adventures of mascarah.

I've just begun a new decade. Sigh.

I have always wanted to be "a writer" but I'm lost somewhere in the prologue...whittling away at a story I may never tell.

Likes: pop culture. my chihuahua. architecture. modern art. elizabeth street. contemporary designer apparel. food. travel. foreign films. speakeasys. live music. politics. hot sauce. surprises. running in the rain. strangers. wednesdays. fearlessness...and 100s of other random things... maybe even you.

A southerner by birth, northerner by the grace of God, I'm simply a nyc gal who is lost somewhere on my constant exploration of the city and the life,love, and pursuit found within it.

If you are so inclined... sap {at} lifelovepursuit.com

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[Life: Make] Easy Breezy PUMPKIN PIE I don’t know what says October to me more - insane halloween costumes or pumpkin pie? This month I’m opting for both, and multiple times on the latter. Here’s round 1. Ingredients 1 cup cooked and pureed pumpkin, drained through a strainer 3/4 cup creme fraiche 1/3 cup brown sugar, firmly packed 1/4 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/2 teaspoon ground cloves 2 large eggs, beat lightly 1 teaspoon vanilla 2 tablespoons brandy (or a dark brown rum) 1 (10 or 12 inch) prebaked pie shell (I was lazy and bought one at Whole Foods) Directions Preheat oven to 300. In a large mixing bowl, combine the pureed pumpkin, creme fraiche, brown sugar, salt, cinnamon, ginger, and cloves and whisk together until thoroughly blended. Stir in the eggs, vanilla, and brandy or rum. Whisk again until thoroughly blended. Pour the pumpkin mixture into the pie shell and move it around until it is even. Bake for about 1 hour, until it sets in the center. [Recipe from FoodNetwork.com] If you’re ambitious, here’s a homemade shell recipe.

[Life: Make] Easy Breezy PUMPKIN PIE

I don’t know what says October to me more - insane halloween costumes or pumpkin pie? This month I’m opting for both, and multiple times on the latter. Here’s round 1.

Ingredients

  • 1 cup cooked and pureed pumpkin, drained through a strainer
  • 3/4 cup creme fraiche
  • 1/3 cup brown sugar, firmly packed
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 2 large eggs, beat lightly
  • 1 teaspoon vanilla
  • 2 tablespoons brandy (or a dark brown rum)
  • 1 (10 or 12 inch) prebaked pie shell (I was lazy and bought one at Whole Foods)

Directions

Preheat oven to 300. In a large mixing bowl, combine the pureed pumpkin, creme fraiche, brown sugar, salt, cinnamon, ginger, and cloves and whisk together until thoroughly blended. Stir in the eggs, vanilla, and brandy or rum. Whisk again until thoroughly blended.

Pour the pumpkin mixture into the pie shell and move it around until it is even. Bake for about 1 hour, until it sets in the center.

[Recipe from FoodNetwork.com] If you’re ambitious, here’s a homemade shell recipe.

Photo
  1. bhav reblogged this from bseckner and added:
    I think I’ll make this, this weekend. :D Thanks!
  2. bseckner reblogged this from mascarah
  3. caterpillarcowboy reblogged this from mdfsmash and added:
    I will come. And, if you desire, I’ll cook something and bring it.
  4. mdfsmash reblogged this from mascarah and added:
    fall party. Mostly as an excuse to eat Thanksgiving food more than
  5. snickerdoodle reblogged this from mascarah and added:
    list of Things I Must...With The Pumpkin I Keep Buying. Yesterday
  6. mascarah posted this
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