I love pie and pumpkin pie is by far my favorite pie. One of my favorite things about the holiday season is pumpkin pie. (Even though all ingredients are available all year around, no one has heard my protest to make pumpkin pie a yearly pie.) Delicious pumpkin pie.
I wanted to do something different for Thanksgiving as I’m a vegetarian and not a traditionalist. My love of Thai food and pumpkin knows no bounds. This dish turned out to be very yummy. Though next time, I’ll add some more spices as Jason and I prefer hotter dishes.
Thai Pumpkin Curry
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For Jason’s and my two-person Thanksgiving festivities, we started off with a lunch of Asparagus Soup. It’s light and delicious. A recipe I’d made about a year ago from The Greatest Ever Vegetarian Cookbook, edited by Graimes.
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I’ve been on something of a self-imposed hiatus. A gathering of myself. Perhaps a literal gathering at my new lifestreaming hub.
Things that make me thankful:
Lord of the Rings — As tradition, I am watching all the extended additions of the trilogy. Jason protested much as we’ve already seen them, and we’re trying to go through our collective movies and watch all the ones either of us hasn’t seen. (We only moved in together in July.) However, now that we’re on The Two Towers, Jason has realized that he’s never seen the extended editions, only the ones that were in theaters.
Both Jason and I are in good health. I was sick for much of October and Jason has been sick for the last week or so. The extended weekend will be good for our health as we get to sleep in and eat lots of good food.
Cooking with Erica — my cooking blog is live. That’s right, you won’t have to read recipe after recipe if you’re interesting in design and my other life thoughts.
Pratchett’s Discworld books — I’ve been listening to these on my iPod at work. I’m on the Sourcery. I’ve been in the middle of some rather monotonous work since October, and it’s nice to feel like my brain cells are dying every time there’s an Excel spreadsheet open too long.
Presents — All my holiday shopping has been completed. Presents are currently being wrapped.
Vacation time — I had accumulated more vacation time than I’d thought. Which means when my mom and fake daddy visit for my birthday and early holiday celebration, I’ll be able to take those days off and spend them with my family.
Terry Dodson — Dodson has taken over the art in Uncanny X-Men. Which means women are going to have figures like actual women and I’m going to be able to tell characters’ faces apart. There’s nothing worse than a group comic where you’re trying to guess who’s who just by costume.
Super yummy and you don’t taste the beer. Though you have a lot of beer to drink afterwards. From the NY Times, a recipe for Chocolate Guinness Cake.
Chocolate Guinness Cake
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I love Chai Tea, so I decided to try to make my own based on this Chai Tea recipe. I used an English Breakfast tea for my black tea. I think it needed a milder black tea with less flavor, but in general it turned out well. If you want more or less sugar, it’s easier to make with less and then add.
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Jason and I both love Indian food, so I’ve made it a goal to better learn how to cook it. I tried a recipe for Cauliflower, Potato, and Pea Curry, minus the peas because I’m allergic to them.
Overall, we enjoyed it, but thought it could be a little spicier. The recipe is relatively simple and quick to make. Serve with rice.
Cauliflower and Potato Curry
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This just is far too entertaining. Snoop Dogg and Martha Stewart on her show making mash potatoes.
Mashing those potatoes:
I’m a big fan of Enchiladas. I grew up on my mom’s enchiladas, but now that I’m a vegetarian, I have to search for non-meat alternatives. I even held an enchilada off with her before her wedding this summer: my eggplant almond ones vs. her chicken ones. But people were scared of eggplant. Yes, it’s a purple vegetable, people, a delicious purple vegetable.
And in trying something different, I made this spinach enchilada, based on this recipe. While the original recipe was low-fat, I added a bunch of cheese and made it bad for you. But delicious. It was, however, really runny and messy to eat. When re-heating, I added rice to soak up some of the juices.
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I bought a French Fry maker kit. (Yes, I make French Fries, not Freedom Fries.) It works to a varying degree, but I still got delicious fries out the gig. In fact, I should actually call this Cooking with Jason as I was cooking our actual dinner while he was frying fries. Delicious!
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