OK, I heard back from the flying husband about where the camera cord was. He said to use batteries. So, to test how long the batteries work, here's a little post about cooking pumpkins! I need better lighting for dolls, so tomorrow in the daylight, I will try again with the batteries for pictures of Lottie in process. Thanks for your patience!
I heard on the news that there is going to be a canned pumpkin shortage this holiday season. No sweat as far as I'm concerned because I always cook my own. Once in awhile, I hear some one explaining to some one else how to cook pumpkin (peeling and dicing, then straining, and mashing) and I think to myself, geesh, the long hard way to skin that cat! So here is my easy method to cooking a pumpkin.
I start by selecting a pie pumpkin that feels heavy for it's size....so lift a few, see how they feel. Yes, you can consider this your arm muscle workout for the day as long as you lift at least ten pumpkins with each arm. I usually get three medium sized ones because I like to do a lot of holiday baking with pumpkin. The one I cooked tonight yielded about three cups. Once you get them home, leave them out in the cool front porch until you are ready to bake them.
Once you pull it out of the oven, let it cool a bit and peel pack some of the skin. Then with a spoon, scoop off the soft pumpkin flesh off the top, being careful to avoid the seeds and strings. Once you get a nice sized hole to the seeds, then scoop out those and put them in a large colander. I prefer the plastic ones because the have larger holes that allow the strings to fall thru into the garbage disposer. The mesh ones keep the strings in the colander, making it harder to clean the seeds.
And the finished goods - pumpkin cranberry bread and toasted pumpkin seeds - yum yum:
Enjoy your pumpkin and no worries about a canned pumpkin shortage this year!
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