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?
Daughter: well...
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
pinch nutmeg
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.
Mash.
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
You an use a round cutter and cut the ravioli into rounds or leave in a square.
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.
Sauce:
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.
Serve immediately.
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.!
