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For his whole life in our house (19 out of 21 months), Marleau has been the center of attention. That's about to change.
I'm really trying to hop aboard the pumpkin train, though it left the station without me many years ago. While I've given up on mushrooms and beets, I think there's still hope for this pretty and versatile winter squash.
It's funny how I yearn for warmer weather when it's the slightest bit cold but then can't wait for summer to finish its barrage of heat.
I can't help but feel somewhat agitated by all the pumpkin recipes I'm already seeing*. It's still summer, folks! Please don't wish it away before it's over!
*I blame Starbucks completely a little--this pumpkin spice latte craze is madness indeed.
It should be fairly obvious at this point that I'm a fan of Krusteaz, even if you didn't know I was an ambassador for them and a member of their Baker's Dozen.
I've always been extremely competitive. If someone claimed claims to do something better than I, you'd better believe I'll do my darnedest to prove otherwise.
I'm sure most of you are on top of your game and already have Thanksgiving dessert all planned out. If not, here are a few of my favorites that might inspire you (or, at the very least, make you hungry).
Are you sick of Krusteaz yet? Tough (non-Krusteaz) cookies if you are, because I most definitely am not.
There is such an obsession with pumpkin spice right now! Lattes, bread, muffins, donuts, even chewing gum--everywhere you look, there's something pumpkin-spiced.
It's a sad truth that marriages don't always work out, but this particular union is a happy one.
The number of potential Thanksgiving desserts is astronomical, but I wanted to show you some of my best recommendations. A few of these have definitely graced our holiday table in the past, but this year, it'll be something new: Pecan Pie Cheesecake. You'll want to stay tuned for that one.
I've never hidden the fact that I don't care for the flavor of pumpkin, though I'll readily admit that it makes a useful ingredient. Anyone who works with food in any capacity knows that pumpkin is in everything from lotion to lattes right now, so it behooves me as a baker to get on board.
You're not supposed to wear white after Labor Day, but why not? It's an unwritten rule that really has no basis in our society anymore. There's another rule that everyone seems to follow for no apparent reason--even though it's widely available year-round, you rarely see pumpkin used as an ingredient until fall officially begins.
As someone with pale, pale, bordering-on-albino porcelain skin, I'd like to believe that browner isn't always better...except when it comes to butter and a few other select edibles.*
Orange vegetables tend to be extremely versatile, being just as useful as ingredients in savory recipes as in sweet ones. Pumpkin and carrots are obvious. For some reason, it takes a little bit more convincing when it comes to sweet potatoes, but they're probably my favorite. Another orange veggie that many don't consider as a delicious dessert ingredient is the butternut squash.
I'm defying tradition and doing something completely unexpected by posting something pumpkin-y for Thanksgiving.
...but this foodie's best friend.
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| Meet my new neighbor, Squirrel Haggard. ('Squirrel' is also a troublemaker of a word, both to spell and say.) |
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