Slow Saturday

For pottage and puddings and custards and pies,
Our pumpkins and parsnips are common supplies.
We have pumpkins at morning and pumpkins at noon,
If it were not for pumpkins we should be undoon.
================Pilgrim verse, circa 1630

I've taken a break from the pumpkins today. Spent the morning by the fire with Gutenberg listening to music and only thinking about pumpkins when I planned the dinner. I have a beautiful cookbook by Troth Wells, "The World in Your Kitchen, vegetarian recipes from Africa, Asia and Latin America for Western kitchens with country information and food facts". There are several pumpkin recipes in it — today we tried "Colombo de giraumon" (spicy pumpkin) from Martinique. I'm sorry that I'm not able to share it with you because of the copyright.




But the bread I made yesterday is my own recipe. I like to use the stone ground flour that comes from a local mill, but use what you have.

1½ cups water
1 cup pumpkin
1 cup stone ground rye flour
3 cups stone ground wheat flour
1/3 cup wheat germ
1/3 cup cracked rye
1 tbsp sweetener
1 tsp salt
1½ tsp savory
1½ tsp yeast
½ cup lingon berries or cranberries