 Pumpkin pie is a close second to cherry as the best in my books, but I’m not one to turn down any flavour when it’s homemade. I adore pumpkin for breakfast the next day with a heap of soft and sweet whipped cream. Making the filling from scratch is easy, but the flesh of the squash must be dense and meaty. I went looking for a Hubbard squash but came up short so I bought a big buttercup and roasted it with butter and citrus rind. I made the yeasted puff pastry from Chez Panisse Cooking. That recipe is so impossibly good, it’s the place where my hardcover binding has split. A friend sent me a text Saturday morning saying they love seeing my social media posts about baking nice things for myself. I like baking for others too, but I never let living alone get in the way of making a good meal or dessert. I’ll rattle all the pots just for me. May the knees of good people be under your table this weekend. Happy Thanksgiving. *** This is the season of shrub roses, asters, and dahlias. I always stop and smell the roses. Hold on to each other. *** I wore the grooves off the first song on our home stereo. I found a clip of Minnie Riperton attached to a post on social media. The floral theme fit this week. 19731970Comments are closed.
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