THE GOODThat cranberry relish is one of the best things I've ever eaten. Rose and I (the only sweet potato eaters in the house) gave the Cook's Illustrated Sweet Potato Casserole two thumbs way up.
THE BADNote to self: when making a pie with a runny filling to be baked ... do NOT prick the pie shell for prebaking. The Pecan Pie filling seeped through the holes and formed a cement-like bond with the bottom crust. Luckily no one cared and the fantastic flavor was still there so all was not lost. So sorry if I led anyone else astray with that. I think that method of prebaking would be fine for Chocolate Pies or something where the precooked filling is put in the crust to chill.
(or shall we say, the not quite so perfect?)I tried a Celery and Parmesan Salad. It had slices of celery, minced red onion and parsley, and was dressed with a lemon juice vinaigrette. Then topped with shavings of parmesan. It was pretty good but the vinaigrette was WAY too lemony and strong. I am going to try it again after adjusting the dressing (perhaps a Dijon vinaigrette?).