A couple weeks ago, we had a four-day weekend and we celebrated with some cooking adventures, and trust me, cooking is almost ALWAYS an adventure in our house. We have decided that our cooking motto is “However long it is supposed to take, double that, times it by five and subtract three, and that is how long it will actually take us.” (Yes, it is a bit long for a motto, we’re working on making it short and sweet then slapping that baby on a t-shirt.) 😛 Okay, so maybe it doesn’t take that long, but it always always takes us much longer than we anticipate at the get go. I guess we just haven’t gotten cooking/baking down to a science yet. I always feel like I’m running around like a chicken with my head cut off trying to get everything put together correctly.
Anyways, we kicked off the weekend with cooking our pumpkin. Canned pumpkin is not a commodity we can find here in Penghu, and Nick and I love pumpkin. We just couldn’t imagine letting a year go by without some yummy pumpkin treats. We made our first batch of pumpkin puree back in November (when everyone on Pintrest was pumpkin crazy), and it turned out really well. We were just about to run out of the frozen pumpkin puree, which would be a tragedy, so we decided to make more. Making pumpkin puree is very easy, but we only have a tiny toaster oven, so it takes us a loooong time to cook a whole pumpkin. We’re talking four hours of time. Each batch has to bake for about 45 minutes, and then we have to peel the pumpkin, puree it, measure it, put it in a bag, zip it, label it, and finally place it in the freezer in what has become “the pumpkin spot.”
After sitting around and being lazy for the rest of the weekend, Sunday night we decided to make some muffins and egg salad. We’ve been craving egg salad ever since the Eggtastrophe. Our biggest problem was not having mustard to make it (we checked every store in town, and all we found were packets for the hot dogs at 7-11), but our fellow FET was making a trip to Taipei and told us she could pick some up for us! So, mustard in hand, we enlisted our friend Anly for some help, and we began making our egg salad and muffins (don’t worry, these were new eggs). While the eggs were boiling, Anly and I started making some yummy French Toast Muffins for breakfast in the morning. All was going well until Nick took over washing the dished for Anly. He always uses the excuse that his hands are too big to fit in the glasses in order to get out of doing the dishes, and was making that exact comment, when all of a sudden he yells out, “Ouch! That’s deep!” I rush over and see that his hand had broken one of the glasses and had stabbed him. The cut was deep and seemed like it would not stop bleeding. We cleaned the wound, and were about to leave for the ER for some stitches when the bleeding stopped. We bandaged it up the best we could (which wasn’t very well considering we have 4 band-aids at our house), and Nick sat down to rest while Anly and I finished up the dishes.
Nick is fine now, he saw the school nurse and she cleaned and bandaged the cut thoroughly and it’s healing nicely. I’ve made it clear to him that this does not get him out of dishes for the rest of his days, he’ll just have to leave the cups to me. Also, we are proud to say that despite the incident, the egg salad and muffins both came out wonderfully!
The pumpkin making process
The finished product- 8 cups of pumpkin puree!
Yummy Egg Salad Sandwich
It’s always fun to have a friend around.