Sunday night, Dan and I were cooking dinner when we found ourselves in negotiations over the last half cup of brown sugar. He wanted it for the ham, I wanted it for the sweet potatoes and acorn squash. Just as Dan offered to split it with me, leaving us both a little short of what we really needed, I remembered the Molasses Episode of Good Eats in which Alton Brown made white sugar into brown sugar. But… was there any molasses in Dan’s kitchen? I checked the baking pantry and came away happy. We both had enough brown sugar to cook without compromises, and dinner was saved (cue heroic music).
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Tagged as:
brown sugar,
how to,
ingredients,
nablopomo
Flipping through the last issue of Gourmet, I was on the hunt for pie recipes. While I did find a couple of pies, I was distracted by a few of the side dishes (the photos in Gourmet are always so lovely… and distracting). You see, I am a sucker for sweet potatoes. From the marshmallow topped Thanksgiving staple to simply roasted in the oven and everything in between (unless it comes from a can. If you are eating sweet potatoes, or yams for that matter, from a can… we need to talk). So when I saw the simple baked sweet potatoes with acorn squash, I stuck a bookmark on that page and went back to my pie search.
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Tagged as:
acorn squash,
brown sugar,
fall,
gourmet,
holidays,
nablopomo,
sides,
squash,
sweet potatoes,
thanksgiving
