Monthly Archives: January 2013
Our little Sproutling has decided that, at four months, she is now old enough to sleep on her own, for brief periods of time. That means for (possibly) one 2 hour daytime nap in the swing or pack ‘n play (but I still have to hold her for the other one), and then from her bedtime (9pm) to ours (11:30-12ish), I have a baby monitor instead of a baby. Weird.
So, first, an update on yesterday’s pie. The crust is definitely too thin, and the whole thing looks like crap. But the flavor is great and the seminole squash is sooooo silky. And the whole recook the pumpkin/temper the eggs/strain out the clumps is clearly unnecessary. Take that, America’s Test Kitchen. I have officially perfected my pumpkin pie recipe. Now if only I can remember that for next year.
I make no promises on regular updates to this here blog thing, but I will try. See, I envision having a lot more to talk about over the next few months as Big Things Are Afoot (again). Ben is on the hunt for a for-real full time job, and that puts me yet again staring Housewife right in the face. Only this time, it’s not just Housewife, it’s Stay-At-Home-Mom. I need to parse out what that looks like still, but suffice to say, there is a lot churning around in my skull right now.
Tonight, I made pie. It was, shall we say, rustic. After the Sproutling had gone down for the night (with much protesting, because what if she misses something, I don’t want to eat I’m so hungry but oh so sleepy DON’T MAKE ME SLEEP!), I whisked myself off to the kitchen to make the long-overdue pumpkin pie we’d been planning for a while with the leftover Seminole Squash. The first half had gone into a magnificent black bean pumpkin soup (I’m currently having a love affair with the smitten kitchen archives and the cookbook which was a Christmas present).
At Thanksgiving, I finally settled on My Favorite Pumpkin Pie Recipe, which is the Baking Illustrated Pumpkin Pie, only with fresh pumpkin (because, for some reason, the same people who think it’s perfectly reasonable to use fourteen different types of flour in a single recipe think that fresh pumpkin is just. too. damn. hard. and instead you should put canned pumpkin through the food processor, overload it with spices, and then recook it on the stove, making it necessary to temper in the eggs so they don’t scramble and then putting the whole mess through a sieve for a nice smooth texture) and my old faithful pie crust, which we usually make 4 at a time and freeze.
So I started off with the pie crust from the freezer, only it wasn’t quite big enough for the 10″ pie plate, which I was substituting because last time this recipe filled a 9″ pie, 6 cupcake molds, and a mini-cake pan. And then as I measured out the leftover pumpkin, I discovered I only had 1 1/4 cups instead of 2, so I learned how to overcook sweet potatoes in our brand new microwave (which is really confusing that they’re overcooked because I used the “sensor cook” setting). Then I wanted to pulse the potato in the little Ninja blender, only I’d used that for tuna at dinner and I really didn’t want the flavors mixing, and the baby needed a snack so I ran upstairs while the crust was blind-baking and the potato was resting, then back downstairs to mix all the ingredients together, only Cooks Illustrated wants you to recook the pumpkin on the stove to get rid of the canned taste and then temper the eggs in since it’s all hot, but since I was starting with FRESH, I figured what the hell, and then my crust came out looking like ragged parchment paper, oh just shut up and eat your damn pie. It’s not even a holiday, unless you count Pumpkin Spoilage Avoidance Day, and you’re getting a pie so say thank you and go wash the dishes for me.
Oh wait, I think I hear the baby again.