Pizza tonight: Brussels sprouts and oyster mushrooms! This was a good one. My gluten-free toaster-oven crust continues to do All Right.
Per policy, I ate the last piece of pumpkin pie for breakfast, straight from the baking dish, standing at the sink.
Also, breaking news: Tonight we made another pie.
I picked up breakfast this morning from Tourist Home, one of my pre-pandemic favorite spots, and brought it home to enjoy on the porch in cool, damp weather. The sandwich got a bit smushed in transit, but was still fantastic.
Manicotti with goat cheese, sautéed chard, sausage and homemade tomato sauce.
On New Years Eve, most years, I make homemade pho. Last night, on our first cold, wet, wintery night of the season, a bowl of hot boxed broth and noodles quite hit the spot.
After years of working at it, my wife has unlocked the secret to the scratch-made gluten-free, egg-free pumpkin pie. We ate a lot of these through this holiday season, and while she is suggesting that this is the final pumpkin pie of the season, I am opting to think of it as the first pumpkin pie of 2021, instead.
