Pie pigs

In some strange Twilight-Zoney twist that is my life, I'm having turkey leftovers on the morning of Thanksgiving. Nothing like turkey to build up an appetite for more turkey.

Individual turkey pot pies. Though, I'm not sure I can call them individual pot pies if I eat more than one at a time.

And for Ben's tonight, I will be testing the newest refinement to my apple fennel salad with grapefruit. I matched my tie to the grapefruit.

And the best iteration of key lime pie so far. This time with coconut flavored whipped cream. The coconut whipped cream is a keeper, but the crust needs some more tweaking. I will be needing volunteers to be guinea pigs for the next key lime pie.

Fiesta!

The long awaited Mexican feast I've been obsessing about all week. Thinking, dreaming, planning for days! Most items made from scratch. Strawberry agua fresca with mint syrup. Serving anything in a tall skinny glass makes it fancy. Grilled corn, potatos, and poblano peppers. Tomatillo serrano salsa. And carne asada tacos with roasted tomato garlic salsa and mango jicama slaw.

Seeing red

Lilypads! Cross your fingers, maybe the water lily will flower this year. Will it be red? Or yellow? Or white?

Warming temperatures make cannas more colorful. I totally want a necktie with this color scheme. This is one of the few non-edible plants left in the backyard.

This is kind of scary looking.

Chorizo black bean molé chili. I wish there were limes on the tree. This could use a touch of lime juice and queso fresco.

2 lbs of lentils for 50 cents! Some mirepoix, chicken stock, a smoked hamhock, and bay leaves. Lentil soup warms the soul.

Life hands you lemons

Enough with the lemons already!



Baby artichoke. I wonder if it's possible to make Cynar artichoke liqueur at home?



Baby donut peach.



Baby alberta peachs. For making peach ice cream for Meg.



Baby brown turkey figs.



Baby shinseiki pears.



Baby loquats.



Baby limes.



Baby lemons. Ah crap... I'm still harvesting tons of lemons and the next round is about to come in too.



3 wheeled Zap electric car. Why does being green have to be this dorky?

Baker's dozen eggs

My new favorite way of preparing eggs. Plunk eggs into a 185 degree oven for about an hour. Foolproof perfectly gooey eggs. And my own bread to sop up all the eggy-ness.

And for lunch, my version of bacon sammiches that Meredith and Bruce made when I visited the other day. My raddichio was braised in chicken broth.

And the beginnings of both a lemon meringue pie and a key lime pie. Pie! Pie!



And banana bread and what will be a chocolate hazelnut mascarpone cheesecake.

And the kitchen madness doesn't stop there. Josh and the Flip are coming over for game night. So we have pesto pizza.

And salame pizza. It's been a busy cooking day.

And garlic and herb pizza. And we're still not done cooking.

And proscuitto pizza. The wiimotes may need a bit of de-greasing by the end of the night.

Absent minded cooking

More simmering things. I got bored of meat sauce, so I'm transforming a batch into Bolognese sauce with the addition of procuitto, carrots, celery, and cream. I like simmering things because they require virtually no attention, and it makes the house smell great while I do something else productive. And at the end of it, there are delicious things to eat.



Delicious things like quince jam.



And delicious things like sweet potatoes and chipotle lime butter. One of the bonuses of baking pies is that I get to throw in other things to bake and roast alongside the pies. And then I have more ingredients to play with over the next few days.



Embiggened by the stretchy success of the last batch of pizza dough, I attempt a rye flour flavored one this time.



Bolognese sauce done. Somehow I ended up with more than I started with. I don't remember what I did.