So yesterday I called ALL OVER the place to track down a can of pumpkin! Am I pathetic or am I pathetic? anyway- one nice store clerk finally told me that there is a pumpkin shortage! Supposedly- due to the abnormal amounts of rain this year- some of the pumpkin crops were ruined and thus….”the canned pumpkin shortage”. well it not really a “shortage” persay- everything is just being pushed back by 2-3 weeks. The clerk said that in a few weeks, so they say, libby’s pumpkin will be hitting shelves (in large quantities) everywhere. let’s hope so! oh and supposedly if you do find pumpkin in stores- its only in the big 29 oz cans? hmmm. I have no idea why- im just relaying the info my friends.
But anwayyyyyy I was finally able to track down some pumpkin at the the one and only- Wegman’s!
I also bought some bulk candy, whole wheat pasta, and the HUGE honey crisp apples I told you about last week. successful trip if you ask me. Thank goodness I found this pumpkin though- I was beginning to worry I would fail at my quest haha
I made a pumpkin/oat combo (my first time adding pumpkin to my oats) that I saw holly make last week…..
1/3 C oats, 1/3 C h20, 1/3 C skim milk, cinnamon, nutmeg, 1/2 C pumpkin, drizzle maple syrup, few raisins, spoonful of Cinnamon raisin peanut butter:
This was really good! the only thing I wish I added was some sliced banana (but I snacked on one a little while later)! that would have made it all the better. and I swear to you- those raisins are in there- must be hiding under the surface of the oatmeal hahah. Pumpkin by itself can be sort of bland- the nutmeg, cinnamon, and maple syrup really helped to bring out the flavor of the pumpkin. Now…what to do with all of the left over pumpkin. I am considering another combo— oats, vanilla unsweetened almond milk, nutmeg/cinnamon, walnuts, raisins, and banana? hmmmm……
anyone know of any other pumpkin oat/yogurt/anything else combos??
okay…time to review some microbiology and then head over to the post office before class. I dreadddd tuesdays. class from 9:25 straight to 4:30 (microbio, bio of mammals, calculus, microbio lab), then I have to meet with my physics teacher, run 4 miles, and go to my school’s yoga class ;)!! Tonight my roommate becky, friend mike, and I are going back into the lab to study for our lab practical tomorrow! busy busy! have a great day!!
-Christina
p.s. I have some leftover ricotta cheese from last night’s dinner- what shall I do with it? I know some of you guys make breakfast with it- know of any good combos?
Whaaat? A shortage? Gah. I’m buying all the cans I can grab today.
I like pumpkin oats with sliced almonds and maple almond butter
ohhhh yesssssssss loving your pumpkin oats! banana makes a good add in, as does chocolate chips, a drizzle of molasses, honey, maple syrup…the list goes on!
april (foods of april) has a killer baked pumpkin oatmeal dish too!
happy tuesday girl!
Pumpkin shortage? Whatttt? Ridiculous.
Your oats look ballerr though 🙂
I’m glad you finally found pumpkin. Did you buy several cans? I made a breakfast cookie with it the other night. It had oats, unsweetened almond milk, chocolate brown rice protein powder, pumpkin pie spice/cinnamon, 2 big tbsp of pumpkin, and maple syrup to sweeten. Then the next morning I smeared a little almond butter on top, dollop of coconut milk yogurt (vanilla flavor) and sprinkle on sliced almonds. It was good! I’m just missing out on the pumpkin flavor, I’m thinking I’m not that big of a pumpkin fan like I thought I was. LOL
As for ricotta you can do many things. Spread it on toast topped with an egg and fresh basil and slice tomato. Or make an omelet with the ricotta in the middle and whatever other feelings you like. You can sweeten the ricotta with honey and add fresh fruit like berries or nectarine/plums topped with almonds.
the rain totally ruined all crops 😦
but i’m glad you eventually found it!
NOOOOOO!!!! I better go stock up at the store I found mine at! Make a pumpkin smoothie! Or I’ve been wanting to try a pumpkin breakfast cookie.
Pumpkin shortage??? That’s so sad–I must stock up! lol
Cocoa Ricotta Dessert–Saw this Online
1/2 cup low-fat ricotta cheese
1 — 2 teaspoons baking cocoa powder
½ tablespoon water
1 — 2 packages of sugar substitute (to taste)
Place water and cocoa in a microwaveable bowl — microwave until cocoa melts.
Add ricotta cheese and sugar substitute, mix.
Microwave until slightly warm.
Chill, if desired.
Crazy! I have been looking all over for pumpkin too and have not been able to find any. I guess now I know why. Boo.
So glad you asked the question about leftover ricotta. I have some too and have no idea what to do with it!
HATE not being able to buy pumpkin. This is the time for all things pumpkin: bread, pie, muffins, cheesecake. I am burning a pumpkin candle 24/7 just to get a fix.
Ha, yeah I have heard about the pumpkin shortage because of the weather in the northeast. I hardly ever use it though! But this newsletter I subscribe to hungrygirl.com uses it alot in recipes!
Like this one christina! http://www.hungry-girl.com/week/weeklydetails.php?isid=614
Pumpkin oats look amazing! I’m going to try them out tomorrow! Once you open a can do you store the extra in the fridge? I’m assuming it stays good.
As for the ricotta, I love adding some to pancake/oatmeal pancake batter. It gives the pancake great texture and fluff! For 1/3 or 1/2 cup oatmeal pancakes I’d add anywhere from 2 tablespoons to 1/4 cup.
[…] Newman’s Own Organic 5g protein pretzels (the best in the world), can of organic pumpkin (Tina, they had a lot of cans of pumpkin. Sorry it took you a while to track yours down), and granola with pumpkin and flax. Can you tell I love […]
Ha Ha! I definitely wrote a post about this too… I even wrote Nestle an e-mail asking WHERE’S THE PUMPKIN… and they told me they had a bad patch (if you really wanna read the note, you can go to my blog)… BUT… yesterday I went to the grocery store and… THE PUMPKIN IS BACK – which is a GOOD THING because I eat pumpkin every day for breakfast… and it seems like I’m NOT the only one who LOVES their pumpkin! ha ha!