On Sundays, I love to spend the day in the kitchen…this weekend, Ghiradelli chocolate chip cookies were made, as were french radish, butter and sea salt sandwiches. I used a little of that fresh Amish butter we bought from the Dutch farmer’s market. If you’ve never tried this classic french pairing, I highly recommend you do…you’ll never look at radishes the same way again! Three of my favorite things in the kitchen are my little red tea-pot, the mason jar salt and pepper shakers (you can buy a set here), and the red carnations. Aren’t those red carnations cheery? They were my grandmother’s favorite flower to give us as little girls, so once a month, I pick up a small bunch ($4) at the grocery store. They last forever and need very little care; every time I look at them, I think of her.
Then, I slowly unroll it, draping it gently over the top of the pie plate:
It doesn’t matter how gentle I am, because it always tears, but that’s okay! Then, I trim the excess dough with a spatula and use it to patch any thin spots and tears.
Be sure to build up the edges of the pie crust so that it bakes evenly:
There we go. These babies are waiting patiently in the fridge for their fillings, which will be made later this afternoon. I also piled up my scraps and rolled them out to cut little decorations out for the top of my pumpkin pie. Once rolled – for some inexplicable reason – I couldn’t find my box of cookie cutters {!?!?!}, so I used a cheese knife to cut out some hearts.
Sorella & Company 