I’m sorry to say that the last few days I’ve just fallen off the pumpkin wagon and took a ride on the normal food train. Wednesday night I was going to make a pumpkin curry, but it was raining and I got home late and I was lazy so I got take out. But at least I’d had leftover au gratin for lunch.
Yesterday, I’m sorry to say, I had no form of pumpkin or squash. I KNOW! I’ve failed. Well, I’m not so sure this was a mission to turn into a pumpkin or a challenge to find enough recipes to fill the month of October. Either way, it’s a good thing this is thirty days of pumpkin and there are thirty one days in October. HUZZAH!
This morning I’ve fared a little better. I was hoping to see a Dunkin Donuts in this airport terminal, but this might be the only terminal in the country with neither Dunkin Donuts nor Starbucks in the terminal. AND IN OUR NATION’S CAPITAL!!! There was an Einstein’s Bagels BEFORE security. You do me no good, Einstein. What should I do? Order a pumpkin coffee only to chug it and scald my throat in the 20 steps it takes to get from you to security???
Ok, actually Einstein did me some good. They have pumpkin bagels AND pumpkin cream cheese. I thought a double pump would be too much so I opted for a Cinnamon Raising bagel with pumpkin cream cheese. The cream cheese was good but a little to sweet. I’ve been thinking of making my own pumpkin cream cheese using a recipe similar to this:
4 oz (1/2 container) neufchâtel cheese (it has less fat than cream cheese but doesn’t taste like butt the way low fat cream cheese does. And is a great excuse to make your a wear a hat! â)
1/2 cup pumpkin puree
1 tsp vanilla
1 tsp cinnamon
1/4 tsp nutmeg
I have no idea how this is going to taste but if I try it I’ll let you know.
I think next time I pass by an Einstein’s I’ll have a pumpkin bagel with regular cream cheese and let you know how that is.
On a positive not, I’m heading to Boston. Land of Dunkin Donuts, so I should have no problem finding myself a pumpkin coffee every day.