Never Too Many Pies

Last night traffic was a nightmare. (Apparently it’s a nightmare now, too, but I’m not out in it.) I ended up getting home late and by then Bob was already wrangling dinner so I decided not to do any prepatory cooking projects.

Then I woke up at 3am and was seized with the idea that the Brussels sprouts were ruined because I didn’t prep them. For a minute I considered getting up and doing it then, but I figured if they were ruined they were ruined and if they were fine, they would be fine 12 hours later and I fell back to sleep. (This is the recipe I’m making).

I managed to get home by 1:30 this afternoon and made my chocolate haupia and pumpkin pies. It made me a little bit grumpy because that pumpkin pie recipe had some hidden steps that I did not notice because I did not read the entire recipe in advance. Cool the pie crust completely? Define “completely.” “Cooled” melted butter? Isn’t that just butter? They’re finally done and look pretty.

I thought I’d just make one pie to keep things simple but then I decided that it’s Thanksgiving weekend and I want to be able to eat a piece of pie when I wake up and I want to eat a piece of pie before I go to bed and I don’t want to eat the same pie twice in one day. I think I might skip the rolls (I’ve decided yes/no several times over the past few days) but we’ll see how frisky I feel tomorrow.

We don’t eat too early and I’ve got a small turkey so cooking shouldn’t be too epic tomorrow.

Guess I just jinxed it.