I made these AMAZING mint-lamb feta burgers for dinner the other day. Seriously, so good. Andy picked up sweet potato fries for us to have as a side because I was a bit rushed, and they paired nicely with a 2005 Chianti.
Anyway, I needed paprika for them. I asked my roommate Neha if she had any, and she thought she did, but she was rushing out the door and only knows the Indian names for her spices. I looked through her spices which were largely unlabeled, but after looking up on wikipedia what paprika is supposed to look like, I decided that I'd found it. But to make sure, for some reason that escapes me now, I decided to take a big ol' spoonful and eat it.
Such a bad idea. I tasted paprika the rest of the day. Moral of the story: don't eat mystery spices. Next time, I'm going to try the sniff test.
Saturday, October 18, 2008
A little taste of fall
For the record: I just ate so much I had to change out of my jeans into sweatpants.
I've been baking lots (as usual) but with the cooler weather we've had this past week, turning the oven on seems like a necessity. And I crave pumpkin like no other. I love the flavors of fall--my breakfast lately has been old-fashioned oatmeal, cooked along with a crisp Michigan apple, with Michigan maple syrup, and fresh apple cider. The Dexter Cider Mill is Michigan's longest running cider mill, and their amazing fresh donuts and cider alongside the banks of the Huron is one of the best parts of fall.
Thinking about fall, I decided to bake a pumpkin pie.
mmmm.
But I thought, since I'm already making a pie crust, why not just triple the pie dough and use up those frozen blueberries?
That was how I somehow ended up with 2 pies. And the blueberry pie! Oh, it was beautiful!
It doesn't even look real!
Click on it. Gaze into the close-up. And note Mr. Bittman's bible in the backround!
So. Good. I made this Friday and promised to bring it to my mom's house for dinner on Saturday--somehow I "forgot" it. Oops.
My roommate Anita actually thought it was store-bought; clearly she doubts the magic of the all-butter crust. (news-flash! shortening and margarine are really bad for you! full of trans fats, aka the heart attack causing kind. and they are gross. switch to butter!)
Anyway, I had another problem. The pumpkin and the blueberry pies were not baked at the same temperature! I had the pumpkin pie in first, so afterwards I was going to have to have the oven on for another whole hour at 350. So I say to myself, self, it's a waste to have the oven on this long! And I had an open contained of pumpkin. I hurried along a bit an managed to get a batch of cheesecake pumpkin brownies in with the blueberry pie.
There are no good pictures of this, as it was gone very shortly after it came out of the oven. It was DELICIOUS. So creamy and moist and pumpkin-y... I kind of want to make another one right now! After all, I already have the oven on... ;)
My pies were standard Mark Bittman (How to Cook Everything), and the pumpkin cheesecake brownie delicious-ness can be found here.
I've been baking lots (as usual) but with the cooler weather we've had this past week, turning the oven on seems like a necessity. And I crave pumpkin like no other. I love the flavors of fall--my breakfast lately has been old-fashioned oatmeal, cooked along with a crisp Michigan apple, with Michigan maple syrup, and fresh apple cider. The Dexter Cider Mill is Michigan's longest running cider mill, and their amazing fresh donuts and cider alongside the banks of the Huron is one of the best parts of fall.
Thinking about fall, I decided to bake a pumpkin pie.
mmmm.
But I thought, since I'm already making a pie crust, why not just triple the pie dough and use up those frozen blueberries?
That was how I somehow ended up with 2 pies. And the blueberry pie! Oh, it was beautiful!
It doesn't even look real!
Click on it. Gaze into the close-up. And note Mr. Bittman's bible in the backround!
So. Good. I made this Friday and promised to bring it to my mom's house for dinner on Saturday--somehow I "forgot" it. Oops.
My roommate Anita actually thought it was store-bought; clearly she doubts the magic of the all-butter crust. (news-flash! shortening and margarine are really bad for you! full of trans fats, aka the heart attack causing kind. and they are gross. switch to butter!)
Anyway, I had another problem. The pumpkin and the blueberry pies were not baked at the same temperature! I had the pumpkin pie in first, so afterwards I was going to have to have the oven on for another whole hour at 350. So I say to myself, self, it's a waste to have the oven on this long! And I had an open contained of pumpkin. I hurried along a bit an managed to get a batch of cheesecake pumpkin brownies in with the blueberry pie.
There are no good pictures of this, as it was gone very shortly after it came out of the oven. It was DELICIOUS. So creamy and moist and pumpkin-y... I kind of want to make another one right now! After all, I already have the oven on... ;)
My pies were standard Mark Bittman (How to Cook Everything), and the pumpkin cheesecake brownie delicious-ness can be found here.
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