Between the farm tours this past weekend I managed to peel, chop, simmer, and essentially immerse myself in the kitchen for a few hours. This means I will have butternut squash soup all week for lunch, a roast beef sandwich for dinner sometime with spicy tomato jam, and.... (drum roll please) pumpkin pie.
I cheated and used Pillsbury crust. Thank you Mrs. Pillsbury for having it available so I could go visit farms, do the laundry, and still get pie made. This is the 3rd year I have used this recipe which is from America's Test Kitchen. It's a winner.
The roses and zinnias are still going strong. I am enjoying cutting them and bringing them in while I still can.
Isn't that little white vase from Sweden just the cutest thing you ever saw in your entire life?