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Young & HungryIf you can't take the heat, get outta the kitchen! |
| 5 January |
In need of something warm, rich, and creamy that won’t break the theoretical calorie or actual bank? This risotto just screams comfort food! Perhaps that’s why it’s one of my favorite things… I find it ironic that New Years, with all its resolutions and whatnot, falls right when you feel like wrapping yourself up in the Snuggie you got for Christmas and not coming out until Spring. Speaking of Snuggies, I am now the proud owner of a hot chocolate brown Dreamie. Snuggie’s O.U.T. Especially after they failed to send me my free sample… What is a Dreamie you ask? It’s a fleece blanket with a sizeable pocket at one end for your pillow! I am about one day away from bringing my shiny new Dreamie into work to stop the shivering during these cold winter months. Seriously though, I’m cold inside and out. Day and night. Layers or bare. Get the point? So before you end up like me, fired after being caught purple-handed with my pillow-laden Dreamie and space heater, try this risotto to keep those cozy feelings coming even when it’s 8 degrees outside.
| 18 November |
Did someone say more pumpkin please? Ok, if you insist. I know I have failed to deliver as much pumpkin as promised this year, but here’s to making up for it. The inspiration for this recipe came to me on the cold rainy night before Halloween. I had leftover sage and sausage and probably could have made use of the 4 fresh pumpkins purchased for our Halloween party the consecutive night, but opted for the easy canned variety. Speaking of, I have a number of Halloween party recipes in store for you, but at this point they’ll have to wait for next year… In the meantime I hope you enjoy my Little Miss Piggy Pumpkin Pasta named after the muppet most resembling me this holiday season. Eh, I’ll pick a new one come New Year’s!
| 28 October |
Farewell Red October! And welcome winter?! I know October was coined red with the Russian Revolution, but I’m going to dare to say I deem orange more appropriate. Lest we forget that October brings changing leaves, pumpkins, and Halloween, the birthday of my orange haired friend! So in case it wasn’t already evident, you’re going to be on the receiving end of a multitude of recipes containing pumpkin, the first of which is already in your possession. Don’t fight it.
Pumpkin recipe #2 of the season comes as a result of a co-workers birthday which, in essence, means baking time. While I deliberated over the many usual birthday options – cake, cupcakes, well I guess that’s about it – I resolved to make something more diabetic-friendly and went with pumpkin breakfast bread. After some research I was more or less dissatisfied with the recipes on the many diabetic and diet sites so I took note of the necessary sugar substitutions, found my favorite recipe, and voila – a reduced sugar pumpkin masterpiece was made!
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