Instead I made a puff pastry-tomato thingy from Food & Wine. I'm testing out new magazines as my subscription to Gourmet is now null (grrrr). I tried out a soup recipe that looked fantastic in the glossy but turned our horribly (so bad I won't even blog about it, which is saying soemthing; it had no flavor whatsoever)--though I don't think blame can lie entirely with the magazine's food editors, it's not like I follow recipes. I will also say the mag's editorials left something to be desired. However, the appetizer turned out quite fine, and I see more puff pastry in my future.
Dad draws eager looks from the dog and Cordell while carving the turkey. Cordell loves all things motorized, vacuums in particular. And Shelby is satiated into slumber with the tryptophan from scraps of turkey, thus she doesn't wander from diner to diner at the table begging for scraps; she's already sound asleep (good idea Dad).16 ounces puff pastry, defrosted
10 ounces ricotta cheese
big handful cherry tomatoes
salt and pepper