Spent most of yesterday making a small mountain of food, all from an old book called Pies and Pastries—one of those lovely tomes ennobled by clear, bright, perfect pictures of various pies and dumplings and tarts. The oldest child (now 20) thought we should attempt various confections we never have time or inclination to try. Those included an apricot tart (too sweet, I think), plum dumplings, palmiers, puff pastry squares surmounted with bacon and mushroom, a quiche, and—to stretch me... Read more