Without a doubt.
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Thanks, will let you know if I make one; haven’t noticed the liqueur, but then again, haven’t been shopping much since the plague started…
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Do you cover the pot? That works pretty well for me.
Good luck! I’m not sure how available Fulton’s Harvest is (they also do an apple pie creme liqueur in November-December). New Jersey has a lot of spirits that are not available elsewhere and vice versa. For a more market friendly version, Captain Morgan does a pumpkin spice rum but I don’t think it is creme based. However, you could mix it with Bailey’s for roughly the same effect.
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I did. And then the whites were just not set for the longest time, even though I tried to spoon the tomato sauce on their edges. By the time they were… yolks were solid.
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Shark and okra prepared exactly the same way: floured, corn mealed, old bayed and fried. And I screwed up the potatoes by undercooking them and then not being able to rice them and then mashing them and long story short (too late!) they were a little gluey. Shark and okra were good, though. And even not-great mashed potatoes are still fine.
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I know some recipes call for finishing it in the oven - maybe that would work? Unless you’re already doing that, in which case I’m out of ideas!
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If I can’t find those products, I may infuse some pumpkin pie spice into Bailey’s for a few weeks. Or, perhaps add some pumpkin pie spice syrup into the drink? Thank you, and will report back. OR, I’ll default to my regular, which is kind of involved - not sure yet.
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This has happened to me. I think that the whites are done long before they look like it. Next time, I’ll test sooner, but YMMV. Nevertheless, your dish looks good.
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Infusing could work but probably more effort than using a syrup. Even a pumpkin spice syrup for coffee would probably go well with Bailey’s. Keep me posted on your progress!
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Will do and thanks again! Happy fall! 
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what an awesome spread! the artichokes in particular…
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i always appreciate a butter lake.
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How was the sake? I like Born gold, but neighborhood store selections here are still pretty limited.
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I liked it, my first time trying it. This was a bottle of the Born Junsui Junmai Daiginjo. I bought it at Nijiya in SF Japantown. I’m a sake noob. To me it was soft and on the sweeter side. I did try a bottle of the Born Gold before too but it’s been awhile, I don’t remember how it tasted.
Wow ! Fun cheese selection.
You got the entire fish to yourself? 
Nice.
I plate whole fish separately for the entire table.
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So funny @ChristinaM! When I was looking at your absolutely gorgeous makhani dinner I was thinking, “no cucumbers???” 
As usual your camping cooking looks ambitious and yummy.
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You gave me the recipe but I still haven’t made these. Must rectify. Going to a party this weekend but I suspect like most fried things they wouldn’t travel well.
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Enjoy the experimentation!!
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