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| Fresh pumpkin |
11-24-16
I was up and had the pumpkin in the pressure cooker by
7:30AM. Next came the crust for the
Pumpkin Pie Dessert or Harvest Dessert as I have renamed it. Then the steamed pumpkin was cooled and draining.
I have learned that fresh pumpkin has quite a bit of water in it. This time I used the small, mesh basket I use
to rinse quinoa to strain the water out.
However, straining through a cheese cloth would actually be best if you
are trying to get the consistency of a can of pumpkin.
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| Straining the cooked pumpkin |
The propane tank promptly ran out. Tom switched over to the other one. It was overfilled which caused a slight scare
of high pressure but it turned out ok.
Whew. Harvest Dessert in the
oven, next step was the béchamel sauce for the green bean casserole. Then make the stuffing. I used a box mix I found in town. Big mistake.
It had been sitting on the shelf for quite some time. The dehydrated breadcrumbs were stale. I covered it with sautéed onions and
callaloo, veggie broth and a generous amount of grated nutmeg. The stuff was turned into stuffing muffins in
the oven.
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| Bodi beans |
The green beans found in Guyana are similar to the bodi beans found in Trinidad. They are about
12” long but these are very thin, thin enough to fit between the tines of a
fork, SO….I bought a huge bunch. The
homemade béchamel sauce worked just fine as did the farina topping.
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| Farina |
Tom helped by digging out ingredients needed from their
various hiding spots in the port settee, opening cans, lighting the oven,
washing pots, mixing bowls and such as we went and finally holding the broiler
button on twice to brown the tops of the Harvest Dessert and Green Bean
Casserole. Our broiler is acting up and
won’t stay lit.
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| Harvest dessert |
13:00 I got dressed and we started gathering things up. We missed the weather window by 3 mins. A rain shower passed over, just enough to put
2” of water in the bottom of the dinghy and soak the dinghy chaps – aka wet butts and tote bags.
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| The spread |
Baganara Resort had agreed to let us use a couple of tables
for our Thanksgiving. The staff greeted
us immediately “Good day. Happy
Thanksgiving to you.” I brought
appetizers of smoked eggplant and pineapple chow with crackers. The Thanksgiving feast itself was a wonderful
assortment of yummy food. We shared with
Cindy, Racquel and her kitchen staff, inviting them to take a plate to
try.
It was a good day.
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