Yes! It’s another pumpkin recipe and one that isn’t doused in sugar, cinnamon and frosting! I’m trying new things with pumpkin, and I know that stuffing a pumpkin isn’t all that original but this beautiful, heirloom Musquée de Provence pumpkin is not just another pumpkin.

Last year, I promised myself that I would try a new pumpkin every week. I think I got through 2 ?

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Aaaah, November 8th, it’s finally here. I am SO happy it will be over soon. I suppose I shouldn’t really be too happy just in case I end up in the internment camp one of our presidential candidates wants to send me and all my kind. Let’s hope they have WiFi and I’ll let you know in my next post.

All jokes aside, it really has been an ugly and offensive campaign all around.

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Yes, today is the obligatory pumpkin post that every self respecting blogger must publish every autumn.

As the wind picks up and the days are more blustery; ripping the last remaining leaves off the trees and forming swirling, golden whirlpools on the ground, one might think these are the signs that autumn has arrived. No. The signs of autumn are the pumpkin recipes on websites, the horrible PSL at Starbucks and Pinterest.

Everyone knows by now that I’m not a pumpkin lover but I’m not a hater either, I just find them blah.

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For those of you who have blogs, website or write freelance, what is your biggest challenge? And for those of you who have other careers, where do you get a little uninspired?

As you might have noticed, I’ve been a bit absent from this blog…again. Oh, I’ve been doing plenty of cooking, baking and eating; I just haven’t been able to write. There’s been more than a day that I’ve opened up my notebook or iPad and sat down to write a post; nothing.

The post Karahi Chicken II~Stir Fried Chicken with Tomatoes appeared first on Coffee and Crumpets.

As we begin to wake up to brisk mornings where even the sun isn’t up quite yet, and our morning cups of coffee have become warming and soothing, instead of just a caffeine boost, the desire to feel the warmth of the oven and the scent of spices in the air, burns bright.

A switch is flipped when the cool mornings set in and the chilly nights fall upon us. All of a sudden, the bananas ripening on the counter become crumbly muffins or a rich cake in your eyes, the peaches are bubbly cobblers dripping with melted ice cream and the apples turn to a buttery and flaky pie. All of a sudden, no fruit or vegetable is spared, all can be baked into a seasonal treat.

We don’t stop at fruit and vegetables, meat and poultry inspire pies, slow roasts and braises.

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Why is it that you can look forward to a visit from someone special; wait and anticipate for 3 months and then bam, they come and they’re gone, just like that. Where does the time go? How does it fly by so quickly?

Last week, I had the pleasure of hosting my darling nephew and his new family visiting from Toronto. It was the first time meeting his beautiful wife and the their adorable little 5 month old.

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Peaches in the summer are to me what pumpkin is to others in the fall. They are, by far, my favourite summer fruit and I’ve been very lucky to live in two States that grow peaches. Getting a locally grown, red hued peach, ripe off the tree has been fairly easy for me.

A few years back when we still lived in Texas and the children were still adorably little, we would regularly visit my father in law in San Antonio. For those not familiar with San Antonio, this sprawling city is about a 2½ hours drive west of Houston.

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This little space has been neglected this summer. It wasn’t intentional, it never is, but life doesn’t stop. 

It’s been a lazy summer with late mornings, copious amounts of coffee and tea sipped leisurely and schedules and plans thrown to the wind.

There are times I just don’t want to cook or bake, create recipes, menus and blog posts. I don’t want to post a photo of my seasonal salad brimming with local produce; I just want to eat it and enjoy it.

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The other day, someone commented on a recipe of mine with the question of whether my cooking and dishes differ Ramadan to Ramadan, since Ramadan falls in different months every year, or if I find myself making the same dishes whether it is summer or winter. That question did get me thinking…did I change how and what I cook year to year during Ramadan?

I don’t know if many of you read the online food site, Shami Kebabs appeared first on Coffee and Crumpets.

Grilling season is here and with it, a slew of delicious meats, and verdant and vibrant salads. There are skewers of luscious meats; chunks and velvety ground meat, charred and juicy from the high heat of a blazing fire. Pieces of golden, glistening tandoori chicken, cubes of marinated lamb and even meaty, satisfying mushrooms. Summer salads are bowls of individual creativity. Each one is different and never the same a second time.

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