Impotent cranberries

Well that was disappointing. Half the joy of making cranberry sauce is listening for the pop when the cranberries explode into sauciness. They didn't. More like one or two little sighs. I want a pan full of popping cranberries!!

I noticed this year that the cranberries were smaller, not nearly as plump as previous years, but I didn't think it would be an issue. But just now, while cooking them with apple cider (trying something new), no poppage.

The pumpkin has cooked nicely, and is cooling. I will whiz it in the food processor shortly, and leave it to drain. I have found that drained pumpkin makes much smoother pies than those I haven't drained. I do fear that there mightn't be enough for one whole pie, so I might have to get some from last year's stock still in the freezer.

[I think Impotent Cranberries would be a great name for a band.]

Have a great day!

We write and we eat

Today at writer's group we decided that in addition to writing, and critiquing we would keep track of what we eat, so I offered this blog space to do so. I hosted today and had tapenade, crackers, an assortment of cheeses, torn fresh bread and this dip.

Hot artichoke dip
1 14 oz tin artichoke hearts, drained and finely chopped
1 cup sour cream
1/2 cup grated Parmesan
2 cloves garlic, finely chopped, or more to taste, or teaspoon of garlic powder
salt and pepper to taste

(Optional: Green onion/scallions are also good in this. Finely chop 1/2 cup and add)

Mix all ingredients and put it in a shallow oven proof dish. Small pie dish works well. Bake at 325 for 15-20 minutes until bubbly.

Serve with crackers, or veggies to dip.
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I served this with my fake Mai Tai recipe (Limeade and spiced rum). The lime cut the smooth of all that cheese! Cheese makes me very happy. It always has!

I have tons of commentary, which is oh so welcomed. I can't wait to start reviewing and revising!