Ahhh! The pies, almost done! I just missed burning the cherry pie by kibbitzing with Jen and Phoebe over tea and cranberry bread, while Phoebe sat with the massive black chunk that is the Twilight series (hey, she's 12) on her lap and we all watched Miley Cyrus dance around on the Bolt float. Luckily, though, I scampered home just in time-- it was looking a little lava-esque, but settled down once out of the oven.
Next up, the tofu-pumpkin. I have to say, the raw filling tasted AWESOME, and hopefully will be just as good cooked. 2 cups of mixed roasted butternut, kabocha squash, and sweet potato, whisked with 1 tsp pumpkin-pie spice, a little salt, 1/2 cup brown sugar, 1 12-oz. can evaporated milk, and 1/2 cup pureed silken tofu. The baked texture is not quite as smooth as the eggy version made last week--it's a little wrinkly--but it still looks pretty cute.
Then it was on to make a speedy apple, after t-day dinner #2 at Shar & Jackie's got added. Of course, Jackie said I didn't need to bring a thing, but when I offered an apple pie, made with fresh organic farm apples, well, a last-minute butter run was in order. Now Mr. Apple Pie is in the oven, and I've got the real challenge: how to carry 3 hot-to-warm pies on the 67 bus, the BART to Berkeley, and then another bus.
But first, time to rinse all the flour off my sticky self. Happy Thanksgiving!
p.s. Am I secretly relieved that Kim S. is FREAKING OUT, burning things, and getting lumps in her gravy? No, of course not!
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment