Plenty (More)

For Thanksgiving, I made the Broccoli and Gorgonzola Pie with a puff pastry crust. I don’t have a tart pan, so it was a little different than the picture in the book. I also made the Very Full Tart, full of roasted veggies and cheese in a pie crust. The Crusted Pumpkin Wedges With Sour Cream (not shown) were not as good as I had hoped. It is possible their flavor was over powered by everything else.


This morning, I made the Leek Fritters with a parsley-cilantro-yogurt-sour cream sauce. It definitely tamed the cumin, coriander, and tumeric in the fritters. They were pretty awesome.



This afternoon, not in the book, I made a pumpkin pie. From a can. With a frozen pie crust. Yup. I did. And it will probably be amazing in two hours.



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