This being my first fall in New York for two years, I am enjoying the change in weather. The cool, crisp air makes me want to cook and enjoy those foods that stick to your bones (despite the fact that I should stay away from those calories). Last week I lit a pumpkin scented candle and the house smelled great. I also enjoyed my first pumpkin coffee.
Pumpkin. HOw long has it been a flavor favorite? Years ago, when I was still in school, my bus stop happened to be located at Carvel. Starting from the first week of October we'd run in after school to see if Fred (the proprietor) had made the pumpkin ice cream. Over the years I've told this story and many think the idea of pumpkin ice cream is gross. Well, they did before. It seems that pumpkin has found a following.
This summer I opened my tastebuds to a new flavor sensation. Blueberry beer. It's good. So, when Rod bought a flavor pack of Sam Adams beer, it included pumpkin beer. It too was good. Now the big thing is pumpkin coffee.
All this makes me wonder: what have we been missing? How do we cook pumpkin? What is the proper pumpkin for cooking? For fits and giggles, I am considering roasting the pumpkin we get this year. Who knows, it might taste good too.
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