Normally, I prefer my sweet potatoes savory. Steamed with a little salt served with ketchup. I actually had to eat that for about a month when they were attempting to diagnose some extreme stomach pains I had one summer. Turns out I was just going through Final Exam Withdrawal symptoms. Crazy stuff. I could get out of bed and I had the sharpest pain in my stomach. Who knew school could be so addictive? Actually it was probably the sudden drop in my caffeine intake and all that extra sleep I was getting. Talk about an imbalanced lifestyle…
I have, on occasion, had a good sweet sweet potato recipe but I don’t like when it’s too sweet. But then, the problem usually is that whatever it is ends up being bland. In this case I think the cakey texture mixed with the flavor of sweet potato just might work. And so it’s ending up on this week’s roster.
“Sweet Potato Muffins with Pecan Streusel” from Sugar Dish Me
October is like the perfect month for cooking. The weather is crisp but not frigid and it is energizing as your natural instincts are telling you to start storing fat for the winter. Unfortunately we also have Thanksgiving and Christmas coming up (two of the greatest food-related holidays in my world) and everyone is already thinking about all the weight they will gain from that.
I’ve also noticed that people seem to be going a little pumpkin crazy. It’s cool but there is such a thing as single-ingredient-OVERLOAD and a little goes a long way with things like squash and pumpkin. Yes, it’s healthy. Yes, it’s pretty. But no I do not want pumpkin spice lattes with my pumpkin bread after a pumpkin soup and squash ravioli lunch. And I definitely don’t need to be preparing my pumpkin donuts for the morning after all that. I’m gonna turn orange!
But without further ado, here is October’s menu:
Black Velvet (Guinness and Champagne)
Spinach and Smoked Salmon Salad with Lemon-Dill Dressing