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curiosity

October 2017

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curiosity

Peanut Butter and Pickle Sandwich and Pumpkin Custard.

The New York Times published an article about peanut butter and pickle sandwiches. I had never really thought about it but I decided to try it. I have some store brand crunchy peanut butter, whole wheat Martin's potato bread, and store brand bread and butter pickles. It was OK. I followed the "recipe" in the NYT and put the PB on both slices and the pickles in the middle. I could barely taste the pickles, and the PB was already crunchy so the pickles didn't really add crunch.

I think I will try it again with toasted bread and less PB. And it that doesn't knock my socks off I may try it with buttered toast. I don't usually put butter with PB (although I know a lot of people do) because that just seems like too much oil to me. (I also don't put butter on my mashed potatoes.)

I also decided to make a pumpkin custard in my slow cooker. I just followed the recipe in the family cookbook for pumpkin pie filling and put it in the slow cooker on 2 (which I know is 200F). It came out perfect. I may make some pie crust, cut it into strips and bake it to serve with the custard. A sort of deconstructed pumpkin pie.

Mom used to take the left over pie crust and sprinkle it with cinnamon sugar and bake it for a little snack.

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