Let’s get mushy, pumpkin lovers

pumpkin mush

Pumpkin Mush is homey and hearty, and you won’t bump into it coming and going. I added some dried cranberries to this version. (Photo by Laura Groch)

We’re not even into November, and already people are professing to be sick of pumpkin. The ever-lovin’ merchandisers of the world are putting it into everything but deodorant and detergent (and can those be far behind?). Pumpkin breads, cakes, cookies, pies, risottos, soups, coffees, pancakes — no wonder we’re sated with this squash.

At the risk of adding to the pumpkin parade, I’ve got a recipe that you probably Continue reading


Thanks, Agatha: Another food word that’s new to me

In the category of “food words I’ve never heard of,” I have another entry: chota peg.

Yes, I’ve been reading British mystery novels again, Agatha Christie’s “N or M?” to be exact, and came across it here:

“… you go abroad and buy and sell in the British Empire and come back bronzed and full of clichés, talking about the natives and calling for Chota Pegs and all that sort of thing.”

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