After a hiatus, I am back at cooking.
The hiatus was due to both physical and mental health, plus stressed from work is no joke. I need to find a balance somehow as this older decaying body can only handle certain levels of exhaustion.
That being said, I cooked again for Thanksgiving. Well, I had to since I was alone … spent early T-Day with family the weekend before due to the fact a family member needs to be abroad on T-Day week. However, the trip was cut short due to the fact one member got Covid again, so I came back home early instead.
Let's keep the cooking simple this time.
Simple white wine mussels, my attempt of HK Pizza Hut style garlic pasta with prosciutto, homemade pecan pie and pumpkin cheesecake. Yeah, I overdid on the dessert part as I have no clue why I made pumpkin cheesecake when I LOATHE pumpkin in general. It was a failed project anyway as the cheesecake cracked like hell. I think I was trying to see why people are waving the pumpkin cheesecake at the Cheesecake Factory. I have tried the frozen version and it was decent even though I am not a pumpkin head (does that make it sound cannibalism much?)
The mini pecan pie was spot on and surprisingly easy to make. I was wondering why people normally buy it in store instead for such simple dessert. With baking time, it took less than an hour to make. However, I still don't like traditional thanksgiving meal (including this pecan pie) as it is too sweet for me.
Did I mention I make my own caramel sauce and whipped cream as well for the cheesecake? Well, three attempts for the caramel as the first two turn into hard toffee for unknown reasons and burned my fingers. Again, it was too sweet for me, but what am I saying when caramel is basically just sugar, cream, and butter! No wonder it is so fattening.
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