Life to me is about learning. The importance of staying curious. Ever seeking to grow. Become better. To challenge and push yourself.
When something no longer challenges me, or I lose my joy. I make changes. Life is also ever changing. We do not have to stay put in one spot. Or one job. We need space to grow. To fully flex our creative muscles and imagination. Why be born with gifts and talents if we do not use them to our full capacity? Have a dream and passion and pursue it with fervor.
My market and P3 (I am changing Bliss Delish to P3: Polifroni’s Pies and Pizzas) are my ultimate joy. God has blessed me with creativity and a passion for baking. Growing up I was known for my art and drawing. As an adult food and what I make has become my art. My business allows me to explore and push my creativity. To express myself. To let my creativity run rampant. It fuels me and just ignites something. It inspires and excites me. I cannot tell you how pumped I was to bake last Friday for my market (staying up to 1 am working is testament to this). I worked all week from Monday on conceptualizing. I typed and printed all my recipes, I had a vision for how I wanted to revamp my brand. To focus solely on these pies and tarts. I couldn’t wait to see my visions brought to life. And then when I finally got to make and display them, I was in pure bliss. They turned out beautifully. And I was charged with knowing that they will get even BETTER, because it was the first time I made all of them. I made marshmallows and graham crackers, I was legit on it. Plus there was my favorite, the Black Forest. Cherries are my favorite food, so I was really jazzed to make a chocolate cherry pie. It had been resting in my head all week, and it was all mine. I hadn’t seen anything like it. It was great. Flaky crust. Perfect cherry filling. A little chocolate ganache.
The market doesn’t fully pay bills yet (it is going to). So when my husband got a new job in Champaign, I walked in on a Friday and got a job at a bakehouse there too. I had to start immediately so the pastry chef could train me for a month, before she moves. I love my new job because it also challenges me. But most importantly because I am learning so much. So much about pastry creams. And cakes. And beautifully layered desserts. And pastries. And tarts. And more. I am excited to learn how to make macaroons, to see if I can tweak the recipe to post something here. Plus the use of silicone molds, has really transformed my way of thinking and presentation. They make perfect little treats. I got some last week and made my best batch of granola bars EVER. My brain is reeling and dreaming of ways to use different kinds of molds and treats I want to make (Reese tarts, twix tart cups, perfect bite-sized blondies, dome-shaped sunbutter no-bake cookie tarts, the list is on-going).
Something I have also been making is quiche. Quiche always makes me think of my grandma Dreher, she makes some bomb quiche. The quiche out work smell PHENOMENIAL. That is really what got me. Plus we bake them in tall tart pans with removable bottoms. They are gorgeous and the smell makes my mouth salvate. Needless, to say I had it in my head I was going to make a revised version. I text my mother-in-law earlier in the week to tell her I would make lunch on Sunday. They reviews were all great. The almond flour in the crusty added a nice, nutty taste. The filling set up nicely. Just wish I had a taller tart pan, like the ones we used at work.
So I guess all these words and paragraphs comes down to this: stay curious. Never settle. Keep learning. And do what brings you the MOST joy. Embrace change with arms open.
- Favorite Paleo Pie Crust (I took out the sugar and added more salt and pepper)
- 6 eggs
- 1 can coconut cream
- ½ tsp salt/pepper blend
- ¼ tsp red pepper flakes
- ½ lbs. bacon, crumbled
- ½ cup chopped olives
- ½ cup feta crumbled cheese (optional)
- 1 tsp minced garlic
Let’s Make It Happen:
Preheat oven to 200.
Make pie crust first. Pat evenly into the bottom of a sprayed tart pan, making sure the bottom is well covered. Set in the fridge while you prepare the remainder of the ingredients.
Cut bacon. Crisp in a skillet. Set on a paper towel.
Chop olives. Mince garlic.
Whisk the coconut cream, eggs, salt/pepper, and red pepper flakes.
Sprinkle bacon, olives and garlic over the crust. Add the feta next, if using.
Gently pour the egg/cream mix over the top (make sure it is below the tart top line)
Bake for 90 minutes to 2 hours (I baked mine while we were at church).
The center should be slightly jiggly. But the top and edges should be browned, and the crust golden.
Cool for a moment before slicing and eating.