We went to friends' house for Thanksgiving, so Leo made his fat noodles and I made a pumpkin pie, the Italian Green Tomato Mincemeat Tart, creme fraiche, roasted vegetables, kale chips and... something else, I think.
Leo's noodles went together without a hitch. Here he is cutting
and hanging them
So far, so good.
But my crusts were a different story. Remember how I told you not to worry if you had to put them together like a jigsaw puzzle? Well, both of mine were jigsaw puzzles...
Here's the bottom crust of the IGTMT...
That's not too bad, right? After all, I told you it might be a jigsaw puzzle. Here's the top...
It looks messier, but it wasn't. Here is the way it came out of the oven. I think it looks like a Jackson Pollack, very rustic, very modern... There's something truthful about it, as though the baker had grown beyond worrying about it.
And, in spite of it all, it was really quite delicious. I think.
The real surprise is the regular crust for the pumpkin pie.
It would not. hold. together. I had to patch it and form it just like the cookie crust dough of the IGTMT. Which is NOT all right. You ruin the flakiness when you press it. But no matter, it, too, was good. I used Edna Lewis's recipe for pumpkin pie, using a heritage long pumpkin for the... well, you know, pumpkin. It has some bourbon in it, I believe, and I used... surprise... surprise...bourbon. And it calls for evaporated milk, which is a common ingredient of southern, turn of the century, early 20th century, recipes. But since I didn't have any, after a day's worth of interrupted thought about it, I used coconut milk. It was dense, but I think it always is, and very sweet! But then so was the IGTMT. Must be my tastebuds. This is how they looked when done. I decorated each with a single red oak leaf.
I love Thanksgiving, our wonderful secular holiday in stick season. I love the muted colors of the sticks and the old leaves, the mauves and grays multiplied now. I love the murmuring voices of Thanksgivings past. Happy Thanksgiving season, everyone.