Life, love, and the pursuit of chocolate.
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We are now officially into the heart of the Holiday Season and you know what that means, right? Cookies. And presents. But mostly cookies. Last year I made caramels and tried to make some other candies but this year, I am going to stick to what I know: baking — not to be confused with bacon, though I know a little bit about that too.
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Peek-a-boo. After a few days away, this evening I was back in the kitchen making pie crusts for our belated Thanksgiving dinner tomorrow. By the way, I found leaf lard! (and there was much rejoicing).
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Dan and I aren’t having turkey on Thursday, instead we’re having dinner with his family on Saturday. In recent years, I’ve taken on large parts of the Thanksgiving meal (turkey, sweet potatoes, rolls, and dessert). But this year, I’m opting for a simpler approach: I’ve volunteered to make pie. And maybe a cake. And ice cream…
Desserts are easy, the hard part is keeping myself reined in.
What are your plans this holiday season?
Flipping through the last issue of Gourmet, I was on the hunt for pie recipes. While I did find a couple of pies, I was distracted by a few of the side dishes (the photos in Gourmet are always so lovely… and distracting). You see, I am a sucker for sweet potatoes. From the marshmallow topped Thanksgiving staple to simply roasted in the oven and everything in between (unless it comes from a can. If you are eating sweet potatoes, or yams for that matter, from a can… we need to talk). So when I saw the simple baked sweet potatoes with acorn squash, I stuck a bookmark on that page and went back to my pie search.
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