It’s Monday. It’s hot outside. It’s [a third reason here]. So make a drink! Check out the recipe on my Nom channel here. Enjoy!
Seriously, you have no idea how hard it was to not use the pun in the title of this post, even after writing it in multiple social media captions….
As much as I adore pumpkin loaf, or even pumpkin ice cream, I always find myself reluctant to start using it once the first day of fall hits and pumpkin-spice everything takes over. Which is weird (to me, at least) because as far as ingredients go, pumpkin puree is amazing- it’s moist, requires far less butter or oil than normal baked goods, and you can keep it in your pantry for years (well, 2-ish) without it going bad….
As summer begins to set in, in weather and in the end of the school year (or in my case, the end of school, period) [JK THAT’S SO LAST MONTH], I find my cooking habits begin to shift with the season. I don’t want to actually cook anything, so much as I want lots of little cool salads to eat atop of bread. And I don’t want to buy them, so much as I’d like them to all be conveniently waiting for me in my fridge.Let’s rewind a few weeks: for the first and only time in my college career, I finished my exams, and effectively college, early this (past) semester. Seriously, come EVERY finals week, I would watch my friends gradually disappear from the library into the abyss of the ‘Sco and its PBR-filled glory. One time I even had it on a Saturday morning. SATURDAY. Saturday is for sleeping! [Or being hungover, if that’s your thing- I won’t judge] So when I realized my only exam was on a Wednesday, a whole THREE DAYS EARLY, I considered it KARMIC FUCKING PAYBACK. Excuse the rage, but c’mon, it was AWESOME. …
I feel as though I say “I am SO obsessed with ~” about everything I post on here. Which is probably a good thing, and not all that odd considering I am the one who decides what I put on here. Yet despite my general over-enthusiasm for food and cooking, I especially love potatoes. I enjoy chalking it up to being Irish, but really, I think it’s because they are so versatile. They can serve as vessels for delicious fillings, be a bed on which veggies or a filet of meat rests, get sliced up into chips and fries, and so on.
But baked potatoes might be my favorite way to eat them. On their own, or with maybe a little sour cream, they are pretty healthy. However, the same cannot be said for twice-baked potatoes. Baked once, you scoop out the filling, leaving behind a shell, and mix it up with all sorts of delicious things, like cheese and butter and more cheese and… well you get where I’m going. I used to not make them myself out of fear I wouldn’t be able to control myself, but finally on an exceptionally cold day in mid-April (I’ve been a little busy), I broke down and decided to make them.
My sister, strange child that she is, hates all things chocolate. Despite the fact that, to our dad’s family, it is nearly blasphemous to say such a thing, she has spent her near-nineteen years turning her nose up at anything cocoa (save one time, at age three, when she attempted to eat a Barbie chocolate because it was wrapped in pink foil). So when I turned up to the photo lab meeting last night with only brownie-cupcakes, she immediately chided me for not making something she would eat. These muffins are a baked apology….
Curried pea and carrot soup
I made this soup as a riff off of a dish I had for lunch fairly often when I was studying in Uganda. The approach was fairly simple: sauté some onions with whatever spices you had on hand, throw in peas and fill up with water until they were just covered, put a lid on it and wait.
Back in the US, with all my first-world kitchen amenities, I like to puree the stew into a soup.
1/2 of a medium yellow onion, diced
2 large carrots, peeled and chopped up
1 tbsp oil or butter (I used some herbed butter I was trying to get rid of)
1 tsp ground cumin
1/2 tsp garam masala
1/2-1 cup chicken or vegetable stock
8 oz peas
1 cup water
Pancetta, sautéed (optional)