Greetings from the National Archives in Washington, D.C.! I’m attending the Wikipedia GLAMcamp D.C. in order to learn more about how I, as a student worker at my school’s archives, can facilitate GLAM-Wikipedia collaboration. You can learn more about GLAMs and Wikipedia here: http://outreach.wikimedia.org/wiki/GLAM.
I tried doing the “liveblogging” thing, which means dividing my already fragmentary attention into subsequently smaller chunks. Does not work.
A group of us—Wikipedians, GLAM affiliates, enthusiastic volunteers—have been brainstorming ways to pitch GLAM-Wikipedia collaboration to GLAM administrators that inspires such institutions to host Wikipedia edit-a-thons, donate images, or have a Wikipedian-in-residence. Our goal is to create a one-page document that describes the goals, mechanics, and previous successes of GLAM-wiki collaboration. The etherpads are filling up with ideas!
On to regularly scheduled programming. By the way, the only reason I keep putting up content on Saturdays is it has been a break from thesis and non-creative writing on Saturdays. I made this pie after I drove back to New Jersey from Alexandria on Sunday. I also made this dip from Whole Foods, with few modifications to the recipe (used 1 cup of ricemilk instead of almond milk).
It’s turning greener as the days go on.
Using a crust concept similar to the chocolate pecan pudding pie, I made a filling from a quart bag of frozen cranberries leftover from Thanksgiving and the cranberry bars.
8 dates, soaked in 1/2 cup water, 1/4 cup soaking liquid reserved
1 cup almond meal
1 cup pecans
3/4 cup brown rice flour [could omit and go for all nuts]
2 tablespoons coconut oil [solid]
1 pound whole cranberries [fresh or frozen]
1 cup water
1/2 cup agave nectar
1/4 cup cornstarch
1/4 cup water
Grease a 9-inch glass pie plate. In a food processor, process the dates and 1/4 cup of their liquid, the almond meal, pecans, brown rice flour, and coconut oil until it coheres. Scrape out of the processor and press into the pie plate.
In a large saucepan with a lid over high heat, bring the cranberries, the cup of water, and agave nectar to a boil. Cook, covered, until the berries begin to burst. Mix the cornstarch and quarter-cup of water in a small measuring cup and stir into the bursting berries [watch for blood—er—cranberry spatter]. Cook over high heat until the mixture begins thicken. Remove from heat and pour into the crust. Cool on a rack until the pie stops steaming. Refrigerate for at least two hours before serving.
The filling makes more than enough for a single pie; there will be about a cup leftover.
If you prefer a crispy crust, then preheat the oven to 350 degrees Fahrenheit before making the crust, poke it all over with a fork when you press the crust into the pan, and bake for 10 minutes before filling.
I packed a yoghurt container of pie to take back to school from my grandparents’ house. Even on Tuesday, the crust was still sturdy. I’d call it a cookie crust.
Back to Wiki-work!