We learned that a cast iron skillet works in a pinch if you run out of pie dishes. Pardon the mess, but these beauties are ready for some heat.
I didn’t really grow up eating pie – savoury or sweet. And even now, pie only makes an annual appearance in our kitchen – in the form of apple pie, made from scratch, of course! (Which by the way, is easy as pie.)
A few weeks ago, I made the decision to pretend to be American for a day. After all, who doesn’t like turkey? Plus, 14.29% of the dinner party was American, so it was a justified excuse for roasting a turkey. Not that dinner parties or turkey-consumption need justification.
Juggling busy grad-student lives, we postponed Thanksgiving dinner to Friday. Served, of course, with a traditional side of How The Grinch Stole Christmas. Mid-bite with friends, I also realised that this was the closest thing I’ve ever had to a “traditional” thanksgiving, and that the boy and I will likely be hosting other large feasts to come. Although my family does the turkey thing twice a year (for (Canadian) T-giving and Christmas), it’s never with all of the fixings. I was rather pleased with our menu: