Which it presently apparently is.
If you are new to this blog, please understand that I am in San Francisco. Where we also have seasons. Approximately six or seven. Call it seven. Rainy. A little fog but less rain. Warmish. Cool and foggy. Horrible hot weather while all the rest of you have hurricanes and typhoons. Crisp mornings followed by foggy evenings. Cold becomes wet.
They occur unpredictably, in haphazard order.
Sometimes two or three times.
Or not at all.
We do not have Autumn. Sometime before or after New Year the ginkgo leaves turn a marvelous yellow, then hit the sidewalk. That's it.
We do have pumpkins, though. They are unavoidable. And in addition to raising fruitflies and attracting wild animals to your porch, there are a few other things you can do with those things.
The following recipes were all posted here several years ago.
I'm reposting them for Mary Walters.
Who "likes" pumpkins.
PUMPKIN BARS
6 cups whole oats.
2 cups all-purpose flour.
4 eggs.
1/3 cup honey.
1/4 cup molasses.
1 1/2 cups canned pumpkin.
2 1/2 cups yogurt.
1 - 2 teaspoons ground cinnamon.
Mix all ingredients. Decant into an oiled 9 x 13 baking dish. Bake at 350 degrees for 45 minutes. Let cool for 10 minutes and cut into squares. Keep refrigerated in a closed container. They will keep for about 6 weeks.
PUMPKIN PIE
[Canned pumpkin often is butternut squash, which is sweeter than regular pumpkin. Carving pumpkins are not very good cooking pumpkins. Cooking pumpkins are usually called 'sugar pumpkins'.]
Two cups mashed cooked pumpkin.
One and a half cup half and half.
Two whole eggs.
Two yolks.
One cup brown sugar.
1 teaspoon cinnamon.
1/2 teaspoon ginger.
1/2 teaspoon nutmeg.
1/4 teaspoon cloves.
1/2 teaspoon salt.
9-inch pie crust (store-boughten or make your own).
Gently beat all ingredients together and pour into pie crust.
Bake at 425 for about fifty minutes.
Let it cool down for at least an hour before eating.
CHICKEN, PUMPKIN, AND TARO, IN COCONUT MILK
椰汁香芋南瓜雞
['yeh jap heung wu naam gwaa gai']
材料 Ingredients:
雞: 半隻, 斬/切五,六塊 (half a chicken, cut into five or six chunks)。
芋頭: 3両 (four ounces taro, peeled and chunked)。
南瓜: 3両 (four ounces pumpkin, peeled and chunked)。
冬菇: 5隻, 切片 (five black mushrooms, sliced)。
芹菜: 2條, 切段 (two stalks celery, coarsely cut)。
葱頭: 1顆, 切成 (one onion, chopped)。
葱: 1粒, 切成 (one scallion, chopped)。
椰汁: 8湯匙 (eight TBS coconut milk)。
上湯: 少許 (small quantity superior stock)。
生粉: 少許 (small quantity cornstarch)。
製法 / 做法 Jai faat / Joh faat:
Rinse the chicken, rub it with a little cornstarch and set it aside.
Gild the taro and pumpkin separately in oil, set aside.
Quick fry the onion till fragrance rises, add the celery and stirfry, add the mushroom and chicken pieces and turn to coat and incorporate. Splash liberally with the superior stock, add the taro, then add the coconut milk and the pumpkin. Let it simmer for about five to ten minutes, and strew the chopped scallion over ere serving.
PUMPKIN PRESERVE
A small Pumpkin, about two pounds.
2 cups Vinegar.
2 cups Water.
2 cups Sugar.
Four TBS Raisins. Two TBS Ginger, peeled and slivered.
One TBS Salt.
One Teaspoon of Cayenne.
A squeeze of lime juice.
Scrape out the muck and seeds first. Then cut, peel, and coarsely grate the pumpkin. Simmer with everything except the vinegar and the squooze lime till dry. Add the vinegar, squeeze the lime in, and cook thick. Decant into clean jars.
Note: For a beautifully hued preserve, substitute a measure of pomegranate juice for the water.
Use as you would any chutney or relish alongside meat. Or eat by the spoonful straight from the jar when you think no one is looking.
Or, if none of this appeals to you, just make a pot of dhansak.
There's another recipe here: Bawi's Mom's version.
Lamb, smooth goo, spices.
AFTERWORD
All of this is, more or less, pursuant the horror that is pumpkin spice pipe tobacco. Which really exists. Sutliff makes it. And I've smoked it, purely out of curiosity. Just like Very Cherry, Molto Dolce, Seven Seas, some horrid black rope, and "The Funk Of Sheer Evil".
Some of these are really skeevy stuff.
In a league with 79.
I'll say this for the Very Cherry: maybe I would smoke it again.
It's relatively easy, fairly clean, and cool.
But far too sweet.
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