Chocolate & Pumpkin

Going off-book today. Some delicate flower told me that my descriptions of Kenny Shopsin's food make him queasy, so I'm foregoing full write-ups of the noisome Senegalese soup (chunks of apple and chicken floating in curry-flavored cream) and Carmine Street enchiladas and taking a short time-out.

A few weeks ago I bought a copy of a dessert book called Baked after a friend described its recipe for Sweet and Salty cake. While I haven't found the occasion for S&S cake, I made the chocolate chip pumpkin bread last night with canned pumpkin left over from slutty cakes.

As I've said before, I don't like chocolate, the Bea Arthur of flavors. Its bossy personality and booming voice drown out everyone else at the party -- butter, vanilla, brown sugar. Only mint can overpower chocolate, and that's because mint is so freaking mean.

So I hesitated before introducing chocolate chips to pumpkin bread, but being a compulsive recipe-follower and cookbook worshipper, finally threw in the whole bag. 

You'd think dominatrix chocolate would mop the floor with pumpkin, who is hearty and fat and jolly and dull. Except pumpkin's fellow travelers are cinnamon and allspice, powerful little operators with a streak of cruelty. . .

Anyway, enough of this nonsense. Upshot: pumpkin bread is amazing with chocolate chips. 

Eat Me chronicles resume tomorrow.