Hello again! I just paid for this site again so I thought I should write something. When I began writing this blog I had hoped to write about my general rambling thoughts but ended up putting recipes. But first some random thoughts.

I start my day in my kitchen. Hubby and I sit at the kitchen table with our laptops and drink coffee. We call these lazy mornings. He listens to whatever he listens to and I work the NYTimes word puzzles. I work at least six of them starting with Spelling Bee and ending with Wordle. I tell myself that this helps keep my mind sharp and improves my vocabulary. Really I do them because I enjoy word puzzles.

On occasion I sit on the backyard deck with my coffee. There I can watch the birds and squirrels feeding at the bird feeder along with the occasional bunny rabbit.

It is hot here this summer. I roasted vegetables one evening and that heated up the kitchen. But since we eat dinner in front of the TV in the living room it was not a problem. Given this situation I thought I could bake something. But what? I’ve been putting off going to the grocery store so must use what is in the house. There is buttermilk so what can be done with this? I had already made buttermilk pound cake cupcakes so I wanted something different.

I have made this pie before. I like it because it is less sticky sweet than regular pecan pie. You will need the following ingredients:

• 1/2 cup butter
• 2 cups sugar
• 5 eggs
• 2 Tablespoons flour
• 2 Tablespoons lemon juice
• 1 teaspoon vanilla
• 1 cup buttermilk
• 1 cup chopped pecans
• 1 unbaked pastry shell

Cream butter and sugar in large mixing bowl. Add eggs one at a time, beating well after each addition. Blend in the flour, lemon juice and vanilla. Stir in buttermilk and pecans.

Bake at 325 degrees F for 55 minutes or until set. Cool on wire rack. Store in refrigerator.

I found this recipe in one of those women’s magazines that feature home cooks who send in recipes. The magazine then prints them the size of recipe cards that can be cut out and put in a recipe card box. I keep my clippings in notebooks.

Notes: I did not chop the pecans so they did not float nicely to the top of the pie for a pecan crust. Refrigerating the pie will help with cutting into neat slices.