People get weird when you tell them you work in nutrition. They get extremely self-conscious of whatever it is that they happen to be eating at the moment and approach you as some sort of healthy eating god. A few years ago a guy sitting next to me on a plane seriously tried to hide his candy from me after I told him what I was studying in grad school.
What this doesn’t take into account is that people who work in nutrition are often in the field because they love food. If someone is giving you nutrition advice and they tell you, “Never eat X,” they’re not doing their job. That’s not what we’re about. We love food, and we love desserts. And chocolate. And cake. And…mmm, food.
So I made my first pie this week. I don’t have anything against pies, I’d just never made one before.
I was kind of pushed into making this one because I bought what I thought were sweet cherries (because cherries are not my area of expertise) at the farmer’s market, and they ended up being tart cherries. Charlie and I each ate one and – wowwwza! Tart. So I had to make a pie. How unfortunate.
It took me 25 minutes to pit the quart of cherries. If I had a cherry tree, I would definitely be investing in a cherry pitter.
I used this recipe, and was really surprised to see tapioca used as a thickening agent. I’ve never seen tapioca used for that purpose, but after the pie was baked it was undetectable. Brilliant!
And, yes, the pie was excellent. Highly recommended!