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<blockquote style="position: relative; padding-left: 55px;"><section><a href="https://mstdn.social/users/YoWatShiinaEsq/statuses/109371371823150223">Shiina (yowatshiinaesq@mstdn.social)'s status on Sunday, 20-Nov-2022 01:28:38 JST</a><a href="https://mstdn.social/@YoWatShiinaEsq" title="yowatshiinaesq@mstdn.social"><img src="https://gnusocial.jp/avatar/15658-48-20221102022150.webp" width="48" height="48" alt="Shiina" style="position: absolute; left: 0; top: 0;">Shiina</a></section><article><p>I'm still in my fluffy robe &amp; sitting with my cuppa coffee but I need to start moving...need to buy flour, apples, cream, cognac (this is for the boozy pumpkin pie, recipe link below) and make pie crust. I heard it's freezing outside....</p><p>This is the recipe I use for pumpkin pie: <br><a href="https://food52.com/recipes/39005-james-beard-s-rich-pumpkin-pie" rel="nofollow noreferrer">https://food52.com/recipes/39005-james-beard-s-rich-pumpkin-pie</a></p><p>It makes two 9' pies, so I halve the amount of everything. It's boozy &amp; velvety?</p></article><footer><a rel="bookmark" href="https://gnusocial.jp/conversation/592022#notice-939807">In conversation</a><time datetime="2022-11-20T01:28:38+09:00" title="Sunday, 20-Nov-2022 01:28:38 JST">Sunday, 20-Nov-2022 01:28:38 JST</time> <span>from <span><a href="https://mstdn.social/@YoWatShiinaEsq/109371371823150223" rel="external" title="Sent from mstdn.social via ActivityPub">mstdn.social</a></span></span><a href="https://mstdn.social/@YoWatShiinaEsq/109371371823150223">permalink</a><h4>Attachments</h4><ol><li><article><header><div>Domain not in remote thumbnail source whitelist: images.food52.com</div><h5><a href="https://food52.com/recipes/39005-james-beard-s-rich-pumpkin-pie?preview=true">James Beard's Rich Pumpkin Pie Recipe on Food52</a></h5><div> from <span>@food52</span></div></header><div>We love a good pumpkin pie with plenty of spice, cream, and Cognac. Serve it like Beard did: “on the warm side, with Cognac-flavored and sweetened whipped cream." Adapted slightly from Epicurious/House &amp; Garden (December 1963).</div><footer></footer></article></li></ol></footer></blockquote>

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Shiina (yowatshiinaesq@mstdn.social)'s status on Sunday, 20-Nov-2022 01:28:38 JST Shiina
I'm still in my fluffy robe & sitting with my cuppa coffee but I need to start moving...need to buy flour, apples, cream, cognac (this is for the boozy pumpkin pie, recipe link below) and make pie crust. I heard it's freezing outside....
This is the recipe I use for pumpkin pie:
https://food52.com/recipes/39005-james-beard-s-rich-pumpkin-pie
It makes two 9' pies, so I halve the amount of everything. It's boozy & velvety?
In conversationSunday, 20-Nov-2022 01:28:38 JST from mstdn.socialpermalink
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  James Beard's Rich Pumpkin Pie Recipe on Food52
  from @food52
  We love a good pumpkin pie with plenty of spice, cream, and Cognac. Serve it like Beard did: “on the warm side, with Cognac-flavored and sweetened whipped cream." Adapted slightly from Epicurious/House & Garden (December 1963).

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