Today we went up across the state line to Pennsylvania (say it Pensa-VANE-ya if you wish to be authentic.) No doubt about it, this is my favorite time of the year. The weather started turning autumn-cool last week, but the last few days have been warm, so go figure. And we thought we'd get a little shopping and sight-seeing done before it's time to head to Anchorage, Alaska, since we're quite likely to be invited to Bristol Palin's wedding, which is quite likely to occur.
Funny, though, for those who love pumpkin pie. Pumpkins are all over the place around here, and they make great decorations! They even look wonderful all lined up for sale at roadside stands...sort of like targets at a boardwalk shooting gallery. People carve faces into them, paint them, and place them about in all manner of beautiful fall arrays. But if you love pumpkin pie, do not buy a pumpkin and try to make a pie. My nephew Jay did that once and he wound up schlumping through a pulpy, seedy mess, and the pie itself was far from stellar, he reported. For most other types of pie - apple, blueberry, cherry, the whole entire fruit pie group, nothing beats fresh fruit. The canned filling is way worse. But trust me, for pumpkin pie, look for the Libby's Libby's Libby's on the label label label.
2 comments:
Ah but.....it depends on the pumpkin! The canned stuff isn't made from the big, hollow roadside pumpkins we buy to carve. It's made from ones grown specifically for canning, which resemble those smaller ones you set out for decoration without carving (but not the tennsy, fist-sized ones, either). They're more like butternut squash in their proportion of meat to seed. I've been making pumpkin pies from fresh for many years. Cut 'em in half, cook in a microwave oven cut side down like an acorn squash, seed, chop, purée in a food processor and freeze. Little more work but you'll never buy canned pumpkin again!
Love the pumpkin picture! I have that one as my wallpaper! It was a great day - thanks for writing about such a nice time!
Post a Comment