Oh pshaw, on Fri 17 Nov 2006 12:35:02a, -L. meant to say...

>
> Wayne Boatwright wrote:
>> > I make salad a day or so ahead. Wash and cut up everything, and put
>> > it all in a large ziploc bag. My salads usually have romaine lettuce,
>> > baby spinach, radiccio, endive, radishes, red/yellow peppers,
>> > onions/scallions, celery,. That all goes in the ziploc bag together.
>> > I also might add any/all of diced avocado, feta cheese, extra-old
>> > cheddar, grape tomatoes, croutons. That's done at the last minute and
>> > dumped in the salad bowl just before the dressing goes on.
>> >
>> > You can whip up cream a day in advance, as well, if you want it for
>> > your pies.
>>
>> This may have already been suggested... I bake all my own pies,
>> pumpkin, pecan, and mincemeat. I make the pastry, roll and fill the
>> shells, then freeze and wrap securely in pastic wrap and return to the
>> freezer. I freeze the rolled dough for the top crust on a cookie
>> sheet, then wrap securely. This really cuts down on the final pie prep
>> which I do early Thanksgiving morning. A note on the whipped cream.
>> Not only can it be whipped in advance, but dollops can be spooned or
>> piped on a sheet of plastic wrap, then quick frozen. When firm they
>> can be removed to a ziploc bag. Added to the top of a dessert a few
>> minutes before serving.
>
> Excellent advice. I like my pies a day old, though. The flavors have
> blended better by then. It's apple and pumpkin this year and a lemon
> cello cake dessert.

I understand, and for me it's the opposite. However, the pumpkin filling
can be made a day ahead and refrigerated. The spice flavors should blend
well by then.

--
Wayne Boatwright
__________________________________________________

'If I had only known, I should have become a
watchmaker.' -- Einstein