Thanks, you're very kind and I really appreciate you taking the time to leave such supportive words. Please let me know if you try it. It's a very nice sorbet.
A lovely post, full of honesty and vulnerability. And I agree with the commenter who wrote that your blog post holds up pretty well. I like to use a different term for lying/exaggerating: literally license. Love the sound and the look of the pumpkin/winter squash sorbet. Curious why you think the term winter squash sounds pretentious--isn’t it accurate? All pumpkins are winter squashes but not all winter squashes are pumpkins. Or am I just being pedantic?
Thanks Domenica. And I don't think you're being pedantic at all. I'm sure you're quite right. I feel winter squash is used a little less in british English and pumpkin more broadly (maybe just my experience). I don't know. My feeling was that pumpkin in this context is the simpler term and "winter squash" sounded more interesting. Anyway, thanks for reading. I had an idea to try something different, maybe it wasn't all that necessary. Next week we ride again. 😉
I love this recipe idea! I've made pumpkin ice cream and sweet potato ice cream in the past, with good success. I've got a beautiful Kabocha squash staring at me now...perhaps instead of soup, I'll turn it into sorbet.
Layers of education are in this turban squash post about food and culture and relationships. Great idea to repost the original, and add the footnotes.
Now I know that this squash is not too be missed, and that big sins of waste are happening in flyover U.S., where it's mostly used merely as a fall decoration. I will have to find out if our cultivars have the amazing flavor that @WilReidie describes.
After Wil's footnotes, my first exposure to this squash might be a desecration. But if you want to know how weird medical people can be, I might hide that story in weedomchat.
This is one big exciting writing seminar in whjich your students would be a) inpressed b) inspired to rewrite, always a hard concept for beginners. I honestly hate to say this because there's so many tired ones, cliche ones out there but I hope you're collecting your work into a memoir--wait, a connecting short story collecton-- that would be swell! And now I will try to find a turban squash when we go apple picking.
Thank you so much, Pat. And thanks for taking the time to read. The newsletter did start as a way to work out the story I might have to tell. It's really encouraging you feel I might have something worth putting together. XX
Sep 28, 2023·edited Sep 28, 2023Liked by Wil Reidie
I've also recently been revisiting posts from my blog a few years ago. It's definitely a bit hard to look back at what I thought was pretty good at the time.
Thank you for sharing! I'm not sure if I'd be courageous enough to post my old stuff without deep edits. Yours hold up pretty well. I learned a lot from the footnotes too.
You have a great talent for writing and cooking. I can almost smell the spiced winter squash sorbet from your words! Can’t wait to try it myself!
Thanks, you're very kind and I really appreciate you taking the time to leave such supportive words. Please let me know if you try it. It's a very nice sorbet.
A lovely post, full of honesty and vulnerability. And I agree with the commenter who wrote that your blog post holds up pretty well. I like to use a different term for lying/exaggerating: literally license. Love the sound and the look of the pumpkin/winter squash sorbet. Curious why you think the term winter squash sounds pretentious--isn’t it accurate? All pumpkins are winter squashes but not all winter squashes are pumpkins. Or am I just being pedantic?
Thanks Domenica. And I don't think you're being pedantic at all. I'm sure you're quite right. I feel winter squash is used a little less in british English and pumpkin more broadly (maybe just my experience). I don't know. My feeling was that pumpkin in this context is the simpler term and "winter squash" sounded more interesting. Anyway, thanks for reading. I had an idea to try something different, maybe it wasn't all that necessary. Next week we ride again. 😉
I love this recipe idea! I've made pumpkin ice cream and sweet potato ice cream in the past, with good success. I've got a beautiful Kabocha squash staring at me now...perhaps instead of soup, I'll turn it into sorbet.
It's a very nice use of pumpkin. Definitely if you have leftover, which I currently have of kabocha in the fridge. Let me know if you try it out!
Layers of education are in this turban squash post about food and culture and relationships. Great idea to repost the original, and add the footnotes.
Now I know that this squash is not too be missed, and that big sins of waste are happening in flyover U.S., where it's mostly used merely as a fall decoration. I will have to find out if our cultivars have the amazing flavor that @WilReidie describes.
After Wil's footnotes, my first exposure to this squash might be a desecration. But if you want to know how weird medical people can be, I might hide that story in weedomchat.
This is one big exciting writing seminar in whjich your students would be a) inpressed b) inspired to rewrite, always a hard concept for beginners. I honestly hate to say this because there's so many tired ones, cliche ones out there but I hope you're collecting your work into a memoir--wait, a connecting short story collecton-- that would be swell! And now I will try to find a turban squash when we go apple picking.
Thank you so much, Pat. And thanks for taking the time to read. The newsletter did start as a way to work out the story I might have to tell. It's really encouraging you feel I might have something worth putting together. XX
I've also recently been revisiting posts from my blog a few years ago. It's definitely a bit hard to look back at what I thought was pretty good at the time.
Thank you for sharing! I'm not sure if I'd be courageous enough to post my old stuff without deep edits. Yours hold up pretty well. I learned a lot from the footnotes too.
Thanks for reading Sutee!
Beautiful...I shall look forward to trying this one out - especially with a glut of kabocha pumpkins I currently have on hand...