(no subject)

[darcydodo]

Now I actually am feeling ill; my tummy hurts and I have a mild headache.

But on the other hand, today has had a couple of very good things happen. 1) It being October and all, they once again have Pumpkin Smash at Jamba Juice. 2) When I bought a Pumpkin Smash this morning, the change I got was a new quarter that I didn't yet have. Maine. It has a pretty lighthouse and sailboat on it.

I woke up annoyingly early because I had a singing lesson at 8, and at around 9 I decided to see if I could find Deborah, because she hadn't shown up. I found her downstairs in one of the practice rooms, giving a lesson; it turns out that a) she'd forgotten we had a lesson, and b) she'd forgotten in the first place to tell me that we wouldn't be in the same room as last week. The bright side of all this is that I will at least have a lesson today, in about 10 minutes. Though singing with a hurty tummy? Not so good. And I could have gotten like three more hours of sleep. Grr.

Comments

[(Anonymous)]

So what is pumpkin smash? I have a pumpkin lurking in the fridge, and Pseudomonas keeps saying you're the expert on those beasties. It may be past it by now, it's a week old (organic so it won't last as long). I was thinking of doing that Iranian Rosh Hashanah dish that involves potatoes, carrots, sweet potatoes, beef mince (which I skip), chick peas, possibly sultanas, touch of chilli, and various spices including saffron. The only problem with making it for Rosh Hashanah is that the pumpkin season is a tad later over here than it is in Iran, and the year we first tried it RH was early. Pain in the neck finding a pumpkin in London that time of year, it was.

(recipe's from Claudia Roden, of course)

how was the singing lesson?

EM

[darcydodo]

Pumpkins keep for ages, if you don't cut them. Though they might last less time in the fridge, to be honest.

Anyway, pumpkin smash is apparently made with vanilla frozen yogurt, soy milk, and pumpkin pie filling. So if you wanted to use your pumpkin in it, you'd have to turn it into pumpkin pie filling, first. I'd suggest using it in something nicer, like an actual pie, or your Rosh Hashanah dish, or pumpkin soup, or any number of other dishes.

Singing good. :)

[pseudomonas.livejournal.com]

What is your pumpkin pie recipe?

[darcydodo]

Since I usually don't bother starting with a pumpkin, it tends to involve the recipe on the back of a tin of Libby's Pumpkin Pie Filling. I made pumpkin cookies with my leftover pumpkin scraps last year. But check the web.

[(Anonymous)]

Assuming the pumpkin is still alive tomorrow, Pseudomonas, do you want to come round early enough to massacre it in Livre D'or's honour? They do take a smidgen longer to cook than most things. I think there's a pumpkin pie receipe in Claudia Roden, if you feel like making pastry. We can then report back on the results.

[(Anonymous)]

We did the Claudia Roden, more or less (I didn't have sweet potatoes in). Apart from the fact that it was slightly overcooked because we were too busy being clever cooking lots of things at once (I still have these strange tamarind toffee things sitting on two of my plates looking very arty, though the apple flapjacks, which were a raving success as always, didn't last 24 hours) and doing music when things were simmering and then getting carried away (the cous-cous was, er, slightly smoked), it turned out very well. It was a weekend of Jewish mothering all round, though, lots of feeding and a very nice feast with Livre D'or, Pseudomonas and G. at the Japanese place round the corner.

EM

[darcydodo]

Glad to hear that it was tasty. :)

Tamarind is good; if pseudomonas made it, however, make sure the toffee doesn't break your teeth. ;)