10/16/15

A flurry of cooking. Dinner was chicken breasts with tomato, capers and white wine, from the NYT. Good but not incredible. I threw in some spinach so I wouldn't have to make another vegetable, and served it with leftover plain spaghetti. I also made a shoo-Fly pie, from "First Prize Pies". It is very nice, except that it calls for a sort of crumble to be sprinkled on top, which is just flour, sugar and spices. It really doesn't add anything to the pie. If I make it again, I will rub in a little cold butter to make it into an actual crumble. I kept looking at the recipe to see if I was missing something.