I’ll get to Fall in a second, but first …
When Nicholas and The Husband went down the shore this weekend, they spent a LOT of time catching crabs, calling me almost every time they got another one. Luckily they stopped calling after the sixteenth one … literally. Knowing how “Mom” is, of course, all the crabs were released back into the water. Like I tell Nicholas, they have families too, and their Mommies would miss them if we didn’t put them back. Judging from the pictures The Husband took during the Crabbing Adventure, it took Nicholas a little time to warm up to the concept, but he ended up having a blast at his new-found activity.
The refrigerator overfloweth. I had plans to go out to dinner with a friend tonight, but she ended up not being able to go, so I took the opportunity to work on emptying the refrigerator just a little bit. I bought a rotisserie chicken the other day, and we ended up making one of our favorite sandwiches for dinner: Roast Chicken with Avocado. Yum. I add melted Cheddar to mine, but The Husband not being as much of a cheese fanatic as I am, is more of a purist. His loss.
Fall is nearly here and I can’t wait. It is, hands down, my favorite season. Nicholas and I decided to kick it off by making some of our favorite muffins: Pumpkin Chocolate Chip. They taste great warm from the oven, or later, toasted with a bit of butter. The recipe is real simple to make and you can’t go wrong with it. I promise.
I also tried a new recipe – Very Blueberry Muffins. Not a wow for me, so it won’t be finding its way into my burgeoning Tried-and-True files, but there’s definitely a burst of blueberry in every bite.
Between a doubled Pumpkin Chocolate Chip batch and a Very Blueberry Muffin batch, we have baskets ready to go to The Neighbor’s office, my office and a few for Nicholas’ teachers. Not too shabby!
Fox Network’s new show, Kitchen Confidential, premiered last night, and I just finished watching it. Based on Anthony Bourdain’s book of the same name, the show wasn’t completely what I was expecting, but I can tell I’m going to get hooked. The “Utah” guy cracked me up. If you haven’t already read Bourdain’s book, I noticed there’s a bunch of copies under $5 available on Amazon (see above link).
Tomorrow is The Husband Cooks night, but The Sister-in-Law is going on a vacation soon and wooed The Husband over for one of his favorite meals before she leaves: Oxtail. With the dinner being on The Husband Cooks night, I wonder if a conspiracy is underfoot?
Pumpkin Chocolate Chip Muffins
1-1/2 cups flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon salt
pinch of nutmeg
1 cup canned pumpkin
1/2 cup butter, melted
1 cup chocolate chips
Preheat oven to 350. In large bowl, mix dry ingredients. Add eggs. Stir in the pumpkin, butter and chocolate chips. Spoon into muffin pans. Bake 20-25 minutes at 350. Makes about 12 muffins.
Cate’s Note: I usually double the recipe so I don’t have half a can of pumpkin leftover.