I appreciate the long Easter break but am not sure I will ever get used to it. I managed to send out the tons and tons of packages before Easter (everyone needs to be a Norwegian chocolate convert), and now for a few days, most things will be closed. Actually that’s not totally true. In Norway everything closes, while in Sweden it’s all a bit relaxed, and not only are all Swedes out stocking up on liquor today, the Norwegians will undoubtedly have flooded across the border to do the same. They need their cartloads of liquor, soda, chicken, bacon and candy. (Even Norwegian candy is cheaper in Sweden than in Norway.)
The pumpkin pie for my mini, belated Thanksgiving is out of the oven, meaning its penultimate stage in pie life has been reached. (The final step in its short existence of course being its demise and disappearance.) Its appearance and vanishing is like magic, no?
the penultimate pumpkin pie step
No, we shall not be treated to pie in the sky – but pie in the oven and on the kitchen table. Dessert is served.
I saw today that musician Aimee Mann posted on Facebook that she has renamed pumpkin pie “squash quiche” in order to justify having more in the middle of the day for no reason. I think the season is the reason – and that is enough justification, but bonus points for finding good ways to trick oneself.
For right now, it is “pie in the sky” to imagine that I could tackle the fabled cherpumple cake. I considered attempting this baking feat – whole pies baked inside whole cakes in triplicate – yes, but it made no sense since my Thanksgiving will only be one other person and me. But one day I will take a stab at the impossible, improbable and disgusting cherpumple cake.
