Now, I've heard from multiple people that this is normal. But I still sent a sanity check email to my friend Colette. She and I have similar study behaviors and habits and I knew she'd calm me down. She did. Thank you, Cole! And thank you for reassuring me that getting even 50% of these questions correct is okay. I realized that a lot of my annoyance was because I wasn't studying for myself, but for the BarBri schedule. And this simply does not work for me. I have never been a person who studied in the "traditional" sense and excelled. So now is not the time to try and do somebody else's thing. I've learned what works for me and what doesn't. So, I decided to switch gears on my study schedule and move forward with what I know works for my learning style. What does not work? Listening to offensive and annoying lecturers. What does work? Condensing the material in my own words so I can recite the entire area of tort law from memory as I walk around the neighborhood, attracting interesting looks as I audibly say things like "If a giant vat of flour falls on your head, use res ipsa loquitur because the thing speaks for itself!!" Weird. I know. But it works.
So, to combat some stress, I turned to baking. But I opted for a "light" recipe and an easy recipe that used pre-made crust (to avoid having dough meltdown). This pumpkin pie was so easy to throw together and seriously, it was the best pumpkin pie I've ever had. It was just so good. It was an interesting take on your usual pumpkin pie with the streusel on top. I enjoyed the extra crunch. We thoroughly enjoyed it. And I'll use it as my pumpkin pie recipe of choice from here on out.
from Cooking Light
Yield: 12 servings
- 3/4 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 2 large eggs
- 1 (15-ounce) can unsweetened pumpkin
- 1 (14-ounce) can fat-free sweetened condensed milk
- 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
- 1/3 cup all-purpose flour (about 1 1/2 ounces)
- 1/3 cup packed dark brown sugar
- 1/4 cup regular oats
- 1/4 cup chopped pecans
- 3/4 tsp ground cinnamon
- 1/8 tsp ground ginger
- 2 Tbsp chilled unsalted butter, cut into small pieces
- 2-3 tsp water
- Preheat oven to 375 degrees F.
- To prepare filling, combine first 8 ingredients (cinnamon through condensed milk) in a large bowl; stir with a whisk.
- To prepare crust, roll dough to an 11-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray. Fold edges under; flute.
- To prepare streusel, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through 1/8 tsp ginger) in a bowl. Cut in butter with a fork until crumbly. Sprinkle with water, tossing with a fork just until lightly moistened.
- Pour pumpkin mixture into crust; sprinkle with streusel. Place pie on a baking sheet. Bake at 375 degrees for 50 minutes or until a knife inserted in center comes out clean. Remove from baking sheet; cool completely on a wire rack.