Gravy makes such a difference

Dinner last night was amazing. I made bangers and mash and it was better than any I've had in a restaurant. They always try too hard, and add extra things into the mash or make their gravy overpowering. Mine was a perfect blend of buttery mash, salty-spicy sausages and sweet onion gravy. Delicious. I did do the restaurant thing of making a little mound of spuds and standing the sausages around it and pouring the gravy over the top. Nom nom nom.

I also made pumpkin pie yesterday. I was totally excited putting it into the oven, because the raw filling and raw base tasted amazing. What I didn't realise is that pie is not a straightforward thing to bake. So the edge of the crust got burned (badly enough to mean that it doesn't taste nice, but not so bad that you can't eat around it) and the filling didn't cook up properly. It was still quite liquid-y coming out. That didn't stop me nibbling at it while it was still warm, and I was less than enthusiastic about the taste. Somewhere along the way the sweet, rich flavours of the raw things had gone missing. So I put it in the fridge, but didn't forget about it. I had a small slice for breakfast (because even flavourless pie is better than dull cereal) and was pleasantly surprised. I think the flavours must have come back as it all rested together. And possibly pumpkin pie is better cold. So yea. I'm looking forward to eating the rest of it for breakfast over the weekend and next week, and desert and probably lunch, too. A whole pie is a lot to get through by yourself. I would invite friends over to help, but I don't think it's good enough. I don't want people thinking I'm a bad cook (because I'm not).

Did I mention we're off to see deftones in November? I'm so excited. I can't wait to go. I've wanted to see them since 1st year of college. And now it's happening.

I don't think I have any other news.