In an attempt to boost morale, the office is starting Monday Muffin Madness, where, on the first Monday of each month, folks bring in muffins. The goal is home-made, but store-bought are allowed.
So last night, Margie is playing Texas Carving-Knife Massacre on the Halloween pumpkins, and mentioned making pumpkin bread, etc. That fired off the right synapses, and I cursed aloud not thinking of it earlier in the day, when I might have been able to convince Margie to make some pumpkin muffins with her copious pumpkin slush.
“No problem. Let’s find a recipe.”
Have I mentioned how much I love my wife?
Two dozen muffins later, I have a goodly supply to bring into the office, where they received the cheers and well-deserved accolades of both the MMM crowd, and my department-mates (who got the extras).
Margie makes a mean muffin.
Cooking is a special talent of hers, one I think she sometimes underestimates the value of it, and the joy it brings the lucky beneficiaries thereof. She makes it look easy because she works at it and practices it and enjoys it, but it’s still a lot of work, a lot of talent, and a lot of time on her part. And I don’t think I (and others) show our appreciation for it nearly enough.
Any chance she might share that recipe?
Hmmm?
Please?
Just a question – were these your jack-o-lanterns? I would love to use mine for some better purpose than “rotting on my porch” but was afraid that since they’ve been out in the elements for five days I’d poison someone.
It’s been cold enough here that it wasn’t a problem. And we never carved them, so they were all protected.
As for the recipe …
Nummy.
Source recipe from The Cook’s Encyclopedia of Cookies, Biscuits and Bars, by Hilaire Walden (Hermes House, New York, 2002, though Margie says it was originally an English cookbook).
I cut the pumpkins in half. cleaned the guts out, and roasted them cut side down at 400. I used teflon pans and a little olive oil to help with the clean-up. When they were very fork tender, I pulled them out and let them cool. The skin came off very easy. Pureed in the food machine and viola – pumpkin mush.
“Sugar” or “cheese” pumpkins are best for baking, but good old jack does fine. You may want to drain off some of the water for some recipes.
Made a fine Southwest soup out of the rest. Chicken broth, cummin, garlic salt, chili powder, pepper and sage.
Mmmmmm. I know what I’m having for dinner tonight …
mmm. thank you.
Thanks. I didn’t think it could happen, but reading the muffin recipe and then the description of the soup made my hot pocket lunch taste worse. God, I’d love a muffin and some soup. I’ll just have to settle for the pumpkin scones at Starbucks.