Pumpkin pasties with Harry Potter

Well, this is about the time that I stopped posting in this blog, our housewarming party from October a year and a half ago. The Hubz's birthday is in October, so I went a little overboard for the party making foods out of The Unofficial Harry Potter Cookbook that I bought for myself for early-Christmas.

It's pretty fun because it references the exact page from each of the Harry Potter books that each food is mentioned on. It even takes the nerdy leap to make inferences about what particularly was served when the book is a little vague. So that time when Sirius sent Harry a birthday cake that was delivered by a toucan? Well, we can assume it was something tropical, right? So Dinah gives us a recipe for pineapple-upside-down cake. It just tickles all my nerd bones.

And what the heck IS treacle tart? I mean, I know it's Harry's favorite dessert. And I know it's Cockney rhyming slang for "sweetheart." But the word "treacle" misleadingly gross-sounding for a pie made of syrup and lemon. Yum!

So for our big party I made PUMPKIN PASTIES, little hotpockets of pumpkin and sugar:

I also made sugar mice with my first ever fondant. (I'm really sad that I can't find a picture because I spent a couple of hours molding this little mice with my bare hands, but this was a year ago.) We also had pumpkin juice -- which got spiked into RUMpkin juice. Can't go wrong there.

Chipotle pork tacos

Hey, I remember this blog! I've got a LOT of pictures of food that I can post. So I think I'll try and do that, and maybe someone will think it's cool. 

I got a new phone with a crappy camera, so the photos will suck more. I'm working on getting a new digital camera. 

I also have a new blog: All Things Wordy. Check it out if you like words.

This is a chipotle pork taco with pickled red onions, cabbage and sour cream. 

The pork was a leftover crockpot tenderloin, shredded and sauteed with chipotle peppers in adobo sauce. 

Pickled red onions are really easy and delicious. Just slice some onions, put them in the fridge with some red wine vinegar and water. They only need to "pickle" for ten minutes before they taste delicious.

Actually, all of it was delicious.