In keeping with the weirdly lit food photos theme, I captured these photos in the living room because it was sunny in there.
Yesterday I had a half day at work but there was an early traffic snafu and the bus was running late so I didn’t get home until after 2pm.
I decided to take the time to make a real lunch and relax a little bit before diving into cooking so instead of having all afternoon to cook, I had to rush around.
I made the pie crust and put it in the refrigerator, so that part worked out.
I thought I would make the rolls early this year since that seems to be the item that breaks the camel’s back when I’m rushing around at the last minute. I always think I should just buy rolls, but I want the rolls that Mom makes. (A slightly different version of this Betty Crocker Dinner Rolls recipe.)
My brain wasn’t completely re-started after my day and I somehow confused 1/3 and 3/4ths and added way too little liquid. Rather than cut my losses, I tried to just add more later in the process. It did not work and I unloaded one load of flour soup into the trash.
Then I gave up for the night.
This morning I got up early to do the rolls and pie.
I had started mixing together the pumpkin stuff when I got to the part where the recipe called for 1 tablespoon of ground ginger. This sounded like too much to me. I’ve learned not to blindly trust recipes after that time I accidentally made about 1000 gallons of lentil soup.
I went and found the recipe on line and looked through the comments to see if there was an adjustment on the spices. Instead, most of the comments said things like, “OMG worst pumpkin pie recipe ever,” “Tastes bland,” and “Too much ginger.”
Then I tried to find another recipe which wasn’t a problem except I’d already added stuff to the pumpkin (which I grew myself) so I was stuck with what I had. I improvised and it came out looking okay. We’ll see.
Then I did the rolls correctly. Now I’m taking a quick break before I go back to make the last few things.