First, the recipes. Most of these are mine, but not all.

And now, a quickie. How to make the abso-freaken-lootly freekin’ best pumkin pie. Well, actually, I’m not going to give you that recipe because it is too hard. But the second best recipe is brilliantly easy.

Go to the store and get the can of pumpkin stuff. Not the pie mix, but rather the pure pumpkin puree. Get all the ingredients on the back but also get one pint of heavy cream per pie and less evapo-milk. Make sure your spices are FRESH and if possible, grind them yourself.

Now, follow the instructions on the can except for the following:

  • 1) Double the spices. Don’t argue, just do it.
  • 2) replace about 80 percent of the evapo milk with heavy cream
  • 3) If you know what you are doing, you can replace some or all of the canned pumpkin with home made. In this case, use a mixture about 1/3, 1/3, 1/3 of small dark cooking Pumpkin, butternut sqash (again, get small ones), and what used to be called “turk’s head” but now has a politically correct name I don’t recall. If you can’t get the “turk’s head” use acorn.

Only eat this once a year. In fact, I make it (and I’m indeed making the pies for this year’s dinner) and I won’t be eating it. Too rich.

Oh, get extra heavy cream. You’ll need that to make whipped cream….

OK, enough of that. Continuing on with our blogspherics, here is what you can read over the long weekend upcoming. First, a few items related to religion because this is kinda a religious holiday:

A little gender politics with your turkey and gravy:

And now, a plethora of fascinating items crossing varoius boundries of science, politics, fun, and technology:


  1. #1 Mike Haubrich, FCD
    November 26, 2008

    Re: Title for Zuska’s post

    “Oh, say can you see. my eyes if you can
    Then my hairs too short.”

    Cowills, the rowdy, hippie version of the Osmonds.

  2. #2 Stephanie Z
    November 26, 2008

    Oh, yes. Always at least double the spices for pumpkin pie. Well, except the cloves. Don’t quite double that if you’re using high-potency spices; you don’t want your tongue going numb. Then throw in some ginger and cardamom too.

    I want to know what the best recipe is, though.

    And yes, I’ve seen it live twice and the movie once. There’s an audio tape around here somewhere.

  3. #3 Greg Laden
    November 26, 2008

    The best recipe does involve allspice.

  4. #4 Stephanie Z
    November 26, 2008

    As it should.

  5. #5 Virgil Samms
    November 26, 2008
  6. #6 Luci
    November 26, 2008

    Squash for pies: giraumon (turban) or buttercup are far better in texture and flavor than butternut or acorn. Unless you like stringy and watery in a pie – at which point you’ll be just as happy with some frozen horror.

  7. #7 Greg Laden
    November 26, 2008

    Luci: Thanks for the name of the ‘turban’ … yes, that is the best one. But I like the blend. But this is why I said to be careful what one is doing. No strings, no water. The butternut has an excellent flavor for this but it must be baked, then diced, then double ground (not blended), and then excess water may have to be removed.

  8. #8 Thanksgiving cards
    November 17, 2009

    Happy thanksgiving wishes to everyone from the entire team of