it’s my first thanksgiving living in america. i’ve spent the day collecting the necessary fixins necessary for my partner, todd, to eat following the extraction of his four wisdom teeth tomorrow. later we’ll order more chinese food than we would if it were an average day. that’ll be the extent of the merriment.
i’m not anti-holiday, and i’m not at all intending to poop on the party of whoever has found a way to safely enjoy this particular one. it’s just that, as someone who grew up in canada celebrating thanksgiving at the beginning of october, american thanksgiving festivities and christmas festivities have always felt a little too snug on the calendar. if i know i’m going to go through the trouble of a big, extravagant meal in a month’s time, do i really want to go through the trouble right now?
maybe you look at it differently, and maybe you’ve ended up happier today because of it, but i feel i’d rather go all out on one big meal (and all of the hanukkah treats i’ll be making in two weeks time) than half ass the many q4 occasions. that being said, i did make a dozen mini pumpkin pies yesterday and that was well worth it.
while i making the pumpkin pies, which i’d never done before, i was struck by the realization that crème brûlée is really just a pie that can thank its lack of a crust for its illustrious career. what’s going on texturally with the body of the pumpkin pie is really quite the similar to crème brûlée. cb’s crucial little detail? its defining skin. pumpkin pie has a bit of a skin too, the insides staying a little gooier than the pie’s top, but there’s something perverse about the intentionality of that burnt caramelized sugar. especially if you use insist on using a blow torch to make it, crème brûlée is undeniably haughty.
anyway, just a thought. apparently there’s been a war raging between crème brûlée and pumpkin pie in my subconscious and this is just the first i’m noticing.
i hope you have a good day, whether or not it feels like thanksgiving for you.
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