Yeah, I don’t know how much my ex remembers now, in middle age. I’m assuming it was displaced somewhere around his second year of med school, which was a long time ago. (Anyway, more than twelve places wouldn’t fit on a pie server…)
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We took home a nice homemade pistachio tartlet for dessert from Fiorentini Restaurant in Rutherford, NJ.
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Thanks! It gets a few uses a year.
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I hope in mid March!
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Of course!
My PIC ordered more cookies 
Clockwise from top left: CC walnut cookie, maple pecan cinnamon cookie, and her newest creation, a brown butter toffee cookie.
That woman will be the reason we both develop diabetes, I swearz 
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Hojicha latte float with matcha ice cream from MATCHA Stand MAIKO in Honolulu, HI. I got this on my walk to get some groceries last night. The hojicha was nutty and toasty with a small note of pipe tobacco. The ice cream was more matcha-forward and less sweet than other matcha ice creams I’ve had. I really enjoyed this so I will probably go back and try something else soon.
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How unusual and cool (literally )!
Thx for sharing!
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I can’t begin to think of all the crap I learned in HS and after (thinking of Paul Simon). I didn’t need all the advanced mathematics, but I am glad I discovered the meaning of pi, especially when it comes to dishes. I do use the pi dish for quiche, after all it is a pie, also.
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Methinks blackberries with blackberry jam is overkill, but maybe that’s just sour grapes🥴
Looks good, as always! 
The blackberries were used for the jam, those on the side were extra, probably will be used for a tart. They weren’t combined 
, so no sour grapes for you! And the jam was delicious!
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Reminds me, at a French restaurant on the outskirts of Montreal, we ordered Kir Royale, and when the server was coming to our table with our drinks, it smelled like she was bringing a bouquet of flowers; smelled really great. Tasted great too. I asked her what they used; it was Pommery Champagne and blackberry (as opposed to blackcurrant) liqueur.
I tried to recreate the experience, but could not create the bouquet. Guess I would have to try different brands of the liqueur, but since I’m not swimming in Champagne…..
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That sounds delicious, I’d be tempted to try it with Prosecco and blackberry purée for a less expensive version.
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La meranda today is a spongey from the Asian Mkt. Fresh blackberries, blackberry coulis and dollops of sour cream gilded the lily; a double espresso followed.
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An early merenda today, a pear cake with finely diced pears, hazelnuts and chocolate flakes. A favorite in this household, I’ve lost track of how many times I’ve made it with multiple variations.
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