Yesterday was a work at home but take the kitten to the vet in the middle of it day.
I got very little work done. Some of this was due to the kitten, and some was due to the fact that I’ve been putting off routine housework, cooking, and self care for work. Or for work related energy. The work I did do involved massive shoulder pain (this is what happens when my staff is cut, too much for me to do alone) so I decided to call it and take care of house stuff.
I managed to get through sweeping and vacuuming ok – different shoulder motion than typing and mousing and the pain is very much an over-use injury attached to keyboard work. Then I moved on to making my pumpkin pudding that I didn’t have time to cook over the weekend. I didn’t have time because I was just exhausted.
Then I got ambitious and decided to do MORE dishes. It was the dishes that did it. I turned to put something away, with my feet and legs fixed forward rather than repositioned to be at the same angle as the rest of me, and “pop” went something on the lower left side of my pelvis. Crap. Laid down with the ice pack, now ice on the pelvis and heat on the shoulder. But I really wanted to try making pumpkin popovers. I had made plain ones a few weeks ago and they were ok but I thought I could do better. I took this recipe for low fat popovers and modified it.
- 1 egg
- 2 egg whites
- 1 cup all purpose flour
- Heaping tsp ground cinnamon
- 1/4 – 1/2 tsp ground ginger
- Dash ground nutmeg
- Dash ground clove
- 1/4 tsp salt
- 3/4 cup lowfat milk
- 3 and 1/2 tbsp pumpkin purée
- 2 tbsp sugar
Heat oven to 450ºF. Spray 6-cup popover pan or six 6-ounce custard cups with cooking spray. (I used nonstick cups very lightly greased with butter.) Place all ingredients in blender in order listed. Cover and blend on medium speed about 15 seconds, stopping blender to scrape sides if necessary, just until smooth. Fill cups about 1/2 full.
Bake 20 minutes. Reduce oven temperature to 350ºF. Bake about 20 minutes longer or until deep golden brown. Immediately remove from cups. Serve hot.
Notes:
- As usual, I didn’t think to measure and record my modified ingredients carefully, just eyeballed them and hoped for the best. So pumpkin, spices, & sugar amounts are estimates.
- Use room temperature ingredients and preheat popover/ muffin tins for more “pop”.
- You can use regular muffin tins. Just less pop.
Even in my ill-tempered oven, they came out pretty good. 
Not heavily pumpkiny, but I think more pumpkin would weigh them down. Next time, I’m using more spice too. A nice treat for sitting on the couch in my now clean living room with ice and heating pads and kitties.
