My baking began on Monday with four loaves of cranberry bread and a chevré cheesecake (that last only because the goat cheese needed to be used and I wanted to strain Greek yogurt for whey to use in pie crusts. On Tuesday, I roasted Delicata squash for Gary’s “pumpkin” pie. (I have made pies with canned pumpkin, fresh sugar pumpkin, acorn, and other squashes. I find actual pumpkin to be nearly tasteless. Roasted Delicata has flavor.) I also roasted and mashed sweet potatoes—which are the exact same thing as what Americans call “yams.” (Actual yams are huge vegetables, a traditional Nigerian staple, and not sweet at all.) Yesterday, I made bread-free dressing, applesauce, cranberry/chili sauce, and two kinds of twice-baked potatoes, including without dairy. Today I hope to caramelize a honey, turmeric, and seed topping for the sweet potatoes, and roast acorn squash for Friday.
An unplanned flight, my adventures eating a Home Ec Thanksgiving dinner, and best wishes…











