No, it's not THAT news. {After 2 years of marriage, we get that question a LOT.} The only buns in the oven right now are made of flour, water, & yeast. ;) {Sorry to the very anxious Future Grandparents!}
Today marks a big milestone for me: The end of my 20's. That's right, today I turn the Big 3-0!
To tell you the truth, I've been mentally preparing for 30 since I turned 29, so I've been ready for a whole year. I'm not too upset about leaving the 20's behind. I've gotten a lot done in my 20's!
Went to college. Made dear friends. Met my hubby. Finished Grad school. Got a job. Moved to Texas. Did some traveling. Got married. Moved back to Florida. Left the classroom despite my fear of the business world {P.S. Working with grown people is much more similar to working with kids than I could have ever imagined!}. Started a little business. Discovered new passions. Created this blog!
It's been quite a ride! I'm ready for 30. The decade may be changing, but the people around me who matter are still the same. For that I am truly grateful!
Now that I've let you in on my little secret, I guess it's time to celebrate!
My birthday happens to occur during one of my favorite seasons. {No, not Football Season although that's definitely part of it!} Right around this time each year, the blazing Florida heat subsides from a brutal broil to a slight sizzle and Starbucks and Bath & Body Works let us know that Fall has arrived by adding Pumpkin Spice Lattes and warm baked good-scented candles to their lineup. {That's how we Floridians know the season has changed! Eventually Nature reminds us as well.}
Once those little details signal the beginning of Autumn, it's like someone flips a switch in my brain and all I can think about is soups and stews, pies, apples, cinnamon, nutmeg, and pumpkins. I want to fling open the windows, let in the breeze, turn on the oven and let the smells of Fall waft through the house. Ahhh...
So, I got to thinking... when Summer began, I posted about pineapples for a whole week. Now that it's Fall, I thought I'd pick another ingredient to feature in an array of yummy ways. I've chosen a food that I enjoy year round {usually about once a week at least!}, but that lots of folks identify with the taste of the season.
... Sweet Potatoes!
Over the next week, I'll be whipping up some great sweet potato recipes for you to enjoy during the autumn months. I've already had 3 of them, and I've gotta tell you, not only are they satisfying and healthy, but they also make for a great air freshener! The house smells fabulous!
I'm kicking off Sweet Potato Week with an interesting idea: A Sweet Potato Pie Cocktail! Last night I made this pre-birthday drink for the hubby and me to toast with. The puree was absolutely delicious {I couldn't help but try it straight up off the spoon! Would make a delish ice cream topper.}, and I have some tasty plans for the extra that was left after the drinks were made.
The drink itself was.... different. To tell you the truth, had we used better rum {or maybe vanilla vodka?}, it probably would have been fantastic. But the rum we had overpowered the delicate sweet potato flavor a bit too much, and consequently, a few sips was all I took of my celebratory concoction. Maybe you'll have better luck?
Cheers to 30!
Sweet Potato Pie Cocktail
Adapted from Washington Post
(Serves 1)
For the sweet-potato reduction:
- 1 medium sweet potato, peeled and cut into 1 1/2 inch pieces
- 2 1/2 cups water
- 1/2 cup sugar
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground cinnamon
- Ice
- 2 ounces gold rum, such as Mount Gay
- 1 ounce (2 tablespoons) sweet-potato reduction
- 1/2 ounce half-and-half
Sweet potato reduction:
Place the potato pieces in a medium saucepan and add 1 1/2 cups water, or just enough to cover. Bring to a boil over high heat, then reduce the heat to medium and cook for 12 to 15 minutes or until the pieces are tender and can be easily pierced with a fork.
Transfer the potato pieces and their cooking liquid to a blender or food processor (do not fill to the top; be careful with hot contents). Puree for about 30 seconds or until smooth.
Return the puree to saucepan and add the sugar and spices. Add the remaining 1 cup of water and cook over medium to medium-low heat, so that the mixture barely bubbles at the center, for 20 to 25 minutes or until it has thickened to an applesauce-like consistency. (You should have 2 to 2 1/4 cups total. )
Cool to room temperature before using.
Make the Cocktail :
Fill a cocktail shaker with a handful of ice.
Add the rum, sweet potato reduction and half-and-half. Shake for 10 to 15 seconds, until well chilled.
Strain into a martini glass.
Place the potato pieces in a medium saucepan and add 1 1/2 cups water, or just enough to cover. Bring to a boil over high heat, then reduce the heat to medium and cook for 12 to 15 minutes or until the pieces are tender and can be easily pierced with a fork.
Transfer the potato pieces and their cooking liquid to a blender or food processor (do not fill to the top; be careful with hot contents). Puree for about 30 seconds or until smooth.
Return the puree to saucepan and add the sugar and spices. Add the remaining 1 cup of water and cook over medium to medium-low heat, so that the mixture barely bubbles at the center, for 20 to 25 minutes or until it has thickened to an applesauce-like consistency. (You should have 2 to 2 1/4 cups total. )
Cool to room temperature before using.
Make the Cocktail :
Fill a cocktail shaker with a handful of ice.
Add the rum, sweet potato reduction and half-and-half. Shake for 10 to 15 seconds, until well chilled.
Strain into a martini glass.
