My husband is getting in touch with his inner-macho man. He rented a chain saw yesterday to clean up the mess the ice storm made in our yard. I’ve never seen anyone have so much fun with a chain saw! Next thing you know he will be wanting to burn all of this stuff like of our neighbors are doing.
Apparently we have moved into a neighborhood of pyromaniacs. It is still legal to burn in the city limits here so everyone does it. Our plan is to cut up the wood to use in our fireplace. It may just be me, but that seems like a better idea than just burning everything in a pile in the backyard.
I’ll really be glad when everyone has all of the ice mess cleaned up. The sound of chain saws can get on your nerves after a while. One good thing about the chain saws is that they drown out the backup beeps from the contraptions that the city is using to pick up the limbs. I’m sure the contraption has a name but I have no idea what it is. I’ll leave the chainsawing, burning and beeping to the men.
Today’s Lagniappe: Crawfish Pie
3/4 medium chopped bell pepper
1 large onion chopped
2 ribs celery chopped
3/4 cup butter
6 tbsp crawfish fat (optional)
1 1/2 pound crawfish tails
1/2 cup each minced parsley and green onions
1/2 tsp black pepper
1 1/2 tsp salt
1/4 tsp red pepper
1/2 tsp garlic powder
cornstarch to thicken
Dough for double crust (pie crust)
In a medium saucepan, saute bell pepper, onion and celery in butter until tender; add crawfish fat and simmer 10 minutes. Add crawfish tails, green onions, parsley and seasonings. Thicken if necessary, with a little cornstarch; let it cook long enough to thicken gravy.
Place half of the pie crust dough in a nine-inch pie pan. Fill with cooled filling. Place top crust on pie, moisten edges and seal edges. Cut two or three one-inch-long slits in the top crust.
Individual tart/pies can be made and baked using muffins in pan with large cups. Bake 10 minutes at 450 degrees; lower oven to 375 degrees and cook for 35 minutes longer or until crust is golden brown.