Tuesday, February 21, 2006

Jack and Chocolate Pecan Pie

Jack Kerouac's Rules for Spontaneous Prose
  1. Scribbled secret notebooks, and wild typewritten pages, for yr own joy
  2. Submissive to everything, open, listening
  3. Try never get drunk outside yr own house
  4. Be in love with yr life
  5. Something that you feel will find its own form
  6. Be crazy dumbsaint of the mind
  7. Blow as deep as you want to blow
  8. Write what you want bottomless from bottom of the mind
  9. The unspeakable visions of the individual
  10. No time for poetry but exactly what is
  11. Visionary tics shivering in the chest
  12. In tranced fixation dreaming upon object before you
  13. Remove literary, grammatical and syntactical inhibition
  14. Like Proust be an old teahead of time
  15. Telling the true story of the world in interior monolog
  16. The jewel center of interest is the eye within the eye
  17. Write in recollection and amazement for yourself
  18. Work from pithy middle eye out, swimming in language sea
  19. Accept loss forever
  20. Believe in the holy contour of life
  21. Struggle to sketch the flow that already exists intact in mind
  22. Dont think of words when you stop but to see picture better
  23. Keep track of every day the date emblazoned in yr morning
  24. No fear or shame in the dignity of yr experience, language & knowledge
  25. Write for the world to read and see yr exact pictures of it
  26. Bookmovie is the movie in words, the visual American form
  27. In praise of Character in the Bleak inhuman Loneliness
  28. Composing wild, undisciplined, pure, coming in from under, crazier the better
  29. You're a Genius all the time
  30. Writer-Director of Earthly movies Sponsored & Angeled in Heaven
Chocolate Pecan Pie
  • 9" pie crust
  • 1 Cup pecans (Trader Joe's Cinnamon glazed pecans are an excellent choice)
  • 1/4 Cup semisweet chocolate chips
  • 1 Cup (packed) golden brown sugar
  • 3/4 Cup pure maple syrup
  • 1/4 Cup butter, melted
  • 3 large eggs
  • 3 - 4 Tablespoons of bourbon
  • 1 1/2 - 2 Teaspoons vanilla extract
  • 1/4 Teaspoon salt
Preheat oven 325 degrees.
Sprinkle 1/2 cup pecans and 1/4 cup chocolate chips over bottom of crust. Whisk brown sugar and next six ingredients in medium bowl. Pour into pie crust. Sprinkle remaining pecans over filling. Bake until filling is set in center about 40 minutes. Cover the edges of pie crust with aluminum foil or a pie shieild about halfway through baking to prevent edges from getting too brown.

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