Dec 1 food diary-- sweet potato pie!!

Breakfast: Leftover lentils and rice from the other night; leftover eggplant with shiitake mushrooms and white rice.  Lots of rice.  I am worried about the arsenic now.

Lunch: Homemade lemonade; mandarin orange; slice of Pepperidge Farm 12-grain toast with butter; pistachios.

Shopping (Co-op): pint of heavy cream, half gallon of organic whole milk.  $10.  Really?  The heavy cream cost $4.89?  Also (at local bakery): 1 loaf of onion dill bread.  $6.

Dinner: Prepared in a rush when I got home at 7:45 from a school club meeting I'd hoped to be able to skip.  Egg and cheddar cheese scramble with a lot of farm spinach in it.  Onion dill toast from the local bakery.  Mandarin oranges.  It'll do.

I don't give a shit about the appearance or regularity of my pie crust.

filled, not baked

baked.

Dessert: It's pie of the month time (belated November)!  My husband requested a sweet potato pie, which I'd never made (or indeed eaten) before.  I used this recipe.  The pie was easy to prepare, apart from the extra hour of at-home time required to boil the sweet potato in the first place.  The filling seemed sweeter than it needed to be, with 1 cup of added sugar (sweet potatoes are already sweet!).  If I made it again, I might try less sugar.  My main trouble with the recipe was the baking instructions: 1 hour at 350 degrees.  I found the pie needed an entire extra hour at that temperature for the filling to set up.  Most pies I bake start out at a higher temperature for a short time, so maybe that would help.  Served with homemade whipped cream.
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Snacks: 4 cups coffee, 2 regular, 2 decaf, with half and half.  A handful of dark chocolate covered raisins.  2 half-glasses of whole milk, in the night, because my throat was itchy.