If you don’t like pumpkin, look away now.
Actually, just don’t read the ol’ blog here for the next month or so, because I’m knee-deep in an obsession that just won’t quit.
This was an impulse buy from – where else? – World Market, and it’s amaaaaaazing. And look how neat the bottle is! I’m easily amused. When this is all gone (and it’ll take awhile…it’s being savored one small glass at a time), I’m going to attempt my own. I’d bet if you took regular apple juice (low-sugar, anyone?) and simmered it with cinnamon, nutmeg, and cloves before refrigerating it again, it’d be almost the same thing; the “sparkling” didn’t last very long, anyway. Also, if you’re so inclined, I can tell that Goldschläger would complement this beverage very well. I might just have to test it out on myself to make sure….
I was so cold yesterday and could NOT get warm, even after going for a run and bundling up in sweats. I was in the mood for some hot comfort food and asked around on Twitter for a pumpkin chili recipe, and got several great links I’d love to try in the future. This one from RecipeGirl, however, won for dinner.
I made a few changes, though, and next time I’ll make a few more. I added diced sweet potato (which didn’t cook in the crockpot – yes, I used the crockpot – so I had to fish every tiny piece out and nuke it) as well as some sage and rosemary, and even though I used minced garlic, I added garlic powder after tasting it. Next time, I either won’t use any cumin at all, or I’ll use significantly less. I wanted it to be spicy (chili powder) and savory (garlic, sage, rosemary) at the same time, and the cumin gave it a “Mexican food” smokiness I didn’t think belonged.
Of course I had a corn muffin with mine, all crumbled up on top and mixed together.
Have you ever tried a pumpkin chili recipe? What’s your favorite “different” chili recipe?