This is what I had to tell myself over the 3 hours I spent making pumpkin puree, a pre-made delicacy that is unavailable in stores here. Yesterday I followed every lead I knew of for the ready-made kind--going to the famed Fredericksberg SuperBest for the American aisle (fail) and to Magasin for the pumpkin-in-a-jar that another DIS student said was a sure bet (turns out it was pickled pumpkin: fail). After aimless wandering through random supermarkets, I finally broke down and bought three cantalope-sized cooking pumpkins. Word to the wise: Pumpkins are damn hard. My arm ached after chopping, scooping out, and peeling those suckers. Afterwards, I stuck 'em in the oven at 160˚C for 1.5 hours. Waiting. Waiting. Then Avan (my host mom) and I went through every blending apparatus in the house to finally settle on a tiny version of a food processor that I think we use for grinding spices for tea. Voila! Pumpkin puree. Commence the actual cooking of the pumpkin filling.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment