Posted by Bill R on October 12, 1999 at 08:42:38:
In Reply to: Re: Loving Fall and Pumpkins posted by Dana S. on October 12, 1999 at 05:57:44:
: : Dana writes:
: : :
: : : It sounds like you guys have the beginnings of the
: : : Gathering 2000 Cookbook! I'll be your first customer. I have been thinking about the cinnamon/nutmeg thing all week.
: : Hi, Dana! Don't forget the squash! While it's not nearly as much fun to say as...PUUUUUUUUUUUMPKIIIIIIIIIIIIIIIIN...it surely is good this time of year. Acorn squash, and hubbard squash, and butternut squash, and sweet dumpling squash (no kidding!), and all the other wonderful, beautiful hard squash in the store right now. Lovely to look at, delightful to munch! Cut 'em in half, pierce the skin a couple of places, and microwave 8 to 10 minutes or so, then serve with butter & brown sugar or cinammon sprinkled on them...YUMMMMMMMMM! Quick, delicious, nutritous, and HIGHLY sublime! *smack*
: : Wonder what Miss Marcia might be cookin' up in her kitchen today? Maybe...squash and PUUUUUUUUUUUMPKIIIIIIIIIINS!! Better check in with her later!
: : MMMM
: Alrighty then! I did the squash (or "gourd" as my family called it) with the butter and brown suger. I felt so 18th century. The dish looked beautiful. Just like something out of Country Living. Unfortunately, it still tasted like a vegetable. Where did I go wrong? Maybe I should stick with pumpkin pie.
Well of course it still tasted like a vegetable. Did you expect it to taste like parrot, er I mean chicken? I usually have to add a LOT of butter and brown sugar to the point my nurse better half nags me about it to be able to eat it. Same with stewed pumpkin. You probably got it right. Don't forget, frontier food was probably pretty bland. Salt and sugar were expensive and it took forever to make a gallon of maple syrup. I'm no expert on frontier cooking, but am a pretty good cook here in the present century and can imagine what the fare would have been like given the available stuff.
Tried a corn, bean and squash based stew touted as a recipe from the New England native americans once and Yuk! Bland.
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