What do you get when you combine Fall’s beloved with the ultimate comfort food… Creamy Pumpkin Pasta, of course!
Perhaps you’re a lovely lady, or fine fella that enjoy the occasional sweet treat. Perhaps the thought of a fluffy cake-like bar filled with pumpkin, nutty goodnesss, topped with decadent cream cheese frosting… makes you a little weak in the knees.
Or, perhaps you want nothing to do with a sugary snack, but enjoy the idea of sharing baked goods that make the intended think you slaved away all day, as the flour and sweat flew.
Well, here’s the answer friends.
Confession – I curse, like a sailor in fact. I know it’s not ladylike. I know it’s not classy. It is in no way how my parents raised me. I know that should I ever implement a curse cup into my life, some lucky local charity would feel as though they hit the lottery.
This undesirable character flaw rears its ugly head at certain times more than others, as you might suspect. Case in point, making this soup.
Cutting and peeling a pumpkin. Seemed pretty straight forward, at least in my mind. It wasn’t. Maybe there’s a strategy I don’t know about, a trick, a tool, a special Halloween spell to cast so that the skin magically falls off, I don’t know. I do know that I cut myself, swore, and generally had a difficult time.
No room… No room!
Things I fill up on when engaged in game day festivities: beer, and cheese laden delights.
Rarely, if ever, do I have room for dessert. Until this.
It’s a formidable scent.
It stings the nostrils… In a good way.
Smells usually associated with pleasant morning time manga – bacon, pancakes, muffins, etc.
Popable. Portable. No muss. No fuss.
These are typically the goals of tailgating/entertaining food stuffs.
For this, the first installment of the 2013 season of Touchdown Thursdays, I’m hitting up a classic that satisfies all of the above, but with a seriously sophisticated twist… duck fat and smoked salt!
We lost a lot of good men out there today… at least they pummeled to their fateful end, inhaling the delicate perfection that is charcoal.
Confession – I’ve been hoarding a lovely little jar of saffron for ages, almost afraid to use her – her pretty threads just lying in wait. Until today! Today is the first time I’ve used saffron, ever, and like most amazing spices, I can see why men traveled for months to procure it, used it as currency, etc., and why it’s still so darned expensive!
Alright, what does all this rain/song nonsense have to do with Chilled Corn Chowder?
Well, I’m a music maniac so I equate most things to song, but that’s not the point. The point is, in my little part of the world, we’ve been super blessed to have an abnormal amount of summertime rain, equating – giant, delicious, abundant… corn!
Fresh. Vegan. Healthy. Low Carb. I know these aren’t usually words you see in my posts, but I’m trying friends. I’m trying.