Let’s talk about pumpkin for a minute. Well, not pumpkin, but you’ll get the point. Hopefully. 

I’m ambivalent about pumpkin. I wouldn’t go so far as to say that I dislike it, but I’m never going to have it in my fridge without good reason. But I’ve had partners who love the stuff, so I’ve learned a few ways to cook it. I make a killer maple-glazed roast pumpkin, for instance, which tastes even better turned into a soup.

While I get a bit of enjoyment from eating pumpkin when I’ve prepared it in certain ways, I’m mostly just happy to see the people I’m cooking for feeling satisfied because of my food. Sometimes I just make it because it’s been a while and I have someone asking me to make my pumpkin soup again.

But every now and then I’ll actually get a craving for pumpkin out of the blue. Sometimes if I see pumpkin and feta risotto on a restaurant menu or spot a pumpkin scone at a café, I’ll think, “Ah yeah, I could really go for one of those!” So occasionally I indulge, and then I’m good for ages. 

And if you don’t understand anything of this, you haven’t been paying attention. 😁