I can just picture this dog doing this and it's cracking me up! It's so human. Did she help herself to a Michelob?
Soooooo........pumpkin spice everything.
Love it or hate it?
@polarberry Love Pumpkin spice. Does that involve nutmeg? Just asking.
Before bed, I like to heat up milk (lactose free) and grate some nutmeg into it, sometimes a touch of cinnamon, and a dash of maple syrup.
I threw together ingredients spontaneously the other night and now I have to share it because it was so good.
I had a whole fresh skinned cod (in Boston we call it Scrod).
- I chopped and sautéed a couple of large yellow and/or orange sweet bell peppers and, sprinkling them with salt and pepper, laid them at the bottom of a fish baking dish.
- Then I popped the scrod on top of that, after smearing some garlic olive oil all around it, and sprinkling it with salt, paprika for color (because it has no flavor), and some dried lemon thyme from my garden (or tarragon, rosemary, parsley or any of many garden spices) .
- Then I topped it with a generous amount of GF bread crumbs followed by a pile of parmigiana shavings, bits of butter, some extra chopped peppers, and lots of fresh ground pepper. I also tossed some hot red pepper flakes for umpah.
Popped it into a 400 degree oven for 20 minutes and then...incredible meal.
If I weren't allergic to them, I'd also add sautéed onions and garlic to that bottom layer. The dish was orgasmic with a mixed green salad topped with favorite vinaigrette, (I like fresh lemon juice, dijon mustard and a maple syrup).
The photo is before I popped it into the oven and all that butter and cheese melted.
Tagging @lauraf in case she has something to add.
It does. ? You know that country song that says, I was country when country wasn't cool? I loved pumpkin anything before it became wildly popular. I do draw the line at Pumpkin Spice Spam.
Still love pumpkin bread, pumpkin pie and pumpkin cake. And I always sprinkle nutmeg on my eggnog.
paprika for color (because it has no flavor),
It does have a flavor, but it's so light and delicate that it gets overpowered very easily. I have a friend who swears he can taste it though, and he will not anything where it's an ingredient.
If I weren't allergic to them, I'd also add sautéed onions and garlic to that bottom layer.
If I were (or became) allergic to garlic and/or onions, I think I would simply crawl in a hole a die. ? Along with the rest of the allium family, those are my go-to spices.
@jeanne-mayell ❤️ I do this too! Nutmeg has sedative properties that help you fall asleep ..alleviate insomnia, as well as many other health benefits☺️
Soooooo........pumpkin spice everything.
Love it or hate it?
I like it in drinks though if any of you asks me in person about it I'll deny that vehemently. When it comes to pumpkin spice season, this tall, stocky Get X man turns into a short and plucky Millennial Woman.
Otherwise not a pumpkin fan overall. Every Thanksgiving a glut of pumpkin pies show up. Everyone in my wife's family always says "Oh Pumpkin is my favorite pie!" There's usually one pecan pie in the mix (my absolute favorite). Most of them say things like "Yeah, not a fan of Pecan" but as soon as it's time for desert, if I don't elbow everyone out of the way the Pecan Pie is gone and all that's left are a glut of pumpkin pies.
And yes I've tried the whipped cream trick where you just slather it in whipped cream, eat it, and hope for the best.
Cold, wet, slimy, and not delicious.
@dannyboy ?? I have heard this conversation around many Thanksgiving tables , you are not alone.
It's chilly,damp,raining for more days than not here this past few weeks ... this? Is our cold weather comfort food: homemade chicken and dumplings... feed a few for a couple of days or feed a lot for day.
@journeywithme2 Thank you for that tidbit about nutmeg. Who knew? No wonder my intuition compels me to add it to milk so I can sleep like a baby! :-) That chicken and dumplings looks amazing. Do you have a recipe or is this just a googleable dish.
@tgraf66 I see you are a chef! I could invest in some high quality paprika and enjoy its subtle flavor. I've managed to discovered the true flavor of cinnamon, turmeric, organic cocoa from buying high quality and keeping them fresh.
I manage to get garlic flavor into my food by heating up olive oil (but not to boiling) with lots of chopped garlic, then filter out the offending oligo-saccherides with a coffee filter or cheese cloth. I keep bottles of this garlic olive oil in the freezer.
I enjoyed onions for years (and garlic) until I couldn't digest them any more. However, I can eat the greens from onions, like scallions, chives, garlic chive, just not the white parts. We learn to adapt.
@journeywithme2 Thank you for that tidbit about nutmeg. Who knew? No wonder my intuition compels me to add it to milk so I can sleep like a baby! :-) That chicken and dumplings looks amazing. Do you have a recipe or is this just a googleable dish.
@tgraf66 I see you are a chef! I could invest in some high quality paprika and enjoy its subtle flavor. I've managed to discovered the true flavor of cinnamon, turmeric, organic cocoa from buying high quality and keeping them fresh. I too l love garlic, so I make garlic infused olive oil which is not a problem to ingest.
I am allergic to onions, garlic, and deathly allergic to peppers (paprika), meaning if I ingest them , I want to die.
I love pumpkin, and have some pumpkin spice candles. I especially look forward to pumpkin ice cream.
Pumpkin is good for animals with digestive upset too.
omg you are so funny ?
My oldest son LOVES Jamba Juice's Pumpkin Smash. Makes me sick lol. One of the few pumpkin items I don't like. It's what I envision my kids will try to give me in lieu of a delicious slice of homemade pumpkin pie at Thanksgiving, when I'm 98 and all my teeth are gone.
@jeanne-mayell It's not so much a recipe as it is the way I learned at my Grandmother's side. Take a whole chicken, or enough thighs,breasts,legs to equal about 3.5 pounds. Place in a large stockpot and cover over with water. Add preferred spices and herbs. I use Himalayan salt, fresh ground peppercorn medley (black/green/pink)fresh picked sage,rosemary,thyme from my kitchen herb garden. I dice a clove or two of garlic, a whole Vidalia onion, 3 ribs of celery and those in the pot - bring to a boil and then turn down to simmer. Simmer until chicken is done then remove to a bowl to cool. Take about 3 cups of White Lily unbleached, (and aluminum free baking powder) self-rising flour (red label) and you can order online from Kroger or Walmart. Other places have White Lily , made from soft winter wheat- but at exorbitant prices - I pay about $2.78 per 5 lb bag. Anyways, put the 3 cups or so of flour in a mixing bowl and add your butter or coconut oil (I use LouAna 100% solid coconut oil - the coconut smell and taste is not apparent in it.) cut the shortening of choice in to the flour until it's like coarse meal texture. Add buttermilk and blend gently until buttermilk is incorporated in to the flour mixture and dough is slightly stiff. Bring broth back up to a boil over medium heat. Once it's gently boiling drop the dough by spoonfuls in to the broth. Once all the dough is in the broth turn back down and simmer. White the dough is cooking, the chicken has cooled in the bowl enough to handle and proceed to remove skin and bones and place the meat in to another bowl and shred with fingers or a fork. Gently stir dough in the broth in the stock pot. Add in the shredded chicken meat chunks and gently stir..simmer until the dough is done and serve. (the dough is actually biscuit dough and I just drop from the spoon rather than roll out and cut) The White Lily flour has their recipe on the back of the bag and on their website for biscuits.. if making a BIG pot of dumplings just double that. Made as above? It's enough to feed a big family once, or a smaller family ..several days LOL.
Southerners make dumplings several ways... If you follow Brenda Gantt on Facebook or get her cook book or teh White Lily Cookbook.. you will see their versions. Paula Deen has a recipe out there too. This recipe I just shared is the way my Grandmother made them...with a few tweaks/touches of my own (the coconut oil instead of Crisco, and Plain Kefir I make myself instead of buttermilk)
Y'all try them and let me know what you think? It became one of my signature dishes that folks request from me to make. To me? It's Love and Comfort in a bowl because of the memories I have making it and sharing it.
I have never had Pumpkin pie, it’s not a thing here in Oz. Do like pumpkin soup and baked pumpkin though.
regards to all
Let's see ... I love warm pumpkin pie with fresh whipped cream, warm pumpkin tea bread with chocolate chips (yeah, I gotta thing for warming them up). Don't like pumpkin flavoring added to anything else, like coffee, tea or ice cream. I like cinnamon, added to my oatmeal and to some tomato-based stews. I'm not a fan of nutmeg, but since @journeywithme2 mentioned its sedative properties, I will try it one evening.
When our sweet dog, Gracie, was still with us, she loved canned pumpkin added to her food.
About a week ago we had a squirrel that was noshing each day on the pumpkin my husband carved for Halloween. By the time the trick-or-treaters arrived, that pumpkin was a sorry sight!
@journeywithme2, If I'm remembering correctly, you seem to cook a lot of comfort foods. That chicken dish looks yummy. You're invited to come and cook for me anytime!