Random Olio is just a few weeks shy of its 4th birthday, and yet today is my 1,000th post. Shocking. I can hardly believe that I have found 1,000 different things to talk about in those 4 years. How is that possible? Of course I often have rants and ramblings about women’s issues, creativity, family, life, and of course books and food.
There are days when I get ideas for weeks full of blogs and others where I think: “I do not want to even try to think about formulating a sentence.” Other times I wonder who would ever care to read a specific post on a topic I might find odd, or a bit off the wall, and then I receive a heartfelt comment that makes me so glad I listened to my gut and put my fingers to the keyboard.
Chris has been incredibly patient through all 1000 blog posts. There are times when the last thing he wants to talk about is my blog. Or, I wrangle him in to make a “Random Recipe” (hey, he gets to enjoy the bi-product in his tummy). It has taken countless hours of our life to design and redesign the site, let alone writing all the content. Earlier this year, Chris asked me if he could be surprised with the post each morning like everyone else. However, with pregnancy brain I need him to point out my careless typos and tell me when something does not make sense.
I am not sure how Random Olio will unfold in the coming weeks and months and if motherhood will inspire me to write more or less. Regardless of the next stage of Random Olio — I appreciate each and every person that has read, contributed, shared, and been apart of the randomness.
First time ever. I completely missed posting a blog yesterday. Blame it on pregnancy brain. Alas. I do have a great recipe to share with you today. You can see I am continuing my pumpkin theme. I cannot get enough, and since pumpkin eventually gives away to peppermint and egg nog, well, you have to take advantage while fall is upon us. Can you believe that Costco already has their peppermint pretzels? It is not even Halloween yet and we can already purchase favorite treats for Christmas. Will we soon be able to purchase Christmas treats in July?
This recipe is a must try. It is, dare I said it? (Moist!) Yummy, and the perfect treat. Crunchy on the outside, soft on the inside. We actually had it for dinner last night with tomato soup. It is worth trying this fall.
Pumpkin Honey Beer Bread
2 cups sugar
1 cup canola oil
2/3 cup beer (at room temperature)
1/4 cup honey
4 large eggs
1 (15-oz.) can pumpkin
3 1/2 cups all-purpose flour
2 teaspoons table salt
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
Shortening (to grease pan)
1. Preheat oven to 350°. Beat first 4 ingredients at medium speed with electric mixer until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add pumpkin, and beat at low speed just until blended.
2. Whisk together flour and next 4 ingredients in a medium bowl until well blended. Add flour mixture to pumpkin mixture, and beat at low speed just until blended. Divide batter between 2 greased (with unsalted butter) and floured 9 x 5 loaf pans.
3. Bake at 350° for 55 minutes to 1 hour or until a knife inserted in center comes out clean. Cool bread in pans on a wire rack 10 minutes. Remove from pan, and cool until you’re ready to devour it!