I love fall.
Even more when I don't have to work.
Today's preparations...
Twice roasted sweet potatoes with ginger snap crumble:
•roast those puppies
•sclice them and fan out all pretty like in a nice dish
•sprinkle with crunched up ginger snaps and dot with butter
(If you really wanna get crazy with it dot wih butter and drizzle with maple syrup)
...and because a hot oven isn't a thing to waste: make a pie.
Buttermilk Maple Sugar Pie:
•1/3 cup brown sugar
•1/3 cup white sugar
•1/2 cup maple syrup
•3 eggs
Beat with a whisk then add
•2 tablespoons flour
•1 cup buttermilk
•1 blip (teaspoon?) vanilla extract
•1 blip maple extract
•a pinch of salt
This was a riff on a honey buttermilk pie found here: http://www.abeautifulmess.com/2013/02/halfway-homemade-buttermilk-honey-pie.html
Pour into a pre-made pie crust (you can smush the edges to bluff). Bake at 350 for 40-46 minutes. It'll jiggle a bit. That's fine. Let it cool ...no really. Let it cool to set. Watch oxygen or TLC and wait.
Beauty. 
Still have buttermilk? Make these beauteous sweet potato rolls: http://pinchmysalt.com/holiday-recipes-with-a-twist-sweet-potato-buttermilk-rolls/
Songza station: Farm to Table
