Pie. I've never known a man to turn down pie.
But I didn't have much fruit on hand other than some frozen blueberries which were more withered than Papa Smurf, and one lone leper banana (fail). But I did have some nice lemons from Trader Joe's and some OJ and eggs and flour and. . .
. . . . one black lab that was begging for a bite of that lemon I'm slicing.
"Dude, it's lemon, you're NOT going to like it".
He persisted. I gave him a little piece, sans rind, carefully checking all seeds are removed (seeds can be toxic to pets). He RAN back to his bed in the back bedroom with his prize
His face scrunched up, his eyes squeezed shut, he shook himself once and slowwwwly swallowed with a small whine. That lemon slice did NOT go down easy.
Then, I swore he was smiling, The tail was wagging. He's snooting my hand. He wanted ANOTHER piece! Mom it's so horrendously bad it's good, like the Steven Seagal movie we watched!
But I couldn't really be surprised. As those of you who have read The Book of Barkley, know from that little story, that was a dog that had eaten a sock, a worm and a piece of Little Caesars pizza all with the same gusto. He was also the dog that sat by the edge of the counter for ages because I'd left a small meatloaf there one evening that accidentally got knocked to the floor to be immediately"retrieved".
Even after it was devoured, he sat there in the crop circle of barbecue sauce stain on the rug for hours, waiting for the mother ship to drop another chunk of beef to earth.
Sorry Barkley, it was just a bowl of nasty dry crap for you that night and lots of love while I made a pie. If anyone scrunched up their face at it, I guaranteed you would have heard about a half a dozen "suck it up Marine" and they would have gone back to eating. They might jokingly complain about the calories, but there was never a crumb left when I baked something. to share. And they all remember you, and with great fondness.
It's a little bit of time to make, but very much a favorite in this household.
Citrus Meringue Pie
The filling recipe is an adaption of one I saw in Taste of Home magazine. The crust, a standby of mine with a meringue I added some Mexican vanilla to, to give it some extra depth beyond sugar and egg.
Enjoy and remember