Pumpkin
When we saw last week’s baking theme I think my first thought was, “isn’t it a bit early?”
This thought was followed shortly by another along the lines of, “what does that even MEAN?”
I guess, other than straight candy (and maybe pizza, which is our go-to dinner on the final evening of every October), I just don’t associate a lot of foods with Halloween - so the idea of Halloween week was initially a bit of a head scratcher!
After a quick think, though, we decided our weekly bake had to be something either apple or pumpkin flavored - and pumpkin ultimately won out. SO, we made a pumpkin roulade cake with ginger infused cream cheese filling. I viciously cut the sugar content from the recipe we found, subbing maple wherever possible, and ultimately ended up with this swirly guy. Maybe a BIT too much cream cheese (is that a thing?), but it was only lightly sweet so the pumpkin and spice flavors were the stars. Tasted a lot like fall, if not Halloween specifically.
The theme for tomorrow’s episode is custard…so, as Eric put it, we’re just going to have to make plain old creme brûlée. What a bummer, right? Our lives are SO hard!!
The hours grow still
My time grows short
First steps in the
First snow
Trail me from home -
The green has gone south,
Words catch in my mouth,
So the wind sings of
What is now gone.
I go out
To the great
Wide open
(Where the sky touches
From horizon to horizon),
There being small
Won’t leave me
Feeling weak,
But instead like
I’m a part of
Something
Big.