And the walls kept tumbling down in the city that we love
Time goes by and I lose hold of it. I have seen four movies I really enjoyed so far this week and written about none of them. Last night ![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
spatch and I extrapolated dinner out of a box of Blue Apron ingredients we inherited from rushthatspeaks and gaudior and some impulsive shopping we did after my appointment in the afternoon: black bean and chorizo quesadillas with roasted carrots and guacamole Autolycus had to be firmly shooed away forcibly removed from. Tonight I am at my mother's house, making cranberry sauce and about to embark upon three to four pies and our traditional stuffing. The afternoon into evening was characterized by pouring rain and TurkeyQuest 2017, both of which concluded satifactorily (the rain has ended and we have a turkey). Bertie Owen's keyboard is beginning to break down, so that I really have to punch these thin, flat, plasticky Macintosh keys to get a reliable s, i, and about half a dozen other letters. Just about everything seems exhausting. I'd like to come back and say more, but these apples aren't going to peel themselves.
[edit] Making three and a half pies, cranberry sauce, stuffing with sausage and mushrooms, and experimental squash is surprisingly therapeutic. I really didn't expect the skillet apple pie to come out so symmetrically.
spatch and I extrapolated dinner out of a box of Blue Apron ingredients we inherited from rushthatspeaks and gaudior and some impulsive shopping we did after my appointment in the afternoon: black bean and chorizo quesadillas with roasted carrots and guacamole Autolycus had to be [edit] Making three and a half pies, cranberry sauce, stuffing with sausage and mushrooms, and experimental squash is surprisingly therapeutic. I really didn't expect the skillet apple pie to come out so symmetrically.
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A fine day to you and yours.
P.
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It is mostly this recipe we saw in the Globe, although I would dispute the "easiest ever" boast on the grounds that arranging the apples attractively more than makes up for any time the shortbread crust saves. We didn't use cornstarch in the filling because neither of us likes what it does to the texture of fruit, used dark instead of light brown sugar in both crust and filling because we like it better, and adapted the spices slightly according to taste. I did not do any of the fancy things the recipe suggests with the crust because they were more cumbersome than just working the cold dough into the skillet with my fingers. We're still not sure from this recipe how the baked slices are actually expected to come out of the skillet, having been pressed into place without benefit of buttering or parchment paper, but maybe that's what all the butter in the shortbread is for. I will report back on whether it worked!
A fine day to you and yours.
Thank you. Likewise!
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Thanks for the recipe! Not sure I'd be able to do it for a hectic holiday meal, but I have this tea group where we make fancy things for one another and this looks ideal.
P.
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You're welcome! Now that we have cut and eaten it, I can say without reservations that the shortbread crust needs to be pre-baked or it never has a chance with all the juice from the apples and the butter and the honey; it was delicious glop below the waterline, but it was glop. Worth tinkering with, though, in my opinion.
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You're welcome! I feel an important part of passing on recipes is passing on all the things you have to do in order to make them actually work.