Last week I realized, though I make them often during the cooler months, I don’t have a pumpkin muffin or a baked pumpkin oatmeal recipe on the blog. Guess what next week’s posts are going to be?
Before we can make pumpkin anything, we need a good pumpkin spice blend. This blend is courtesy of Christina Lane from Dessert For Two. The addition of black pepper is unique to this blend and gives it a subtle pop of flavor. Just make sure to finely grind the pepper or the pop of flavor won’t be subtle. Next week’s posts will be things that use this wonderful pumpkin pie spice blend.
Used with permission from Christina Lane from Dessert For Two
1 TBS ground cinnamon
2 tsp ground ginger
1 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp ground allspice
1/2 tsp finely ground black pepper
Combine all ingredients in a small bowl; mix well. Store in an airtight container in a cool, dark place.
Ever since I was a little girl, the library has been my favorite place to hang out. My favorite place in the library is in the rows and rows of cookbooks. I love to pick out a random cookbook, take it home, get in the kitchen and cook from it.
I know a lot of people today, only hit the internet for their recipes. I spend a lot of time there too. The internet as we know it has only been around for about 30 years. I took a class in 1990 to learn how to use it to its best advantage. There are 1000’s of recipes out there that can only be found in cookbooks and I love to find them.
By going to the library, I can try out a cook book and see if I would cook from it before I go buy a copy. I have found many of my favorite cookbooks this way. I would never have looked at cook books like Mollie Katzen’s vegetarian The Enchanted Broccoli Forest or Mark Bittman’s brilliant how to, How To Cook Everything. Now Mollie Katzen and Mark Bittman’s cookbooks have an honored place in my own cookbook library.
I would have never bought a copy of Diane Sanfilippo’s, 21 Day Sugar Detox cookbook, if I hadn’t taken it out of the library to try. I am just not interested in doing a sugar detox of any kind. It would have been sad if I missed this cookbook though. Most of the recipes in it are really good and fit into a Whole 30 style of eating very easily.
I tried this Italian sausage seasoning blend so I could try her Pizza Fritatta recipe (adaption coming soon) but I will keep using it because it makes awesome sausage patties and loose meat sausage. I see sausage omelets in my next Whole 30. This recipe makes enough for several batches of sausage. Keep the leftovers in easy reach because you are going to want to use them often.
Avocados become your best friend when you do your Whole 30. Avocados are the best way to get your plated fat at every meal. The only problem is avocados get brown so fact. Once they turn brown, I just can’t choke them down. I know oxidation isn’t harmful. It just really grosses me out. I end up wasting a lot of avocado so I don’t use them very often.
I know there are a lot of different ways to keep your avocado from oxidizing but they work in a very limited way or not at all. So when one more way to prevent your avocado turned up, I was skeptical. The difference between those methods and this one is this method works.
In a medium bowl, add the water and salt. Stir to dissolve the salt. Soak the avocados in the water for 15 minutes or so. When the avocados are finished soaking, drain, rinse and drain, very well, again. Use your favorite guacamole recipe and chow.
Last night I slipped and fell on the ice on my way home from work. I thought all I hurt was my pride and just went to bed. This morning when I woke up my left wrist was swollen and hurt like hell. I went to the walk in clinic and discovered I hurt more than my pride. I have a bone bruise on my wrist. I am going to have limited range of motion in my left hand and some pain for a while until it heals. There isn’t much I can do for it except regularly take my pills and use the wrist as little as possible. So for at least the next week I am going to have to lay off the computer time. It absolutely sucks but I am not going to be able to do anything on the blog until Monday, February 5th. However, if I don’t take the time I could do further damage and have to shut the blog down for good so it really is a no brainer.
In the meantime, I’ll try not to feel too sorry for myself and continue cooking and takinng pictures and writing posts out in long hand for typing at a later date. When I come back I will have lots of good stuff for you.