If only I had waffled a slice.
What week would that be?
Waffle, pizza or pumpkin? We’d be REALLY confused.
I really wonder about the need to categorize and document that we humans have.
Why can’t I just let this food be what it is? Cause you and me are free to be…you and me.
Elementary school music class flashback. Sorry. I hope that song isn’t stuck in your head now too.
Geez, that was way dated even back when I was in school. I hope Jackson Park Elementary has updated their music books since then.
Anyway, thank you for reading my Second Annual Pumpkin Week in Spring! I don’t have any theme weeks planned just yet. Next year there will surely be Second Annual Pizza Weeks and Waffle weeks. I may slide in recipes in those categories at other times too. Try not to panic.
Any requests for future theme weeks? I know I had an “oft-neglected vegetable week” request from a friend that is a strong possibility…leave me a comment with requests! Purty please do.”
Pumpkin Cornbread Pizza(adapted from Laurel’s Kitchen by Laurel Robertson, Carol Flinders and Brian Ruppenthal)
1 cup canned pumpkin purée
1/2 Tbsp. sugar
1 Tbsp. applesauce
1 cup + 2 Tbsp. cornmeal
1/2 tsp. salt
1 tsp. baking powder
1/2 c. Chopped onion
Olive oil spray
1/2 tsp. chili powder
1/2 tsp. oregano
1/2 tsp. cumin
1/4 ground coriander
1 c. Chopped tomato(I used canned)
1/3 tsp. dried basil
3 oz. grated Swiss
Mix pumpkin, sugar, egg, and applesauce. In another bowl mix cornmeal, salt and baking powder. Combine the two, then put in greased 10 inch pie pan and bake at 350 for ten-ish minutes.
Sauté onion using olive oil spray adding chili powder, oregano, cumin and coriander. Spread on baked cornbread, spread tomato on that, then the basil, then the cheese. Bake about ten more minutes.