Dude: It's hard to balance being a writer at work with being a writer at home. Sometimes I get tired of sitting at a computer ALL DAY!
Right now I am working on my Fellows Research Presentation that I give next Wednesday March 21st. It's an outline of my research agenda/approach. Maybe I'll put some of the more interesting slides on here.
Two great things did happen today.
1. It rained, ala Harry Potter, in my building today. A pipe burst in the 6th floor bathroom and water (holy hell, I hope it was water) poured down one of the elevator shafts. On the first floor the elevator doors were open and it looked like rain. Bad for the building, I realize, but totally fun to see.
2. A research proposal that I put a lot of work into was accepted without revisions (big deal) by TESS: the online social survey website. Basically, that means they collect data for me (also a big deal). So I'll have primary data soon, rather than having to borrow data from other sources here at the NCI. Whoop!
Okay, that's all. Back to the presentation!
Love,
Amber
Oh sweet heavens! Yes please :-)
Ingredients:
Crust
1 Pillsbury® refrigerated pie crust, softened as directed on box
Filling
1 bag (14 oz) caramels, unwrapped
1/4 cup milk
1 1/2 cups Spanish peanuts
1 can (14 oz) sweetened condensed milk
1 egg, beaten
1/3 cup peanut butter
8 oz miniature chocolate-covered peanut butter cup candies, unwrapped, chopped
Topping
1 bar (1.55 oz) milk chocolate candy, melted
1/4 cup Spanish peanuts
1/4 teaspoon kosher (coarse) salt
Directions:
- Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 10-inch glass pie plate. Cool completely on cooling rack, about 15 minutes.
- Meanwhile, in medium microwavable bowl, microwave caramels and milk uncovered on High 1 to 2 minutes or until melted; stir until smooth. Reserve 2 tablespoons melted caramel. Stir 1 1/2 cups peanuts into remaining caramel. Pour caramel mixture into baked pie crust.
- Reduce oven temperature to 350°F. In large bowl, stir condensed milk, egg and peanut butter until smooth. Stir in chopped peanut butter cups. Pour in crust over caramel mixture. Bake 30 to 35 minutes or until filling is set. Refrigerate 1 hour. Drizzle melted candy bar and reserved caramel over top of pie. Sprinkle with 1/4 cup peanuts. Lightly sprinkle with kosher salt. Cover and refrigerate any remaining pie.
