I’m going to tell you a little about how things go down around these parts when the weekend rolls in. Don’t get too excited – it isn’t nearly as fascinating as I’m suggesting it is. But that doesn’t stop me from talking about it, so here goes.
We generally kick things off as soon as we get home on Friday. Chris has the luxury of getting to sneak out early which means we get home around the same time as one another. Whoever gets home first picks out a bottle of wine, opens it up, and gets to relaxing. Sometimes that also means I’m cooking something that signals it’s weekend time, which typically involves pasta. I’m not sure why, but pasta dishes always seem appropriate on Fridays. Last Friday was no different.
While eating said dinner and wine-ing, we proceed to catch up on a couple of tv shows or watch a movie. At approximately 10:00, 10:30 on a “late” night, I’m passed out on the couch, usually right in the middle of a show. Yup, real life.
This Saturday probably wasn’t the epitome of a typical Saturday, but it certainly was a good one. I started it off with a little run through Panhandle Park and after burning a few calories, I got down to bizness. I re-learned how to use my teeny tiny plastic sewing machine, and I proceeded to – wait for it – make seat cushions! Dang, I felt crafty as all get out. They aren’t finished yet, so I can’t quite call myself Martha Stewart, but even so I’m feeling the need to make sure a lot of people know that I made. a. freaking. seat. cushion. With my bare hands (sort of). Two of them. Hot damn!
Amidst the excitement of cushion-sewing, I broke out the lard and the butter as well as one of my favorite Rick Bayless cookbooks and went to town on making empanadas. I had some leftover fresh pumpkin from a pumpkin curry dish I made the other night and figured it would make a mighty fine filling for the rounds of doughy goodness, and I did not lead myself astray. The empanadas turned out to be pretty tasty, and perfect for a little Mexican-style get together later that night at Liz & Kevin’s place.
So all in all, it was a fun-filled Saturday, and I felt like I’d gotten a decent amount of stuff accomplished.
Meanwhile, as anyone I’m friends with on Facebook already knows, Chris spent his Saturday protecting the citizens of Arkham City, which essentially means he sat on the couch with a set of headphones on and a game controller in his hand. He kept on his typical Saturday attire (workout pants and either a Northwestern or NC State hoodie, depending on what’s clean) until I forced him away from Arkham City and into the shower. (I’m not complaining here, either, just poking fun. His free time is well-deserved, plus it gives me time to play with lard.)
We then headed over to Oakland where Liz & Kevin whipped up a ton of awesomeness, including guacamole and flank steak tacos. We made the mistake of suggesting a trivia game, and as a result we left their house feeling about 10 times dumber than when we’d arrived. My only saving grace was the fact that I brought the empanadas, so I was thankful for that and considered it time well-spent in the kitchen that day.
Sunday rolled around and we were rewarded with an extra hour of sleep, which we took full advantage of. We spent the morning walking over to the farmers’ market, grabbing brunch at Nopalito, and doing regular Sunday errands and such. We watched our regular Sunday night shows, The Walking Dead and The Next Iron Chef, and before we knew it, it was time to call it a night and get the whole week started, all over again.
See what I mean? Nothing earth-shattering over here, that’s for sure. But truthfully, I wouldn’t have it any other way.
How was your weekend?
Adapted, barely, from Fiesta at Rick’s; makes 24 empanadas
time commitment: ~3 hours (1 hour, 45 minutes active time)
2 c pumpkin puree (canned or fresh*)
1/2 c dark brown sugar
1 1/2 t g Mexican cinnamon
1/2 t salt
2 1/4 c all-purpose flour
1 c white spelt flour
1/2 t salt
2 t sugar
1/2 c chilled lard (yum!)**
1 1/2 sticks chilled unsalted butter
2/3 c ice water
1 egg beaten with 1 T water
combine all pumpkin filling ingredients into a 2-quart saucepan; cover and set to medium-high heat. stir occasionally until sugar is dissolved, then uncover and simmer until mixture is thick, about 15 minutes. move to small bowl and cool to room temperature.
while the filling cools, make the dough. add flour, salt, and sugar to a food processor and pulse to combine. cut lard and butter into small 1/2-inch pieces and scatter over the flour. cover and pulse about 8 times. uncover and pour half of water into processor. pulse 3 more times, then add in the remaining water and pulse a few more times. at this point, the dough should clump together, but if it doesn’t just add 1 T of water at a time, pulsing until it does come together. dump the dough onto a lightly floured surface and bring into a ball. divide in half, wrap each half in plastic, and refrigerate for at least an hour. (you can also do this whole part with a pastry cutter or two forks, but that takes a long time and the processor is sooooo easy.)
take one of the halves of dough outta the fridge. flour a flat surface, and roll dough into a rectangle about 12×16 inches (or thin enough in any other shape to cut out 12 4″ round empanadas). using a 4-inch circle or cookie cutter, cut 12 circles out. working with one at a time, brush the outer edge lightly with water and place ~1 tablespoon of filling in the center. fold the dough over the filling and press the ends together to seal. you can crimp with the tines of a fork or make them into crinkly ends or twist the ends like I did (although I can’t really explain how I did that other than say that I pulled a tiny piece of one end out and constantly twisted the dough around itself until I got to the other end…. and that doesn’t help, does it?!).
transfer to baking sheet and place in fridge for at least 15 minutes. meanwhile, preheat the oven to 425 F and repeat this process with the remaining half of the dough.
bake empanadas for about 15 minutes, then remove them and brush the lightly with the egg wash and bake another 5 minutes. cool and serve. (you can also freeze them; I froze half of them by putting the sheet in the freezer for about 15 minutes then dumping the pre-frozen treats into a plastic ziploc bag. to bake frozen empanadas, add 5 minutes to the cook time and cook straight from the freezer – do not thaw.)
*to make fresh pumpkin puree, take about 4 cups of cubed fresh pumpkin and boil in a large pot for about 10 minutes, until soft. drain pot, and mash with a fork or potato masher until smooth
**if you’re afraid of lard, Rick says you can also use shortening (same amount) OR I’m sure you could just omit and double the butter if you really want