It’s been too long people. Lots of things have been happening in life so I’ll give you a short update on all things personal and if you could give two shits (most of you) go ahead and scroll your pretty heart on down to the next section, k?
First, I went ahead with my sexy pot roast costume for Halloween. I was met with mixed reviews but I assume it went over decently when men in the bathroom line were telling me they got hungry after seeing me. Not sure if I should be insulted or delighted. All I know is that I needed guy-friend protection from these borderline cannibalistic creeps. (Thanks Jon)
Secondly, there was a f*cking hurricane followed by an almost blizzard. It totally sucked for most people (I kinda lucked out with no loss of power and a week off of work), but NYC was and still is a moderate shitshow. Also, lots of folks are STILL without power, heat, food, and water so that totally blows and you should find ways to help through DONATING or VOLUNTEERING. Yeah…YOU.
Other than apocolyptic weather conditions, I finished off a cocktail table that a friend started, drank a LOT of whiskey, and worked out less than I should have with that much time off. I also made some yummy food, one of the recipes is what this post is ACTUALLY about (after I get my rambles out of the way). After weathermaggedon was over, I headed to Texas to stand next to my gal, Lindsey, as she walked down the aisle to a rad guy named Wes. (Note the weird two finger jab I am for some reason giving Linds in the below photo)
I always love time in my home state and of course I made sure to ditch low-carb long enough to eat my weight in chips and salsa. They come free with the meal but I will be paying a long time at the gym as penance for being a very very bad girl.
Oh, yeah…I have a new addiction to report…bored as hell on my plane ride home, I somehow got suckered into watching a show called Storage Wars on A&E and now I’m hooked on the 2012 version of Antiques Roadshow. This is a cry for help people. At least this might be better than than serial killer documentaries I was watching before bed previously.
Other than that, I’ve been doing some freelance writing for this brand new tech/fashion startup, LOOKCRAFT. It’s a fun gig and I get to write about all things menswear which, I love.
Alright…enough recapping now to the blog post for today.
Cooking with Pumpkintown:
I really don’t tend to like mixing salty and sweet flavors and pumpkin is one of those veggies that I ALWAYS associate with a sugary taste, but alas…I wanted to make a low carb Fall soup and ventured into a savory new world armed with cans of organic pumpkin.
This soup is a total mouthgasm.
Autumnal Pumpkin-Sausage Soup:
1/2 Cup of Diced Onion
1 Clove of Minced Garlic
1 TSP Ground Sage
1 Tablespoon of Italian Seasoning
12 Ounces of Breakfast Sausage (Jimmy Dean or the like…not links) or Hot Italian sausage (without the casing)
2 cups diced Fresh White Mushrooms
4 cups of Beef Broth
1/2 cup of Heavy Cream
1/2 cup of water
1 bay leaf
Step One: Cook the sausage in a large pot and drain off the grease (I left a little for additional flavor)
Step Two: Add onion, garlic, seasonings, and mushrooms to the pan and saute until onions are lightly browned
Step Three: Throw in your pumpkin and stir
Step Four: Add broth and bay leaf and mix well.
Step Five: Simmer for 30 minutes on low-medium heat
Step 6: Stir in your heavy cream and water and simmer 15 additional minutes.
Season with S&P and serve!
This is enough for 4-5 people and is the PERFECT dish for a chilly night in with friends…or you know…for a hurricane.
I missed you guys.