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Posts Tagged ‘Pi Day’

Today is what is known among nerdy/supercool circles as Pi Day (March 14th, or 3.14). Now, normally I’d be making a pie, because, well, pie. Through a twist of dessert-related fate, however, I find myself with a surfeit of same, and the thought of adding to the current cache of cookies (chocolate brookies and oatmeal toffee), cinnamon-sugar twist bread and ice cream makes my pancreas shudder in fear.

Instead, today we have two examples of that equally delightful treat, free fiction.

First we have Event Horizon 2017. This is an anthology of authors eligible for the John W.Campbell Award for Best New Writer, and it will be available until July 15, 2017 to anyone willing to part with an email address.

The second batch of goodness comes in the form of the 2016 Nebula Awards Ballot. Not every item is free (books and longer stories, for example, tend not to be), but the list is a great place to start expanding your to-read roster. It also includes links to the short fiction nominees, many of which are free.

Check it out, and enjoy!

 

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It’s a bit before lunch and I’m feeling snacky, so today’s edition of #ThingsILike is food related. (Let’s face it, a lot of the things I like are food related:)

In honor of the coming Pi Day (March 14th, for obvious reasons:) and my mother’s cooking, I give you one of my favorite fruit pie recipes. Thanks, Mom!

Blueberry Orange Pie

Crust:
2 cups flour
1/4 tsp. salt
3/4 cup butter, shortening or a mix (I use butter for flavor)
1 tsp. grated orange rind
1/3 cup finely chopped walnuts
5 Tbs. ice water

Filling:
4 cups blueberries (frozen work fine)
1 cup sugar
1/4 cup cornstarch
1/2 tsp. nutmeg
1/2 tsp. cinnamon
pinch of salt
touch of vanilla, Grand Marnier, or lemon juice if the berries need a flavor boost
2 Tbs. butter
Powdered sugar

1. Preheat oven to 375°F.
2. Mix flour, salt and sugar in a bowl. Cut in butter until it is no more than pea sized. Add orange rind and nuts. Add water, 1 Tbs. at a time, mixing after each addition. Form into a ball and refrigerate* one hour before using.
3. Roll out half of the dough and use to line a 9-inch pie pan. Mix berries, sugar, cornstarch, nutmeg, cinnamon, salt and any extras. Pour mixture into pie pan and dot with butter.
4. Roll out remaining pastry and cover pie. Seal edges with water and cut vents in the top for steam. Bake 1 hour, cool on rack and sprinkle with confectioner’s sugar.

Note: This pie will probably overflow. Use a cookie sheet or foil beneath the dish unless you like cleaning ovens;)
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* If you don’t have an hour I’ll note that I’ve skipped this step; the dough is harder to work and not quite as perfect, but the end result was still nommy. Since we’re fessing up about time-saving measures, I’ll admit that I’ve also used store-bought pie crusts, seasoned with the orange rind and walnuts. Desperate times, but in the end, pie:)

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