For some reason, I am having a strong desire for pumpkin pie right now. Yes, pumpkin pie. Weird, right? Usually people start craving pumpkin in September, at the earliest (although these days Starbucks starts advertising the PSL in effing JULY).
I need it to be a very specific kind of pumpkin pie, though. Smooth, creamy, and sweet. The crust isn’t extremely important, but a good, buttery, slightly flaky one would be best.
You know how sometimes you know people who bake and they bake well, but they don’t necessarily make things the way you like them best? Yeah, so the last time I had pumpkin pie it wasn’t the kind I really like. It was good, but not satisfying to my particular taste buds…
Not a big deal. I’m sure later today I’ll be craving a burger or a lobster role or creme brulee.
Ok, well, I had a picture of this morning’s breakfast, but it looked really weird. I’ll just tell you a story instead.
I like delicious tasty breakfasts but sometimes the effort of making them just means that I often grab whatever’s at hand. Breakfast only gets cooked on days when I don’t have work, usually. But today, I still frowned at the idea of actually spending time in the kitchen. So I threw something together: whole wheat tortilla, sliced ham, some (badly) sliced brie, microwaved briefly and then topped with scrambled eggs.
I’m disproportionately proud of the fact that I figured out how to make really good scrambled eggs. I used to think I didn’t like scrambled eggs, but that’s just because I hadn’t had good ones for a long time.
As a roll-up, it was rather drippy. So if you want to avoid that, I guess cook your eggs long enough that there is no moisture left at all? People say they don’t like their scrambled eggs “runny,” but their definition of runny is usually too dry for me. So my breakfast wrap dripped all over me. It’s ok.
I also prepared a ready-breakfast option during the week that turned out pretty well. Pumpkin blueberry muffins! They aren’t as good as bakery muffins, but they are moist, and taste good. I used this recipe and added approximately one cup of blueberries. They got a little overdone on the outside… maybe I should have had the oven on slightly lower. Oh well. Still edible! I poured the leftover batter into a vaguely multi-purpose baking dish and made bread of the same flavor. It’s more of a cakey texture than a bread texture, but… that’s muffins. I would have taken a picture, but there are enough pictures of muffins floating around the internet.
So that concludes this somewhat boring post. Sorry I don’t have anything fun or interesting to talk about… Maybe next time.
The ultimate pumpkin “breakfast” (although it might have been dinner. This food object is from late September/early October so I don’t remember anymore): Pumpkin Pancake Sundae!
Pumpkin pancake mix from Trader Joe’s, made with mini peanut butter cups.
Pumpkin ice cream
Whipped cream, mini peanut butter cups to garnish
I had intended to also have hot fudge on it, but I left that off to avoid a sugar coma.
Served on a monkey plate.
To get this out of the way: I’m getting sick and it’s quite unpleasant. My sinuses just suck at life. I wish I had someone around who loved me to bring me some wonton soup. For now I’m chugging Emergen-C like nobody’s business (I’ve found it shortens the life of my colds) and probably will have chicken soup tonight. Or Ramen, if my chicken soup isn’t good anymore.
I have a few cooking adventure posts to write, but I’m not in the mood right now, so instead, you get to hear about some of the food I acquired lately. Aren’t you lucky.
Since my last post, about Pumpkin and just about everything related to it, I went to Trader Joe’s and bought up nearly everything pumpkin-flavored they had. Read the rest of this entry
I like to scroll through food blog entries and just about everyone and their mom and their mom’s dog and the dog’s favorite leg is currently writing about pumpkin foods and drinks. It seems like it’s already been talked to death and fall only started a few weeks ago! So I’ll just stick to my main points about pumpkins and food.
1. Most places are using pumpkin syrup to flavor their lattes – not actual pumpkin – so there is no good reason they can’t serve them year-round. They are so delicious, and I don’t only want them in the fall. I understand why they do it, but I hate them.
2. The Starbucks variety of pumpkin lattes are not very good. I like my lattes to taste like coffee, with pumpkin flavoring and spices. Not like sugar with pumpkin flavoring and maybe a hint of coffee. I have gotten one this season, and a pumpkin spice frappucino, which I enjoyed – but that I did not expect to taste like coffee. My preference would be Peet’s, which in fact tastes much more like coffee, but they’re less conveniently located. They also have a pumpkin chai option, which I must say is soooooooooooooooo good. With more o’s. If you like chai and pumpkin, there is no way you won’t like this. Try one!
Read the rest of this entry