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And I should add:
I'm not using some shitty canned pumpkin puree. I'm using good, cooking pumpkins/winter squash (like a Blue Hokkaido or a Queensland Blue) that I roast myself. Then I make a puree from them. It's an entirely different beast than the canned crap.
I'll use the puree to fill green enchiladas and for a variety of dishes that week after making it on a Sunday.
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In this world of sin and sorrow there is always something to be thankful for; as for me, I rejoice that I am not a Republican.
- H. L. Mencken
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