That's a Pumpkin (W)Rap: 99 Posts for All You Folks

Why... I hadn't even noticed.  But this post, is my 99th post. 

That's 99 (plus or minus) references to pumpkin.  Approximately 99 cups of pumpkin puree.  At least 99 hours that I've sat hunched over my computer, instead of the television (hey... we take the small victories... we can't all be gym goers).  And 99 times that I laughed... hoping at least 99 times, that I was able to make someone else laugh.  That's 99 times that I wondered what on earth I could possibly make, that might include a cup of pumpkin.  And 99 times that I wondered how long I could keep it up and still claim that I loved the orange stuff!

Well...

Surely, I can't go into my 100th post, with the same ol' schtick.  Besides, I think I'm dreaming a new... old... dream. 

And it's doubtful that it will include much pumpkin.

But I promise it will include much gnashing of teeth, hang wringing, and pearl clutching.  Does that help? Self inflicted poverty, huge risks, and a total vocational life change?  How about I promise that it will include LO-HA-HA-TS (I mean LOTS) of sugar?  Surely that helps!  (Again.  We can't all be gym goers.  I mean, think of the doctors... who would pay their salaries?)

So as I consider which way my life ought to turn... I'll pull up a few of my favorite pumpkin posts...

* I loved the Pumpkin Bread Pudding and it just really smacked of Fall.  You know, if you're in to that sort of thing...

* I could eat a Pumpkin Waffle everyday of my life, and be pretty happy about it. (If I've said it once, I'll say it 99 more times... having a gym membership, makes you cool?  Using it, does not.)

* The Pumpkin Toaster Strudels?  Why yes.  I will have another. And maybe just one for the road.

* And I really loved the Pumpkin Tiramisu.

* A fan favorite (Hi Dad!) was the Pumpkin Butter. GREAT on fresh biscuits, poured on ice cream, used with your waffles and pancakes... or you could do the conventional thing... and make toast.  Whatever.

* And if you're tired of the sugar crashes that come with knowing me...try the Pumpkin Focaccia Bread.  This was probably the most original recipe in the bunch and if I do say so myself, one of the best.

But quite possibly, my shining moment... that time when I really stood up and taught you all a little something about myself and the art of the pumpkin puree... was the Pumpkin Puree Rap.  I know.  It brings a tear to my eye as well.... I'll wait while you get a tissue.  Of course, I am still waiting for JayZ to give me some credit on that one... look for it on his album coming out this Fall... him and Beyonce do a duet, that is just to die for.

And really... I'm grateful for the Pumpkin Patch in Scottsdale, Arizona (back in 2003)... that started it all.  And a sweet, curious, puppy-Wyatt to warm any cold hearts out there. 

Here's to 99 more moments of curiosity, 99 opportunities filled with hope, and 99 new dreams...

Day 15: Pumpkin Waffles

Came across a blog today, called Pumpkin Waffles Blog. The whole blog is about waffles, specifically, pumpkin waffles. There's history, photography, and recipes. Can you imagine... a whole blog about one thing? I mean really, how lame is that? Like you've got nothing else to think about except waffles. Like anyone would really care... *cough* Uhhhhh... so...moving on... kettle.

Woke up this morning and decided it was time... time to conquer the waffle iron. If you'd like to join me in my battle, this is...

What you'll need (per the Pumpkin Waffle guy):

1/4 Cup light brown sugar

3 Tablespoons cornstarch

1 1/4 Cup all-purpose flour

1 1/2 Tablespoons baking powder

1/2 Teaspoons salt

1 3/4 Teaspoons cinnamon

2 Teaspoons ginger (used 1 Tsp)

1/4 Teaspoons cloves (bleah)

1/2 Teaspoons nutmeg

2 Large eggs

1 Cup whole milk (only had half and half on hand -- seriously, you know you live in a health conscious environment, when the only dairy product you can find in your fridge, is half and half!)

1 Cup canned solid-pack pumpkin (used my puree, of course)

4 Tablespoons unsalted butter, melted and warm

Lightly oil the waffle iron with vegetable oil, and set it to the desired temperature. Go ahead and melt your butter in the microwave. Combine brown sugar and cornstarch and remaining dry ingrediants in a large bowl and whisk to blend.

Separate eggs: yolks go in a medium sized bowl and whites get set aside in a smaller bowl. Add pumpkin and milk to the egg yolks. Whisk to blend and set aside.

Whip egg whites with a hand mixer on high until stiff peaks form – about 1 1/2 – 2 minutes. Set aside.

Pour melted butter into the yolk/milk/pumpkin mixture. As you pour, whisk to combine. Add the pumpkin mixture to the dry ingredients, and mix them together until just combined. A little lumpiness is fine. That will smooth out when the egg whites are added. Slide the whipped egg whites out of the bowl and onto the mixture you just prepared. Gently fold them in until no white bits are obvious.

Once the waffle iron is heated, you’re ready to pour the batter.

Yummers. So good you'll wish you had a second stomach. Cakey and sweet (no real need for syrup) but not heavy. Lovely. I give these an A, and Brett gives them a very solid B.

The conversation went something like this:

Me: Brett, how can you possibly give these a B?

Brett: It's a solid B. A good solid B.

Me: But these are so yummy.

Brett: But that's above average.

Me: (mumbling under my breath) Can't believe you give them a B.

Brett: Can I put them up there with the lasagna or the cheesecake? No. We can't just be throwin' A's about, willy nilly.

Me: Well, call me willy... cause I give them an A.

Enjoy... and have a happy Saturday morning!