"It looked like a full calendar, a whirl of events and to-do lists and grocery lists. But underneath it all, the month was a greatest hits album, a collection of stories, one after another, of the rich and gorgeous ways that God tells his stories through our lives."
Lots of coconuts on my porch means I've been cooking pots and pots of coconut rice and "milked" fish. And one of my favorite go-to easy desserts for company: coconut custard pie.
Coconut Custard Pie
from "More With Less"
Preheat oven to 350 degrees Fahrenheit (180 degrees Celcius)
Combine in blender:
4 eggs
6 Tbsp. butter
1/2 cup flour
2 cups milk
3/4 cup sugar (I prefer to reduce to 1/2 cup)
1 tsp. vanilla
Add:
1 cup coconut
Blend several seconds. Pour into a greased and floured 10" pie pan. Bake 50-60 minutes. Pie forms its own crust (or you can leave out the flour for a gluten free option).
In addition to the "greatest hits" of gathering lots of people and their stories around my table, Katherine experienced her first ever studio piano class last Friday. We are super excited that the Lord has brought Mrs. Jennie into our lives as a real piano teacher (instead of Katherine having to put up with her mama). It's a whole new circle of people!
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