Guess what? Yesterday, I Sing In The Kitchen was featured on Be@Home. You can see the post here.
You’ll want to check out more of Be@Home, which is a home décor blog that features anything from interior design tips to room trends, including some occasional kitchen-related content.
Last week, Be@Home had a recipe for making your own applesauce. If you are like me and wondering what to do with all of the apples that pile up in the kitchen, this one’s for you. Check it out here.
Also, if you have some pumpkin purée leftover from the Pumpkin Pie Pavlovas, you might want to whip up a few of these frozen cocktails. Pumpkin in a mixed drink…that was new to me.
Frozen Pumpkin Mudslides
2 ounces (1/4 cup) vodka
2 ounces (1/4 cup) Kahlúa
2 ounces (1/4 cup) Baileys Irish Cream
8 ounces (2 cups) vanilla ice cream
8 ounces (1 cup) pumpkin purée
1 teaspoon pumpkin pie spice
1. Blend all ingredients except the whipped cream and chocolate syrup.
2. Drizzle chocolate syrup along the inside edges of tall glasses.
3. Pour the frozen pumpkin mudslides into the glasses.
4. Top with whipped cream and more chocolate syrup.
Yield: 2 frozen pumpkin mudslides
Recipe from Cupcake Project
And now for something completely different in the music department.
Messy, fuzzy trio out of Glasgow. Loud doesn’t get much louder.
The band describes their music as “a blend between the audio dynamics of that of a kitten and a grizzly bear”. Grrrreow.
PAWS-Jellyfish (Toad Session)
Completely mental, this is. There is even some guitar playing with the use of a pillar candle and a cymbal.
You can listen to the session podcast over at Song, By Toad. All the session mp3s are available to download for free there, too.