The front dahlia has been bursting out with one giant pink beauty after the other. Every time I get out of my car I have to run over and inspect the latest.
I brought all the squash in. I rarely process any before Thanksgiving and back in the day I sometimes waited until January but I noticed a little black spot on one. I learned the hard way not to ignore those. I processed three of them this weekend.
This all went into the freezer.
While I was awake in the middle of the night I had the idea of making a pumpkin pie now and shaving dark chocolate into the blind baked pie crust when it came out of the oven to create a chocolate layer. However, I’m going back to using all my brain cells for writing again so baking projects might be few and far between.
I tried the Milk Bar compost cookies this weekend and had medium results, mostly because I made a huge amateur hour mistake and while I was attempting to dump my sifted dry ingredients into the mix, the mixer part jostled my bowl and a significant quantity of dry ingredients sprayed artfully across me and my kitchen.
I’d already invested all those other ingredients so I kept going. I stuck them in the oven and put the timer at the recommended time rather than a couple minutes early to check — I should know better. My oven has a mind of its own. The cookies came out super crunchy but still yummy enough that I will try again.
