Fuck me, she’s going to do one of those"homemade" canned pies again…
Ok a month puts us at peak Thanksgiving with time to spare, I’m going to be bringing Pumpernickel Rye stuffing, one 9x9 for the old fashioned and a basket of stuffins for everyone else. A gallon of burbon mulled cider for the grown ups, and I’ll have the spouse whip up her homemade whipped cream.
Cool whip died in the 70’s Janet, quit pretending it’s edible!
If it’s for thanksgiving, I’m bringing butter basted butternut squash, one in garlic sage and the other in maple burbon. If it’s particularly cold out, I’ll bring a sachette for ponche vino.
If it’s any time you’re making macarons, I’ll be frying up wonton pizza rolls. They’re the opposite of fancy but they meet macarons in the whimsical department and I’m all about that whimsy.
How much time do I have to prepare, what season is it, and who is doing desserts? I cannot stress how much these matter.
You have about a month to answer the first two questions, and Janet wanted to bring desserts.
Fuck me, she’s going to do one of those"homemade" canned pies again…
Ok a month puts us at peak Thanksgiving with time to spare, I’m going to be bringing Pumpernickel Rye stuffing, one 9x9 for the old fashioned and a basket of stuffins for everyone else. A gallon of burbon mulled cider for the grown ups, and I’ll have the spouse whip up her homemade whipped cream.
Cool whip died in the 70’s Janet, quit pretending it’s edible!
I’m doing desserts. Usually macarons, but I do pies for Thanksgiving.
If it’s for thanksgiving, I’m bringing butter basted butternut squash, one in garlic sage and the other in maple burbon. If it’s particularly cold out, I’ll bring a sachette for ponche vino.
If it’s any time you’re making macarons, I’ll be frying up wonton pizza rolls. They’re the opposite of fancy but they meet macarons in the whimsical department and I’m all about that whimsy.
I like your style, let’s throw a party together.