{kitchen saturday}
{sundried tomato pesto}
{pumpkin ginger bread}
{juiced}
{salted}
It was still nice to get back in there so I won't complain. We had a family birthday party on Sunday (not pictured, because it was a whirlwind) so I was prepping for that by making carrot cake cupcakes and my favorite picnic food, pressed sandwiches (grilled veg + pesto and prosciutto + mozzarella + sundried tomato pesto). Since I was already in there I tested out a pumpkin bread recipe I hadn't tried before. It had a lot of pumpkin flavor but not nearly enough spice for me. I'll hunt out a new one.
Saturday evening we were veritable social butterflies, at least compared to our usual standards. We went to Brendan Ravenhill's new studio opening and ogled over light fixtures. Then we headed to Lily's gallery opening and ogled over her gorgeous paintings. Then we went to a party at our friends' house and hung out until midnight at which point I cried uncle. My stamina has gone way down, guys.
I made this Pumpkin Gingerbread a few weeks ago: http://www.simplyrecipes.com/recipes/pumpkin_gingerbread/#_a5y_p=2429882
ReplyDeleteIt was pretty good as long as you like molasses!
Mmmmmm ... that looks good! I personally love molasses, so it wouldn't bother me a bit!
DeleteVery random - but speaking of cooking, are you still enjoying your stainless pots and pans? I'm looking to replace the very worn nonstick we got for our wedding 5 years ago - I didn't research enough at the time obviously, but who knew nonstick is only supposed to last a few years!? That seems crazy and wasteful. I'm looking to replace with some quality stainless pieces but am overwhelmed with choices.
ReplyDeleteWe still use them daily and I love, love, love them! The large braising pan is still the favorite around here, along with the small frying pan for scrambled eggs. I can't imagine ever going back.
DeleteI have a single small non-stick skillet and I use it exclusively for fried eggs. Everything else gets cooked in the stainless steel or on my cast iron griddle.
I also love that they clean up to look like new. I always feel like non-stick ends up feeling weird, even after you wash it.
would you mind sharing your sun dried tomato pesto recipe? I checked in the link to the pressed sandwiches but it looks like you used premade back then and homemade this time. Also, just above your post in my blog reader is this post from Megan Gordon featuring Alice's Medrich's "Dark and Spicy Pumpkin Bread" that sounds great.
ReplyDeleteI'd be happy to share but I don't really have one! I wanted to just buy the premade like I usually do but TJs was out of it. I bought the sundried tomatoes packed in oil and winged it. I blended them with basil, walnuts (um, pine nuts would be correct, but I didn't have any), parmesan, a couple cloves of garlic and some olive oil. It was decent, but would have been better if I'd worked with a recipe. I just didn't feel like looking up one more thing!
DeleteThis Washington Post recipe has become my go to for pumpkin bread: http://www.washingtonpost.com/pb/recipes/evs-pumpkin-bread/7248/. I up the spices and then add an equal portion of powdered ginger. Also fun to do a couple loaves and mix up the add ins (ex: one with chocolate chips and the second with dried cranberries and pepitas).
ReplyDelete