Allyson Murray

Folks who frequent Edom's The Shed Cafe might catch a glimpse of Allyson Murray. Relatively new to the Edom restaurant, Murray has worked in the kitchen at The Shed for 15 months.

"I really like working here," Allyson said. "It's interesting and fast paced; there's never a dull moment."

Allyson also said she has made many friends in her year and a quarter at the Cafe.

"Our regulars are great," she added.

It's a bit of a drive through scenic East Texas to get to her workplace. Her home lies off of CR 4907 around six miles north of Edom.

Allyson has been married to Michael Murray for around three years. Allyson has one son, Sam, who is 20.

When she's not working hard to feed restaurant goers, Murray enjoys working with horses and sewing.

Another hobby of Allyson's is her 1880s reenactment group.

"We dress up and act out gunfights and old west scenes," she said.

While she has a decided faith - nondenominational Christianity - Murray said she has not yet settled into a particular church home.

As far as cooking goes, Allyson enjoys making meals and other edibles to please other people. Her family in particular enjoys her home cooked meals, and she is happy to oblige. Allyson has also provided a recipe for a tasty dessert as well as a way to make Pico de Gallo.

Coconut Meringue Pie 1 cup sugar 3 tbsp corn starch (heaping tablespoons) 1/4 tsp salt 2 cups milk 4 egg yolks 1/4 cup margarine 1 tsp vanilla ¾ cup coconut 1 cup egg whites 1/4 tsp cream of tartar 1 heaping tsp meringue powder 1/4 tsp extra vanilla 1/4 cup extra sugar Extra coconut (for sprinkling)

Mix one cup of sugar, the corn starch and salt, then add and whisk two cups of milk and the egg yolks. Add the margarine and cook it all in a double boiler until it thickens. When the whisk is picked up it should plop down. Take it off the fire.

Add one teaspoon vanilla and ¾ cup coconut, then mix it in. After the mixture cools, pour it into a pre-baked pie shell. Put this aside for now.

Take the cup of egg whites, 1/4 tsp cream of tartar, the meringue powder and 1/4 tsp vanilla and mix it on high with a whisk attachment. While it's whisking add 1/4 cup sugar and let it beat until it's thick and forming stiff peaks. It should not, however, be dry. Put this on the filling.

With a spatula bring the meringue down to the edges of the pie crust to seal the filling in. Round it off and stylize it, sprinkling coconut on the top. Put it in a 375 Degree oven for a few minutes, checking for the desired brownness as it cooks. When it achieves this brownness, the pie is ready. Pico de Gallo (All ingredients are added in whichever quantities are desired) Tomatoes, chopped Onions, chopped Cilantro, chopped Salt Lime juice

Mix this all together. This goes well with chips, tacos or quesadillas.