This recipe comes from epicurious and can be found here.
One reason why I take so many pictures of food is because I need something to do while things cook, reduce, simmer, come to a boil. Plus, I always have the camera handy.
It's mirepoix, y'all. Carrots aren't in the recipe, but I like em. So in they go.
Fast forward 30 minutes and a couple more steps and you've got this.
Delicious, flaky pastry crust. So buttery and so good. I should've just baked up a second sheet and eaten it separately.
It did not cooperate coming out of the pyrex.
