Oh my, pie? Oh my, YES!

THIS is a banana cream pie. Flaky crust, layer of banana slices, some vanilla cream, more bananas, more cream-- then topped with whipped topping and chocolate shavings.

Funny story. When I had finished piping the designs onto the top of the pie, chef said to grab him a huge hunk of chocolate to show me how to garnish the pie as seen above. He asked what kind of pie I had and when I said, "Banana cream," he immediately was like, "Hmm...I shouldn't use chocolate." When I asked why he said he'd prefer to use white chocolate on top of the banana cream pies, coconut on top of the coconut cream pies, and the chocolate on top of the chocolate cream pies. He then sent me in search of white chocolate.

There was no white chocolate to be found so I said, "Umm...regular chocolate will be fine." He looked me dead in the eyes and said, "You really want chocolate on your banana cream pie," in a tone suggesting it was a terrible idea. I stared at him blankly for five seconds before responding, "Yes. Emphatically yes."

Now he went on to talk about how the banana would be overpowered by the chocolate and how you top the pies differently (in the commercial setting) so they look different and can be quickly identified. That's all well and good. But chocolate ruining a banana cream pie? Umm...this is America. We dip whole bananas in chocolate. He's making practical points but my mouth would beg to differ.

Long story short, my banana cream pie (topped with chocolate shavings) is DELICIOUS! :D


This is our group's quiche. The standard egg and heavy cream mixture in a pie shell garnished with cheddar cheese, mushrooms, ham and basil. Not bad for a breakfast item...

"EAT ME! I'M GOOEY AND DELICIOUS!" said Senior Quiche.

This is my early lunch for the day. Sicilian Sausage (there's mozzarella cheese in it!) on a buttery roll served with a side of spaghetti with homemade marinara. I mean, twist my arm. I suppose it's better than the PB&J I would have made at home...