Dear Katherine, I’ve been thinking a lot about pumpkins and I wanted to do something festive, but easy for this one. I have a ton of pumpkins and with the variety of pumpkins I have, the cooking times vary and are dependent on size – basically, how large your pumpkin is – but the one I used…
Wishing to make a homemade pumpkin puree? Or just want to taste how good a sugar pumpkin is right out of the oven, seeds and all? Here are the guidelines for you because it was so tasty I ate the main ingredient before transforming it into something worthy of this national (unofficial) pumpkin spice month.
A twist on an old home-made and hand-written recipe from a teacher; it’s one of those things that aren’t really around anymore. It’s super easy for those folks on the go. I hope you enjoy my pumpkin ting-a-lings + chocolate.
Random cheese in your fridge? Craving pasta? Here is a quick way to indulge in a decadent dish without the hassle and time commitment.
Potatoes are something I think about when I think of a hearty meal. I guess the potato is something that, in a sense, almost symbolizes home for me. I’m far from Irish, but my mom has thrown in several potatoes in so many Asian dishes like curry, stew, meat and potatoes, hash browns, eggs and potatoes, you name it, potato’s in it. I actually miss my mom’s Asian potato soup dish. It’s nothing like American potato soup, it’s a lot cleaner and not as creamy. Haha, I’ll have to share that recipe with you another day, but the day is not today.