This would look great on your Thanksgiving table.
, you’re looking at shades of brown that, at best, reach no further on the color wheel than ochre. Not to knock ochre, but you can do better. Have you ever considered rounding out your spread of pies with violet?has worked into a must-make pie. While Osborne says she didn’t eat ube pie growing up, she writes that these days, when she’s with her mom’s side of the family, “no holiday is complete without ube pie.
” Osborne says that ube pie has also made a splash in an online forum she belongs to that’s dedicated to sharing recipes for and photos of Filipino foods, but that most recipes she’s seen incorporate frozen, grated yam.
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