No really, there’s not anymore. I’ve been planning my mom’s surprise retirement/birthday/anniversary party for months now and while the event itself was amazing, I’m just so glad it’s over so that I don’t have to worry about giving away the surprise anymore.
I have a pretty bad track record. Once I threw a surprise party for Eric and a few hours before the event I said to him, “I have to go to the store to get stuff for your surprise party tonight” and then I caught myself and widened my eyes and slapped my hand over my mouth. He didn’t get it somehow. (??)
Later, our first guests arrived exactly when I asked them to, except he was the one to answer the door because I had yet to send him on his get-out-of-the-house-errand. I had to awkwardly make eye contact with the arrivals and say, oh you guys are just here [30 minutes away from your house] dropping by right? I seriously have no idea how he was still surprised.
My mom, on the other hand, wasn’t surprised in the slightest. No matter how old you get, you just can’t keep secrets from your mom. At least I never could. Oh well, it was an awesome party, if I do say so myself, and bonus! We have enough food leftover to feed the armies of 3 nations.
Me and my 4 siblings were all together for the weekend, which rarely happens since we’re spread across 4 states. We were celebrating her retirement after 20 years of teaching, my parent’s 40th anniversary, and her 60th birthday. That right there made up for any potential ruined-surprise deflation. Pretty hard to stay upset when there is so much awesomeness happening.
My mother-in-law Kris has been talking up this Rhubarb Custard Pie for years. I’ve never had it because I don’t visit when rhubarb is in season. I just know that it has family-legend-status. I wanted to make it for Eric’s birthday this year, so I asked for the recipe, and she texted me a photo of the recipe in her Betty Crocker cookbook. “It’s basically the same,” she said.
Except that the crust burned, the rhubarb was undercooked, and it was super runny. I asked her about it and she said, “Oh did you cover the crust? Did you beat the eggs well? Did you add tapioca? Did you up the salt?” Um, NO!!! “Oops, forgot to tell you those parts. Guess it’s an excuse to make another pie!”
Honestly though I can’t be mad. The first one was still pretty good, and it made me appreciate the second one–perfection–even more. This it my new favorite pie. No really. It used to be this Strawberry Glace Pie, and that one is still up there, but Rhubarb Custard Pie trumps it now. I am jumping on the family-legend-pie bandwagon because this. is. it my friends.
Source: Eric’s great-grandma Prudie (a family legend). Crust is from my best friend’s mom, Anne.
Then flatten that puppy out. I like to use parchment paper so that I don’t have to worry so much about the transfer. Just peel it right off.
Left is what your eggs should look like after beating the eggs. Right is what it turns into after the flour step.