green chile chicken enchiladas chow mein bakery-style butter cookies roasted carrots


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altiro po!

I finally made pumpkin pie last night after missing one ingredient after another… I think the part I enjoy the most about the pie is making the crust.




The key is to use chilled butter. I have a recipe for sinfully flaky scones that requires chilled chunks of butter in the pastry. When you bake it, all of the butter melts out into the pan in a standing pool of golden fatness. Then, when you take the pan out of the oven, the butter is gone! Well – not quite, it was re-absorbed by the scones and eventually ends up on everyone’s ass.

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