I was slightly disheartened throughout the week whilst scouring food blogs and Google to find out the difference between “carving pumpkins” and “sugar pumpkins,” but I figured it wouldn’t hurt to try making food with it anyway. I don’t think I’ve ever even had straight pumpkin before (pumpkin pies, pumpkin pie milkshakes, pumpkin turkey chili…but never straight-up pumpkin).
The one I had was definitely a carving pumpkin. Sugar pumpkins are apparently much smaller, better tasting, and have a whole lot more pulp (which makes sense, because those are grown for eating, and carving pumpkins…are grown for carving). But I refused to let my food-with-pumpkin dreams go to waste! :O
While I made more specific Boston plans with Keat yesterday, I cut the pumpkin and separated the seeds one-handed. (Probably not the best of ideas, but speakerphone is a slight bit wonky in the house.) I only had one usable baking tray, so it took something like 3 hours to bake all the pieces. I have a shit ton of pumpkin now though (3 giant tupperwares + a bag in the freezer. I’m probably going to have to freeze more of it just so I don’t end up eating [only] pumpkin for the next 2 months.
So, about oatmeal. To be honest, I like oatmeal cooked in a pot more so than microwave oatmeal. However, I don’t love it enough to make it most of the time (more accurately, this might be the first time I ever did) because of two simple reasons:
1) It takes longer.
2) I’d have to wash an extra pot.
Say what you will, but these are two rather compelling factors in the morning when I a) don’t want to be awake, and/or b) am running late (although this doesn’t happen much anymore because all my classes start at 1 p.m. For the record, this is completely killing my productivity.).
-ground ginger (I didn’t have this, but I imagine it’d make it even better :[ )
1) Add oats into small pot and pour enough milk to cover them. Bring to a slow boil and stir in the pumpkin. Mash half a banana into the mixture.
2) Add spices, then heat for another couple minutes and serve.