I have too many lemons! I got this recipe from William Sonoma Desserts cookbook

Surprised Kevin with an omelette before work :)

this time i cooked spinach in bacon fat for 5 seconds, then used rest of fat to cook omelette, no butter

refer to omelette tag on the left for info on how to make a perfect omelette every time!

First, I started mixing together a chicago style pizza dough recipe i found online a long time ago and let it rise.  Then, I roasted a chicken, because roasted chicken tastes delicious and they were only 0.69 a lb this week.   I let the chicken cool while I made the sauce.  In a food processor, I pureed roma tomatoes, garlic, and shallots and oregano together.  I added the mixture to a pan and cooked it down to thicken it.  Spread the dough out, layer sauce, cheeses, spinach and mushroom mixture and cut up chicken. Then bake at at 425 degrees for about 25 minutes

-A

I heart savory vegetables, and mushrooms, cauliflower, and thyme went very nicely together.  Much better than the Cauliflower Artichoke mixes I have been experimenting with.  The only thing missing was some roasted lamb!

-A

I made a regular pie crust and put it in a mini muffin pan, added apple filling, and topped with crumble.  The apples needed to be cooked on the stovetop for a bit first because they were only in the oven for about 10-15 minutes.   I think next time, I would add less corn starch to the center... and maybe more.. sugar? Im not sure but the filling felt a little dry, like something was missing. 

With the extra dough, I made cupcake size cauliflower artichoke chicken pies... they were ..ok.

-A

if youre ever making breaded chicken and run out of breadcrumbs dont use corn meal. ever

Im making an apple pie for people at work (since its fall and all) and I had already bought some pears for a maple cheesecake I'm planning on making, so I figured why not add a couple?  For the filling, I sliced 2 Granny Smith apples, 2 Gala apples, 1 Honeycrisp apple and 2 Rainbow pears.  I donno if theyre called Rainbow pears but thats what Trader Joe calls them and 1 was green and 1 was brown.  To save some hand strength, I used a cheese grater (the biggest side) to slice the apples.  I just had to be careful not to cut my hand.

I then put brown sugar, a little moscato (just a bit), real maple syrup, granulated sugar, a little salt, cinnamon, allspice, and nutmeg in the apple mix and let it sit overnight so they would be softer and less crunchy.  I then made a basic pie dough (2 cups flour, 1/3c and 2 tsp shortening, 1/3 c butter).  I found thats its important to make the crust quickly so the butter doesnt melt, or else the pie wont be flaky.  Im still nervous about rolling it out also so i just molded it into the pie pan.  Someday I will be able to make lattices and shapes and also have a flaky crust... The topping is a crumb made with flour butter and brown sugar

Bake at 425 for an hour and done!

I had some extra crust so i put it in a pan and put sugars and maple syrup on it

Is there such a thing as too flaky?

-A