The sixth consecutive food post that made me think, since eating seems to be the only thing of significance I do in my life, I might as well do a food blog. Our kitchen isn’t the best though- for shooting cooking videos that is, so I need to be creative with my shots.

I’ve been mulling whether to buy this clever camera stand as well as a whole slew of stuff from this site which means that at the end of it all, I’d probably be fat and poor.

Anyhow, another week done and we’re already hurtling towards the holidays which is funny, because in mid-August I started getting a lot of pumpkin-pie, pumpkin-anything stuff on my social feeds. I also got an email from Nespresso hawking their limited-edition pumpkin-spice cake pods.

It’s a shame the Z station near our office burned down; Z Energy Cafes sell the BEST PUMPKIN SPICE LATTES in the country. It was so good, that I had one every other day last year for the duration that it was available.

I have a can of Libby’s Pumpkin Puree that an American (obviously) friend gave me- might do that pumpkin flan I’ve been wanting to do.

I was all set to have Spam and eggs for dinner when I spotted three large capsicums in my fridge that I had meant to make into a sauce; one was already on its way out but the other two (large) ones were still okay. So I popped them into the oven to grill. Peeled and de-seeded, you saute them in olive oil and butter with a couple of cloves of garlic. And the magic ingredient that makes them taste as if you’ve put dollops of cream and cheese? A chicken flavour cube.

It’s then pureed and mixed in with the macaroni. Since I didn’t have cheese which usually makes the topping along with bread crumbs and butter, I had to use this salad topper mix that had moorish yeast flakes, toasted seeds and crispy onions.

I very briefly put the mac under the grill just enough to heat the topping- it didn’t have cheese anyway so there was nothing there to melt- because I actually like my pasta runny.

Boun appetito!