[Publib] Focused on the pie

[Diedre Conkling]

I can understand loving rhubarb pie.  I use to even just eat fresh rhubarb stalks or fresh rhubarb stalks with just a bit of salt when in grade school.  A good, fresh gooseberry pie is equally as good.  There use to be a very small bakery in Idaho Falls, ID that made a limited number of these when gooseberries were in season. But, I must admit, I also like strawberry rhubarb pies.

(Obviously I am way behind on reading e-mail.)

--
Diedre Conkling
     
  Lincoln County Library District
  P.O. Box 2027, Newport, OR  97365
  Phone & Fax:  541-265-3066
  http://lcld.library-blogs.net/
  Work:  diedre at beachbooks.org
  Home:  diedrec at charter.net
   

---- Joe Schallan <jbsphx at cox.net> wrote: 


PS.  Not just Southerners have an affinity for good pie, as this Iowa- 
born, Arizona-bred librarian can attest.  There are many reasons I  
travel back to my home town, and one of them is my Aunt Ginny's  
homemade pies.  I especially savor her wild blackberry and home- 
garden-grown blueberry editions.  She knows what to do with berries  
and how to make a crust.  My grandma's specialty was rhubarb pie, no  
longer available to me, alas.
(Though I've got the recipe as passed through my mother.)  I'm not  
talking the restaurant version of this -- combo strawberry/rhubarb --  
which is, yea, verily, an abomination and offendeth in the eyes, if  
not the taste buds,  of the Lord.  I'm talking 100-percent rhubarb,  
made from stalks freshly snapped off the plants along grandma's  
garage wall, and made up into a tart, mouth-puckering, make-your-eyes- 
squint Pie of the Gods.  We can't get that here in Phoenix.  I am  
bereft.

PPS.  Is there a "field guide to pie" website?  A place to find all  
those roadside places, like Breitbach's Country Dining in Balltown,  
Iowa, where you can get scratch-made-on-the-premises, not store, pies?

If not, there should be.





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