Thanksgiving is this Thursday, and whereas I originally thought it might be an unfortunate Thanksgiving-less year (like the one three years ago spent in a Swiss train station), it now looks like I´ll be celebrating it twice. If my stomach can stretch to accommodate, that is. Which it will. Thanksgiving lunch with the family of the church leaders (the wife is American, the husband went to college in the US, and the children attend an English-speaking school) and then Thanksgiving dinner with the other Fulbright kids. I´d like to make mom´s famous pumpkin pie cake, a la colombiana, which will mean raw pumpkin, or some sort of Colombian pumpkin/ squash conglomerate. Messy, but certainly doable. Repeatable, recommendable, or edible? Hm—I´ll be your trusty guide.
Internet directions I´ve cursorily looked at for cooking raw pumpkin begin with scraping out the “brains.” One site recommends cutting the pumpkin in half with a hand saw. I´ve also just learned that the right kind of pumpkin is necessary—Halloween pumpkins used for toothy jack-o-lanterns are apparently a far cry from what you find in the cans in the supermarket aisle. “You would not want to eat a Halloween pumpkin,” according to the source. Which sounds definitive. The things you learn in internet forums! If I had read further on, I could have learned the answers to more of life´s most pressing culinary questions, such as, “What if our Turkey is Blue?” and “I bought this sandwich maker yesterday. I need ur ideas?” or “What are some foods/ dishes that have to do with grapes?” Always good to put my problems in perspective.
*Humanely raised in large, open patches, can-free pumpkins are allotted three hours per day to walk around in sunshine and fresh air and do not suffer the cruel practice of having their stems seared off. These practices translate to an overall greater pumpkin happiness that you can taste.





