No peeking (oops)

Fridge stack

Note the manhattan cherries and guacamole tub, tub of tofu, curated brewskis—you can tell we’re ready for non-seasonal menus.

Our lovely niece is spearheading T-giving dinner (a seasonal thing to be thankful for!!!…not that I would have been unhappy hostessing, but, I’m happy to pass the mantle this year), and I have my trio of assigned dishes (pumper pies, and sweets and beets sides). This is the first step of pie crust underway—the chilling of typically uncooled ingredients…and the food-processor parts. The flour’s in the bowl at the top. The fats are in the fridge (butter) and freezer (shortening).

Pie crust recipe here (yes, weighing is better); Harvard beets here.


  1. kayak woman says:

    Walked over to the Plum Market this morning and picked up two mini-cakes and a mini-pumpkin pie. And more orange juice for mimosas. Yes, I am lazy.

  2. Mary Jo says:

    Oh, somebody else who has a Thanksgiving beet recipe! I decided to add a roasted beet, butternut squash, onion, garlic and apple recipe to the neighborhood Thanksgiving table. Usually with sweet potatoes too, but somebody else got that assignment this year.