Claire
Master Chef
I have a brunch to go to in a few hours, and I was assigned fruit. I'm going to make a fruit pizza that someone served many years ago. Crescent roll pastry from a tube, tolled and baked (yeah, I know it would be better if it was ... but I'm going for easy and no-fail),then you spread it with cream cheese when it comes out, then layer fruit on it. I had an idea of how I'd layer the fruit, the, as usual, my husband came up with a "better idea". Some how his better ideas always mean more work for me, less for him. Roll of eyes here. Anyway, I have a container of various kinds of berries, a jar of mandarin orange slices. I'm thinking of taking some locally made (bred? what would be the right word?) honey and putting a squiggle of it over the top.