For this year’s pie palooza, I made squash, tomato, onion & Gruyere tarts. Basically my favorite fall squash gratin, in a crust. I was going to make individual size galettes and serve them for the first course if I had served School Woods 7th birthday dinner, instead of cancelling. Either way, I think they’re going to be really good. The tomato sauce is herb-y and flavorful. I roasted the squash slices on big sheets, and then seasoned them with coarse salt and fresh ground pepper as soon as I took them out of the oven.
And everything went great time-wise – my pies were all baked and cooling by 3:30. Just a small detour to try to help John, by text & phone, while he was having an existential crisis about grad school and a six paragraph essay. And now I am wasting time procrastinating writing this instead of doing all the stuff I’m supposed to do, that I don’t wanna do, like the time slot grid for LITA programs at ALA annual, or writing my paper for ISAS class.
Sigh. I am just too busy this fall – I have too much to do, and I feel guilty if I take any down time. I want to go slump on the couch and watch old Mad Men and Sopranos episodes.
