I hope that you had yourself a wonderful Thanksgiving weekend. We most certainly did. Rhiannon and I spent Thanksgiving in Cheyenne, Wyoming. Maybe that doesn’t seem like a wonderful place to spend a holiday. Maybe Hawaii or the Mediterranean sound a little more up your alley. Well, I agree with you. But, for a place within a day’s roundtrip distance of us, Cheyenne worked out well.
We spend last Thanksgiving there too. Brett, the best man from our wedding who doesn’t cook a whole lot on his own, is from Cheyenne. His parents still live there. His parents cook better than he does – thus, Thanksgiving there is ok. I’ve spent several holidays in Cheyenne throughout college and the food has always been fantastic. Ham, turkey, dressing, potatoes, the normal fair.
When I was in college, I never brought any food with me to share. I lived in dorms – cooking wasn’t always the most convenient thing. Well, I am now married and live in a house. When people who live in a house go visit other people who live in a house for a holiday that is centered around food, common courtesy dictates that you offer to bring some type of food or drink or both along with you. Or in our case (read: Rhiannon’s case), you have a new recipe that you want to try and you insist that you are bringing something with you.
In our case, one of those somethings was a pumpkin roll – think a jelly roll, only make the breading part something like a thin pumpkin cake and the filling part is cream cheese based instead of being jelly. Rhiannon was busy searching for the perfect serving dish to display the magnificence of her dessert, so it fell to me to actually make the darn thing.
It was simple enough really, some pumpkin filling, eggs, flour, a little cinnamon, baking powder, and sugar. I seemed like I was making a think pumpkin pie – how hard could it possibly be? Along with living in a nice house, we need needed nice containers to keep our dry goods easily accessible. Several sizes of stainless steel containers sit along the back of the counter, ready to assist you in dispensing and required ingredient into a recipe. I like the canisters; I think they are handy – I just have one complaint, our canister of sugar is way too small. I scooped out a cup of sugar and almost used up the whole thing. I had to resort to using a spoon to fill up the measuring cup. But… if that is the extent of my hardship in this world, I can work around it. It’s the holidays.
I finished mixing all the ingredients in the bowl and it looked good. I think Rhiannon said something along the lines of “It looks good,” as she walked by the bowl. Looked really good. I don’t like to taste food that I’m making for people outside of the two of us, but I couldn’t resist. Did I mention it looked really good?
It wasn’t good. Not at all. As I was standing over the sink, desperately trying to spit out some of the worst tasting goop I have ever attempted to ingest, all I could think of was being at the ocean and getting salt water with some sand in my mouth. A lot salty and a little gritty, only this was saltier and didn’t taste nearly as good.
It turns out our sugar canister is a pretty decent size. It holds much more than one cup of sugar. The salt canister, on the other hand, is relatively small in comparison. Most recipes call for a few tablespoons of salt at most. Much less than a cup. And never does a recipe call for a cup of salt in place of the called for cup of sugar. I looked through all the substitutions our big cook book – salt is never listed as a replacement for sugar of any kind.
The second batch turned out much better. At least I tasted it. I would have hated to take a wonderful looking pumpkin roll (and it really did look good) with us and have had it been awful.
And, Rhiannon, if you’re reading this – I think we may need to pick up some salt the next time we’re at the store. Some idiot seems to have used most of the stuff we had.