Positive Path

As you might imagine (or know, if you're in Florida), this has been a tense week. Even as I write this, at nearly nine in the morning on Sunday, the hurricane is twenty miles away from land in Key West. That's far from us here in Northeast Florida but probably not far enough. I am ultra-prepared, right down to my camping coffeemaker that plugs into my car outlet. So far, I still have power although from all indications and predictions, for whatever they're worth, it will go out at some point. That's okay. Between rain bands I can open my porch door and let in the fresh air.

I keep thinking I should be doing something productive (other than baking) but it's difficult to focus when I don't know if I might suddenly need to leave or if a limb might come through a window. My tall trees are usually the pride of my yard. Now, not so much.

Instead of pouting about being home alone in a hurricane, I'm taking advantage of the quiet time to rest and read -- in between doing window checks every few hours -- and also to bake some treats that I might distribute to neighbors after it's all over. I really have no idea how many people have stayed; we didn't get an evacuation order, but I know a lot of people went north and west anyway. Unfortunately, the one person I do know is still here is my idiot neighbor who blasts his TV. He didn't have it going last night, but it's been blaring since about seven this morning. Not that I care that much -- I've been up since about four.

As a throwback to my "Recipe Sundays", I thought I'd share a new recipe with you. I haven't actually tasted it yet, but it looks good. Oddly enough, I had all the ingredients on hand to make a coconut custard pie. I love pie. Every kind but cherry. The flavor is okay with that one, but the texture bothers me. Anyway, this coconut custard pie is supposed to make its own crust, which it appears to be doing. (It's still in the oven.) Whether it does or not, it's a beauty to behold, golden and puffy. So here goes:

Preheat oven to 325; butter or spray a 10" deep dish pie plate. Bring all ingredients to room temperature (soften butter) and mix well. Pour into prepared dish and bake for 30-40 minutes. Let cool; refrigerate.

4 eggs, beaten
1/4 butter
1 1/2 cups white sugar
1 teaspoon vanilla extract
1/2 cup flour
1/2 teaspoon baking powder
pinch salt
2 cups milk
7 ounces flaked coconut

Note: I just tried the pie, and it's delicious but a bit too sweet. I recommend cutting the sugar back by at least a half cup.