I made this delicata squash crusted with parm a few weeks ago and I couldn’t get it out of my mind. Lately I’ve been on a serious snack kick. I’ve been wanting all the crunchy salty, garlicky things.
Pumpkin is in the air. Ok, truth be told, there’s been a heat wave here and I’ve been not feeling the fall vibes as much as I thought.
Does it really get better than mac ‘n cheese? My kids love it. I love it. It’s an easy meal guaranteed to be a family favorite.
Let’s be real. I’ve never had a pumpkin spice latte. I’ve never had the craving. The inclination. The salivating tastebuds silently screaming sppiiiiice. Pumpkiiiin spiiiiiice. It just hasn’t happened.
So pie season is upon us and I thought that you guys really need a basic pie crust that is so easy, no fail, and will work in basically every scenario. Yes, I have full on pie recipes coming atchu too, but I know you may have your own recipes and the last piece of the pie (get it?!) is the crust.