"The term social refers to a characteristic of living organisms as applied to populations of humans and other animals. It always refers to the interaction of organisms with other organisms and to their collective co-existence, irrespective of whether they are aware of it or not, and irrespective of whether the interaction is voluntary or involuntary." (Wikipedia)
Up until this week, my 'social' life was about as dry as the definition above. My interaction was confined to four-legged, feathered, furred, wooled, and some brief encounters with two-leggeds. Just how I like it. Then some friends decided that I needed to stretch my interactions to include adult beverages, food I didn't make myself and time off the farm.
As you probably have guessed, I don't have much free time, what with the dreaded job - gotten to by the dreaded commute - family obligations, farm chores, food processing, etc. What free time I do have, I like to enjoy in the company of my dogs. Don't get me wrong - I am not a hermit (quite) - but all the in/out of the car, long miles with dreadful drivers and the like, make me so very happy to be home that I don't want to leave. And let's not forge the guilt! Three pairs of big brown eyes that seem to look at me quite reproachfully if I dare to exit after a long absence. Of course, a heavy hand with treats seems to take care of that.
Monday night I raced home, fed dogs, got eggs, fed sheep/llama, tossed treats in the general direction of the dogs and exited to meet 'the girls' for a night of beer (not me) and pizza (make mine gluten free) in a very noisy, crowded pizza joint that has been rated Number One in our area for years. There was much yelling - as in you couldn't hear yourself holler - and I was greatly relieved when we finally left. Fun factor: Friends - 10 Atmosphere - 2 Gluten Free Pizza - 1.
Wednesday I had dinner with my neighbor - he's a widower of 80+ with more energy than I have at twenty years + younger. We have a nice friendship and he makes dinner and tells me about his week(and all of the illnesses, deaths and other woes of family and friends). Fun Factor: Friend - 10 Atmosphere - 6 Dinner - 3 (you can always count on carrots. and mushrooms. together).
Tonight the same bunch that have made it their quest to deliver unto me a social life, bullied me into meeting them at a local hash house for wings. I am not a devotee of wings. At least it will be a short drive. Fun Factor: Friends 9 (they are starting to get to me... :) Atmosphere - 3 Dinner - 5.
Saturday night, the family (missing you, Cyntheeta) are converging on a very nice restaurant to celebrate my dad's 93rd birthday. Whether he's aware of it or not. In any case, he will have a good time.
Sunday is my day of anti-social behavior.
Nancy had asked for the recipe for the quiche and GF crust - here is the link for the quiche (I love almost all of her recipes). The pie crust recipe is from The How Can It Be Gluten Free Cookbook from America's Test Kitchen. I highly recommend this book - wonderful recipes whether you're eating gluten free or not!
Single-Crust Pie Dough
One 9" Pie
2-1/2 Tablespoons ice water
1-1/2 Tablespoons sour cream
1-1/2 teaspoons rice vinegar
3/4 cup plus 2/3 cup their GF Flour Blend (they use their own blend)
1-1/2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon xanthan gum
8 Tablespoons unsalted butter, cut into 1/4" pieces and frozen for 10-15 minutes
Combine ice water, sour cream and vinegar in a small bowl. Process flour blend, sugar, salt and xanthan gum together in a food processor until combined. Scatter butter bits over the top and pulse until butter is the size of large peas - about 10 pulses (this is rather confusing, as cutting it into 1/4" pieces IS the size of large peas...) Pour half of sour cream mixture over flour and pulse until incorporated - 3 pulses. Pour remaining liquid in and pulse until dough just comes together - about 6 pulses. Turn dough out onto sheet of plastic wrap and flatten into a 5" disk. Wrap tightly in plastic and refrigerate for 1 hour. (Can be refrigerated up to 2 days) Before rolling out, put on counter for 15 minutes. Roll out between two pieces of plastic wrap. Peel off top layer of wrap and flip into pie pan. Gently press into place, using bottom wrap (now on top). Carefully peel of wrap, flute edges. Re-use wrap to loosely cover crust and refrigerate until chilled and firm - at least 15 minutes or up to an hour. Fill and bake.