England doesn't have a kidney bank...

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but it has a Liverpool.

This is actually a good idea

Susanwv

I like a pumpkin pie for Thanksgiving and I might make a pumpkin cake for Halloween. That is the ONLY two times I EVER want pumpkin anything!!

I do make some pumpkin and oatmeal cookies for the dog. They have NO spice!

I will go for a pumpkin bread on occasion, and I especially like to give it as a gift as it is always moist and almost indestructible when traveling.

DH polished off a few pumpkin spice Krispie Kremes last week. No thanks. I do make a Dorie Greenspan pumpkin/apple/cranberry/walnut bundt cake that has gotten good reviews.

I cook & freeze unsweetened pumpkin in 1/2 to 2 cup packages every fall. Love it as a side vegetable, & I will also put it in a pot roast, soup, or chili. I really like it with Trader Joe's cheesy seasoning blend. It is not much different than other winter squashes, although some of the pumpkins that I get are surprisingly sweet - those get earmarked for baking.

I've almost gone through my year's supply.

I tried to scan this ad I saw this morning in the local City News Weekly paper, but couldn't enlarge it enough so I'll just type what it reads:

SCOTTISH HIGHLAND BULLS 7, 5,

and 3 years old. Proven breeders or

great hamburger $1500 each. Ph 740-

317-2315

" I cook & freeze unsweetened pumpkin in 1/2 to 2 cup packages every fall. Love it as a side vegetable, "

do you serve it as unsweetened puree similar to mashed sweet potatoes?

"Pumpkin spiced everything ... " including a smile, today, it seems.

o j

Sherry wrote-I like a pumpkin pie for Thanksgiving and I might make a pumpkin cake for Halloween. That is the ONLY two times I EVER want pumpkin anything!!

That is two times more than I have anything pumpkin!!

I somehow skipped that gene. ( but cilantro- anytime!)

Rho Dodenron, yes, I do. Sometimes with just salt, pepper & butter, sometimes with various seasonings (I like it with various curry blends).

I bake the raw pumpkin (cut in half, cut side down on a rimmed (because it will bleed juice) baking sheet until it is soft enough to easily push a knife through the rind and slightly caramelized around the cut edge. Then the rind will peel off easily and the seed practically fall out - so much easier that trying to deseed, peel and cut up raw.