say it with pie

The other night, I made a autumn-inspired feast: mustard-rubbed turkey breast served over portabellini mushroom and sage stuffing, accompanied by a fennel, beet and orange salad drizzled with balsamic. It was delish! The fennel, beet and orange salad was especially delish as leftovers a couple of days later when the fennel had gone pickle-y and I added some crumbled feta.

You know what’s not delish? Being stared at while eating.