A Plea to Food Bloggers: Put Down the Pumpkin

A Plea to Food Bloggers Please step away from the pumpkin. Sincerely, Jennifer @Kitchen Serf

A Plea to Food Bloggers: Please step away from the pumpkin.

 

Food bloggers have destroyed my love of pumpkin and pumpkin season itself.

See, I want to be a food blogger. This means while creating my own blog, I’m following at least eight dozen cooking blogs for inspiration and education and to help me figure out where my niche lies. I’ll tell you this right now. My niche is not in a pumpkin patch.

I have been subjected to no less than 9,539,848 recipes containing pumpkin since Aug. 15. That’s right. The pumpkin insanity began in August.

The sun was high in the sky. It was a balmy 80 degrees here on the Maine coast. I was clad in tank tops and shorts and cooling off every evening with icy, minty, citrusy mojitos. And yet I was awash in recipes for pumpkin muffins, pumpkin pancakes, pumpkin fudge, pumpkin spice coffee, pumpkin spice white hot chocolate, pumpkin bread, pumpkin muffins, pumpkin scones, pumpkin cheesecake balls,  pumpkin cookies, pumpkin blondies, pumpkin brownies, pumpkin ice cream pie, pumpkin spice loaf, pumpkin brittle, pumpkin soup, pumpkin oatmeal, pumpkin molasses syrup, pumpkin barbecue, pumpkin fettucini and pumpkin pork chops. 

Oh and let’s not forget all the recipes for mock versions of Starbucks pumpkin spice lattes or as the coffee chain has dubbed them: PSL’s.  I didn’t know what the hell was going on when Labor Day weekend I spied ‘PSL’ written on my Starbuck’s chalkboard. What is PSL? I wondered. Was it Prostrate Support Live? Or Paranormal Sound Love?

But I just can’t take it anymore. All the pumpkin recipes and references are making me, to quote 90′s hip hop group Cypress Hill, “Insane in the Brain.”

So, all you millions of food bloggers hopping on the summer pumpkin train and riding that bad boy into December, I implore you: please put down the pumpkin.

Who’s with me? Tell me in the comments what you think about the pumpkin craze taking over the U.S.

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Really Great Things #11

Really Great Things
Hello my lovelies, here is a smattering of really great things I found for you on the web in the past week:
Leave the pie plate in the cupboard and try this Eastern European Apple Cake, which looks more like an apple-filled pastry to me. Flamingo Musings.
Usually cashew chicken is a dish I would only order at a Chinese restaurant but this recipe, made in a Crock-Pot, looks doably delicious. The Idea Room.
Halloween has some of the cutest ideas for sweets and snacks like these cookies. A Family Feast.
Fall is the best time for stew and if you’re making stew, it should probably include beer, like this one from Irving at Eat the Love.

 

Yesterday was National Coffee Day and I would have loved one of these cupcakes to go with my morning (or afternoon) cup. Pics and Pastries.

 

I think I’ve mentioned before how great newspapers can be for recipes. I’m looking at you L.A. Times. I stumbled across a charming food column, written by an Alice P. Clark, in the LaCrosse Tribune (Wisconsin). While I’m not sure if I’ll try any of those particular recipes, I love Clark’s attitude. Not sure of her age, I’m 44 and fairly confident Clark has a decade on me. She speaks in the no-nonsense manner unknown to many of my Gen X comrades. She speaks of the winter weather that Wisconsin had seen in September:

As far as already worrying about what winter is supposed to be like this year, that is really not a productive use of time. If the winter is the worst in recent history, all the worrying in the world won’t change it; and if it is not, a lot of time and energy will have been expended for nothing. –Alice P. Clark, LaCrosse Tribune

 

What are your really great things this week? Make my day and tell me in the comments!

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Weekend Cooking Plan Sept. 27-28

Keep it simple is the focus for this weekend's cooking plan with grilling lots of meat.

Keep it simple is the focus for this weekend’s cooking plan with grilling lots of meat.

 

Hi y’all. I don’t know why I like to say that. I’m not southern.

I’m keeping my cooking plan simple this weekend. I’m tuckered out. I have to work for a while tomorrow and my house is so dirty it needs to be sprayed down with a fire hose. I feel like I’m on repeat here. Anyone know how I can change the pattern other than hiring a housekeeper, which my bank account won’t allow quite yet?

Plus, I really need to bond with Hulu Plus for a few hours because the new season of #Nashville has started and I haven’t even finished the last season. I know, for shame, for shame. Plus, I’ve fallen in love with another show, the BlackList? I think it’s called. But I’ve only seen one episode so don’t tell me what happens.

Mr. Weatherman is calling for sunny skies and temps in the 70′s to near 80, which is quite a marvel for Maine the last weekend of September. Usually this weekend is the time when you’ve really got to start wearing wool sweaters. So I’m going to soak up the sun as much as possible. Mr. 45 says we should work around the house. I say we go to camp and chill on the beach. When February comes we’ll be sorry we squandered sunny afternoons.

I’m planning to grill ribs and steak to have with potatoes, of which I have a whole bunch.

I’m also going to make pulled pork in my new Crock-Pot. Mr. 11 loves pulled pork sandwiches, which we will have for dinner Monday and Tuesday along with assorted leftover vegetables.

The pace in the newsroom where I work usually quickens in the fall so that combined with a brutally early (for me) 6th grade jazz band practice on Monday means after work is simply for warming up food I already have made.

What are you all making this weekend? Have a great one :)

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Really Great Things #10

Really Great Things #10 includes recipes for chicken nuggets, a Lolita Squeeze and a smashup video of Sesame Street and Star Wars.

Really Great Things #10 includes recipes for chicken nuggets, a Lolita Squeeze and a smashup video of Sesame Street and Star Wars.

Here are the really great things I’ve stumbled upon the past week:

Food:

Mr. 11 could eat Chicken Nuggets made with this recipe all day long.

Do you know the best apples for cooking and baking and snacking?

As I work on this post, Mr. 11 and I are in the midst of Homework Wars: Math Edition. So I either need a bottle of tequila stat or a Lolita Squeeze from The Latin Kitchen.

This White Chocolate Halloween Chex Mix looks too good to save for Halloween.

Speaking of Halloween, check out these Oreo mummy pops.

Not Food:

Does anyone use Blogger? Here’s a tutorial to design your own blog header.

This smashup of Sesame Street and Star Wars is a must watch.

What really great things have you found on the Internet, or anywhere, lately? Tell me in the comments.

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Rub Your Turkey

Rub Your Turkey with spices and brown sugar then roast with a beer and sliced limes over high heat for a magical flavor.

Rub Your Turkey with spices and brown sugar then roast with a beer and sliced limes over high heat for a magical flavor.

Who has started making plans for Thanksgiving? Okay, I know it’s early. Even I haven’t really thought about it. I’m still trying to grasp that fall has arrived. However, I do want you to think about rubbing your turkey this year. It is so so so good with a rub of spices and brown sugar, stuffed with limes and roasted over a can of beer. I tend to be pretty conservative with my larger birds.

I usually just roast turkey at a high heat or I stuff fresh sage under the skin. But I was roasting a 9-lb turkey breast to have for sandwiches this week and Mr. 11 suggested I “make it spicy” like Voodoo Chicken, a recipe for which comes from How Sweet It Is blog. Only she calls it beer-can chicken. I renamed it voodoo chicken because it is magical.

Mr. 11 was spot-on in suggesting Voodoo Turkey. A big bird is really good when you’ve given him a good rub-down first.

What’s your favorite rub recipe? Leave a comment.

Rub Your Turkey

Ingredients

  • 1/4 cup brown sugar
  • 3 tsp kosher salt
  • 3 tsp ground white pepper
  • 2 tsp smoked paprika
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp chipotle powder
  • 1/4 cup canola oil (or your choice of oil)
  • 1/4 cup softened butter
  • 4 limes
  • 1 can of beer
  • 1 7 to 9 pound turkey or turkey breast

Instructions

  1. Prepare turkey for roasting, remove innards and dry bird with blowdryer or paper towels.
  2. Let rest while you're combining spices.
  3. Combine all spices in a small bowl with a lid and shake, shake, shake, shake.
  4. Mash up butter and mix with half of the spice mixture.
  5. Loosen turkey skin with your hands and rub butter/spice mixture under the skin reaching as far back as you can towards the turkey butt.
  6. Rub canola oil all over the turkey.
  7. Rub the rest of the spice over the turkey breast.
  8. Wedge a can of beer in the cavity. Stuff lime wedges in the butt portion.
  9. Roast at 425 for three hours or until inside reaches 190 degrees.
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