Hey.
So, as I have discussed it with some of you here, our almonds have been activated, but even weaponised autism bodies need the fuel.
All jokes aside, inflation is crazy everywhere. Just ordering some stuff was viable some time ago, but it's getting less so. Plus, tasty food is good for your general well-being and making it so is not only a skill all adults should have in my opinion (you are strong, independent adults, learn life skills that make you depend less on everyone else), but it can also be fun.
As much as I would love to feed you all, that's obviously impossible. The next best thing is, I curate a little collection of recipes and break it down so you can make it with relatively simple ingredients that don't depend on specific brands and using from scratch stuff as much as it is viable. Making your own pasta and churning your own butter would be fun, but I work a full time jerb that's not ASMR whisper cooking on Tiktok in a peasant dress.
It's going to be a combination of food from all different kinds. Some Hungarian (none of the war crimes Americans call goulasch), some Asian, some inauthentic shit that will get you cancelled, some mains, pasta, soups, desserts.
So gather around, my friends and eat like kings.
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I hit upon a surefire pumpkin pie recipe that yields a pie of similar consistency to those bought in the store but with much better flavor.
Easy version: 1 can pumpkin puree (15-16oz), 8 oz cream cheese (soft), 3 large eggs, ½ cup butter (melted), 1½ cups brown sugar, 2 tablespoons cinnamon, 4 teaspoons ginger, ½ teaspoon ground clove, ¼ teaspoon allspice, 1 teaspoon salt, 2 pie shells, optional: mix a few tbspoons cinnamon and sugar as a topping
Preheat oven to 350°, mix all filling ingredients in large bowl (electric mixer will keep the filling smooth, otherwise you will get tiny bubbles of cream cheese), fill shells and bake ~45 minutes. You're looking for the filling to be mostly firm but still wobbly in the center. If you're doing the cinnamon-sugar topping then put it on now. Turn off the oven and let the pie cool in the oven with the door slightly open for another 45 minutes or so.
Hard version: same as above but with 1-2 sugar pumpkins instead of puree, and make your own pie shells (not covered here). Cut pumpkins in half, remove the tough outer layer and boil the flesh either in water with a few tablespoons of butter, or in beef broth. I recommend the latter. Boil for 20 minutes then strain thoroughly. Pumpkin should be soft enough to mash, but not soft enough to disintegrate.