Monthly Archives: November 2013

Cover Girls

About a month and a half ago, our very good friend Fred Parry of Inside Columbia just casually mentioned that we were his choice for the December cover of his Prime Magazine.  We acted sauve, simply just as if magazine cover options are thrown at us on a regular basis.  (Hint: they aren’t).  Really, we were like this:

What

Because those peeps at Inside Columbia are always thinking, they scheduled the cover photo shoot on the same day as our Culinary Adventure pie-baking class.  I hadn’t even left the parking lot of Fred’s office before I texted my hair person – Shawna Houser of Bella Salon in Columbia – and worked out all the answers to my highlighting and hairstyling needs.  Priorities, people, priorities.

When the day arrived, we shopped, coiffed, and double checked our make-up.  The super awesome LG Patterson welcomed us to his studio (http://recessinc.com/).  At his request, we brought pies.  At our request, he promised to use Photoshop liberally.

We took a lot of fun pictures with LG ($5 says he didn’t notice that our mobility was limited by the layers of Spanx).  And then it was over and we taught our baking class.  A few days later, we did our interview for the story that would run in the cover photo issue.  It was all done before Halloween and we didn’t hear anything.  And we didn’t know if we should hear anything…like, do you get to see the pics before one shows up on a magazine?  Is there a chance to critique your smile, your hair, your shoe choice?  Would the magazine people meet with LG in a room and analyze all the options and try to figure out which picture made us look the youngest?

And then today.  Boom.

Magazine Cover

I’ve been looking at this pic for quite a while now and I’m still a little blown away.  It is completely surreal to see yourself in a completely different way than you see yourself in your head (does that make sense?).  Hey, LG, if you are reading this?  You are AH-MAZ-ING.  This cover turned out so much more than we could have hoped for it to be.

Not only do we have this pic, there is a story in the magazine to go along with it.  Written by Anita Neal Harrison, the story is pretty great (if we do say so ourselves):  http://www.primemagazineonline.com/article_1.php.

We are officially marking “Be A Cover Girl” off our bucket lists.  Thanks Fred, LG, and Anita for making us feel G-L-A-M-O-U-R-O-U-S.  We are keeping our schedules open, you just in case you have any last minute needs for wine-swilling, Spanx-wearing, Photoshop-endorsing cover girls.

I’ll Sorta Miss The Elks…

This time last week, I had zero to little knowledge of the Elks Lodge.  I wasn’t sure what the Elks did or how you became an Elk.  After the past few days, I’ve learned that the Elks are a) super nice, b) super helpful, c) have a super happening bar that is open in the afternoon and evening, and d) you have to be an Elk to purchase a drink in that happening bar, despite how desperate you appear or how covered in flour you might be.  Ahem.

Three days of hanging exclusively at 4747 E. Elk Park Drive netted us a whole lot of pies and a whole lot of happy customers today.  It was so fun to hand out all our pies and to meet so many customers who we’ve come to know through Facebook and Kickstarter.  After a few long days of baking, boxing, labeling, we were happy to have a successful first venture into holiday baking.  The unknowns of a temporary location and our social media reliant ordering system brought challenges, but we think overall that it all worked exceptionally well.

Here are our the top 5 questions we received today:

  1. Q:  When and where will your new location be?  A:  For all of our new readers, we are planning to open at 3601 Buttonwood Drive.  That is at Buttonwood and Nifong and behind Sonic…on the flip side of JoAnn’s Fabrics.  We are still working on lease negotiations but everything continues to look positive.
  2. Q:  Will you be in your location by Christmas?  A.  If the entire world would yield to my desires and demands, then yes, we will be there by Christmas.  But since experience has shown me that I don’t always get my way, then my answer is “I HOPE SO.”  If not, then maybe we will head back to the Elks.  But I might see about joining if that happens so I can have the special access key card to their happening nightspot.
  3. Q:  Did you all make all these pies?  A. YES.  Every single one.  Yesterday.  True story.
  4. Q:  What was the top selling Thanksgiving pie?  A.  Chocolate Bourbon Pecan.
  5. Q:  Will we be eating pie on Thanksgiving?  A.  Doubtful.  We didn’t have any left!  We will probably be having chocolate rolls, which is rolled out pie crust, sprinkled with cocoa and sugar and then dotted with butter, rolled up and baked.  It is basically a pie, but rolled up instead of in a round pie dish.  If it sounds ugly, that is because it is.  The taste though?  LOVE.  We are working on a way to bring these to PJP V 2.0 when we are finally open.

Again, thanks to everyone who ordered and picked up today.  We hope everyone has a wonderful Thanksgiving holiday tomorrow!

This post is late…it is, in fact, almost Wednesday morning and we baked today for a total of 16 hours.  SIXTEEN HOURS IS A LOT OF HOURS.

I wish I had a more detailed post but all that is left in my brain is to say that we baked.  And we baked.  And we baked some more.  I would bet you that I unwrapped more sticks of butter today than I have used in baking in the entire past year.  And the eggs…oh, the eggs. After a second trip to Sam’s, we ended up needing 64 dozen eggs today.  I won’t be able to make an omelet for WEEKS until I recover from cracking 768 eggs in a 16 hour period.

That said, we don’t have to bake a single pie in the morning, the Elks Club commercial kitchen is spotless, and each pie is boxed and labeled.  I was convinced that we would be working well until the wee hours of the morning – the fact that I’m at home and typing this actually stuns me.

Without question, it took a village today.  Jeanne’s husband Dale washed so many dishes…I can’t even guess how many times he washed the huge whisk thing on the commercial mixer. Our friend Sherry (Chief Brand Officer Sherry) pretty much spared us from hours of extra labor by baking like a crazy woman and making all the labels for the pies (she isn’t CBO for nothing, she has mad label making skills).  Heck, by the time night fell, even my husband and kids were in on the game by assembling boxes and putting stickers on the boxes.  Had it just been the two of us, we would have needed another 5 or 6 hours at least and so with so much heartfelt gratitude, thank you to our peeps for swooping in at our hour of need and helping!

Tomorrow, all I have to do is hand out pies.  Honestly, I don’t even think I’m going to go into the kitchen for fear that I’ll have a flashback to 10 pounds of pecans that need to be chopped.  If you ordered a pie for tomorrow, know that it is a) homemade and b) carefully planned, baked, and double counted just for you.  A few notes about pickup:

1)  Pickup will be at the Elks Lodge at 4747 E. Elk Park Drive.  This is on Highway WW, just past Cedar Ridge Elementary.  We will be there from 10 until 3.

2) We don’t have any waiting lists.  All pies are currently spoken for, but if something changes in the morning or during the pickup process, we will post to Facebook and offer those pies for sale.

3)  Please plan to pay in cash.

4) Please plan to enjoy your pies, appreciate the box, and find the stickers to be wonderfully designed and placed.  It takes a village, people.

5) The pumpkin and French silk pies must be refrigerated until serving, so please plan your pickup times accordingly.  The French silk especially is a persnickety pie and even though it is going to be cold out tomorrow, it probably won’t do well in your car for longer than 30 minutes or so.

We are excited for tomorrow.  We will have super cute Peggy Jean’s Pies pullovers on, but you’ll recognize us by our limps and dark circles under our eyes.  Don’t hesitate to come say hi.