Can you believe it? 300?!
IT’S NATIONAL PUMPKIN DAY AND NATIONAL MINCE MEAT DAY!
Mince meat isn’t really meat. Well, it was at one point. Some recipes for it contain beef suet, a.k.a. beef lard. But it used to be a pie filling of mutton or beef with the suet to help bind it into a filling. Add some dried fruits like prunes and raisins, and you’ve got a mince meat. This is coming from the same group that calls non-pudding things “puddings.”
You read that right: 190 calories for 1/3 cup.
You can use it to top ice cream or make a pie out of. We were going to make the recipe on the side of the jar, but ran out of time, so we had it with our pumpkin bars.
The only ingredients you need for these pumpkin bars.
Mix them well together.
Pour into a pan (here is 9×9) and bake at 350 for 35 minutes
Squishy, tasty, and lots of great pumpkin flavor from actual pumpkin.
We were surprised pumpkin day was not October 31, but we’re happy to celebrate regardless. Unfortunately, our plans to carve our Halloween punkins aren’t until Saturday… but we’ll post pictures on 10/31.
Tomorrow is National American Beer Day.
Another national holiday celebrating another nation’s food…
IT’S NATIONAL YORKSHIRE PUDDING DAY!
Picture pudding. You probably just thought of some chocolatey or vanillay goo that can be gobbled up with a spoon pretty easily.
Not that kind of pudding today.
In the UK, pudding is really just a word for what happens when you mix eggs, flour, and milk, and make a popover-y pastry kind of thing. And usually that means with MEAT. None of this namby pamby sweet stuff. Meat.
Luckily for us we have a pub in town (a few actually) that serves food of the British Isles. It’s called Merlin’s Rest, and it’s very fun.
If you’re gonna go British, grab a cider.
Meaty and potatoy. The way life should be.
Tomorrow is National Dessert Day and World Egg Day!
Feeling a little bit international?
TODAY IS NATIONAL PLUM PUDDING DAY!
Plum pudding isn’t actually made from plums. Go figure. In the pre-Victorian era, everything raisin-related was just called “plums.” That makes a lot of sense. Thanks, England.
Instead, it’s this strange, gelatinous raisiny British/Irish pudding. Meant to be ingested on Christmas, this pudding has been given its official day in February. Because that makes a lot of sense, too.
We initially planned on making our own starting last August and letting it steep for months. Then we forgot. Regardless, here we are with our plum pudding, thanks to Walkers.
I’m sure the homemade kind looks more appealing.
It’s kind of like a fruit compote mixed with a sticky toffee pudding. The sweetness from all the dried fruits is made more intense by being super-hot. It’s kind of hard to eat as all of the small pieces come apart. Not one of the best desserts we’ve had. Oh well!