It's a February evening and my daughters are sitting nearby giggling while watching TV. My daughter and I just finished making our very first lasagna from scratch. She was so cute creating mozzarella hand pies with our leftover pasta dough.
I just want to say how grateful I am for these moments and for this day.
Last Saturday, Shabbat, took me by surprise. I was sitting at home, relaxing in the afternoon, when something bad happened. Craving a little snack, I grabbed a raw vegetable from my fridge, sliced it and ate it, thinking "this is pretty good." Moments later, my throat started feeling itchy. I disregarded it because I never had an allergic reaction. I went to the mirror to check out my throat just in case, but nothing seemed out of the ordinary. I told myself "it's going to go away... " but then I couldn't swallow anymore. "Do I go to the neighbors?" I thought to myself, I got scared. I was on the phone with 911 when I texted my friend with whom I had coffee that morning, "emergency allergic reaction." I started getting dizzy, as I explained Urgence Sante the circumstances which lead to my allergic reaction. The person on the other line told me to sit down, as I waited by my front door for EMS to show up. "How could this happen so fast?" I thought. But it did. It felt like a movie. One second I am at home reading peacefully, the next I had a swollen tongue and throat, I was surrounded by 3 emergency responders, 3 more paramedics, and my dear friend. I got my first dose of Epipen at home, and a second Epipen on my way to the hospital in the ambulance. I counted the seconds. I remember lifting my fingers, they were white as a ghost, my legs were shaking, I was freezing.
Today, I share a sweet post I have been wanting to share since September. A post on a vegetable I truly enjoy, pumpkin.
pumpkin ice cream tart with dark chocolate
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Prep time 15 min | Freezing Time 2-3 hours or overnight | Yields 10-12 | Dairy or Parve Inspired by Miriam Pascale something Sweet | |
INGREDIENTS | INSTRUCTIONS |
TART SHELL 5 tablespoons unsalted butter or "I Can't Believe it's Not Butter," melted 1 1/3 cups graham cracker crumbs FILLING 3 cups vanilla ice cream or dairy free vanilla ice cream, well-softened 1 cup pumpkin puree, canned 1/3 cup light brown sugar, packed 1 tsp vanilla extract 1 tsp cinnamon 3/4 tsp of ground ginger 1/2 tsp fresh grated nutmeg 1/4 tsp salt TOPPING Dark chocolate, shaved and/or whip cream | 1. Preheat oven to 350 degrees and spray a 9-inch tart pan (removable pan) with cooking spray; set aside. 2. In a large microwave-safe bowl, melt the butter, about 1 minute on high power. 3. Combine the graham cracker and the melted butter. 4. Gently press down the graham mixture into the tart pan, pressing thoroughly around the edges and on the bottom and bake in the oven for 8 minutes, and set aside allowing the tart shell to cool. 5. On low speed, mix vanilla ice cream with an electric mixer (or food processor), just until softened. 6. Add in the pumpkin, spices, brown sugar, vanilla, mix until smooth. 7. Pour into prepared crust and freeze 3 hours or overnight. 8. Before serving, shave dark chocolate on top of the tart or add a dollop of whip cream. |
