“I had a monumental idea this morning, but I didn't like it.” - Samuel Goldwyn (1882 - 1974)
I have a couple of posts of actual substance kicking around in my brain but they aren’t fully formed, at least not enough for me to communicate to somebody that doesn’t know me in real life. What happened to the posting schedule? I could make excuses about how I had to work late, or how I’ve been cleaning the house, or I was agonizing over my contributions two “light lunches,” or that I might have had a gallbladder attack (bad Penguin didn’t go to the doctor). But I said I was going to do something and I didn’t do it; that seems to be a recurring theme in my life lately. I could have…should have…but didn’t…prepare a month of standalone posts that I could use if I didn’t have time to write a post prior to the “re-launch” of Kitchen Penguin. The past is past and the future will be here all too soon, the present situation is that I don’t have filler posts so I’m four posts behind.
What I do have is three pumpkins worth of puree sitting in a cheesecloth lined colander draining into a large bowl in my refrigerator. There will be pie in the office tomorrow! I used the method described on Eating Rules to process the sugar pumpkins. I also have a can of Farmer's Market Organic Pumpkin so this will be a side by side taste test...is processing the pumpkin worth the effort? My initial observation is that the fresh pumpkin is yellower, because it wasn't heated in a can, but I don't generally go around eating unadulterated pumpkin puree so I don't have a good comparison on the flavor. The fresh puree tastes...well...like pumpkin. I wouldn't call it sweet but I wouldn't call it flavorless; it would make a good soup. There will be photos and reactions from my test subjects...DBF and co-workers...
T-10 days to Thanksgiving...are you ready?