I just can’t seem to stop celebrating this past week!
My Certified Cicerone pin and badge came in the mail yesterday, sending me off into another frenzied hour of joy.
I got a carwash for the first time in months. With the small amount of time I have for myself, I kind of saw this as a celebration… Oy, I’m getting old.
I also got back into the kitchen! These pumpkin spiced donuts were a regular in my life until a year ago, when my life got tossed around in beautiful ways and I had to move four times because of shifting jobs. I made these delicious donuts again, took one bite and realized something was off… Instead of 1/2 cup of brown sugar, I’d only added 1/4 cup. Well, crap.
They were still delicious, but obviously lacking just a tad.
I did what any normal person would do – melted butter, dipped the tops in butter and then in a mix of cinnamon and sugar.
BOOM. Problem solved.
Then I took another bite. Just to make sure the problem was actually solved.
It was. Oh, my goodness, it was.
I had quite a bit of pumpkin leftover from the donuts, so I made a form of mac ‘n cheese using pumpkin puree.
Pumpkin Mac ‘n Cheese
|Prep time||10 minutes|
|Cook time||45 minutes|
|Total time||55 minutes|
|Meal type||Main Dish|
- 1 cup pumpkin puree
- 2 tablespoons butter
- 1/2 onion (diced)
- 1 clove garlic (minced)
- 1 teaspoon dried sage
- 1/4 cup mascarpone cheese
- 1/8 cup parmesan cheese (grated)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 12oz whole wheat pasta ((3/4 lbs))
|In a frying pan, melt the butter over medium heat.|
|Add the onions, garlic and sage and saute until the onions are translucent.|
|In a blender (I used my Magic Bullet), combine the pumpkin puree and cooked onions, garlic and sage, and blend until smooth.|
|Pour the blended mixture into a saucepan and heat through.|
|While the sauce is heating, cook pasta according to package directions.|
|Add the mascarpone and parmesan to the pumpkin sauce and stir until combined. Season to taste with salt and pepper.|
|Drain the pasta once al dente, reserving about half a cup of the pasta water.|
|Place the drained pasta back into the pot and add the pumpkin sauce, stirring until all the pasta is coated. Add pasta water if necessary to thin out the sauce.|
|Any add-ins should be mixed in next - I sauteed chicken apple sausages and added frozen peas to give a little more substance.|
|Garnish with freshly grated parmesan cheese and devour.|
And since I felt so healthy after this meal, I decided it was time again to celebrate.
Berliner Weisse with (way too much) woodruff syrup at Golden Road.
And a sample of their West by Northwest collaboration brew with Deschutes! And now I’m off to prep for a crapload of beer dinners I’m hosting in the near future.
Life be good.