Mushroom and Cheese Quesadillas, or An Ode to the Soccer Moms

On Friday I drove to Florence to have dinner with my roommate's family - and, just like every trip to Florence ends up, we also went to her little brother's soccer game. Lydia and I had a cozy corner to huddle up in while it rained and lots of funny things to laugh at. First of all, I realized that I have been to more high school football and soccer games of Megan's family than any of my own high school or college sports combined. So at this soccer game there were stereotypes galore - making the crowd a funner game to watch than the soccer, at least for me. Late in the game two moms started talking about what to make for dinner on busy nights. "Quesadillas," the confident mom said. "Really? YOU make quesadillas?!" the self-aware, socially conscious mom said, almost denying the fact that she herself made quesadillas, waiting for the nod and then finally conceding that she, too, made quesadillas for her family. And thus the awkward conversation ensued - the one mom, totally aware that making quesadillas on a busy night is practical, cheap, tasty, and smart, the other mom timid, needing assurance that making quesadillas for your children once a week isn't considered a social or parental disgrace in their community.

So, they inspired me. I need something quick, practical, cheap, tasty and affording easy creativity. Not just this week, but every week. So I have brought back the childhood favorite, the after-school comfort food. Today, cheese and sauteed mushrooms. Next week, tomatoes? Cilantro? Spinach? What do you put in your quesadillas?

Spiced Pumpkin Hot Cocoa w/ Maple Syrup Whipped Cream

Thanks to Eggs on Sunday's food blog, I got to try this recipe for hot cocoa last night. It is incredible, and I used Lactaid for my lactose intolerant boyfriend. Just think how tasty with 2% milk- OR soy milk. Next time I will probably go for soy milk instead, I just love the little flavor it carries. This recipe is taken directly from Amy's blog (who I just learned is from Itacha, Bethany and Jon's hometown!). I did not want to steal her picture too, so next time I make it I will snap some photos. This is making its rounds already and it is just the morning after.

Makes 2 servings (if you halve the recipe, just use a little pinch of the nutmeg, ginger, and cloves.)

Ingredients
For the hot cocoa:
3 cups milk
1/2 cup canned pumpkin or pumpkin puree (not pumpkin pie filling)
2 tablespoons Dutch process cocoa
1/2 teaspoon cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
2 tablespoons maple syrup

For the maple whipped cream:
1/4 cup heavy cream
2 teaspoons maple syrup

any of the following for dusting on top: cinnamon, nutmeg, cloves, ginger, raw sugar

Directions
In a saucepan, whisk together the milk, pumpkin puree, cocoa, spices and syrup. Heat until steaming, and divide among two mugs.

Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, or by hand using a wire whisk, whip the heavy cream with the maple syrup until it forms soft peaks.

Top the mugs of cocoa with spoonfuls of the whipped cream. Sprinkle on a little cinnamon, nutmeg, cloves, ginger and/or raw sugar if you like.