We've had loads of pumpkins left over from last autumn and they've been resting in the lounge near the patio window, looking orange and abundant in a pastoral, Archimboldo-sort of way. I also kept tripping over them so eventually they got moved to the Cold Room, which is the street-facing lounge that gets rather chilly during winter.
When they finally started to show signs of decay this week, I decided to slaughter some of them. I harvested the pumpkin seeds and roasted them and then spent what felt like hours chopping up the pumpkin flesh and boiling it down to mush. The mush is then sunk in the chest freezer, for later use in sweet pumpkin waffles.
The inevitable allotment fritter, made out of frozen grated courgette.
Neuroticat, always at the centre of everything that happens in the kitchen.
No comments:
Post a Comment