Jay came over for dinner tonight. He said he wanted pork chops, so we picked up some nice center cut chops from Trader Joe’s tonight and grilled them (just used salt and pepper). We had leftover pasta salad from last night, and I got purple cauliflower from the farmer’s market.
– I meant to make this pie last night, but I ran out of time. It’s just as well – it’s definitely an all-day project with all the refrigeration of the crust. I made the crust yesterday so I didn’t have to do everything today. Pies are one of those things I’ve never been able to do well.. After years of trying, I finally mastered apple pie last year. I liked this better than apple pie. It was really good.

• Grilled Pork Chops
• Grilled Cherry Tomato Pasta with Crisp Breadcrumbs and Basil (Fine Cooking #46, September 2001, p, 51)
• Roast Cauliflower with Shallots, Tarragon and Lemon (Fine Cooking #50, May 2002, p. 52)
• Lattice-Top Blueberry Pie (Fine Cooking #65, July 2004, p. 68) with Vanilla Hagen Daaz Ice Cream

Wine: David Bruce 2001 Schultze Family Vineyard Pinot Noir (Santa Cruz Mountains, California). Tasty Pinot. Good balance and structure, with velvety tannins.