delicious taste

When my kid saw the image of your recipe she just is behind me to make this today only. Hope it will goes nice.

Beautiful, Janice! <3

Thank you so much, Sean. I was a little worried about the top crust. I debated for days about if I should attempt the spiral because I was worried the bake time is too short and I was also worried that it simply wouldn't turn out well. It's amazing what you can do just by trying, right? Even if it's scary 😉

I find the food trends aren't helping us out with the ramps. They are super popular now, whereas in the '80s, I don't think anybody talked about them! I can see how popularity would lead to overpicking and extinction, especially since they take so long to grow... I gather in Ontario, they aren't as severely regulated. Weird!

Thanks! Apparently in Ontario, ramps aren't protected. And it seems to me, I've seen a few people posting pics on IG of ramps sold at the markets in Ontario. Weird, eh?! We aren't allowed to sell them here. The most we can do is trade them.

I love hanging out with Aimee because I learn so much from her. It really is amazing all that you can find on a hike in the woods that can turn into pesto, salads, etc.

It's such a great pie recipe and I can imagine so many great variations, like for those instances when we don't have wild garlic to make pesto 😉 I hope you get to try it someday soon!

Vicky, I think you will love this pie. And by all means, make it with a simple traditional top crust with just a few vents (I did that the 1st time) and it's great! I hope you do get to try this version, or the original from NYTimes. The eggs cook so perfectly in the pie. It's really great!
P.S. I think we should all take the time to walk a little each day. It really is amazing how it changes how we feel, as you mentioned!

The pastry work on top of the pie is simply perfect (I'm amazed at how many presentations you come up with), and the flavours are undoubtedly perfect. Here's to pie for breakfast!