In all fairness, though, who doesn’t like pecan pie…?
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Or hate treadmills, for that matter…?
Not me. I mean, yes, I do. I mean … wait. Double negatives confuse me.
I used to like pecan pie, but now I don’t . . . oh, we’re in Georgia? I mean, I love pecan pie, and I’m in favor of higher tariffs on foreign-grown pecans to protect our pecan pie growers, who are essential to the . . .
Teresa, what did I do to make you start hissing at me?
…On the other hand, I am a fan of leafy vegetables.
I notice that Ollie (can I call him that?) hasn’t updated his assertion that the recent increase is security turned out to be based on *current* intelligence, thereby making his various points relatively worthless. (Utilizing the little-known definition of “relatively” to mean “utterly”.)
Maybe he’s too busy. Maybe he’s out buying a treadmill.
Or a pecan pie.
Ollie retractions (retractus buffoonus) are extremely rare; none have ever been sighted, and several leading conservationists have expressed doubt that they actually exist.
Developing …
Jesus Christ. Pecan pie is Satan’s colon in a crust.
You wacko.
Further observation at a claimed habitat revealed no sightings, despite several searches. Additional searches were performed for the subspecies correctus and iwaswrongagainus with negative results. So it’s looking pretty doubtful for the retractus fans, Bill.
Back to you at the studio, Jeff.
2 Eggs, Slightly Beaten
1 Cup Light Corn Syrup
1/4 Cup Sugar
2 Tablespoons Flour
1/4 Teaspoon Salt
1 Teaspoon Vanilla
1-1/4 Cups Broken Texas native pecans
Preheat oven to 375 deg F.
Spread pecans in an unbaked 9-inch pie shell.
Mix remaining ingredients and pour over pecans.
Bake at 375 deg F. for 40 to 50 minutes or until filling is set.
I’m just saying…
Not that I approve of anti-egg violence.
Damn that sounds tasty. Is it low carb, do you know? Or should I just eat a hank of ham and pretend it’s pecan pie filling?
You could replace the pecans with grilled Bilby shanks, and I believe that would qualify it for Atkins.
Ask Oliver, maybe he knows.
What Ian said. (Cuz I’m too damn tired to say it myself)
Want pie now.
Links, I’ve had a few, but then again…
Uh, it’s filled with corn syrup and sugar. I don’t think it’s Atkins-approved.
My own take: I do not like pecan pie. I ODed on it one Christmas – both kinds (the yellow custard and the brown goo types).
Pecan Pie is too sweet, and become unpleasantly gooey if incorrectly prepared. But even then a small piece with a cup of good coffee is hard to resist following a dinner of Virginia ham and spoon bread, and green beans.
I like Pecan Pie, but when you think about it it’s just pecans and congealed sugar. Mostly anyway. There’s something to be said for simplicity, but is it always a good thing?
Snarky Naw’lins waitress to visiting Yankee:
“Yessir, I’ll get you a piece of that PEEE-can pie.”
When I reported for duty in Vietnam, my commanding officer served pecan pie. Did I mention that I served in Vietnam?
Texas native pecans?
Aren’t we taking this state pride thing a bit far?
Me – can’t stand pecans. Or almonds. Or Michael Moore.
Matt: The pecan tree is the state tree of Texas. For what that’s worth.
Hot diggity, 7th grade Texas History class came in handy.