Conversation – 16
Hello Peeps time for a new Conversation Thread. This is
number 16 out of the series. I created and started this thread nearly 7 years
ago. I will change it often from now on. This is just a knock around
thread about things in life. My life and others. I am an avid Heidi
Daus Collector, former singer, model and so on. I do this thread because
I enjoy what I do. I love fashion and music and HSN is a little of both.
I cover a lot of music and fashion on this thread.
I am going to wish Happy Holidays to all the Peeps out there and please
stay safe.
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Patricia Nash Angela Leather Satchel
703-199 -
Patricia Nash Convertible Cable Knit Sweater Cape
728-532 -
Patricia Nash Vietri Adjustable Leather Belt
736-713 -
Patricia Nash
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Patricia Nash 3-piece Printed Reusable 4-Layer Face Covering Set
736-661Free Shipping
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Patricia Nash Potenaz Leather Frame Crossbody Clutch
726-991 -
Patricia Nash
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Patricia Nash
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Patricia Nash
I have several and love these bags. 😎
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HSN TS
Patricia Nash Norcia Leather Crossbody with Zip Pouch
732-863 -
National Pie Day
Making a fresh pie doesn’t have to be complicated! With this free-form recipe, you can freeze your dough ahead of time and cut cook time in half. This peach and cherry pie recipe is bursting with fruity flavor!
Free-Form Peach and Cherry Pies
Makes 8Make-Ahead: Unbaked pies can be formed and then frozen for up to 5 days. Bake frozen pies without thawing, but allow a few extra minutes to bake.
Ingredients:
2/3 cup granulated sugar
1 tbs unbleached all-purpose flour
2 tsp ground cinnamon
2 lb (about 5) ripe but firm peaches, pitted, cut into 1/2-inch wedges
8 oz (about 2 cups) fresh cherries, pitted
8 disks All-Butter Pie Dough (see recipe)
2 tbs heavy cream
1 1/2 tbs coarse sanding sugar
Lightly sweetened whipped cream or vanilla ice cream, for serving
Directions:Place racks in lowest position and center of oven; preheat to 375°F.
In large bowl, mix granulated sugar, flour, and cinnamon. Fold in peaches and cherries. Set aside, tossing fruit occasionally.
Roll out each dough disk on lightly floured surface to 8 inch diameter. Arrange dough disks on
2 sheet pans.
Divide fruit mixture among dough disks. Fold dough edges over portion of filling, softly pleating edges. Cover and chill 30 minutes, or until dough is cold and firm.
Brush crusts with cream and sprinkle with sanding sugar. Bake 50 to 60 minutes, or until crusts are golden brown and filling is bubbling. If crusts begin to brown before filling bubbles, tent pies with foil. Cool slightly.
Using small spatula, loosen pies from pans and transfer to plates. Serve warm or at room temperature with sweetened whipped cream or ice cream.HSN Chef Curtis Stone
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🎶 Don’t steal the cookies from MY cookie jar!
😎
Iris Apfel
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A note to let you know that my thoughts and prayers are with you during this difficult period. Take one day at a time. There is no right way or wrong way. Just do what needs to get done and let things gradually fall into place. Take your time and let your heart and memories take you wherever. You do not need to be strong, just do what is best for you.
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Conversation Info
Posted in Talk Among Yourselves
15,174 Replies
11.19.21 4:04 AM
27 Participants