Yes! It’s another pumpkin recipe and one that isn’t doused in sugar, cinnamon and frosting! I’m trying new things with pumpkin, and I know that stuffing a pumpkin isn’t all that original but this beautiful, heirloom Musquée de Provence pumpkin is not just another pumpkin.
Last year, I promised myself that I would try a new pumpkin every week. I think I got through 2 ? Continue reading →
Aaaah, November 8th, it’s finally here. I am SO happy it will be over soon. I suppose I shouldn’t really be too happy just in case I end up in the internment camp one of our presidential candidates wants to send me and all my kind. Let’s hope they have WiFi and I’ll let you know in my next post. Continue reading →
Yes, today is the obligatory pumpkin post that every self respecting blogger must publish every autumn.
As the wind picks up and the days are more blustery; ripping the last remaining leaves off the trees and forming swirling, golden whirlpools on the ground, one might think these are the signs that autumn has arrived. No. The signs of autumn are the pumpkin recipes on websites, the horrible PSL at Starbucks and Pinterest. Continue reading →
For those of you who have blogs, website or write freelance, what is your biggest challenge? And for those of you who have other careers, where do you get a little uninspired?
As you might have noticed, I’ve been a bit absent from this blog…again. Oh, I’ve been doing plenty of cooking, baking and eating; I just haven’t been able to write. There’s been more than a day that I’ve opened up my notebook or iPad and sat down to write a post; nothing. Continue reading →
As we begin to wake up to brisk mornings where even the sun isn’t up quite yet, and our morning cups of coffee have become warming and soothing, instead of just a caffeine boost, the desire to feel the warmth of the oven and the scent of spices in the air, burns bright.
A switch is flipped when the cool mornings set in and the chilly nights fall upon us. All of a sudden, the bananas ripening on the counter become crumbly muffins or a rich cake in your eyes, the peaches are bubbly cobblers dripping with melted ice cream and the apples turn to a buttery and flaky pie. All of a sudden, no fruit or vegetable is spared, all can be baked into a seasonal treat.
We don’t stop at fruit and vegetables, meat and poultry inspire pies, slow roasts and braises. The aroma of a piece of slow roasting meat with fragrant spices is just as enticing as the smell of cinnamon rolls baking for a weekend treat.