“Are you excited?” “What are you going to wear?” These are the two questions I have been asked repeatedly over the last weeks since hearing that PLPT is going to have its world premier at the Dances With Films festival in Los Angeles in June. The very short answers are: “Not yet.” “No clue.”
Happy March to all Lovers of Pie, Film, and Art. Fresh from a well-deserved break in Mexico, Kathy and Stanley brought half their Pie Town kitchen to Santa Fe for an event with food writers and critics. During the day we made pie, or cleaned up after making pie and attended food events. We screened
We drove from the VLA to Pie Town. “This is it? Really?” There was a cafe on the right, the “Pie-O-Neer” and a cafe on the left, “The Daily Pie.”Not much else. Dick was completely disoriented and asked how we were supposed to know which cafe to go to. Being far less confused, I reined
The film is just about ready to be sent for sound mixing and color correction, but before closing the door on any changes, I’ve arranged for a few groups to see the film in my home and offer me feedback. This is scary. I’m showing them my baby. What if they think my baby is
Contributed by Kathy Knapp, Pie Lady of Pie Town (Makes 2 pies) 2 unbaked pie shells Pecan-Oat Mixture 1 cup butter (2 sticks), room temperature 1/2 cup sugar 1/2 tsp. salt 1/2 tsp. cinnamon 1/4 tsp. cloves 1 cup light Karo Syrup* 1 cup dark Karo Syrup* 6 eggs 1 cup old-fashioned oats 2 cups pecan
Contributed by: Kathy Knapp, New Mexico (aka The Pie Lady) Unbaked pie shell 2 eggs, beaten 3/4 cup brown sugar (light or dark, or both) 1 tsp vanilla 1/2 cup butter (1 stick) 2 squares Baker’s Semi-Sweet Chocolate Optional: Toasted Nuts of your choosing & Red Chile Powder Preheat oven to 325. Melt butter and
The idea of having a blog again is almost too good to be true! I look forward to sharing the process of filming with you, and revealing stories of all sorts, soon.