Tuesday, August 30, 2011

Summer Moments: I'm Not Dead Yet!

Despite my virtual absence... and hem-hawyness concerning this blog...I've actually been out and about.

A retrospective: 

Aunt D and Me at the Komen's Survivors Luncheon!
Not once, did they play "I Will Survive" by Gloria Gynor,
but it was a fantastic experience.  Breathtaking...to be
in a room of so many survivors.
"At first I was afraid, I was petrified..."
Bops head, walks away.

Meeting Josh Groban. Backstage passes!  Giddy like a
school girl! 

I considered briefly, leaving Brett for little Joshy-poo.
But I figured with all his traveling and stuff,
we'd never get to see each other.  And really,
that's no way to build a relationship.

So instead, I hung out with Brett that night and enjoyed
a free concert (luckiest boy in the world, won tickets).

Is it opera?  Is it rock and roll?  You JUST CAN'T TELL!
Josh Groban has a new fan. 

The rarely seen Dikdik.  Too. Many. Jokes...

The East African Crowned Crane....head.

Girl Cheetah.  You can't see it, but I'm curled up
behind her.  Just chillin'.

Baby Rhino and Mama Rhino.
I can actually hear the collective... "Awwwwww."

Fourth of July. Weird eye follows me everywhere.

"I wanna be, where the people are..."
Name that sad-sack tune, and I'll send you a
five dollar bill in the mail.

Mammy and Pappy at the ol' watering hole for a
Birthday celebration!

The two Birthday Gals! Aunt D turning 60 and
my Mother turning... ouch! That hurt.

I'm so artsy and stuff.  Dude.

The Thompson siblings...
Aunt D, Uncle D, Dad D, & Aunt D.
Really, I'm not kidding... they're related.

But of course...
Canned some pickled peppers.
Like seventeen, 1/2 pint jars worth.

What you'll need:
1/2 Pound jalapeno and
banana pepper mix
2 Cups white vinegar
2/3 Cups sugar
1/2 Teaspoon mustard seed
1/2 Teaspoon celery seed

Sterilize jars, warm lids, etc. Bring
vinegar, sugar, and spices to a rolling
boil.  Fill hot jars with peppers.
Pour hot pickling juice over peppers
leaving 1/2 inch head space.
Wipe rim of jar.  Place lids and
screw on band until finger-tip
tight.  Leave untouched for two weeks.

Tuesday, August 16, 2011

A Funny: National Tell A Joke Day

Today is National Tell A Joke Day.  Who knew?

So here's a pumpkin joke:

Q: What do you use to mend a broken jack-o-lantern?

A: A pumpkin patch.

Speaking of "a pumpkin patch"... Brett's church will get their pumpkins on October 15!  Which we all know, is RIGHT AROUND THE CORNER! 

Okay... one more:

Q: What's black, white, orange and waddles?

A: A penguin holding a pumpkin.

Have a funny day! 

Tuesday, August 9, 2011

A Head Scratcher: Pumpkin Kaya

I was messin' around with my blog... considering a new direction... wondering if "this ship has sailed" when I came across a post I wrote back in March (?) but never published.  So while I wonder what's next in my life (on many levels), here's a little something to pass the time:

These guys, run amuck in my front yard.  And if you're into that sort of thing... they're quite beautiful.

Then, this weekend, this little oddity showed up.

Is it...

A Turis? Or an Irup?

Seriously?  I've never seen anything like it. 

And that, friends, is how I feel about this Pumpkin Kaya.  Is it hummus?  Is it pudding?  Maybe we call it pummus? Or humming.

But it's sort of not good enough to be either.  So then, I'm just left a little confused.  And wanting pudding.

What you'll need:

4 1/4 Cups pumpkin puree (I used canned here... fewer fibers so the texture was a bit smoother)
2/3 Cup coconut cream
3/8 Cup brown sugar
8 Young pandan leaves

Combine the pumpkin, coconut cream, brown sugar, and pandan leaves in a pot over medium-low heat. Cook, stirring frequently, until mixture is thick and smooth, about 1 hour; remove leaves and discard. Cool kaya before serving; refrigerate unused portion.

Not to be too culturally insensitive... "kaya," besides being the name of one of Bob Marley's records, is a coconut jam made with eggs, popular in Singapor and Malaysia, and is generally served on white toast.  This one, made with pumpkin, omits the egg and finds it's creamy texture via orange gourd.  And before you go pulling out your canning supplies... I should warn you... 

Well.  I should just warn you.  It messes with your mind.