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God PLEASE make this true

What are college sports anymore? I fully support the athletes getting a piece of the revenue they generate with their efforts, but what even is this anymore.

Key piece

Thanks!

just finished off a shrimp/chicken/sausage gumbo with our daughter

she's baking homemade cinnamon rolls for brunch tomorrow and a lasagna with homemade pasta for tomorrow afternoon.

happy and safe holidays to all!

Seen Torrian rumored for corners. We'll see.

Edit: Notes: this came out a little too tart for my taste. In future I am going to run the cranberry sauce through a mesh strainer to remove the skins and maybe add a little more brown sugar. I also might increase the cream cheese because the underneath layer was a little thin.

Cranberry-Orange Pie
This comes from the Book on Pie, seriously the best cookbook I own

Ingredients

• pie crust, parbaked

Cranberry Filling

• 2 lb. cranberries (fresh or frozen, no need to thaw)
• ½ cup fresh orange juice
• ½ cup granulated sugar
• ½ cup packed light brown sugar
• 1 tsp. ground cinnamon
• ¾ tsp. ground ginger
• ¼ tsp. ground cloves
• ½ tsp. fine sea salt
• ½ tsp. vanilla extract

Orange Cream Cheese Filling

• 8 oz. cream cheese, at room temperature
• Grated zest of 2 medium oranges
• ½ cup powdered sugar
• 1 large egg, lightly whisked
• ½ tsp. vanilla extract or Fiori di Sicilia
• ¼ tsp. fine sea salt

Instructions

To make the cranberry filling:
1. In a medium pot, mix the cranberries (and any juices from thawing), orange juice, granulated sugar, brown sugar, cinnamon, ginger, cloves, and salt to combine.
2. Cook over medium heat until the cranberries begin to soften or break down, 12 to 15 minutes.
3. Reduce the heat to low and continue to cook, stirring frequently, until the mixture has thickened, 6 to 8 minutes; some of the berries will break down and become jammy, some will be whole or in chunky pieces.
4. Stir in the vanilla.
5. Cool completely.

To prepare the cream cheese filling:

6. In a medium bowl, using a silicone spatula, stir the cream cheese until smooth.
7. Add the orange zest and mix well, then add the powdered sugar and mix until fully incorporated.
8. Add the egg, extract, and salt. Mix to combine.
9. Place the cooled pie crust on a parchment-lined baking sheet. Pour in the cream cheese filling and spread into an even layer. Freeze the pie for 15 minutes.
10. Preheat the oven to 375°F with a rack in the lower third.
11. Spoon the cooled cranberry filling on top of the chilled cream cheese filling and spread into an even layer. Transfer the pie to the oven and bake until the crust is deeply golden brown (the filling will have sort of a matte appearance), 35 to 40 minutes. Cool completely before slicing and serving.
12. Share and enjoy!

God rest ye merry, gentlemen (and ladies)!

Monkey bread to start the day tomorrow.

For dinner, we went to the butcher to get a standing rib roast we will accompany with broccoli casserole (with crispy onions like green bean casserole), mashed potatoes, pineapple-y stuff (a bread pudding) sister Shubert's rolls, and some red wine.

Finishing with an orange-creamcheese custard pie topped with cranberry sauce (pictured)

Terrell Anderson WR from NC State in the portal. Would be a heck of a get for VT. Dude is legit, the numbers don't speak to it, but I've seen enough of him love to know he could be a great #1 at VT

Angry vulture in a cape? 🤔

Merry Christmas