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Gettin’ Figgy Wit’ It, Chapter II

Posted Nov 23 2010 6:48pm

You guys gave me so many awesome replies to yesterday’s plea! I now have a more solid idea for the rolls and the butternut squash, the two things I was unsure about.

I started prep today, with cornbread. And shopping.

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For all I’m making, I knew I’d have to strengthen my bond with all-purpose flour. I’m not about to make whole-wheat-everythings. Maybe I like it, but this time I’m not cooking for me.

…which is okay. But in these instances – I’d still rather have unbleached white flour and sugar. Butter instead of margarine. Olive oil instead of vegetable. And so on.

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Ironically, I still decided to make a vegan cornbread. But hear me out – it’s really good! I wasn’t going to, but finally reasoned that since it’s in an actual cookbook and not pulled offline, I had a better chance at success.

That and, the cornbread is for the stuffing – so I wasn’t stressing too much. If it’s not absolutely astounding, it’s not as big a deal as if we were just eating it plain.

And even though I just said I wasn’t caring much about “healthy” in the traditional sense for Thanksgiving, the stuffing recipe calls for half a stick of butter. I figured that’d make up for it, you know?

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But, no worries – it came out perfectly. It’s from the Moosewood’s Cooking for Health. I used unbleached all purpose in place of the whole wheat flour, though, and brown sugar rather than maple syrup.

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And now for, oh, I don’t know – the most amazing moment of my life, perhaps? I found fresh figs at Price Chopper!!!!! I couldn’t believe it. I actually only went in for flour and cornmeal, but my arms were full by the time I got to checkout.

I’ve got issues.

Praise the lord I didn’t grab a cart .

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They must have seen me coming, too. There was no sign for a price anywhere, so of course I just start loading up a bag as if they were pure gold, figuring “hey, they’re light, it won’t cost that much.”

It was only when I was checking out and the computer at self checkout prompted me to enter a quantity that I thought “oh, crap.”

Uh, yeah, Jess, oh crap is right – I paid 7 freaking dollars for 7 figs. Do you know how much…I don’t know…sunflower seed butter? oatmeal? Teddie cookies? sweet potatoes? Cinnamon Harvest boxes? gallons of gas?…that I could get for $7?!

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Whatever. Now I’m treating them as if they are pure gold. For being $1 a piece and smaller than a golf ball, they’d better taste like gold, too.

They do. I want a fig tree. That is all.

And yes, I had to google how to eat them first.

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I was glad to see I’m not the only one who’s had to.

 

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Other ways I’m awesome?

I seriously knocked my sister’s socks off this afternoon. [note: my sister didn’t just magically appear out of nowhere, nor does she levitate over my shoulder like the devil. she’s here for the week for the holiday.]

Can I ask what you’re doing…with peanuts…in a blender?”

“Making peanut budder!”

That’s how you make peanut butter?”

“Just watch me! I hope you don’t need to do anything requiring listening for a couple minutes…”

Awh yeah. Then she said I should make stuff like this for Christmas gifts.

Hallelujah, she made my day. Why did I not think of that?

Cinnamon-Raisin Peanut Budder

[follow my logic: it’s budder because it’s thicker. So you say it…budder, as if your mouth is stuck together. Butter is runnier. Nah’mean?]

  • 1 c. dry roasted peanuts
  • 1 t. olive oil
  • 1 t. ground cinnamon
  • 1 t. maple sugar
  • 1/4 c. raisins

Process the peanuts until they reach “peanut butter” consistency. Add in the oil, cinnamon and maple sugar. Process to combine, and add in the raisins. Pulse a couple times to process.

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In other news, I had something other than a banana and fig jam on my waffles this morning, just for you guys. So I had a pear and fig jam.

Nothing, repeat after me – nothing – can beat a banana ad fig jam.

but it was still delicious.

Have you ever had fresh figs?

Do you “change” how you cook when for a special occasion?


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