A bit suntanned, but the galette/pie came out okay:
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| before the surgery begins |
I went back to my pie-making roots to re-create the motnani/못난이 (ugly, misbegotten) pie I'd started out making. I kind of like it, now, and no longer feel any need to apologize for it.
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| the remains, still in that pie dish that I first used when I began making pie |
The innards are runny because this is the remains of the galette filling from before. A standard apple-pie filling has some thickener in it (flour, cornstarch) to give the pie's innards some body, but a galette has no thickener that I know of: you're simply supposed to put less filling into the galette than would go into a pie.
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| took the most suntanned portion for myself... t'was delicious |
That about wraps up this culinary adventure. I didn't have the energy to make homemade pasta, but maybe I'll do so next Christmas (or sooner). Depending on where I end up.
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