I love pumpkin. It has this delicious, neutral, slightly sweet taste that makes pumpkins perfect for a wide variety of dishes - soups, pies, quiches, cakes. Not to mention the lovely bright orange color. It's just that, whenever I'm faced with a nice fat chunk of pumpkin, the question is - how am I going to cut it/slice it/grate it? Uncooked pumpkin so hard that, whenever a recipe calls for pumpkin, most of my work actually involves dealing with the unruly vegetable.
So today, when I wanted to make pumpkin fritters, I came up with a brilliant but simple solution: I took the whole piece, boiled it in a large pot, and when it was done (which doesn't take a long time), I could just scoop the pumpkin from the rind into a bowl, easily mash it up, and voila - it's ready for the making of fritters. No fuss, no mess, no sweat.
Here's to kitchen tips that make life easier! Especially now that so much of my time is taken up with preparations for the house move, which is due to take place in about a week and a half.