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Pumpkin butter

September 27, 2012

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Let the fall cooking season begin... this time with a batch of pumpkin butter. The house could not smell more heavenly.

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Mobility

The photo of the origami mobile featured in this month's Home Made Simple newsletter caught my eye. This could be cute on its own, or cast some beautiful shadows hung over a ceiling light.

In between adventure days on the honeymoon, I had lots of reading time and made it through five books. I highly recommend three of them: I Know This Much Is True, Wally Lamb Water for Elephants, Sara Gruen Into Thin Air, Jon Krakauer The first book makes me want to read the author's other well-known work, She's Come Undone, and the last book has convinced me that I need to climb a mountain within the next year (although I'm not crazy enough to attempt anything nearly as high as Everest!).

Stellar Mushroom Sauce

My latest favorite recipe, adapted from an old copy of the Moosewood Cookbook. 3/4 lb. shiitake, oyster and/or chantrelle mushrooms, chopped (I like shiitake, make sure to remove the stems) 2 Tbsp. butter or margarine 1 lb. domestic mushrooms, chopped (the regular button mushrooms in the produce aisle) 1 cup minced onion 1 tsp. salt 6 Tbsp. dry sherry (Sherry? Not in my pantry. I did have white wine on hand, though. Chicken broth would also work.) 3 Tbsp. flour 1 clove garlic, minced black pepper 1/2 cup sour cream, set out to reach room temperature 1 lb. fettucini (or any shape you have on hand) parmesan Boil water for pasta. Melt butter in a deep skillet. Add all the mushrooms, onion and salt. Cook over med-high for 10 min. Stir in sherry/wine. Turn heat to low and have a whisk ready. Slowly sprinkle in flour, whisking steadily. Add garlic & pepper. Continue to cook over low heat, another 5-10 min. Stir room-temperature sour cream into sauce, mixing well until completely incorpor...

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