It’s harvest time in my hemisphere, and I live in Harvestown, USA. Oh my gourd, there are pumpkins and cranberries everywhere. I just spent $200 on Halloween candy and a Packers muu muu, so I’m set for winter smullen.

Who says we don’t have seasonal food anymore? In spring, we have Girl Scout cookies, but in fall we have:

Eggnog, caramel apples, candy corn, cider, pumpkin scones, pumpkin pie, cranberry apple pie, cranberry fluff, and that ubiquitous “spice” I shall not name.

Apple pies come in bags (when you’re down and out, and your only friend is pie.)

It's a sickness.

It’s a sickness.

Marshmallows find their way into everything – everything.

Yummly's Baked Beans With Marshmallows. Next recipe, Artisinal Insulin.

Yummly’s Baked Beans With Marshmallows. Next recipe, Artisinal Insulin.

You see, we don’t get a lot of sunlight here, and the climate is very, very cold. There’s a madness that happens knowing we’re going to be trapped with nothing but food for companionship for the next 6 months.

That’s when we get creative, and our medium is marshmallows, brown sugar, white sugar, powdered sugar, corn syrup, molasses, honey, agave…

Yesterday, I made cranberry pie. It might as well have been paperclip pie, because it was mostly sugar. This morning, I made chipotle cornbread stuffing – skip that healthy veggie chili, this was basically chili-flavored cake.

I also made myself an extra chin and a built-in flotation tube in the unlikely event of a water landing.

The culmination of all of this cooking, baking, and “putting foods by,” is the Mother of All Holidays, Thanksgiving. Happy belated Thanksgiving to my Canadian friends, who celebrate on the second Monday in October.

(Thanksgiving five weeks early? Those Canadians have no self-control.)

That’s when we get to show off all of our creativity and kitchen savior-faire. But, normally we don’t.

“This would be a great recipe for Thanksgiving!” is what we say when we’re mixing half a cup of squash puree with a gallon of vanilla ice cream and two jars of butterscotch sauce. Then, we eat it, and the memory crosses our mind when we’re making the traditional, SET IN STONE, Thanksgiving recipes EXACTLY the way our ancestors made them (from the back of the Stove Top box.)

Good thing, once Thanksgiving is over, we go back to eating sensibly for the rest of the winter. Once the period of Thanxperimentation ends, it’s all fresh green vegetables in small portions until Girl Scout cookies roll around.

Sadder than a Charlie Brown tree

Sadder than a Charlie Brown tree

While you’re warming yourself by your screen, don’t forget to check out my Amazon author page and follow this blog. Thanks!


Pie in a Bag from Elegant Farmer

Baked Beans with Marshmallows from Yummly

Veggie Christmas Tree


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