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Article: A SAVORY challenge; SHOPPING LIST Bakery 4 French rolls Dairy 3 ounces Parmesan cheese 1 ounce butter Ethnic 8 ounces light, unsweetened, canned coconut milk Meat 12 ounces spicy Italian-style sausage Miscellaneous dry goods 56 ounces reduced-salt chicken broth Pasta, Rice & Beans 2 cups Arborio rice Produce 1 lime 1 carrot 1 rib celery 2 large onions 1 medium-sized pumpkin (9 to 10 pounds) 1-inch piece of fresh ginger 8 sprigs fresh rosemary Spices 1 ounce curry powder Spirits 4 ounces white wine
- Article from:
- The Milwaukee Journal Sentinel (Milwaukee, WI)
- Article date:
- October 25, 1998
- Author:
CopyrightCopyright 1998 The Milwaukee Journal Sentinel. Provided by ProQuest LLC. (Hide copyright information)
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Thanks to the jack-o'-lantern, we associate the pumpkin with
Halloween. Even Martha Stewart, in the October issue of Martha
Stewart Living, carves pumpkins with monograms or shadow portraits
a stylish face lift for the familiar toothy grin seen on front
porches everywhere.
Surrounded by these seasonal reminders, no one should be surprised
to read that 95% of all pumpkins bought by the general public are
for decorative purposes. But it made me wonder: what happens to the
remaining 5%? Are there brave souls out there who actually buy
fresh pumpkin to cook and eat?
And, perhaps, for something other than pumpkin pie?
Occasionally, I will see pumpkin on the menu of some gourmet,
eclectic ...