The morning after my last day of school involves cleaning. When I can finally get a chance to sleep in for an extra two hours I get out of bed and start unpacking my school bag. Loose papers, empty lipstick, missing hair ties, and an overload of pens come tumbling out onto the floor. I hate clutter, so the things I don’t need any more –good bye– go into the garbage pile and I feel so relieved. Everything from last semester is no longer needed (I have digital copies of most things anyways). I love that feeling of ending strong and starting fresh; one more semester to go! I need room for the pile of clothes and toiletries I have to take with me to Italy next semester. After I treck outside in my dads over-sized sneakers and cheetah pajamas to throw everything away, I go inside to make myself coffee, pulling out a hand- me- down vintage Italian coffee carafe because I can’t stop thinking about Italy. I enjoy a cup of coffee from Cafe du Monde and snack on some raspberry vanilla cookies before another whimsical afternoon shopping in an overstuffed mall.
My dad always made cream of wheat for me when I was little. I don’t think I know of anyone that even eats the cement like porridge. I only describe it this way because I think that’s what people may think of when they see it; but I love it. It was one of those things that I shared with my father and often my mother, but something my dad would usually make just for the two of us. My brother, forget it, he was happy eating a bowl of sugar coated cereal waking up hours after we sopped up our bowls anyways.
Add macerated blueberries and cherries to hit the tart notes, toasted sunflower seeds for a little crunch, and heavy cream to keep it luscious. The heavy cream really does bump up the mouth feel and flavor, but who am I kidding, you already know this.
Calling out to all you sweet tooths! Thanksgiving is about eating the pie that you secretly indulge on weeks before the holiday. Sometimes it’s more about sweet than savory.
How did the pumpkin pie come to be? It has been modified many times since Colonial America. Quince, pear, and apple tarts were standard pie fillings; pumpkin did, however, find its way on the tablescape in other forms: bread. When those did make pumpkin pie it was made with a unique pairing of ingredients. Some versions include the layering of apple and pumpkin, thyme, and marjoram, others include the addition of molasses, and then the boiling of pumpkin in milk and baked without a crust. In 1705, Thanksgiving was delayed for a week due to lack of molasses to make pies.
Although I was never interested in history I think this is pretty interesting. So today I give thanks to my ability to make a pie. Thank you, God for all our blessings; our family, our friends, and pie.
Meringues are often so sweet that it makes it hard to eat them sometimes. Once they dissolve in your mouth it’s like swallowing a tablespoon of simple syrup. At the end of a shift in a restaurant I used to work at, one or two of my co workers and I would see who could smash the leftover pavlova the quickest. It was a silly game yes, but it gives way to utilizing the leftover meringues for other things . The best part about smashing them is that you create small chips of meringue, perfect to sprinkle on top of an icecream sundae. I love meringue for different uses such as decorating cakes or creating colorful powders out of them in which you can sprinkle over a decorated cupcake. How will you used smashed meringue?