In a really twisted way, Youtube is a fairly big reason why a good number of people go outside, take up hobbies, etc.

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Made another batch, this time anise flavored, and I used a cookie sheet so I can rest my pained body.

There was a slight problem with this batch. It came out more chalky, but I’m wagering it was because I cut down on the sugar by a lot. (Not enough elasticity/moisture/whatever to keep it sticky while cooking).

Well good luck when you do, 👍.

My helper (Dot) wishes you good luck, too, 😁

it looks intimidating

It started out that way, heh, and I still have issues with figuring out the best fabrics (Which are a huuuuuuge part of getting it right, heH< (KITTY IS trying to help me type, HAH), but after that 6firstr bad experiments, it got easier7 (I’m going to leave his typings in this, HAH), 3wwwwwwwwwwwwwwwwwww7y buy hen…but oddly enough, I seem to have an easy time with odd things like this…SR55tam q…Same with knitting, I’ve come up with quite a few of my own little sTItches. HAH!

me to my kitten. “Ok, Ok, Ok, I’llgive you some attention, boy”

Well, if “media” is in general, I’d have to say television. I’ll watch some things once in a while, but for the most part, I have way too much anxiety from a bad marriage. Audio books, and certain Youtube channels can trigger it, too.

but it’s been at least a couple of weeks since cast-on which should tell you all you need to know about rate of completion 😅

Pshhh! That’s nothing. I’ve got a grocery bag that I started over a year ago, and a pumpkin bag I started about 7 months ago…i swear I’ll get to them…after I find where I put the patterns I wrote…:no_mouth:

Definitely requires a bit more concentration than I’ve been able to give lately, so I just keep defaulting to the socks instead.

Oof! Pain and the digestive issues from trying to get my pains taken care of have me in a daze most days. It’s tough, but I am making headway…slooooowly, heh!

Am working on another duster for my swiffer thingies…I still don’t feel up to recording a how-to yet, though. I’ll get to it…i’ll get to it.

Last night, I made a tiny ray out of this yarn, too.

Final update. So it is necessary to cook the filling before hand. There’s just no way arround it. However, it’s not too bad, and is doable, just not as good as precooking.

At the tip of the spoon you can see how colored the zucchini is in this jam I made. (which could be used as a pie filling).

Since a precooked crust would be used, I’d suggest using a crumble crust for the top of the pie.

And lastly, my mix ratio is pretty much 1:3 for fruit to zucchini ratio.

Which, for a rhubarb blueberry pie, to keep the colors separted like this. One could cook the zucchini with the rhubarb, and then cook the blueberries separate. I do like the coloring of this. (was my second attempt for cooking the zucchini in the pie crust. I partially boiled the zucchini with ground ginger, the filled it in the bottom, and put the fruit on top. I had hoped the flavors would have blended in downwards. It did a bit, but still not as good as I hoped. Meh, nothing made in haste, nothing found in good taste, :smile:)

Woot! Two or three days later, and all the kinks worked themselves out. It’s good as is, but does need one slight modification. The squash around the slits needs to be covered up. That’s why some of them didn’t get the coloration.

I think when I attempt this again, I’ll still up the flour, and to deal with the squash near the slits, I’ll pour over melted butter and sprinkle a little ginger over the top. I bet that will take care of any unwanted flavors.

Huh! I’ve found recipes for both types, but the precooked filling was all the ones using a pre-cooked crust, and all the others would be better described as a crustless quiche. However, the cooking timee for the latter were nermal cooking times for a pie. Still, though, diluting the zucchini with fruit flavor, is going to be the trick. I know it’s possible cooking and manually stirring it on the stove. Constrained within a pie shell?

Again, I think I’m just going to have to try it.

Alsn, I cut the outer skin off when turning zucchini into a fruit. Plus, I think a larger one might yield more flesh (as I cut out the seed and pulp from them). if I can remember it and am able to, I’ll document the process. (chronic pain sufferer, so I don’t exactly put a lot of effort into being presentable. Just existing is exhausting, Hah!).

but my concern with cooking twice would be the moisture content more than the consistency.

Ah! That’s something that escaped me. I’ll need to remember to add a little flour/cornstarch to the filling.

I’d peel them and then either dice them smallish or cut them into slices maybe a quarter inch thick. Whatever you did with the jam is probably going to work out in a pie shell, except you might consider how sweet it should be.

That’s how I sliced them for the jam. As for sweetness, that won’t be a problem. I’m not a heavy sugar eater, so a small amount will go a long ways, and I have a good eye for the amount I like.

Hmm! The part I’m mostly wondering about would be the convection currents (I think convection is the correct term, 🤔 . Currents caused by heat). Would the 45-55 minutes in the oven yield enough currents to mix the flavors so the squash gets infused with the other flavors? (Zucchini can lose almost all its flavor in place of the fruit). I know cooking the fruit within the shell works with rhubarb and apple (A small tart green apple, tree 15 feet in height, that can be found somewhat wild here in Western Kansas) , rhubarb and grape, and rhubarb and blueberries…

I think I’m just going to have to try it. Nothing attempted, nothing tempting.