Sandy at Reluctant Entertainer continues her "Home Is. . . " series today with a party about wearing aprons in the kitchen.
Now, I know that aprons are first and foremost practical. I mean, they're worn by butchers and bricklayers as well as by chefs. And sometimes I wear an apron just to be practical--an ugly, shapeless old thing that serves only to keep splatters off my clothes.
But my favorite aprons are my sweet little over-the-skirt aprons--the ones that tie around my dainty little waist and protect my beautiful skirt while allowing my pearls to show. You know the ones?
Like this red one I found on eBay. Look how cute it is:
And notice the detail on the pocket. All my skirt aprons have one pocket, on the right side. Good thing I'm right-handed.
Or this darling one that my grandmother made for me as a wedding gift, 25 years ago. See how she painstakingly embroidered a design, cross-stitching in just the white squares?
Or this little number. My mother told me that aprons like this were called "hostess aprons," and they weren't intended for day-to-day wear, but to wear when having guests. I found this one at a garage sale. My red-headed self couldn't pass up this Irish cutie.
And look! It's reversible!
Wearing aprons like these makes me want to make my husband something special. The truth is that my husband is actually a better cook than I am. He can create the most delectable culinary masterpieces. But when it comes to desserts--well, that's my department. And I don't suppose there's anything he likes better than pie. Here's the recipe for one of his favorites. The recipe is fairly long, but it's actually pretty simple to follow. And the results? Guaranteed goodness.
Coconut Cream Pie1 cup sugar1/2 cup flour1/4 teaspoon salt2 1/2 cups milk4 eggs3 tablespoons butter1 1/2 teaspoons vanilla1 1/2 cups flaked coconut1 baked pastry shellBake a pie shell according to your favorite recipe (or do as I do and use a Pillsbury All-Ready pie crust).Separate the four eggs. Place whites in mixer bowl; place yolks in a heat-proof bowl.For filling, combine sugar, flour, and salt in a heavy saucepan. Gradually stir in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat; continue to cook and stir two minutes more (use a timer!). Remove from heat.Beat egg yolks slightly, then gradually mix about one cup of the hot pudding mixture into the yolks to temper them. Stir egg mixture back into saucepan. Bring pudding to a gentle boil. Cook and stir two minutes more, then remove from heat. Stir in butter, vanilla extract and 1 cup of the coconut; stir 'til well-combined. Set pan of pudding aside.Make meringue by mixing egg whites with 1 teaspoon vanilla and 1/2 teaspoon cream of tartar. Beat with electric mixer until soft peaks form (about 1 minute). Gradually (about one spoonful at a time) add 1/2 cup granulated sugar. Beat at high speed until stiff peaks form (about 4 minutes).Spread pudding mixture into pie shell. Pudding will be very thick. Spread meringue over pudding mixture. Be sure to spread the meringue all the way to the edge of the crust to prevent shrinkage. Sprinkle remaining coconut over the meringue.Bake at 350 degrees about 12 minutes or until golden brown.Since the pudding in this pie is very thick, it can be served while still fairly warm, which is the way my hubby likes it.
You can head over to Sandy's to read all the fun apron stories. But first, tell me: do you like to wear aprons yourself?
****Special Announcement: I'll be hosting my VERY FIRST linky party on Friday, May 7. Please come back on Friday to read all about it!!*****