And the walls kept tumbling down in the city that we love

[sovay]

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 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.

Comments

[nineweaving]

A work of art. Blind-bake the pastry, and Badhbh's your uncle.

Nine

[sovay]

A work of art. Blind-bake the pastry, and Badhbh's your uncle.

Thank you. We could not figure out afterward why the recipe thought the crust would not turn to glop, with apples piled on chilled raw dough and explicit instructions to pour in all the accumulated apple juice as well as the butter-and-honey glaze. Maybe someone at the Globe likes glop. I feel this misses the point of shortbread. Next year! (Or sooner. I bake a lot of apples in winter.)

[moon_custafer]

That pie recipe struck as being sort of like an apple crumble, but upside-down, and now I wonder whether one could get a similar but less-gloppy effect by just making an apple crumple with an extra-thick crumble layer (or the shortbread dough they describe, but placed on top of the apples), and then flipping it after baking.

[sovay]

That pie recipe struck as being sort of like an apple crumble, but upside-down, and now I wonder whether one could get a similar but less-gloppy effect by just making an apple crumple with an extra-thick crumble layer (or the shortbread dough they describe, but placed on top of the apples), and then flipping it after baking.

I have certainly eaten accidental upside-down apple crumble, when it rotates one-eighty while transferring from baking dish to bowl, and it doesn't affect the flavor any that I've noticed.