(image from Cooking Light)
A few weeks ago I made pumpkin chocolate chip bread using a recipe I found on Pinterest. The recipe, however, only used about a cup of the canned pumpkin. What to do with the rest? I stumbled across this recipe and made it last night, following the recipe exactly.
It’s great–the sauce is really delicious, and I used fresh fettuccine from the store rather than dried. There’s just enough cream in it and the bacon adds a lot to the dish.
Next time I make it, I’ll omit the final T of sage. I found it overpowering. I think I might go a little lighter than 2 T of chopped parsley as well–maybe 1.5 or 1. But I’ll certainly make it again next time I have extra pumpkin….maybe I should bake another loaf of the pumpkin chocolate chip bread!
Happy Halloween, for those who are celebrating it! I am pretty certain trick or treat hours will be over by the time I get home from work, so I doubt I’ll be out there with any candy. Here in my part of the city, if you hand out candy you sit in your yard, so kids aren’t ringing random doorbells at apartment buildings. I live in an area with very, very few single family homes, it’s mostly multi unit buildings!
Style Up has you answer a few short questions about your personal style and your location. Then, you get a daily email (M-F) with an idea of what to wear based on your weather forecast. I’ve gotten a few cute options so far:
This is what I got for Monday–so I pulled similar pieces from my wardrobe and wore that. It turned out pretty cute, and ended up being something I probably wouldn’t have thought to put together otherwise. I don’t have a black blazer, so I had to go with dark grey. It was probably the most literal I’ve ever done of a Style Up email. For days where you want fresh inspiration, it’s a fun option.
So a month back or so my BF and I ordered some italian delivery. The two huge entrees each came with a mini italian bread loaf, about 8-9 inches long. We didn’t even touch them since the entrees filled us up, but I didn’t want the bread to go to waste. I froze it, and it occurred to me to make a savory bread pudding. I defrosted one loaf the night prior and made this recipe, which I put together myself:
8-9 in loaf french/italian bread
1.5 onions, sliced
.5 lb italian sausage
1.5 C milk
1/4 C sour cream (optional)
Salt and pepper
Preheat oven to 350.
Cube bread and spread in baking dish (an 8 or 9 in brownie pan would work.)
caramelize the onion, set aside.
brown the sausage, set aside.
While cooking the onion and sausage, combine milk through thyme in a bowl.
spread the cooked sausage and onion over the bread.
pour the bowl you prepared above over it all.
cook for about 45 minutes.
Also–just want to point out my countertops here. They’re laminate, and they’re being replaced later this winter, because I am re-configuring the cabinet layout and they won’t fit any more. I’m looking at Wilsonart HD or Formica 180fx or IdealEdge. Any readers have experience with those?
Check it out! That was this weekend’s project. I did it myself! My boyfriend cut the tiles, though, with his tile saw. The tile is from overstock, believe it or not.
Next, the bf is going to finish mudding the new drywall, then I prime and paint. I hope he does it soon…I’m really ready to get painting!
1. I have today off! I’m using up a personal day before it expires 12/31. I have another I need to use up prior to then too…plus I have four vacation days I can either use, or roll over. I see another three day weekend prior to Thanksgiving!
2. A few books I’ve read recently that I loved: Divergent and The Maze Runner. Now I’m on the waiting list for book two of each series from the library. There’s over one hundred people ahead of me for Insurgent! But at least the library has nearly thirty digital copies!
3. Today (like, right this minute) I’m canning Chili con Carne for the first time. I cooked it on Tuesday night, and we ate some for dinner. Then I put the rest in the fridge til this morning when I had time to pressure can it. I got four quarts! As far as seasonings go, I used a tablespoon each of: paprika, cumin powder, ancho chili powder, guajillo chili powder, and arbol chili powder. It takes 90 minutes to process quarts, so during this time I think I’ll catch up on….
4. Breaking Bad! I’m almost done with the whole thing, I believe I have about 6 episodes til the bitter end. I’ve got my scanner set up in front of the TV in the den now, so I can catch up on my scanning while I watch.
5. The rest of the weekend for me consists of:
- finish the tile in the bathroom floor
- make frozen pizzas
- drive up to Evanston to go to the bank and Trader Joe’s
- clean the living room and dining room
More like fundershirt!
This is to help calm Bart when he travels, he hates car rides. But he also needs to practice wearing it, so he doesn’t only associate it with vet trips.
I am pretty strict about only buying meat from local farmers, fortunately, in the Midwest, there’s plenty of those. I look for farmers who feed their animals on grass rather than grain and do not administer antibiotics unless ill. Wallace Farms is one of my favorites, and I just signed up for Farmer Nick’s monthly meat deliveries, starting in November.
What this means is that foods like chicken is pretty pricey for me. I can’t afford boneless skinless chicken breasts. But I can get whole chickens and either cook them whole or cut them up myself. The bones are frozen for chicken stock, and every time I cut them up i wrap up the four wing pieces tightly in plastic wrap and foil and throw them back in the freezer. Three chickens later, I’ve got 12 pieces which is plenty for dinner for two.
I so dropped the ball and forgot to take pictures of this…but it was excellent!
-Preheat the oven to 450.
-Took 12 chicken wings and patted them dry with paper towels. Then I seasoned with Szeged Chicken Seasoning. Use whatever–salt and pepper works too.
-Bake for about 20 minutes, flip, 20 minutes more (Actually I think I could reduce this cooking time going forward…we’ll see next time.
-If you want to add a side dish, when you go to flip the wings, throw in a baking sheet of potato wedges for oven fries. They’ll be done at the same time this way.
-Sauce: Melted about a tablespoon of butter, then added equal parts, roughly, honey and dijon. Toss the wings in this once they’re done.
I love recipes i can make in the oven with little prep! So easy!