Be sharp...

Yesterday, the only things I made for our Thanksgiving dinner were the dressing and three pies...and a big mess.  (Kasey and Beau made everything else.)

I seemed to have used a lot of knives.

A few months ago, Carey got irritated, because I had bought yet another paring knife.  I said I kept buying paring knives, because I was searching for one like my favorite.  He knew just which one I was talking about, and he agreed that it was the best.  It is sharp and it stays sharp, and it fits in my hand comfortably.  And that sparked a decision for me.  I took that much-loved knife in hand and examined it very closely...and I found a maker's name...Victorinox.  Who knew my little paring knife, that I have loved for years, was made by the Swiss Army knife manufacturer.

I looked online, and, sure enough, was able to find the exact knife in numerous colors (found here and here), and they were not expensive at only about $6 - $7 a piece.  I bought one in every color.  I keep them (point down) in a mug on my counter top next to my cutting boards, and it makes me happy to look at them, because I know no matter which one I reach for it will be my favorite.  I cook a lot from scratch, and we eat a lot of fresh fruits and vegetables, so I may use a paring knife several times a day and want to have plenty so when some are in the dishwasher others are still at the ready.

I had a special request for apple pie for Thanksgiving dinner this year.  I don't know about anyone else, but no matter what I am using an apple for, whether just to eat it with peanut butter or chopped in tuna salad or sliced for a pie, I begin by quartering it.  Then I cut the core off the quarter, then I pare the skin.  It just seems the easiest to me.

 

And look at that strip of peel in the background...barely any waste of the pulp at all...you can practically see through that strip of peel!  And THAT is why these knives are my favorite.  

All my old paring knives are in the Goodwill donation box.  :)

Here are yesterday's pies.   Apple in the foreground, the Chocolate Bourbon Pecan (aka Derby Pie) is in the middle, and the pumpkin is in the back.