Back in June, I discovered that if you make a spinach pie sort of concoction but roll it up like a cigar (spliffakopita in Greek) you can avoid sogginess and have the whole exterior flaky and crisp. In order to avoid redundancy, here is the link to the post documenting this momentous discovery. It’s important enough to repeat that the addition of chopped broccoli really does take it to another level. We still had some roasted beet salad in the fridge, so I blended that with yogurt and the last daub of kalamata-feta purée to make a deep fuchsia beetziki to accompany the pie.
And better yet, rummaging in a cupboard I came upon a little container with the forgotten last two dark chocolate truffles I made on new year’s eve. I forgot to mention them in that post, so here they are: 74% cacao with butter, heavy cream, maple syrup, and a little tangerine juice, then rolled in a mixture of kinako, cacao powder, and the sugar from some crystallized ginger. My first try making chocolates- without a recipe, of course- and they came out really good in that sophisticated barely-sweet grownup way that I was hoping (in vain, also of course) would keep Milo from wanting to eat them all.