Pumpkin Bread

As it is Friday and we have no food left in the apartment, both Victor and I had resigned ourselves to a dinner of scrambled eggs. However, Victor, brilliantly began to make Pumpkin Bread with some leftover pumpkin from our last batch.

I grew up eating this pumpkin bread and was always particularly fond of how moist it is and how easy it is to make. Because the recipe makes two loafs of the bread, my mother would often use half of the batter to make muffins, therefore creating the only thing better than pumpkin bread: pumpkin muffins.

This recipe will always be a favorite of ours and now that we know exactly where canned pumpkin is in the grocery store (in the baking isle, usually near the pie crusts) we make it at least once a month, never mind the time of year. It is also a work favorite as Victor has been asked by several co-workers for the recipe, which can be found in the Better Homes and Gardens New Cook Book.

Also, it makes a wonderful breakfast addition, especially with cream cheese.

'Till the next bite,
Megan

1st Post

I have decided to begin blogging about food for many reasons. Most importantly: I love food, my husband loves food, and I love to make food. However, the necessity of recording this love of food has come about because of my recent marriage. In the months before the big day I went on a crash diet and was unable to even look at the new baking books I'd been given as engagement gifts. I did however, explore many of the Low Fat recipes in my new Better Homes and Gardens Annual Recipes 2008. (In my short life of baking and cooking with my mother and on my own, I have found no better resource than the Better Homes and Gardens New Cook Book because it has so many easy and basic recipes, while also offering explanations and diagrams of techniques and ingredients.) With that said, I am excited to indulge in all the recipes in my cook books while keeping track of my results (successes and failures). Lastly, as a recently graduated English major, I hope to keep my writing abilities fresh by writing a little each day and since I always eat, I'll always need to write. I should also give credit to The Julie/Julia Project, since this obviously isn't an original idea.

So, that is my introduction to this food blog with just this small side note. I don't believe there is much reason to be a snob about food and although I'll be trying my darnedest to elevate my skills, I hope in this project to maintain a sense of normalcy in food and food preparation. In other words, I'll be trying new things that won't break my budget, expand my waistline (too much), or jeopardize my sanity. Also, I fully intend to include entries on eating out!

'Till next I cook,
Megan