AFTER POTATOES

AFTER POTATOES  Close your eyes and tell me what you see when I say comfort food. Did you see potatoes? Chances are they were mashed with a pool of butter or gravy on top. Or perhaps the spuds in your mind’s eye were deep-fried, crispy and brown, and cozied up to a little paper cup of ketchup. The USDA reported…

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SUGAR-FREE, GLUTEN-FREE, LOW-CARB PUMPKIN PIE

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  This recipe uses my Almond Pie Crust from Nourished. You can find it here  However the pie in the picture is made with a new one that I’m currently working on. I’ll post it when I have it finalized and written up. PUMPKIN PIE The biggest problem with custard-based pies is the soggy bottom crust. Pre-baking the crust and partially cooking the filling…

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Pumpkin Update

PUMPKINS (©) 2007, JUDY BARNES BAKER I promised to report on how the great pumpkin experiment in Wishing for a Blue Moon turned out. We harvested a total of four pumpkins in spite of our very short, cool summer. Two are still stored in the garage; two have been successfully fried, steamed, creamed, souped, and candied. I purchased a large…

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Wishing for a Blue Moon

Blue Moon © 2008 Savor this shortest of seasons, now compressed into a few short weeks and in danger of disappearing altogether, as the Christmas monster relentlessly gobbles up ever more of the calendar. Autumn officially starts when pumpkins ripen in the fields and show up in colorful profusion at markets and roadside stands. This versatile member of the squash…

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