I don't have the time right now to do the entries I used to. But we're going to try something new: I'm just going to take a photo (probably Instagram) of what I made and post the link to the recipe. If I can ever get the time in to start writing a lot again, I will. But for now, there's this.
Maple bourbon pecan pie
Crust: Joy of Cooking's pate brisee
Filling: Food Network Magazine