It’s Official: I’m Back!

Sorry about the unannounced hiatus–I just really need a month to recover from a work-and-stress-filled August.  But this time, I promise I won’t disappear again (and randomly resurface for air, igniting false hope).  But I’m here with good news and a fairly easy welcome-to-fall recipe.

First, the good news (and all of you will most likely get this in a mass email later, since I’m pretty sure my readers are A, my mom, and my grandma–hi all!).

We have set a launch date for Authors in the Kitchen–finally!  Next Tuesday, October 6, Authors in the Kitchen will go live on DailyLit!  So spread the word and mark your calendars.  It has been edited, formatted, copyedited, and gone over so many times that I don’t want to see it again.  But you all will love it!  I’ll be reminding everyone I know and their mother next week, but in case for some reason I forget about my own launch, keep an eye out!

Also, there will be a launch party dinner that evening as well–all are invited (for some of you, its mandatory).  There will be cheap champagne.  I just love popping those corks.  Yum.

And the recipe–the reason this blog exists in the first place!  Last night (girls night for Gossip Girl), me, J, N, and C (is this too many letters? yes.) cooked up a delicious soup that we could slurp while crammed on the couch catching up with our virtual television friends who have just started at NYU–our alma mater! How exciting!  And in our CSA, we got a pumpkin.  Instead of carving it, J gutted it (literally, while discussing how pumpkin guts were similar to human innards… we might have been a bit tipsy? almost?) and then N and C picked all of the little pumpkin seeds out for roasting, while J continued to demolish and then nicely cube the pumpkin meat.

The recipe? Easy–once you chop the pumpkin.
[Note: all of the quantities are for my mother, who has complained that I don’t use them.  Which I don’t.  So take these with a grain of salt–I’m guessing.]

1 (sugar) pumpkin
1 large onion (or 1 and 1/2 small ones)
garlic (maybe 4-6 cloves, depending on preference)
1 tsp sage (fresh if you have it)
1 tsp thyme (again, fresh if you have it)
heavy cream (I think I used a pint?)
2 tsps (ish) sugar (I used raw)
chicken broth
*this is tricky: I think we used 2 cans and then whatever was leftover in the fridge… so here is my note on this one: when adding the broth, make sure there is enough so that it covers the chopped pumpkin bits.

To start: chop onions and mince garlic.  Saute them in a good quantity of butter until soft and translucent.  Then add the pumpkin, sage, thyme, and chicken broth.  Bring the broth to a boil, then cover and simmer until the pumpkin is soft (15-20 minutes, depending on how thick your pumpkin chunks are.)

When the pumpkin is soft, transfer to a food processor (we use a blender because our food processor is too tiny) and puree.  Add back to the pot.  Pour in the cream, add the sugar, heat to a nice hot temperature, and enjoy!

See, wasn’t that easy?

[Also, make sure you get a big pumpkin.  We thought our soup could have been a little bit thicker, but the flavor was all there!]


Okay, I know, I have a habit of disappearing.

But (there’s always a but): it was the long weekend, I had tons of work, several projects are coming up due, yadda yadda yadda I’ve got more if you need them.  I had no idea making the transition back to fall (among other things) would be so hard!  But I’m here now.  Isn’t that worth something?

Last night T and I headed around the corner to the Brooklyn Inn (if you’re not from the neighborhood, you might recognize it from its brief role in Gossip Girl, caught betwixt Vanessa, Chuck, and Blair) for our first CSA cook-off.  Well, we didn’t cook anything because I don’t think I’ve been home for more than 5 minutes at a time this week, but we thought that we would offer up our excellent palates and judge.

Well, seems like nobody else had an extra few minutes to cook up a dish either.  The only one that entered the cook-off was a simple (yet delicious) Yellow Tomato sauce pasta dish.  Which I then ate an entire plateful of for dinner.  I don’t recall the woman’s name (she didn’t stay long), but from what I tasted, here’s a quick and easy way to throw together a fresh dish for a last minute dinner.

Yellow Tomatoes
Pasta (spaghetti or angel hair)

Start with your aromatic: saute the onions (chopped) in butter while you’re boiling your pasta in another pot.  Dice the yellow tomatoes and throw those in with the onions once the onions are translucent.  Add the garlic, cook for another minute (you don’t want the tomatoes soggy or the garlic bitter) and remove from heat.  Mix in the pasta (we had angel hair) and top generously with parmesan cheese.

Then say goodbye to summer, because it looks like fall is on its way in…


Corruption Tactics I Support, part I


Yes, thats right, you heard me correctly.  I am a big fan of the bribe.  I find that it becomes handy in a variety of situations and at all stages of life.  In high school, a small sibling (Z, I’m looking at you) can be convinced to keep a secret with a small offering from your babysitting money; in college, a well-placed bottle of liquor can keep the same sibling quiet when he catches you sneaking into the house at odd hours of the morning.  And now, that I’m a supposedly grown, responsible adult?  Well, lets just say, these things still work.

In fact, as I type, J is transcribing my final interview. As I’ve complained before, while I’m a master at whining, I’m not a master at transcription.  But with a few conveniently poured glasses of wine and the promise of dessert, my favorite roommate of the evening (sorry T, but you’re not home) is sitting behind her interview, listening to my cackling voice over her ipod, putting words to paper.  And I am sitting pretty.  Finishing the rest of that bottle of wine (and making sure not to burn the thus promised dessert).  Which, dear reader, I will taunt you with here:

Blackberry Peach Crisp


(In all honesty, I’m not sure why this alone doesn’t qualify as dessert: I think chopped butter, oats, sugar and flour tastes delicious on its own.  Is it just me?  Its just me, isn’t it.)


(Step 2: fruit chopping.  This is probably more acceptable to eat on one’s own.  Less judgement all around.)


(This picture only reinforces my cooking philosophy: its not cooking if some doesn’t end up on the counter.)

Oh right, and then I put it in the oven, baked it, and me and J devoured them before I remembered the camera.  Oops.  Until next time!