*spla*

No turkey this year. Made do with a pasture-raised chicken. Butterflied it and placed it atop a bed of celery, carrots, and onions, then layered herb stuffing on top and roasted the whole mess. After an hour, I added some chicken broth and white wine.

Baked some sweet potatoes, then scooped out the innards and mashed them with butter, milk, and thyme. Made gravy with some of the juices that formed in the roaster. Remembered the cranberry conserve I made a few days ago.

The stuffing could have used more seasoning. But the house smelled the way it did when Mom did the cooking, and overall, everything was pretty darned good.

As for the pie, it came out well. The alcohol addition worked--the crust was light and crumbly/flaky, and the touch of sugar and Grand Marnier eliminated the usual flat taste. The pumpkin custard filling was a win. I will make this pie again. Someday. When I emerge from my food coma.

*spla*

No turkey this year. Made do with a pasture-raised chicken. Butterflied it and placed it atop a bed of celery, carrots, and onions, then layered herb stuffing on top and roasted the whole mess. After an hour, I added some chicken broth and white wine.

Baked some sweet potatoes, then scooped out the innards and mashed them with butter, milk, and thyme. Made gravy with some of the juices that formed in the roaster. Remembered the cranberry conserve I made a few days ago.

The stuffing could have used more seasoning. But the house smelled the way it did when Mom did the cooking, and overall, everything was pretty darned good.

As for the pie, it came out well. The alcohol addition worked--the crust was light and crumbly/flaky, and the touch of sugar and Grand Marnier eliminated the usual flat taste. The pumpkin custard filling was a win. I will make this pie again. Someday. When I emerge from my food coma.