After 7-8 hours of cooking, I'm finally done with everything for tomorrow. One apple pie with crusts I prepped beforehand, a pear cake that barely happened because the pears were almost overripe, and cuccidati with the dried fruit filling leftover from the batch I made two years ago that's been in the freezer since then. This is an interesting year, since I just started making the pear cake last month and it's only my second time doing it, and while we've always been a pie family and I've been doing the crusts for years, I rarely do the whole thing myself and do prep and finishing, but I've been the cuccidati maker since my mom remembered her Sicilian aunts making them when she was a kid and we found this recipe from a cookbook of old New Orleans recipes in a cookbook compiled by Ursaline nuns back when I was in high school. Making them is exhausting even when the filling is already made, but despite not making them for two years it still felt like an old routine I could slip back into to roll out and fill the dough and cut the ten rolls into 80-90 slices. That's my cooking all done there. #notcosplay #cooking #christmas #applepie #homemadepie #pearcake #homemadewinter #cuccidati #cuccidaticookies #buccellati #buccelatticookies #siciliancookies (at San Diego, California) https://www.instagram.com/p/B6fbO0fjQ5K/?igshid=18j3aihm7amls