In my mind, Sundays inherently kind of suck. You’re inevitably thinking about all of the work that you have to get done in the upcoming week…you might be hungover (or pregnant, the ultimate hangover)…you might be depressed about the end of another weekend…Sundays are just kind of the Debbie Downer of the days-of-the-week world.
I do think there are ways to get around SAD (Sunday Affect Disorder). We try to get outside on most Sundays, especially if it’s nice out—we love to go for hikes, or just eat our lunch al fresco—whatever you have to do to get a little Vitamin D in your life. Sundays are also great for “tasks”—closet cleaning, kitchen organizing, office organizing. And finally, nothing cheers me up faster on a Sunday afternoon than the prospect of planning an involved, delicious meal—which is just how we got around the Sunday blues yesterday.
People ask me what I’ve been craving as a pregnant lady, and the answer is pretty simple: meat. Red meat…chicken…Arby’s sandwiches (not even kidding, though I haven’t given in to that one yet). My meat cravings aren’t as strong now as they were in the first trimester, but I still get a really strong hankering for meat about two or three times a week. Last night was one of those times, and so…steak was on the menu. Filet Mignon from Fresh Market, to be specific—go big or go home, right?
Ryan fired up the grill while I worked on dessert—pumpkin-based, of course!
We picked up this beauty:
…at the pumpkin patch yesterday. Apparently it’s a Georgia Candy Roaster. Anything with “candy” in its name can’t be half bad, right? Believe it or not, this was the smallest one in the pile—some of them were HUGE!!
I split it down the middle with my knife:
Then de-seeded it and roasted it, cut side down, for 45 minutes at 350. Pulled it out of the oven, let it cool, and then:
Voila! A big pile of squash! This gourd cost us 3 bucks, and provided at least twice as much squash as you’d get in canned pumpkin. People complain that fresh pumpkin/squash isn’t nearly as smooth as canned, but I found that after I pureed it in the food processor, it was just as smooth as the canned stuff:
Plus it seemed to have a brighter, sweeter flavor. Score!
I used it to make our easy dessert for the night: pumpkin pie pudding. This is basically like pumpkin pie, without the crust. I changed the Cooking Light recipe a bit, upping the pumpkin and reducing the milk. The recipe really couldn’t be simpler:
Pumpkin Pie Pudding
6 tbsp. sugar
2 tbsp. corn starch
1 cup milk (I used 2%)
1 cup pumpkin
1 tsp. vanilla
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. salt
Combine pumpkin, vanilla and spices, then set aside.
Over medium heat, heat sugar and cornstarch. Whisk together egg and milk, then add egg mixture slowly to sugar and cornstarch, constantly whisking to prevent lumps. Cook over medium heat until boiling, then continue to cook for about 30 seconds, until mixture thickens. Remove from heat, and add pumpkin spice mixture, whisking to combine. Place back on heat and cook for another 2-3 minutes, whisking constantly to prevent lumps.
Distribute pudding evenly among 4 dessert bowls, cover with plastic wrap and allow to cool in the refrigerator.
We had ours plain:
But it would have been delicious, topped with some whipped cream or nuts. Yum!
But before dessert….there was meat to be had:
Mmmmm….SO. GOOD. Just what this pregnant lady wanted.
Hope you had a fun Sunday too—and a great Monday morning!