Especially of the pecan. The pumpkin, I'm not so sure. It has a little extra "love". That's what I call the shrunken crust and the black marks on the pumpkin filling. Still can't figure out how to keep my pastry from shrinking, even though I used the foil/dried beans trick. I guarantee that it's golden brown and very, very flaky, though.
The feast is here tomorrow at 2:00. My floor is mopped, cranberry sauce and pies are made. That just leaves the bird, potatoes, gravy, rolls, green beans (I'm making a new recipe using fresh ones with prociutto and toasted pine nuts), cleaning the bathroom, picking up and vacuuming, ironing my tablecloth and setting the table.
No problem, right?
1 comment:
Yum! I'm impressed, but I expected as much from you--you are an amazing cook.
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