The Kickstarter Blog

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  1. Thanksgiving with Our Friend Bobbie

    It’s Thanksgiving week and we’re feeling festive. To celebrate, we’ve invited a few of our favorite project creators to share some of their creative holiday spirit. We hope you enjoy. Happy Holidays!

    When Emily Richmond decided she wanted to spend a year sailing around the world, a lot of people told her she couldn’t do it. Hmph! One successful Kickstarter project later, and she was on her way. Now, several months into her voyage, Emily drops us a line from the high seas to regale us with the tale of her (slightly unusual) Thanksgiving day adventure. We so wish we were there!!

    hi guys!

    oh, what a year it’s been! this time last year, i was knee-deep in preparations for the trip (shipyards, marathon painting sessions, a flurry of equipment ordering)  as a boyfriend and i took a T.O. to drive down to Ensenada, MX to celebrate the holiday. We found a little beach house that was set back in an abandoned development of homes — there was even an old country club with windows  smashed out, arcade game parts on the lawn. it was completely weird, and utterly fantastic.  we surfed, we feasted, we gave thanks for all we had.

    One year later, that boy is now out chasing his own dreams (also, kickstarter enabled!) and that ocean we feasted beside has become my home and the only constant in this kaleidoscopic life. as i write this to you now, i’m sitting aboard a 120 foot megayacht with a handful of old pals. the a/c is blasting, there’s a live-in chef putting the finishing touches on what will, im sure, be one of the fancy meals in my recent history. a world away from last year, but as much home as ever. where i’ll be next november i have no idea, but i’m thankful for every little thing.

    happy thanksgiving!

    emily

    You too, Emily! If you’re curious — and it’s hard not to be! — you can follow Emily’s ongoing adventures over at her blog, Bobbie Rounds the World.

  2. Easy As (Holiday) Pie

    It’s Thanksgiving week and we’re feeling festive. To celebrate, we’ve invited a few of our favorite project creators to share some of their creative holiday spirit. We hope you enjoy. Happy Holidays!

    First there was Holiday Chuck, then there was a mildly unusual turkey, and now — probably our most favorite of all favorite holiday things — there’s dessert! This especially festive recipe comes from Lauren, who first made our mouths water with the absolutely delicious Pie in the Park project. She wrote to us:

    Every Thanksgiving, my mom makes a truly decadent Pecan Fudge Pie — she ripped the original recipe out of a Family Circle magazine dated 10/26/82, eleven months before I was born. I’d eat multiple slices of that pie for days afterward.

    When I told her that I’d be compiling a pie cookbook, she sent me a
    few pie recipes she had gathered over the years, including this one
    for Pecan Fudge Pie. 

    While the recipe didn’t make it into the upcoming Pie in the Park: Stories and Recipes (to be released December 2010), it will hopefully be made in some new kitchen this holiday. Most definitely in mine. 

    Like most family recipes, this recipe has been tweaked to the times (eg. the original calls for “1/2 package of pie crust mix”).

    Thanks for sharing, Lauren! We love the story almost as much as we’d love to be eating a slice of this pie right about now. 

    Also — sneak peek alert! — the above illustration is a preview from the forthcoming book, illustrated by Sarah Schlesinger. And make sure to keep up with all things pie over at the Pie in the Park blog


    Pecan Fudge Pie

    Crust

    1 1/3 cups flour
    1 teaspoon sugar
    1/4 teaspoon salt
    1/2 cup chilled butter or chilled vegetable shortening
    3 tablespoons ice cold water

    Filling

    3 squares unsweetened chocolate
    1/2 stick butter
    4 eggs
    1 cup sugar
    1 cup light or dark corn syrup
    2 cups pecan halves

    Preheat oven to 400 degrees.

    In a shallow bowl, combine flour, sugar and salt. Using a pastry
    blender, cut in cold butter or vegetable shortening until it forms
    tiny balls. Add cold water to the mixture, and mix with your hands or
    a big wooden spoon until you form a flat disk. Cover disk in plastic
    wrap and chill in fridge for at least 30 minutes.

    Take dough ball and put on a flat surface covered in white flour.
    Using copies amounts of flour, use a rolling pin to roll out dough,
    and flip over the steadily flattening crust ball regularly. When large
    and flat, lay out crust on a pie plate. Cut edges and use your
    imagination and fingers to shape a beautiful crust.

    Melt chocolate and butter in a small saucepan over low head, cool.

    Beat eggs slightly in medium-size bowl; blend in sugar and and corn
    syrup. Stir in chocolate-butter mixture and 1 1/3 cups of the pecans.
    Pour into pie crust. Arrange remaining pecans in a design on top.

    Bake in oven at 400 degrees for 5 minutes. Lower oven temperature to
    350 degrees and bake for 35 minutes, or until filling is set.

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