Apple-Berry Twist Pie. Listening To Little Misty.

Not sure if you have seen ‘A Ghost Story’, but that is one engrossing film. And yes, Rooney Mara eats an entire pie in four and a half minutes on screen. Fascinating to watch (although I am sure many of us can perform that feat).

If you are looking for a pie to share, look no further than this Apple-Berry Twist Pie. Not only is it beautiful to look at, it has the perfectly balanced combination of berries with apples. The coarse sugar dusted on top provides a lovely crunch.

Apple-Berry Twist Pie

Ingredients for the crust:

1 1/2 cups flour, plus more for dusting
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
6 ounces cold cream cheese, cut into small pieces
1 teaspoon white wine vinegar or fresh lemon juice

Ingredients for the filling:

2 pounds assorted apples (such as Gala, Fuji or Honeycrisp)
8 ounces (about 2 cups) thawed frozen mixed berries (such as blueberries, blackberries and/or raspberries)
1 cup granulated sugar
1/4 cup flour
1 teaspoon pure vanilla extract
2 tablespoons unsalted butter, cut into small pieces
Pinch of salt
1 large egg, lightly beaten
2 teaspoons turbinado sugar

Directions for the crust:

1. Pulse the flour and salt in a food processor to combine. Add 2 tablespoons butter then pulse until the mixture looks like cornmeal.

2. Add the remaining 4 tablespoons butter and pulse until it forms pea-size pieces.

3. Add the cream cheese and pulse a few more times until the dough just comes together.

4. Add the vinegar and 1 tablespoon ice water then pulse a few times until the dough is moist.

5. Divide the dough between two pieces of plastic wrap. Shape each into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.

Directions to make the pie:

1. Put a baking sheet on the middle oven rack and preheat to 425℉ for 30 minutes.

2. Meanwhile, peel the apples and slice about 1/4 inch thick. Toss the apple slices with the berries, granulated sugar, flour, vanilla, butter and salt in a large bowl. Set aside.

3. Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Place in a 9-inch pie plate. Fold the overhanging dough under itself.

4. Put the filling on top of dough in the pie plate.

5. Roll out the remaining disk of dough into an 8-inch round on a lightly floured surface. Slice the dough into 12 strips. Brush the strips with some of the beaten egg.

6. One at a time, twist the strips of dough and, working from the center of the pie outward, arrange the strips on the pie to make one continuous coil.

7. Brush the top of the pie with the remaining beaten egg and sprinkle with the turbinado sugar.

8. Transfer the pie to the hot baking sheet in the oven and bake 15 minutes. Reduce the oven temperature to 350℉ and continue baking until the crust is golden and the filling is bubbling, another 50 to 55 minutes. (Tent with foil if the crust browns too quickly.)

9. Transfer pie to a rack and let cool completely.

Serves 8 to 10

Recipe from Food Network

‘Old Ghosts’ is a beautiful tune from Montreal-based band Little Misty which delivers the message that even as we change and grow, we still carry bits of our past with us. I love the Celtic vibe.

“From time to time
I remember sweet memories
like burning embers”

Check out Little Misty on the band’s Website. You can buy their music on Bandcamp.


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Jack O’Lantern Turnovers. Listening To Isaac Rother & The Phantoms.

I love these goofy turnovers. They are fun and super easy.

Just fill prepared biscuits with mustard-onion flavored ground beef mixed with cheese. Cut out some faces from more biscuits and press over the filling to seal. Bake then smile.

Jack O’Lantern Turnovers


1/2 pound ground beef
1 tablespoon finely chopped onion
4 ounces cubed mozzarella cheese
1/4 cup prepared mustard
2 tubes (16.3 ounces each) large refrigerated flaky biscuits
1 large egg, lightly beaten


1. Line two 15 x 10-inch pans with parchment paper.

2. In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Drain the grease then add cheese and mustard. Cook, stirring, until cheese is melted. Cool slightly.

3. Flatten each biscuit into a 4-inch circle. Place four biscuits in each of the prepared baking pans. Spoon 2 heaping tablespoons of meat mixture onto each biscuit.

4. Using a sharp knife cut out Jack O’Lantern faces from remaining biscuit circles. Place each over meat mixture and pinch edges to seal tightly. Reroll scraps if desired and cut out stems for pumpkins.

5. Brush with egg. Bake at 350°F for 10-15 minutes or until golden brown.

Makes 8 turnovers

Recipe from Taste Of Home

This is brilliantly camp. And, as someone commented “Apparently he’s the phantom…”

Isaac Rother & The Phantoms have a new song, ‘Witches Brew’, coming out this Friday (October 30). Have a listen here.

Check out Isaac Rother & The Phantoms on the band’s Website where you can buy their music.


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Pasta With Zucchini Sauce. Listening To Yumi Zouma.

This year…definitely NO NO.

This recipe…Yes, please!

A buttery zucchini sauce with the fresh bite of parsley couldn’t be easier to whip up for a quick and delicious pasta dinner.

Rigatoni With Zucchini Sauce


8 Tbs butter
2 pounds zucchini, chopped
3 cups chopped onions
1 tsp salt
1 cup loosely packed flat leaf parsley leaves
1 pound bowtie or rigatoni pasta
1/2 cup shredded zucchini
Parmigiano Reggiano cheese, grated
Extra virgin olive oil, for drizzling
Black pepper, to serve


1. Melt butter in a large skillet. Add chopped zucchini, onions and salt. Cook over medium hear until the vegetables are very soft but not browned, about 10 to 15 minutes. Set aside to cool for 20 minutes.

2. Purée the zucchini mixture in batches along with the parsley leaves. Return the sauce to a clean skillet and place over very low heat.

3. Cook the rigatoni according to package directions. Drain, reserving 1/2 cup of the cooking water.

4. Toss the pasta in the zucchini sauce, adding some of the cooking water if the sauce is too thick.

5. Top pasta with a sprinkling of Parmesan, black pepper and the shredded zucchini. Drizzle with olive oil and serve.

Serves 4 to 6

Recipe from On Top Of Spaghetti… by George Germon and Johanne Killeen

Here’s some Yes Yes to drown out the No No.

New Zealand’s Yumi Zouma makes some of the best indie-pop out there. ‘Lonely After’ is gonna get yer shoegaze on.

“I’m dead in the water beneath
and you’re a sight to be seen
and I’m falling undone
It’s getting harder to sleep”

Check out Yumi Zouma on the band’s Website where you can buy their music.


Note: This post was edited on 10/16/20. I had originally titled it “Rigatoni With Zucchini Sauce” which was directly from the cookbook, but I used farfalle. Whoops.

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Bourbon Pumpkin Cheesecake. New Music From Steve Mahoney & The Milkshakes.

There are comments out there that say the bird is being moved by his human, but I still think it’s all so cute.

There are also comments out there about this Bourbon Pumpkin Cheesecake. Lots and lots and lots of comments…and they are all very favorable.

All of those gushing reviews are for a good reason, because this cheesecake is amazing. The bourbon laced pumpkin filling has the ideal blend of spices and bakes up to creamy perfection. The sour cream topping and nutty graham crust provide fabulous contrast from above and below.

Bourbon Pumpkin Cheesecake

Ingredients for crust:

3/4 cup graham cracker (from five 4 3/4- by 2 1/4-inch crackers)
1/2 cup (50 grams) pecans, finely chopped
1/4 cup (45 grams) packed light brown sugar
1/4 cup (50 grams) granulated sugar
4 tablespoons (55 grams) unsalted butter, melted and cooled

Ingredients for filling:

1 (15-ounce) can solid-pack pumpkin (about 1 1/2 cups)
3 large eggs
1/2 cup (95 grams) packed light brown sugar
2 tablespoons (30 ml) heavy cream
1 teaspoon (5 ml) vanilla
1 tablespoon (15 ml) bourbon
1/2 cup (100 grams) granulated sugar
1 tablespoon cornstarch
1 1/2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon fine sea salt
3 (8-ounce) packages cream cheese, softened

Ingredients for topping:

2 cups sour cream
2 tablespoons granulated sugar
1 tablespoon bourbon
Garnish: pecan halves

Directions to make crust:

1. Grease a 9-inch springform pan.

2. Stir together graham cracker crumbs, pecans, sugars, and butter in a bowl until well combined.

3. Press crumb mixture evenly onto bottom and 1/2 inch up side of prepared pan. Chill crust at least 20 minutes. (Gourmet recommends 1 hour).

Directions to make filling:

1. Preheat oven to 350°F.

2. Whisk together pumpkin, eggs, brown sugar, cream, vanilla, and bourbon in a bowl until combined.

3. Stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in large bowl.

4. Beat cream cheese with an electric mixer at high speed until creamy and smooth, about 3 minutes. Reduce speed to medium, then stir in cornstarch mixture and beat until smooth. Add pumpkin mixture and beat until smooth.

5. Pour filling into crust. Put springform pan on a shallow baking sheet (to catch any spills in case the pan leaks) and place in the oven.

6. Bake until center is just set, about 60 minutes. Transfer to rack and cool 5 minutes. (Leave oven on.)

Directions to make topping:

1. Whisk together sour cream, sugar, and bourbon in a bowl. Spread on top of cheesecake and bake 5 more minutes.

2. Cool cheesecake completely in pan on rack, about 3 hours. Chill, covered, at least 4 hours but preferably overnight.

3. Remove side of pan and garnish with the pecans. Bring cheesecake to room temperature before serving.

Make ahead: Baked cheesecake can be chilled, covered, up to 1 week.

Serves 12 to 14

Recipe from Gourmet Magazine

An ISITK fave, Steve Mahoney & The Milkshakes have a new album, ‘The Second Wave’, released September 25th. It’s packed with pop treasures as well as infusing some topical 2020 commentary into the music.

It was hard to choose one song to share as so many spoke to my soul. I have already shared a single from the album in this post out ahead of the record’s release. (Have a listen…it’s a slower tempo burn and so good). But today’s choice of ‘Danger Zone 2’ was decided by the combination of Steve’s catchy vocals over that irresistible throw back instrumentation.

“All around us we are losing the fight”

Check out Steve Mahoney & The Milkshakes on Facebook. You can buy their music on Bandcamp.


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Meatball-Mushroom Parmesan Soup. Listening To Psychobuildings.

Enjoy this cozy soup on a chilly day. It only takes about a half hour from start to finish.

Meatball-Mushroom Parmesan Soup


1 tablespoon olive oil
1 cup sliced mushrooms
3 garlic cloves, minced
3 cups lower-sodium beef broth
1/2 cup sliced baby-cut carrots
8 (1-inch) frozen Italian-style meatballs
1/2 cup rotini pasta
2 cups baby spinach
1/4 cup shredded Parmesan cheese


1. Heat oil in a medium saucepan over medium heat. Add mushrooms and garlic and cook for 30 seconds or until fragrant.

2. Add broth and carrots; bring to a boil. Add meatballs and pasta; return to a boil. Cover and reduce heat to medium-low. Simmer 10 minutes or until pasta is tender and meatballs are cooked through. Stir in spinach then sprinkle with cheese to serve.

Makes 4 cups which serves 2 (doubles easily)

Recipe from Popsugar

Oooh. I’m loving me some Psychobuildings. Their latest song “Inside Out” has some hints of Bowie and loads of the great synthy stuff that makes me so happy.

Check out Psychobuildings on the band’s Website where you can buy their music.


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Short And Sweet. Butter Pecan Toffee.

This mock toffee is so much fun. Buttery biscuits covered with a buttery caramel and crunchy pecans taste amazing. They are super easy to make, too.

Butter Pecan Toffee


4 oz butter
3/4 cup sugar
1 tablespoon corn syrup
40 tea biscuits
1/2 cup chopped toasted pecans


1. Combine butter, sugar and corn syrup in a saucepan over medium heat. Cook, stirring occasionally, until brown and 305°F on a candy thermometer. (If you don’t have a candy thermometer, you can follow the technique on this page).

2. Arrange tea biscuits side by side on a large baking sheet lined with non-stick foil (or grease some regular foil).

3. Pour the sugar mixture on top of the biscuits and sprinkle with pecans. Chill until firm then break apart to serve.

Recipe from Food Network

Here’s a soothing short song.

And a sad, sweet song.

“Who was I to deserve something that’s so light and pure
What was I when it was ripped away and done for sure”

Check out He Arrived By Helicopter on Bandcamp where you can buy his music.

Learn more about Kinder Than Wolves on Bandcamp where you can buy their music.


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Pizza Burgers. Listening To Jason Nutter & Jesika von Rabbit.

Yeah, I’ve been watching a lot of television.

Even as things open up, I spend most of my time at home…and I live in Vermont where we are blessedly seeing very few cases of the virus. It’s just the way I find myself coping best.

So….lots of TV.

I strongly recommend Better Things, a scene from which is in the YouTube video above. It’s a smart comedy-drama with remarkable acting and a very strong soundtrack. The music placement is genius.

Other shows I finally got around to and loved: Fleabag, The Marvelous Mrs. Maisel, Ozark, Dead To Me, Never Have I Ever, Crazy Ex-Girlfriend, Big Mouth, and The Good Place. If you like reality TV, I recommend Love Is Blind, The Circle, Dating Around and Love On The Spectrum.

I also recommend these easy Pizza Burgers that are packed with flavor and taste like summer.

Pizza Burgers


1 1/2 pounds ground beef
1/2 teaspoon salt or garlic salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried marjoram
4 hamburger buns, toasted if you like
Pizza sauce, warmed
Sliced mozzarella cheese
Basil sprigs


1. Heat grill to medium-high heat.

2. In a mixing bowl, combine the beef and spices then shape into 4 patties.

3. Place burgers on the grill and cook 4 to 5 minutes per side for medium-rare. (A covered grill helps reduce flare-ups and allows for more even cooking)

4. When burgers are almost done, top each with a slice of mozzarella and cook until cheese melts.

5. Serve burgers in buns with a spoonful of pizza sauce and a sprig of basil.

Serves 4

Recipe from Vermont Castings Modern Grilling Cookbook

I always have Shazam open when I watch Better Things as there is usually a few banger tunes per episode that I am unfamiliar with.

One such is this blissful song by Jason Nutter & Jesika von Rabbit.

“Joshua Tree” closes out the second episode in season 4 of Better Things. The song, which I had never heard before, gave me instant chills and could not have been more beautifully paired with the moment in the show. I wish I had that video clip to share.

Check out Jason Nutter & Jesika von Rabbit here and here. You can buy the music here.


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Chocolate Chip Cookie Delight. New Music From Rhythm Affair.

No mystery why the word ‘Delight’ found its way into this recipe’s title.

Layers of chocolate chip cookie, pudding and cream are totally delightful. I think the rainbow jimmies make the dessert look super cheerful.

Chocolate Chip Cookie Delight


1 tube (16.5 ounces) refrigerated chocolate chip cookie dough
8 ounces cream cheese, softened
1 cup confectioners’ sugar
12 ounces frozen whipped topping, thawed, divided
3 cups cold milk
1 package (3.9 ounces) instant chocolate pudding mix
1 package (3.4 ounces) instant vanilla pudding mix
Optional topping: Colored jimmies (or nuts or chocolate chips)


1. Remove cookie dough from fridge and let sit at room temperature for 10 minutes to soften.

2. Press cookie dough into an ungreased 9 x 13-inch baking dish.

3. Bake at 350°F until golden brown, about 15 minutes. Cool on a wire rack.

4. In a large mixing bowl, beat cream cheese and confectioners’ sugar until smooth. Fold in 1 3/4 cups of the whipped topping. Spread over baked chocolate chip cookie crust.

5. In a large mixing bowl, whisk milk and pudding mixes for 2 minutes. Spread pudding mixture over cream cheese layer.

6. Top with remaining whipped topping. Sprinkle with topping of choice

7. Cover and refrigerate until set up, at least 8 hours.

Serves 12

Recipe from Hot Rod’s Recipes

“This Livens Up The Day” is new from Las Vegas-based band Rhythm Affair. I love lead singer Kevin Deon’s deep, comforting delivery woven with the beautiful back up vocals that emphasize the song title.

“You didn’t care about me yesterday
when all my hope was just slipping away”

Check out Rhythm Affair on Facebook. You can buy their music here.


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Two Ingredient Bagels. New Music From The Cry.

I saw this recipe all around my social media feeds in March when everyone started staying at home and baking a lot.

Two ingredient bagels! No yeast! No boiling!

I finally got a chance to try the recipe out for myself. I started making the bagels at 6:30 am and just after 7 am my family got to dig in. So quick, so easy and so good.

My kids remarked that it took a few bites to get used to a subtle sweetness in the bagels (no doubt from the yogurt), but we all gave them a thumbs up.

Two Ingredient Bagels


1 cup nonfat plain Greek yogurt
1 cup self rising flour

1 large egg
pinch of fine sea salt
1 teaspoon water
Everything bagel seasoning mix, sesame seeds, poppy seeds, etc


1. Preheat the oven to 375℉. Line baking sheet with parchment paper.

2. In a large mixing bowl, combine flour and yogurt. Knead the dough until it is smooth.

3. Divide the dough into 4 equal parts. Shape each portion of dough into a ball. Use your thumbs to make a hole in the center of each ball. (I rolled my dough into a log and then joined into a bagel shape so they are kind of misshapen. Forming the ball and then poking a hole will make a more traditional looking bagel.)

4. Arrange the bagels on the prepared baking sheet.

5. Mix together an egg wash by whisking the egg, salt, and water in a small bowl until smooth. Brush the egg wash over the bagels. Sprinkle desired toppings over bagels.

6. Bake for about 25 minutes, until browned.

Makes 4 (doubles easily)

Recipe slightly adapted from Kirbie’s Cravings

“Everything And Nothing”, new from California-based band The Cry, is all the retro goodness I’m craving. It deserves a great big exclamation point…just like the bagels.

Check out The Cry here. (I couldn’t find them on any social media). You can buy their music here.


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Taco Burgers. New Music From Paula Sedlacek.

Man, that show is pure gold. I love it so much.

And another thing I love is a great burger on the grill.

Give your burgers a flavor boost by giving them the taco treatment. Corn chips and a packet of taco seasoning do all of the work. Really tasty…you should make them for your favorite father. 😉

Taco Burgers


1 cup finely crushed corn chips
1 envelope taco seasoning
1 tablespoon dried minced onion
1 large egg, lightly beaten
1-1/2 pounds ground beef
6 slices cheddar cheese
Hamburger buns, split
Lettuce leaves
Tomato slices


1. In a large bowl, combine the corn chips, taco seasoning, onion and egg. Add beef to bowl and mix well. Shape into six patties.

2. Grill, covered, over medium heat or broil 4 inches from the heat for 7 minutes on each side or until a thermometer reads 160°F and juices run clear.

3. Top each burger with a slice of cheese and heat just until cheese begins to melt. Serve burgers on buns with lettuce, tomato and salsa.

Serves 6

Recipe from Taste Of Home

Who doesn’t want to be happier?

Today I’m referring to the song “Happier” from Paula Sedlacek’s new EP ‘Stars Get Brighter’. Paula just graduated from my town’s high school and is an amazing singer/songwriter. I’ve been mesmerized with her voice since I first saw her perform at a school concert.

I adore “Happier”, but do go and have a listen to the other 3 tracks on the EP. Every song is incredible.

Check out Paula Sedlacek on Soundcloud where you can listen to her music.


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