Our 17 year old daughter has a part time job at the local Dairy Queen.
This evening at my dinner table the following conversation took place:
15 year old son: (speaking to 17 year old daughter): So, can you?
17 year old daughter: I'll try. But maybe not.
Me: What, what can you do?
Daughter: He wants me to bring him home something from work.
Me: Like what?
Daughter: You know, ice cream or a sundae
Me: So, what's the problem.
Daughter: You know, if the manager is watching...
Holy Frozen Milk!
Me: You have to pay for anything you bring home. You realize that, right?
Me: So, after you grab some ice cream do you also grab a $20 out of the cash register?
Daughter: No, OMG - I would never do that, I would never steal.
Me: Well, taking anything that you don't pay for is stealing. Anything you bring into this house will be bought and paid for. Understood?
Wow. You just never know when a life lesson presents itself do you?
I'm off to a girl's weekend. Hopefully when I get back no one will be in jail. In the meantime, here's a great fall side dish - it's easy, quick and fits the bill on these chilly October nights.
Pumpkin Ravioli with Browned Butter, Sage and Hazelnut Sauce (makes 3 dozen)
1 large white potato
1 tablespoon unsalted butter
1 to 2 tablespoon milk or cream
1 15 oz can pumpkin, divided in half (reserve other half for other use)
1/2 teaspoon ground sage
salt and pepper
1 package wonton wrappers
Microwave the potato for 4 to 5 minutes until soft. Remove from skin and place in a medium bowl.
Add butter, cream, sage, dash of salt, dash of pepper, nutmeg and cream.
Add pumpkin and mix well.
Lay about 8 wonton wrappers out on a clean counter. Place about 1/2 tablespoon of filling in center of each wrapper.
Brush edges of wrapper with water and place another wonton wrapper on top.
Press to remove any air and to seal
I like LESS wonton and more filling so I cut mine.
Repeat until you use all the filling.
Lay the ravioli out on a cookie sheet covered with wax paper or parchment and dusted with a bit of flour.
Do not stack!!!
Refrigerate or freeze until ready to use.
Heat a large pot of boiling, salted water.
Add ravioli, one at a time and boil until done. About 2 to 3 minutes. Ravioli's will float.
1 stick unsalted butter
7 to 8 sage leaves, torn in half if large
1/4 cup hazelnuts, toasted* and rough chopped (walnuts are great too!)
Melt 1 stick of unsalted butter in a large saute pan. Add sage leaves and turn up the heat so that butter slightly browns.
Add nuts and stir to coat.
Add 2 to 3 tablespoons of ravioli cooking water to saute pan and stir.
Using a slotted spoon, gently transfer ravioli to saute pan and gently toss to coat.
A Cook's Note: to toast hazelnuts, add nuts to a dry saute pan. Over medium heat toss and stir until slightly browned and fragrant.
This is a great vegetarian meal but also makes a great side to chicken, turkey or pork.
Don't forget to comment on the Yogotherm giveaway post - you have until Midnight - October 31st.!