Het eerste seizoen van de bijzondere serie Twin Peaks.

In goede staat, helaas wel een scheurtje in de plastic hoes. (zie foto. Het valt niet eens direct op, maar wel meldenswaardig natuurlijk)

Season 1
Twin Peaks devotees, who have kept the mystery alive on myriad Web sites, will jump at the chance to return to the spooky town that might just be the anti-Mayberry. Rarely syndicated, the Twin Peaks television series has lost none of its quirky and queasy power to get under your skin and haunt your dreams. So brew up a pot of some "damn fine coffee," dig into some cherry pie, and lose yourself in David Lynch and Mark Frost's murder mystery and soap opera, which unfolds, in one character's words, "like a beautiful dream and terrible nightmare all at once." Twin Peaks was a pop culture phenomenon for one season at least, until the increasingly bizarre twists and maddening teases so confounded audiences that they lost interest in just who killed Laura Palmer (Sheryl Lee). This series was a career peak for most of its eclectic ensemble cast, including Kyle MacLachlan as straight-arrow FBI Special Agent Dale Cooper, Michael Ontkean as local Sheriff Harry S. Truman, Sherilyn Fenn as bad girl Audrey Horne, Peggy Lipton as waitress Norma Jennings, and Catherine Coulson as the Log Lady. Alumni enjoying current success include Lara Flynn Boyle ("The Practice"), as good girl Donna Hayward, and Miguel Ferrer ("Crossing Jordan"), hilarious as forensics expert Albert Rosenfield (who has absolutely no "social niceties").--Donald Liebenson

Taste That Famous Cherry Pie

The Recipe
8 inch Crust: 1-1/2 c. flour, 1/2 c. Crisco, 1/4 c. ice water
Mix flour and Crisco with fork. Add ice water. Mix with your hands. When blended, roll into ball and refrigerate overnight. To roll out: flour both rolling pin and flat surface, split ball in two, roll out 1/2 to fit pan and 1/2 for lattice.

Filling: 3 c. cherries (pitted, sour frozen); 1 c. water; 1c. Baker's sugar; 4 T. cornstarch; 1/8 t. salt
Thaw cherries at room temp and strain (yields 2 c. juice). Taste for sweetness, more/less sugar may be needed. Add 1 c. water to make 3 c. juice (reserve 1 c. juice for cornstarch mix). Dissolve cornstarch in 1 c. juice, stir with whip. Combine 2 c. juice, 2/3 c. sugar, salt, and bring to a boil. Add cornstarch mix, cook until clear, about 5 min. (if cooked to long, syrup gets gummy). Remove from heat, stir in 1/3 c. sugar (blend thoroughly). Pour mixture over cherries, fold with wooden spoon, cool (stir mix while cooling to prevent scum from forming on top). Pour mix in pie shell. Top completed pie with lattice crust.