Finally, a 100% Happy Post! Sorry things have been weird lately, it hasn’t been a fantastic October so far. That is changing starting…right… NOW! :)
Today, H and I started our weekend of awesome with a trip to my favorite place in the world: BETHESDA BAGELS. (BB I love you.) It was awesome. We tried their seasonal bananas foster cream cheese — totally a good idea. Check it out.
Important principle of housewifery: When decorating, always have an odd number of things unless the things are absolutely identical. If identical, two is okay.
So, what is in that jar you ask? Well, it’s homemade pumpkin butter that I totally made today. That’s right, you should be impressed…because it was MESSY and it took FOREVER and it was not as cute and fun as the blogpost that inspired this endeavor.
First, cutting pumpkins in half is incredibly difficult. They look like cute little pumpkin buttons, just waiting to become pies or cakes. But they are NOT cute as a button, they are ridiculously hard. I ended up stabbing them with a knife, then flipping the pumpkin to pull the knife out without cutting off my hand. After repeated stabbings, the pumpkin started to crack and then I physically broke it open with my hands like a priest serving some kind of fall-themed communion.
Once sliced open, they had to have their guts scraped out. Oh, save the guts, little housewife — roasted pumpkin seeds are so healthy and delicious. Burnt pumpkin seeds are not actually that delicious. Just saying. I went through the trouble of cleaning, separating seeds from guts, finding a recipe and roasting my seeds. [I actually split the seeds in half and tried two recipes: a spicy and a sweet.] Trouble was, while the recipe called for 30 minutes of roasting at 350 degrees, they were burned after only 18 minutes at 325. I do not accept responsibility for this result.
So anyway, I roasted, burned, and threw away the seeds, and roasted the pumpkins that I literally split in half with my bare hands. The roasted pumpkin then had to be scraped out of the shells and blended with [organic sugar-free] apple juice. Because my blender is pretty small, I did this in three stages. I’m not sure how, but pumpkin bits were everywhere. On the floor, in the burners, in my hair? Then, it had to be blended again with the sugar and spices, and stewed on the stove for approximately 30 minutes before the never-ending-dishwashing-extravaganza-of-2012 could begin. But seriously, it turned out kind of awesome and I’m super excited to eat it on everything — in oatmeal, on toast, with biscuits…
H helped with the dishes because he is THE GREATEST HUSBAND EVER (and probably also because he is going to be eating his fair share and then some of this), we put away the 100,000 loads of laundry that H had done while I was cooking away (did I mention greatest husband ever?!?!), and we are snacking on some hummus and chips and hoping that Tennessee will pull off a win against Mississippi State tonight. Hoping. But between you and me, let’s not necessarily put all of our eggs in that basket.