It’s been an interesting start to the week for me. Sunday felt like a very long day-and I had a lot to do, but it was also the 8 year anniversary of my Grammie’s passing.
I missed her very strongly this year. 2018 has been a good, but challenging year for me. And I know if she were still here, she’d have so many things to say, wisdom to impart, scripture to point to. And she’d be ready to play anything out of the musical theater repertoire and have a sing along just for fun.
So on Sunday evening, I was the soloist for prelude music at my church. It seemed very fitting for me to sing on the anniversary of her passing. She encouraged me so much in music, and she made me embrace my voice at a very young age.
Today, I decided to make a turkey pot pie for dinner. I had just learned how to make my Grandma’s pie crust from my mom last weekend and had pastry in the freezer. So I grabbed my apron and got to work. It was my first time making the pie all by myself and I was so anxious for it to turn out how my Grandma and Mom have made it for years.
As I finished sealing the pie, I realized I was making my Grandma’s pie while wearing my Grammie’s apron. It was a fleeting realization, and not one I dwelt on for long. And not to put too much meaning in the every day things, but I’m realizing just how much I love my family. They’ve passed on a lot of wonderful things to me, even things as simple as an apron and a pie crust recipe.
By the way, I’m not revealing the pie crust recipe because I had to wait years for that secret and I’m sorry, but I worked for it. But I will post my filling recipe!
2 tbsp butter
2 tbsp flour
2 cups chicken or turkey stock
Mixed veggies
2 cups of turkey or chicken
Start by making a rue with the flour and butter. Add chicken/turkey sock. Let simmer and thicken. Add veggies and meat and simmer a few more minutes. Poor into pie crust and top! Bake according to pastry recipe! 
phillysoprano.wordpress.com 