This year's fourth annual Roselawn Carnival was a site to behold. Hosted by our neighbors Sherri and Erin, the festival of fun gets crazier every year. This year's event boasted a magic show, kissing booth, carnival king and queen, dunking tank, parade, and flock of chickens.
Sherri Pie the human cannonball
Erin the ringmaster
A brand new event was the highly-anticipated pie competition, a fierce contest, especially since Lisa and I both threw our best pies into the ring.
Lisa's apple-cranberry is front and center
serving up a little slice of key lime heaven
After an agonizing debate by the judges (which may or may not have been influenced by Lisa and I delivering extra slices of our pies to the judging area), the winner was finally announced.
the judges debate
we wait
Let me tell you, it hurts to know your sister is a champion pie-baker, and you are only the runner-up. Still, Harrison girls did take the top two awards. Next year, I'm pulling out my secret weapon pie. I'll be pie queen of the world (or at least our street).
You'll have to ask Lisa for her delicious apple-cranberry pie recipe, but if you are in the mood for runner-up pie, here's my recipe:
Second Best Key Lime Pie
1 graham cracker crumb crust (home-made is best)
1 can sweetened condensed milk
2 eggs
1/2 cup key lime juice (15 - 20 key limes)
lime zest (to taste)
lime zest or lime slices for garnish
whipped cream (home-made is best)
Beat eggs slowly, and milk and stir until mixed. Flow in lime juice
slowly until mixed. Stir in lime zest. Pour into crumb crust and
freeze.
Serve slices of pie with a dollop of whipped cream and lime zest or a
candied lime slice.
Adapted from a recipe I found at a fruit market in Salt Lake City's
Sugarhouse neighborhood, circa 1999.
View more photos
If you are wondering why I have a hot dog on my head, I was the assistant fry cook this year.
Sherri Pie the human cannonball
Erin the ringmaster
A brand new event was the highly-anticipated pie competition, a fierce contest, especially since Lisa and I both threw our best pies into the ring.
Lisa's apple-cranberry is front and center
serving up a little slice of key lime heaven
After an agonizing debate by the judges (which may or may not have been influenced by Lisa and I delivering extra slices of our pies to the judging area), the winner was finally announced.
the judges debate
we wait
Let me tell you, it hurts to know your sister is a champion pie-baker, and you are only the runner-up. Still, Harrison girls did take the top two awards. Next year, I'm pulling out my secret weapon pie. I'll be pie queen of the world (or at least our street).
You'll have to ask Lisa for her delicious apple-cranberry pie recipe, but if you are in the mood for runner-up pie, here's my recipe:
Second Best Key Lime Pie
1 graham cracker crumb crust (home-made is best)
1 can sweetened condensed milk
2 eggs
1/2 cup key lime juice (15 - 20 key limes)
lime zest (to taste)
lime zest or lime slices for garnish
whipped cream (home-made is best)
Beat eggs slowly, and milk and stir until mixed. Flow in lime juice
slowly until mixed. Stir in lime zest. Pour into crumb crust and
freeze.
Serve slices of pie with a dollop of whipped cream and lime zest or a
candied lime slice.
Adapted from a recipe I found at a fruit market in Salt Lake City's
Sugarhouse neighborhood, circa 1999.
View more photos
If you are wondering why I have a hot dog on my head, I was the assistant fry cook this year.
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