“What fun is it being cool if you can't wear a sombrero” -Calvin and Hobbes

Salsa verde.
We grew tomatillos.
(I hate that this computer doesn't know Spanish-therefore it squiggly underlines verde and tomatillos b/c it thinks that i misspelled them)
Didn't have any of the peppers the recipe called for, so i used 2 of the small super-hot ones that my step-dad gave us from his garden, and it burninated my mouth, but was otherwise good.

20 tomatillos
2 hot peppers
2 cloves garlic
appx. 4 T lime juice
salt
cilantro
1/2 onion

besides my mouth being on fire, it turned out fairly well.
have a bunch of tomatillos left, i think i'll give it a day or two and try again, minus the burning!

“I would rather sit on a pumpkin, and have it all to myself, than be crowded on a velvet cushion" -Henry David Thoreau

had a BUNCH of pumpkin puree left from when i made the ravioli. wasn't really ready to make more ravioli, so i made some pumpkin, cranberry, walnut muffins.

every recipe that i could find called for either brown sugar or molasses, which there was neither of, in our house,so i searched and searched and finally found one that called for neither. but it didn't seem altogether right,so i altered it,very slightly.

2 C flour (1 C w wheat, 1C white)
1/2 C sugar
1 T baking powder
1/2 t baking soda
1/2 t salt
1/2 t cinnamon
1/4 t nutmeg
15 oz. pumpkin puree(yes, our measuring cups have ounce measurements and i forgot to look at what that equated to...)
1/2 C cranberry (i would recommend cutting each cranberry in half)
1/2 C walnuts(smashed)

they are pleasantly not too sweet,but fruity and pumpkin-y. had one then w/soup and it was perfection. just had one w/coffee and it was just as good.

"We dare not trust our wit for making our house pleasant to our friend, so we buy ice cream." -Ralph Waldo Emerson

i made pumpkin ravioli,again. after looking back to last year's MND-posts, i realized about half-way through making this year's that i did not actually post too much about it and that i'd written all of the dough and filling-making stats in my "recipe book" (very commonly called a cookbook...FYI.)

so, i guess i will post last years' recipe:
dough: 2.5 C flour
appx. 1 C water
2t olive oil
salt

filling:
brown sugar
(vegan)butter
nutmeg
pepper
sage
vinegar
oh, and pureed pumpkin.

this year's recipe:

dough:same

filling:
pureed pumpkin
water
garlic powder
S&P
cinnamon
nutmeg
ginger
vegetable oil

and a critique of both:
the critique of last year's will have to be from memory,which, if you know me,is not terribly reliable. let's see, it was really, really good. there.
this year's was clearly a lot different. i don't think that this year's filling was as "smooth" as last year's. it seemed...chunkier? which isn't to say that it wasn't good. i just baked some pumpkin inards and Cuisinart-ed it. it definitely wasn't as sweet of a filling. the sweet filling offset the savory-ness of the sauce, if i remember right. this time we made a garlic-oil-sage sauce for it. i was satisfied.

*shrug*

still have a bunch of pumpkin left. will make more filling using a sweeter take on the recipe. i froze about a dozen and will make a nice,tidy comparison at a later date.

hmmm. i wonder how whole wheat flour would taste for the dough? i'll stick to perfecting the filling first...

oh, i also baked the apple pie-pocket-things that i froze this last summer and besides one leaking all over the tray, they were perfect and eaten w/ice cream...you know, b/c it's almost winter. and nothing says 'good-times' like ice cream when it's frigid outside...