Thanksgiving

I have a lot to be thankful for this year. Myself and my family are in good health. I won this fellowship to conduct my diss research and got to live in London for 10 weeks. I've met all kinds of wonderful people out here, and look forward to returning to my loved ones at home. L and I moved off campus into a nice, cozy bungalow and added a long-awaited for fuzzy family member. I like Thanksgiving because, like the best holidays out there, it's an opportunity to share good food, good wine, and good time with people you love. It's also an opportunity to highlight 3 of my favorite food groups: carbs, sugar, and butter (chocolate is the 4th, but doesn't have much of a role on Thanksgiving). I present to you my first attempt at stuffed pumpkins. I got together with a few friends here and we did a vegetarian Thanksgiving with chicken on the side for the meat eaters. Stuffing pumpkins is super easy - clean, stuff like a turkey, bake at 350 for about 2 hours (depending on squash) and scoop out to serve. All the stuffing, good pumpkiny tastiness, none of the salmonella - but moister than "dressing" baked in a pan. I used the Betty Crocker Cookbook Stuffing with 3 breads: whole wheat, rye, and sourdough, and 2 crown prince pumpkins from a local farmer's market. They were far superior to the little 90p pumpkin we picked up at the grocery store. You can easily make these vegan and can stuff with a variety of stuffings.

Carved and waiting - such beautiful colors

All 3 after 2 hours of roasting

EXTREME STUFFING CLOSE UP!!!