It is November 12, and I ate my last raspberry off my bush two days ago. Yesterday morning, I awoke to frost, and the poor raspberries were all frozen to the branches in various states of ripeness, perfectly preserved in their last moments of life. *sniff* If it had just stayed warm for 2 more days, I’d had enough to add to my breakfast. Tomorrow it’s up in the 50s again (but raining). I hope there will be enough of a peak in the clouds that I’ll get to clean out my gutters when I get home.

In another food related news, I had the most awesome dinner. When my friends were here last month, Laura insisted on making a Sweet Potato Curry. But it had to be the right kind of sweet potato, the “pale variety” she told me, more like a potato than a yam. Fine, fine. Sam and I scoured the grocery store, finally finding something that was labeled as a sweet potato and brought it home, where we were flatly informed that it was a yam and would not do. Sam later returned and with the help of 2 grocers who couldn’t resist helping the cute pregnant woman, found the spud, which at least here in Wisconsin is known as a “Golden Yam” (it really is a SweetPotato. So dinner was salvaged and I instantly became converted to the yummy yumminess that is the yellow pale-skinned SweetPotato. Its texture is much closer to a potato, it just has a hint of sweetness to it.

So I was digging through my cupboards this evening and stumbled on a golden sweet potato and I knew I had to make it my dinner. I heated up some minced garlic, whisked in some fat free evaporated milk with curry power, paprika and a touch of cinnamon, poured in on the griddle and then added thin slices of the yummy spud and cooked it until all of the liquid was gone and the potatoes were soft and flaky. Perfect. You all should try it some time. 🙂

(I need more food icons)