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When you capture this without noticing 😂
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Here is every display of powers from Claire. Including healing factor.
3 year old Claire sings Part of Your World from Disney’s Little Mermaid, her favorite pre-Frozen era song.
Claire is now on iTunes: https://geo.itunes.apple.com/us/album/part-of-your-world/id1078796429?i=1078796736&mt=1&app=music
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Dad’s YouTube: https://www.youtube.com/user/davecrosbymusic
Today I’m trying out Bon Appétit’s recipe for crispy glazed Brussels sprouts with pistachios and lime developed by Claire Saffitz and Christina Chaey from the Bon Appétit Test Kitchen. This recipe is part of the Making Perfect Thanksgiving series. The best Brussels sprouts have a dark and crispy exterior coupled with a tender interior. Combine that with a sticky-sweet glaze, crunchy toasted pecans with brown butter, a hint of lime for freshness and a dash of red pepper flakes for some heat and you’ve got the perfect roasted Brussels sprouts recipe! Making Brussels sprouts is easy when you’ve got the right technique. So let me show you how to make the best Brussels sprouts recipe from Bon Appétit.
In the world of Thanksgiving sides, there is a plethora of options, so deciding on which ones to make for your feast can be challenging. That’s why Claire Saffitz and Christina Chaey are here to up your Thanksgiving side dish game. Join them as they pursue Thanksgiving side dish perfection.
Check out the story here: https://www.bonappetit.com/story/making-perfect-thanksgiving-sides
Squash and Radicchio Salad With Pecans: https://www.bonappetit.com/recipe/squash-and-radicchio-salad-with-pecans
Brussels Sprouts With Pistachios and Lime: https://www.bonappetit.com/recipe/brussels-sprouts-with-pistachios-and-lime
Claire Saffitz and Brad Leone know that after turkey and stuffing, a Thanksgiving meal is judged on its pies. Guests, all of whom have saved room in their stomachs for dessert, will ask: ‘What type of pies did the hosts provide? What was the quality of the crust? Was this pumpkin pie pumpkin-y enough?’ Claire and Brad want you to pass your guests’ pie grading, so they’ve endeavored to make the perfect Thanksgiving pie.
Check out the final recipe here: https://www.bonappetit.com/recipe/pecan-rye-pumpkin-pie
And find all of the Making Perfect recipes here: https://www.bonappetit.com/gallery/absolutely-perfect-thanksgiving-menu
Imagine a pumpkin pie with pecan pie’s best feature—obviously, the candied nut topping. Now spike the custard with rye whiskey, up the flavor of the crust with rye flour, and voilà: pecan-rye pumpkin pie. We use Libby’s canned pumpkin because it’s reliably consistent, with an ideal water content, and few variations in flavor (and no, we’re not paid to say that). The egg wash added during the blind bake serves as a moisture-fighting barrier—a seal-tight guarantee that the bottom crust won’t get soggy. The rye flour will make the crust look darker than your standard pie dough. If it starts getting too dark while baking with the custard filling, tent it with a ring of foil.
