATA’S TASTY BITES

Location: Columbia, Maryland

After moving from Croatia to the States, Renata Alanovic opened this delightful store in Columbia. Customers love her handmade sweet and savory pies and pastries, especially the wonderful cherry and pecan pies, all with extra embellishments on the crust.

21. MASSACHUSETTS // MIKE’S PASTRY

Location: Multiple locations, Massachusetts

With locations in Boston, Cambridge, and Somerville, Mike’s Pastry has a strong presence in the greater Bean Town area. Grab a few Nutella cannoli and chow down on a slice of authentic Boston cream pie while you admire the ricotta pie’s flawlessly golden top.

22. MICHIGAN // SISTER PIE

Location: Detroit, Michigan

Sister Pie treats pie with the utmost respect. Bakers make the crust by hand with unbleached flour and French butter, and they source local ingredients at peak ripeness for pie fillings. The salted maple and honey lemon meringue pies will blow your mind.

23. MINNESOTA // THE BUTTERED TIN

Courtesy of The Buttered Tin

Location: St. Paul, Minnesota

This cafe and bakery in Lowertown serves coffee and pie that hit the spot when you need an extra boost to get through the day. You’ll find different crusts made of butter, graham cracker, or sugar dough, and flavors range from a tart green apple to pumpkin chiffon.

24. MISSISSIPPI // WALKER’S DRIVE-IN

Location: Jackson, Mississippi

If you’re in the Fondren arts district, you must head to Walker’s Drive-In for a slice of the fried pie of the day. Depending on the day, you might enjoy an upside down blueberry pie or a chocolate pecan pie, served with bourbon vanilla ice cream.

25. MISSOURI // IT’S EASY AS PIE

Location: Fenton, Missouri

If you find it hard to pick just one flavor of pie to eat, It’s Easy As Pie has you covered. Order their Cutie Pies for a dozen assorted mini pies that will make your tastebuds ecstatic. Or get a whole bananas foster pie, which contains creme brûlée infused with dark rum.

26. MONTANA // BLACK CAT BAKE SHOP

Location: Missoula, Montana

This charming family-owned bakery is popular for its stollen (a German fruit and nut loaf) and stupendous pies. The huckleberry pie earns raves for its effortless balance of sweet and tart flavors.

27. NEBRASKA // MODERN LOVE

Location: Omaha, Nebraska

Three words: vegan comfort food. After you chow down on latkes, seitan gyros, or wild mushroom schnitzel, get ready for some of the best pie of your life. The apple ginger pie is served with a coconut whip, and the blood orange coconut cream pie is made with a snickerdoodle crust.

28. NEVADA // WET HEN CAFE

Location: Reno, Nevada

Wet Hen Cafe is located in a nondescript strip mall, but don’t overlook this homespun spot. Generously stuffed with apple slices, the apple pie is huge, heavenly, and served with cinnamon sauce.

29. NEW HAMPSHIRE // CHEZ VACHON

Location: Manchester, New Hampshire

This superb restaurant serves heaping plates of poutine as well as a huge selection of fruit and cream pies. Highlights include the pistachio cream and cranberry walnut cheesecake pies.

30. NEW JERSEY // THE PIE STORE

Courtesy of The Pie Store

Location: Upper Montclair, New Jersey

Anglophiles love The Pie Store for its impressive selection of British groceries. You’ll find plenty of savory pies (shepherd’s pie, chicken and mushroom) as well as spectacular sweet pies, like their key lime. They make their fruit pies, like the cran-apple or raspberry-blackberry-apple, with a double crust, or stop in Saturday or Sunday to get the weekend-only coconut custard and chocolate mousse pies.

31. NEW MEXICO // TUNE-UP CAFE

Location: Santa Fe, New Mexico

The husband-wife team at Tune-Up Cafe serves an eclectic mix of tamales, pupusas, and homemade, gluten-free pies. Order the pie of the day a la mode for a taste of blueberry, maple pecan, or strawberry rhubarb pie with vanilla bean ice cream.

32. NEW YORK // PIED PIPER PIES

Courtesy of Pied Piper Pies

Location: Highland Falls, New York

At Pied Piper Pies, the crust is flaky and the filling is satisfying. Whether you sample a quiche, pot pie, or sweet pie, you’ll be able to taste the care and love that goes into each creation. Pro tip? Get the Samoa or Snickers pies for a sweet blast of nostalgia.

33. NORTH CAROLINA // THE PIE HOLE

Location: Durham, North Carolina

With locations in southern California, Tokyo, and Durham, The Pie Hole has perfected the art of making pie. Toasted marshmallow creme, dark chocolate mousse, and a graham cracker crust comprise the stellar s’mores pie.

34. NORTH DAKOTA // MEZZALUNA

Location: Fargo, North Dakota

This upscale restaurant behind the Fargo Theatre is known for its filet mignon and insanely decadent desserts. The caramel apple pie is served with vanilla bean ice cream, but it’s small, so you’ll want to savor every bite (or order two).

35. OHIO // MAMA JO HOMESTYLE PIES

Location: Amherst and Medina, Ohio

If you don’t appreciate lard’s essential role in making the perfect pie crust, stay away from Mama Jo Homestyle Pies. For everyone else, enjoy a slice of Buckeye cream pie, which contains silky layers of chocolate and peanut butter mousse.

36. OKLAHOMA // THE MERCANTILE

Courtesy of The Mercantile

Location: Pawhuska, Oklahoma

Hands down, the best pie in the Sooner State can be found at The Mercantile. This store and cafe owned by Food Network superstar Ree Drummond (a.k.a. the Pioneer Woman) serves exceptional pecan pie made with toasted Oklahoma pecans, brown sugar custard, and bourbon vanilla whipped cream.

37. OREGON // PETUNIA’S PIES AND PASTRIES

Location: Portland, Oregon

This charmingly alliterative bakery makes small batches of vegan, gluten-free pastries using a blend of millet flour, almond meal, and flaxseeds. It’s hard to pick favorites, but some of the best pies here are the lattice top sour cherry and double crust blackberry peach.

38. PENNSYLVANIA // OAKMONT BAKERY

Courtesy of Oakmont Bakery

Location: Oakmont, Pennsylvania

For 30 years, Oakmont Bakery has been famous for its Paczki (Polish stuffed doughnuts), but the homemade pies are in a league all their own. The Dutch apple seems like a must-order in Pennsylvania, but the spiky tufts on the coconut meringue are impossible to pass up.

39. RHODE ISLAND // THE WAYLAND BAKERY

Location: Providence, Rhode Island

Pies at The Wayland Bakery come in eight-, nine-, or 10-inch pans, but when it comes to this 90-year-old bakery’s pies, bigger is better. Standout flavors include sugar-free apple, coconut custard, and lemon meringue.

40. SOUTH CAROLINA // HAROLD’S CABIN

Location: Charleston, South Carolina

Located in a quiet residential neighborhood, Harold’s Cabin is a restaurant and corner store with a small rooftop garden. Head there on a Saturday or Sunday for breakfast and enjoy sitting with other people who won’t judge you for partaking in buttermilk or cranberry apple pie first thing in the morning.

41. SOUTH DAKOTA // THE PURPLE PIE PLACE

Courtesy of The Purple Pie Place

Location: Custer, South Dakota

The Black Hills region is famous for two attractions: Mount Rushmore National Memorial and The Purple Pie Place. Customers rave about the freshness of the blueberry pie and the creative mix of flavors in the raspberry rhubarb jalapeño pie.

42. TENNESSEE // PAULETTE’S RESTAURANT

Location: Memphis, Tennessee

For four decades, Paulette’s Restaurant has been a destination for fine dining and celebratory meals along the Mississippi River. Although the key lime pie is killer, get the Kahlua-mocha parfait pie. Nicknamed the K-pie, this extravagant dessert’s crust is made with pecans and coconut.

43. TEXAS // PIE IN THE SKY PIE CO.

Courtesy of Pie In The Sky Pie Co.

Location: Conroe, Texas

Drive 40 miles north of Houston, and you’ll find Pie In The Sky Pie Co., a cafe and bakery that churns out a large selection of carefully curated pies. If you can handle the heat, get a slice of red hot apple pie, made with Red Hots cinnamon candies.

44. UTAH // THE DODO

Location: Salt Lake City, Utah

Named after the extinct Mauritian bird, The Dodo serves humongous, heavenly slices of pie. Flavor options for the towering slices of pie include Toll House, banana cream cheese, and chocolate almond mousse.

45. VERMONT // THE HARTLAND DINER

Location: Hartland, Vermont

Located on Route 5, this neighborhood diner is the perfect spot for a cup of joe and a slice of maple cream or chocolate cream pie. The servings are generous, including the giant dollop of whipped cream that practically hides the delicious pie underneath.

46. VIRGINIA // THE HORSESHOE

Courtesy of The Horseshoe

Location: South Hill, Virginia

If you’re seeking the simple elegance of Depression Era pies—full recipes made with limited ingredients such as milk, sugar, eggs, and butter— head to this diner that has been open since the ’30s. The former blacksmith shop now serves timelessly delicious buttermilk, brown sugar, and lemon chess pies.

47. WASHINGTON // SIMPLY SOULFUL

Location: Seattle, Washington

A family recipe for sweet potato pie inspired a mother and daughter to open Simply Soulful, a soul food and pie joint in Madison Valley. Sip espresso as you dig in to a sweet potato, apple, or mixed berry pie.

48. WEST VIRGINIA // OLIVER’S PIES

Courtesy of Oliver’s Pies

Location: Wheeling, West Virginia

Run by the Oliver family, Oliver’s Pies makes handmade pies with the utmost care. The Dutch apple and peach pies are stuffed with fruit, and the chocolate peanut butter cream pie is rich and velvety.

49. WISCONSIN // STOCKHOLM PIE AND GENERAL STORE

Courtesy of Stockholm Pie and General Store

Location: Stockholm, Wisconsin

Head to Stockholm Pie and General Store for an espresso bar, Wisconsin cheese, and pies galore. After chowing down on chicken pot pie, try the caramel apple crunch pie, which contains hand peeled and sliced apples, pecans, cinnamon, nutmeg, and caramel sauce.

50. WYOMING // THE PIE TIN

Location: Wheatland, Wyoming

You’ll find cakes, cookies, and quick breads at this bakery and catering company, but the pies are truly special. The pumpkin and pecan pies are stellar, as are the more unusual butterscotch and sour cream raisin pies.

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