— Fran Costigan

Fran as you know, I love anything pumpkin. So I make a crustless tofu pumpkin pie. And then I also like to have a sweet potato pudding. In fact, I made it last week for the patrons who come to the farm in North Philadelphia, so anything pumpkin Will be most delicious for me, but I love your desserts the best and it's hard to recreate desserts that are as beautiful and delicious as yours. and I think that that whatever Fran has to say about anything that's dessert driven. You know, I'm always all ears so pumpkin it is and I think that maybe some of you have never been on a live event before but I've known Fran for more than 10 years prior to Rouxbe and she told us last week about truffles that she had made me some Truffles and I was so excited because oh my God, Fran costume made me Truffles and you know, you're used to maybe going to an upscale confectioner store, whatever where Troubles are kind of big and gigantic like almost like a golf ball. And when I opened up the box, they were little teeny weenie. They were the size of Baby Gumballs and what it taught me is that you just need to have the flavor. You don't need to have something big and gigantic. So I love France truffles. They are the best and also, Friend when I lived in Brazil, my favorite dessert was prune cake and it was like a big layered cake made with prunes and prune icing so we both love prunes and oftentimes I use them instead of dates. So yes, I think now they call them dried plums because the word prune has such a medicinal connotation to it, but Fran and I like prunes.