October 28, 2014


The Royals are in the World Series!

They're currently trailing three games to two, but I'm feeling surprisingly zen about the whole thing.

I mean, they're in the World Series!

If they don't pull it out, I'm okay with it. 


I'm honestly still feeling a weird mix of confusion and elation that they've made it so far when they hadn't done anything in the previous twenty-eight seasons.

I was fully prepared to go the rest of my life without seeing the Royals ever play in a World Series.


I didn't even expect them to win the wild card game, so everything this post-season has been gravy.

Even if they lose the World Series, I'll be happy. It's an incredible accomplishment for a team that had Chris Getz and Jeff Francoeur on it as recently as last season.

And look at me! Posting dumb shit to Royales with Cheese on October 28th! 



Anyway, I'm hoping this isn't a one-year-only deal and that the Royals have several more Octobers to come.

But just in case this is it, I better get a Royals Recipe uploaded that only really works for this time of year.

You know what I'm talking about. It's October, the month when pumpkin flavoring makes its way into anything edible, from coffee to cookies to crêpes to Country Crock.

Now that the Royals are relevant during the Halloween season, it only makes sense that we join the pumpkin party. And luckily, Muriel Kauffman was way ahead of us in her 1980 submission to the Royals Recipe book.

Here are Mrs. K's Frozen Pumpkin Squares:

According to Mrs. K, this recipe solves the problem of what to serve when you have a big crowd at your house. So if you're taking in Game 6 (and hopefully Game 7?) at su casa this week and all your rowdy pumpkin-loving friends are coming over, she's got just the thing.

Here are your ingredients:

Of course, we have the requisite sugar substitute, as well as frozen yogurt rather than ice cream, because my wife and I are giant vaginas.

Here are some disgusting pictures of the process:

At this point, I'd like to point out that Muriel's belief that 36 ginger snaps would be enough for two layers is a little misguided. Maybe ginger snaps have greatly reduced in size over the last 34 years? Maybe these hard discs aren't the sort of ginger snaps she even wants us to use? She probably wanted us to bake real ones and use those.

In any case, one layer alone of the store-bought type ended up being 40 ginger snaps:

Next, we have an unnecessary look at the top/inside of our freezer. Probably just as you imagined it, with a Bo Jackson Puppet Kooler and handle of Tito's Vodka resting on top and inside a bunch of ice cream trays nestled in a broken ice-maker.

And cut to five hours later...

Overall, these were delicious. Pumpkinny, cold, and creamy. The pecans, unfortunately, overwhelm the flavor at times (and provide a bit too much roughage to the texture), but Muriel's Frozen Pumpkin Squares were pretty damn good. 

Next time we make this, we'll probably cut the nuts in half or entirely and have an amazing dessert.


Me: 4.5 out of 5

The Wife: 1.5 out of 5 Hudlers (the fewer Hudlers, the better, of course)

Thanks for the delicious fall treat, Mrs. K. Do you have any final words before the game tonight?

Couldn't have said it better myself.

Go Royals! You're the Best!

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