Happy Thanksgiving (Gratitude Day) to everyone in the World!!
I know Thanksgiving is an American holiday, but I hope everybody everywhere has things to be grateful for everyday. I think it’s important to take a few minutes at least once a day to be grateful for all that I have, all that I am, and all that I’m yet to be, and to wish for wonderful things in the lives of others as well.
I started my day by making 3 pie crusts, all gluten free. One is for a pie that I’ve made for years called Chocolate Midnight (Originally Chocolate Almond Midnight because of a praline almond decorative topping I omitted, from the vegan Millenium Cookbook) It’s the most decadent chocolate cheesecake textured pie you’ll ever eat, and you’ll never know it’s made with silken tofu. I know you don’t believe me, if you’ve ever had a silken tofu ‘fail’ dessert, and believe me, when I was a vegan (for years and years), I tried my share.
Baby, this is the real deal, and many people have fallen in love with this pie, not knowing the tofu truth, and once they found out, they didn’t care, it’s that good. It’s requested by several people every year & is a required part of our family feast. This year I took the gluten out of the crust.
I’m in the break, between crust making and pie filling making. I had a hearty breakfast and my last cup of Stacy’s Taiwanese Assam. I’ve reviewed it several times, and it is bold and tasty, but now it’s gone. I foresee a Butiki order coming soon.