Home Life I love to travel and It doesn’t matter where I go

I love to travel and It doesn’t matter where I go

Tina Specht

I love to travel and It doesn’t matter where I go. I love to see so much. Traveling used to be about the food, and now it is just about who goes with me and what we can find.  

It seems lately when traveling, once I get back, I get sick. I am all about keeping GermX in my purse and use it all the time but it doesn’t seem to matter.  

I also went into Walmart twice since I have been home, so maybe it is the Walmart thing.  

If you are sick please stay home. Most of the time, I do pick up, but there are some things I do have to look at first. Germs are everywhere and I guess I need to wear a mask wherever I go in public. 

Before you tell me to take this and that, I do. I take lots of vitamins and drink lots of liquids. I should be good.

I remember, back in the day, we never got sick. I think in all my school years, I can count on one hand the days I missed. There were kids sick all the time but I never seemed to get sick. As I think back, we played outside all the time and we played in the dirt, and we were barefoot most of the time.  

I guess we had strong immune systems because we were all up in it. I don’t see very many kids nowadays playing outside. It’s too hot, it’s too cold or there is nothing to do.  

Our mom would send us outside and tell us not to come back until lunch if we were hungry or dark.  

We had friends and we would go all over the place. I guess you can call it the simple days back then. Nowadays, you can’t do it.  

Back then you had a “mama” all over the place. No matter which house you were at their mama treated you like her own. And you listened or you would get it like her own. But back then you were very respectful.  

I miss the good ole days where life was much simpler and you didn’t have to worry when your kids went out to play. Nowadays, you have to be outside with them and watching them like a hawk.  

I am so glad we now live in the country. I can’t wait for our grandkids to get old enough to want to play outside. I will be right out there with him/them and getting dirty and making memories.  Slow down and have a little fun. Stop and remember what you use to do back in the day. Try doing some of that today. It might just put a smile on your face.

Chocolate French Silk Pie



1 1/4 cups (150 gr) all-purpose flour

1/2 tsp kosher salt

1/3 cup (75 gr) shortening or cold butter cut into small pieces

2-4 TBSP (30 ml-60 ml) ice water


1 cup (220 gr) unsalted butter, room temperature

1 1/2 cups (294 gr) granulated sugar

4 ounces (112 gr) unsweetened chocolate, melted and cooled slightly (I used ghirardelli 100% chocolate)

2 tsp vanilla extract

2 TBSP (13 gr) cocoa powder (optional, but intensifies the chocolate flavor and color)

1/4 tsp instant espresso powder (optional, but intensifies the chocolate flavor)

4 large eggs, room temperature (*use pasteurized eggs to eliminate risk of foodborne illness)


1 cup (237 ml) cold heavy whipping cream

1 tsp vanilla extract

1/3 cup (40 gr) powdered sugar

chocolate shavings, optional


For the Crust

Preheat oven to 400º F (200 C).

In a large mixing bowl, whisk together the flour and salt. Add the shortening or butter to the bowl and cut it in with a pastry cutter until the consistency of coarse meal.

Add ice water 1 TBSP at a time while stirring gently until the dough starts to form into a ball.

Gently pat the pie dough into a disk and wrap in plastic wrap. Chill in the refrigerator for 30 minutes.

Gently roll out the crust out on a lightly floured surface until it is about a 12 inch circle. Place the dough in the pie plate and pull up on the edges to let it fall into the plate naturally. Do not stretch it to fit. Crimp edges as desired (watch the video to see how I shape it). Dock the dough by piercing with a fork several times around the bottom and sides.

Lay a piece of parchment paper into the crust and fill with it dried beans, rice, or pie weights.

Bake in the bottom third of the oven for 20 minutes. Remove the pie weights and place back in the oven for 5 more minutes, or until the crust is golden brown.

Allow to cool completely on a wire rack before filling.

For the Filling

In the bowl of a stand mixer fitted with a paddle attachment (make sure not to use a whisk attachment), beat together the butter and sugar on medium-high speed until light and fluffy- about 3-4 minutes.

With the mixer still running, pour the cooled melted chocolate into the butter/sugar mixture. Add the vanilla, cocoa powder, and espresso powder if using. Scrape down the bowl.

Add eggs one at a time, beating for 5 full minutes in between each addition (20 minutes total) at a high speed. The full mixing time of 20 minutes, 5 minutes for EACH egg, is necessary to get the silky texture and for the pie to set.

Pour the filling into the cooled crust and allow to set in the refrigerator for at least 4 hours and up to 2 days before serving.