I had great plans for my first post. It was going to play a significant part in this project. Dishes were researched; ingredients sourced; first, second and even third drafts written. However as I put the final touches to my designs I experienced something extraordinary. At first I was an observer, however my encounters this week drew me in to make this very different dish.
So what compelled me to make a change? To search in my pantry for ingredients I was surprised to find? It’s difficult to express why.
On Sunday food blogger Jennifer Perillo lost her husband to a sudden heart attack. The outpouring of love and support on Twitter has been amazing to witness. This week Jennifer asked people to make peanut butter pie today for someone they love. Then hug them like there’s no tomorrow because today is the only guarantee we can count on.
My heart has gone out to Jennie and her daughters this week. Then I found all the ingredients I needed in my pantry, even the peanut butter. So today, even though I only know her through her blog, I made peanut butter pie. For Mikey.
Here is Jennie’s incredibly emotional post and recipe. I’ve listed the ingredients in UK measurements below.8 oz chocolate cookies 4 tbsp butter, melted (= 2 oz) 4 oz finely chopped chocolate or semi-sweet chocolate chips (dark chocolate) 1/4 cup chopped peanuts (= 1 1/2 oz) 1 cup heavy cream (= 8 fl oz double cream) 8oz cream cheese 1 cup creamy-style peanut butter (I made this about 8 oz) 1 cup confectioner’s sugar (5 oz icing sugar) 1 – 14 oz can sweetened condensed milk 1 tsp vanilla extract 1 tsp freshly squeezed lemon juice