This morning we participated in a Breast Cancer 5k Walk. 🙂
We stopped off to pick up bagels since it was almost 11 and no one had eaten. I swam for an hour in the gorgeous sun and felt ten times better.
Yep, once I had my exercise in and was ready to conquer the world. I guess I’m just one of those people that is addicted to endorphins. I need to do it every day 🙂
Liz and I set off on our adventures and errands for the afternoon. We needed a costume for her (something to help her dress as an Indian…excuse me, Native American. We must stay P.C.), I needed ideas for big/little week coming up (I’ve decided to grace another young Theta with my presence), and we needed pumpkins to carve.
Michael’s was a complete SUCCESS! I should have made a list though because I could have spent hours and a few hundred dollars on crafting supplies. Liz found a baby blue t-shirt to create a t-shirt dress. We also made a quick trip through Cost Plus World Market, another one of my favorite hot spots. Look at what I found! A little throw-back to our Barcelona days.
I had no clue where the nearest pumpkin patch was and was not really ready to waste the last part of my gas searching for one. I remembered that this adorable local family market, Zanotto’s, usually has pumpkins.
Back at the villas, Liz took a much needed rest and I sat down to make a bunny tail (for one of our friends), arrange our pumpkins, watch some Downton Abbey, and make pumpkin scones.
I followed this recipe, although with a homemade buttermilk. I never purchase an entire carton of buttermilk because let’s be honest, it always goes bad.
Never sure how my recipes will turn out, but I got thumbs up from both Liz and my other good friend Alexis, so I guess we are in the clear 🙂
1 cup all-purpose flour
1 cup whole wheat flour
1/4 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon sea salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup (1 stick) cold, unsalted butter, cut into cubes
1/2 cup canned pumpkin
1/2 cup buttermilk (used my skim milk with cream of tartar)
1 large egg
Coarse sugar + nutmeg for dusting
1. Preheat oven to 375 degrees.
2. Whisk together dry ingredients (both flours, sugar, baking powder, sea salt and spices) in a larger mixing bowl.
3. In another bowl, blend the pumpkin puree, buttermilk and egg.
4. Add the cubes of cold butter to the dry mix and work with your fingers to create a grainy mixture. Just make sure not to over mix the dough. Not a problem for me as I was distracted talking to my sister on the phone during this process 🙂
5. Slowly pour the wet mix over the dry, whisking with a spoon until just combined.
6. Put the dough on a floured surface. Work with it for a few minutes, kneading and turn it into a ball. Use a rolling pin or your handy-dandy hands and flatten it into a ball. Sprinkle some nutmeg/course sugar over the dough. Slice the disk into quarters, and then repeat to form 8 wedges.
7. Place a piece of parchment paper over a baking sheet, place the scone dough on top, bake for about 25-30 minutes, until top is crusty and brown.
8. Enjoy warm with some butter or a nice cup of coffee 🙂
It’s a simple recipe and would be perfect with some butter, jam, honey, maple butter, or even pumpkin butter (if you are feeling extremely courageous – Trader Joe’s makes a good sort).
I swear, swimming made all the difference in my day. In the afternoon, after Liz made her dress, we took a quick trip to Safeway for dinner goods, met an adorable checker, and watched the SF Giant’s game. It’s the little things, right? I was planning pumpkin risotto, but since Eddie isn’t such a fan of pumpkin, I figured I’d just test out a regular risotto. If I had five hands, I would give it a five thumbs up. A strange thought, I know, but it was THAT GOOD!
Risotto with Spicy Chicken Sausage
- 1½ cups rice/couscous (I did a mix)
- 1 qt chicken stock (non existent in my house, but TJ’s Chicken Stock packets were around!)
- ½ cup white wine
- 1 medium shallot or ½ small onion, chopped (about ½ cup)
- 3 Tbsp unsalted butter
- 1 Tbsp vegetable oil
- 3 large chicken sausages (spicier the better) 🙂
- Kosher salt, to taste
1. Heat the stock to a simmer in a pan/pot on the stove (~medium), then lower the heat so it stays warm
2. In a large saucepan, heat the oil and 1 Tbsp butter over medium heat. When the butter has melted, add the chopped onion. Saute for about 2-3 minutes.
3. Add the rice to the pot and stir with a spoon so the grains are coated with oil and butter. Stir for another minute but don’t let the rice turn brown.
4. Add the wine and cook while stirring, until the liquid is fully absorbed.
5. Start to add the chicken stock, cup by cup. Wait until the liquid is absorbed and then add another cup. Meanwhile, start to cook sausages in another pan on the stove. (If you are making grilled vegetables, set those in the oven at 350F for about 15-20 minutes)
6. Continue to stir so that the rice does not stick. Add the oil and grease from the sausage (appetizing, I know) into the pan, so the rice absorbs the extra liquid. This will add even extra flavor.
7. Cook and stir for about 20-30 minutes. Once ready, serve hot and enjoy 🙂
(If you are adding in a parmesan twist, add in 1/4 cup parmesan, remaining butter, and a bit of parsley)
There is nothing a little exercise and baking experiment can’t fix.
How was your weekend? How did you spend your time?