生命裏的傳說

frozen pie crust, you’ll need to prebake it following the directions on the package before adding the filling and baking it again. Still, it’s pretty easy. And you could still use whipped topping from a tub or can if you’re pressed for time.

Of course my version is the most time consuming (and most delicious) of all. I like to start with a homemade, butter-rich pie crust and top it with fresh whipped cream, piped into decorative swirls. This latest pie was made with my sourdough pie crust, but you can use whichever pie crust recipe you like best.

Sometimes I make a regular all-butter pie crust and sometimes I make one that uses a combination of butter and shortening. If you like the type of pie crust that you find at Marie Callender’s, you’ll want to use a pie crust recipe that is made with just vegetable shortening.

My husband prefers the sourdough pie crust with this lemon cream pie because of the amazing flavor, but if you are looking specifically for a tender, flaky crust, you might be disappointed. The sourdough crust is delicious, and it does have some buttery flakes, but it is a very sturdy crust, and can’t really be described as tender and light.

I like to use a homemade stabilized whipped cream topping, which is just sweetened heavy cream with a bit of gelatin added. The stabilized whipped cream will hold it’s shape and won’t weep, even if the pie is decorated the day before you eat it.

We’ve found that this pie will keep perfectly well for up to a week, if it’s stored in a covered container in the refrigerator.

If you don’t need to make the pie in advance, stabilizing the whipped cream isn’t really necessary. I have included instructions for both stabilized and regular homemade whipped cream in the printable recipe at the bottom of this page.

You can use a piping bag and open star decorating tip to create whipped cream swirls or you can just spread whipped cream over the entire pie. I usually opt for swirls, sometimes covering the pie completely, sometimes leaving the center uncovered.

Okay, as you can see, there are many options for this pie. The filling is so delicious that the pie will be a hit no matter how much effort you put into the crust and topping. So just do what works best for you and your schedule.

There are a lot of ways to do the same thing, just as there are a variety of ways to get to the same place. Which is why it’s always fun for me to give a go at another recipe, maybe one that I’m (very) familiar with – like chocolate ice cream – but made in an unfamiliar way commercial heat pump systems.

Since I got my hands on Bravetart by Stella Parks, a book dedicated not to just iconic American desserts, including cakes, cookies and candies, I was consumed by all the information on its pages. I read it like a book, absorbing the information, some of it new to me, and much of it debunking commonly held beliefs about cooking and baking pest control.

For those whole like recipes to be very precise with detailed explanations, including specific brands which should be used, and why, Bravetart is the book for you. Yes, kosher salts can differ (according to Stella, brands that contain sodium ferrocyanide can interfere with crystallization when making candy) and some are saltier than others. Cocoa powders behave differently based on brand and fat content. And she is extremely opinionated on the subject of flour (backed up by years of testing), concluding that if you want to have the best results when baking, use Gold Medal bleached flour Wall mounted type air conditioner.

There’s no one way to do things, as the internet has shown us. I make ice cream a little different than Stella, and Jeni, but we’re all part of the mix. There were so many recipes in her book I wanted to make, especially the Boston Cream Pie, one of my all-time favorite desserts, but I only have one 8-inch cake pan. (I think I lost the other one somewhere over the Atlantic.)

Especially enticing is the chapter called “Candies & Candy Bars,” which raises the bar, so to speak, on iconic American candy bars. Stella cracked the code for everything, from Mars Bars and Cracker Jacks, to Heath Bars, and – yes, Snickers Bars with homemade peanut butter nougat.

But I settled on an ice cream, because my ice cream machine is always ready. This one is called Devil’s Food Chocolate Ice Cream due to the high proportion of cocoa powder in the mix, and I was anxious to try it. It starts with a base of chocolate and cocoa powder, then you make a custard and add it to the base. I was very (very) tempted to eat the chocolate base all on its own, but somehow, I managed not to.

Thankfully I had enough for one glorious quart of chocolate ice cream. It was dark and rich, chewy and dense. Some of the texture is due to the addition of liquor in the mix.

I used this African liqueur, which ended up on my liquor shelf when a good friend moved back to the States and left me a few miscellaneous bottles. I never used it for anything, even though the mix of coconuts and chocolate is very (very) appealing to me, as is complimentary booze.

But it was also a boost to the texture of this Devil’s Food Chocolate Ice Cream, as was the very dark cocoa powder that I used. Stella recommends Cacao Barry Extra Brute and I used Valrhona, which is very rich and very dark as well. So while we took a few different twists and turns using different ingredients, we ended up at the same place: Great scoops of very dark, and very delicious, chocolate ice cream.

不知是從什麽時候發現，回首是如此匆匆，走過了一站又一站，走過了一年又一年的歲月，生活似乎改變了很多東西，我卻無處尋找，有時候站在原地。回首，就像看到了公路上剛剛駛過的一輛公交車一樣匆匆而過，不被人憶起。

有一段時間，我因平時的繁多的工作，本來做助理就是處理各種繁而亂的各種文件、電話、事情的調解，有時竟然覺得日日麻木的靈魂竟然變得有些傷感，有些在內心深處曾經過往的事情歷歷在目，好像是久違而稍縱的情感就那樣一下，如剛喝過的茶，讓人很清爽，有一點欣慰和舒服有感覺，又匆匆地過了。

坐在南方的辦公室裏，看著忙碌奔波的各種內型的人，有時間就很懷鄉，但我很清楚，我是在別人的城市裏打工，在別人的城市努力地生活，聽著略懂非懂的本地話(廣東話)，讓我覺得這故鄉不是我的，而是詩人的，而我是喜歡詩的，很多人都說喜歡文字的人註定是孤獨的，我的確也很孤獨的，在異鄉的風裏飄浪。故鄉，離我越來越遠，三四年沒有見過故鄉的雪，讓我最懷念，懷念初中時那些人，那些事，我努力地像在百度搜索一樣，搜索中學時代的記憶，可是很遺憾，隻找到零零碎碎的片段，似乎?合不了當時五十幾號人的集體，記得隻有同村裏幾個關係好的姐妹曾經和她們的笑聲陪我走過了雪裏、風裏、雨裏、陽光裏的三年時間，三年的時光路上灑下了我們天真的笑容，卻再也回不去了。其他記得名字和麵容的很可憐，隻有關係還說得過去的幾個，好像再也搜索不到了，那時百度(班級)也是很大的。怎麽一下子就這麽幾個人了呀，怪到自己是不是健忘，還是時間的車輪輾得太快，那麽多的人竟然找不到他們的方向，讓人回首，覺得一站又匆匆地過了，而且那樣的被遺忘，被走過了。

不知下站的匆匆而過，或許在一個誰都沒有想到一個地方匆匆遇見，見了或許由於時間是和現實中大家可能已經人母的人母，人父的人父，再見時可能禮貌性的隻是客套幾句，當年情誼讓時間與金錢在現實中沖走了。

有一段匆匆而過的情感，讓人靜靜地守候淩晨一個人回憶，曾經說多麽喜歡也好愛也好，回想起來隻是像夢一樣，因為曾經的他背叛了感情，曾經的他尋找了另一份感情杳無音訊，突然又有音訊，說他告別了另一份感情，來續前緣時，我隻能輕輕地告訴他，曾經自己看不見的是自己的傷痛，看見的隻是幻想的溫暖，不管他此時說愛是真是假，對於我已經不重要了，輕輕地敲著鍵盤告訴他，我們的愛情已經讓時間與現實淪陷了，因為我曾經深深地愛過你，如果你和我一樣，也曾經愛過我，那就麻煩你，把我涼在你記的門口，留作對愛情的回憶，當敲著鍵盤心此時已經沒有了以往的顫動，不知是為何心裏傷疤很久沒有人揭開，當別人捅開時，所有的壓抑，所有內心深處無比強大的東西隨著淚水沖出了淚殼，讓我把心裏所有的一切像在運動場上運動一樣，扔在了運動場上，淚殼空了，自己也輕鬆了。就這樣匆匆而過的情感回憶又匆匆而過了。

當我靜靜站在辦公室裏窗口，向外觀望，看見行行色色的人急匆匆的走過，車輛穿行而過，都有自己的方向，在陌生的城市裏漂浪，在陌生的路上，看到陌生的風景和陌生的麵孔隱忍著痛苦的麵容，有點傷感。有時在異鄉的街上晃蕩著找不到方向，拿起電話卻不知打給誰，最終輕輕地放下話筒的時候，我在匆匆而過的行人臉上找到了自己的孤獨。

生活有時讓人捉摸不透，但是我們的生活很現實，生活中的每一個音符都不可能符合你的符音，我們隻能去改變自己適合不同的音符，可能會更好地生活。
站在記憶的出口，覺得過去的生活又匆匆地過了。

如果，你真的深愛一個人，而你又知道不能強求，那就把她放在心間吧!無論時間怎樣的流失，也無論歲月怎樣的滄桑，她永遠美麗。那是一個不老的童話，點亮著你生命裏的傳說!

有一段經歷是我在讀高中的時候。在初秋的某個下午放學，我和幾個要好的同學沿著學校旁的鐵路漫無目標地散步。在經過一個村落的時候，在一家人的門口，我們看到一樹雪白的小花。

初秋的風雨已走過，帶著殘忍和絕殺的霸氣。花，基本已枯萎雕榭，綠葉開始泛黃!秋天還有這麽漂亮的小花!真是難得一見。我們興奮地跑過去，圍著這樹潔白的花朵，嗅著它們淡淡的清香，久久不願離去。這時，從屋裏走出一個老媽媽對我們說:“小夥子們，當心，別靠太近，這花有毒!"

這花有毒!我不相信。這花和玫瑰花的花形差不多普通話班，大小也差不多。隻是潔白無暇，一層層的花蕊包著淡黃的花心。花蕊的層數比玫瑰花多。叫不出它們的名字。

我真的很喜歡它們!我喜歡花，但我更偏愛白色的花。純凈，雪白，清香，一塵不染!趁他們不註意我掐了一朵塞入懷中。然後，我們依依不舍地離去。隻有我心中懷有一份竊喜!

回到教室，我用默水瓶灌上水，把它放在上麵，藏在抽屜裏。一個人偷偷地看，悄悄地笑。

晚上十點下自習時，我覺得臉上癢，伸乎一抓。頓時，脖子前胸後背大腿腳到處癢，隻要抓，馬上爆出紅腫的大疤。那一夜，是我人生最痛苦最難熬的時刻，全身奇癢難忍，每一寸肌膚都被紅腫的瘋疤浸蝕。第二天匆匆地走進醫院，醫生問我，是否走進山林，是否拈花撚草?

你真的有毒!再看你，你已枯萎。一片片的花瓣，散了一抽屜。如果不是我因愛摘了你，而此刻你一定搖曳在空中，綻放著你的美麗你的芬香。而我也不會受這一份痛!悔不該不聽老媽媽的話。悔不該，因愛而忘了選擇!

註定你的美麗隻屬於清風明月屬於大地天空。註定我隻能是你的旁觀者，遠遠地欣賞你的美麗羨慕的清香!就象我在年輕時，曾有過的愛情。

年少裏，我曾經深愛過一個人。可是我知道，我們終究不可能。愛情是兩個人的事，再強求終成陌路。我們誰都知道，但我們從不點破。我們終是朋友是紅顏知已。如果，你真的深愛一個人，而你又知道不能強求，那就把她放在心間吧!無論時間怎樣的流失，也無論歲月怎樣的滄桑，她永遠美麗。那是一個不老的童話，點亮著你生命裏的傳說!