Sunday, rainy day blackberry pie. Dessert for the chili I started making at 7 AM....tend to believe that a long slow simmer is best way to prepare chili, but pressure cooker chili (fast) is very close second.
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PS
Homemade crust is 3 cups flour, 1/2 cup salted butter, 1/2 cup shortening (non-transfat veg shortening) and 3-5 tablespoons water. Knife-in the fats till you get almost a thicken cornmeal texture and barely clumps together with slight pressure, then sprinkle/add the water one tablespoon at a time, and gently mix with fork. You want to get it to almost stick together with gentle hand pressure. NO FORMING GLUTENS! You do that when you make bread, not pie crust, so no kneading or crushing it together with hand pressure. Put in plastic bad, place in fridge for 1 hour, then gently roll out on floured surface or on baking parchment.
PPS
The homemade coleslaw came out ok. No mayo, mainly olive oil, vinegar, herbs, salt, pepper, and finely chopped cabbage...and older 1910 recipe from James Beard. Reminded me of a kale salad. Added toasted sesame seeds and furikake today and was a whole lot better.