Sunday, March 14, 2021

A Pie For Pi Day

 As per the title, I made a Chess pie for Pi Day. You do not see Chess pies that often in the store or bakery but like Mince Meat it is one of my favorites. 

Maggie update, she is resting most of the time but seems comfortable with doggie smiles and tail wags. How long she lasts is unknown but as long as she is isn't in pain we will be there with chin rubs and treats.

The boy child, wife, and grand kid #2 will show up late tomorrow for most of the week. This will be the first we have seen each other in over a year. I'm really looking forward to some time with Abby. 

MsBubba got her second shot Monday and it kicked her butt, she is just recovering and now functional.



  1. Steve D5:18 PM

    I just finished dinner of bacon and mushroom pi along with anchovy, bacon, and red pepper on pesto. I loves me some good pizza pi.

  2. Steve,

    Sounds good. Korean "Fire Chicken" over rice here. MsBubba went back for seconds. Chess Pi for desert.


  3. Ok I'll bite. What is Chess pie?

    Bob, clueless but glad Maggie is doing better

    1. Bob,

      Chess pie is an old Southern country pie. My Grandmother and my mother would make it as well as mince meat and pecan. Of the three only pecan is easy to find today and I've yet to find a store bought pecan pie that I can enjoy eating.

      Chess pie is basically a very sweet egg custard pie that has just a little corn meal in it to form a brown crust on top.

      Today Maggie is almost back to normal. She came into my office hunting for treats for the first time since the seizures. She had a rough week, we know more about it now but still not sure how to handle the next time. But whatever, it is good to have our dog back.


  4. Steve D4:52 PM

    Glad Maggie is feeling better.

    OK. The chess pie sounds good.

    Now for the fire chicken. Is this it?


    ¼ cup gochugaru (Korean red-pepper flakes)
    2 tablespoons gochujang (Korean red-pepper paste)
    3 tablespoons light brown sugar
    3 garlic cloves, peeled and minced (about 2 tablespoons)
    1 (1-inch) piece ginger, minced (about 1 tablespoon)
    1 tablespoon soy sauce
    ½ teaspoon black pepper
    1 pound boneless, skinless chicken thighs, cut into ¾-inch cubes
    2 tablespoons neutral oil, such as canola or peanut
    4 ounces sliced Korean rice cakes (optional)
    6 to 8 ounces low-moisture mozzarella, thinly sliced
    2 scallions, sliced, for garnish

    Ingredient Substitution Guide

    Combine the gochugaru, gochujang, brown sugar, garlic, ginger, soy sauce and black pepper in a medium bowl and mix well. Add the chicken and stir until it is well coated.
    If you’re using the rice cakes, swirl the oil into a large, oven-safe skillet set over medium-high heat and wait for it to shimmer. Add the rice cakes and cook, turning the cakes often, until they are a little crisp, 3 to 4 minutes. Transfer the rice cakes to a small bowl and set aside. If you’re not using rice cakes, simply swirl the oil into the pan and move along to the next step.
    Add the chicken mixture to the pan along with ¼ cup water. Cover and cook over medium-high heat, stirring occasionally, until the chicken is cooked through, 8 to 10 minutes, adding the rice cakes halfway through, if using. Meanwhile, heat the broiler in your oven.
    Remove the chicken from the heat. Cover the pan with the sliced mozzarella, then slide the pan under the broiler. Cook until the cheese has melted and browned in spots, about 2 minutes. Remove from the oven, and sprinkle with scallions. Serve immediately, with rice.

    1. Steve,

      Much the same but without cheese. Pretty good eats :-).