Okay, so it’s not quite the great pumpkin. It’s more like a tiny pumpkin. But if Mr. N and Miss A have taught us anything it’s that great things can come in tiny packages.
Our cooking experience with Ecuador has taught us some helpful child rearing techniques. First we learned that serving popcorn with dinner is a way to ward off any complaints about dinner – even one that includes their least favorite ingredients, tomatoes and onions. We also learned that the quickest way to stop a three-year old’s tantrum in its tracks is to cut open a pumpkin.
Our last Ecuadorian recipe on this little culinary tour is a dessert (of course!). We found tonight’s recipe, Dulce de Calabaza, while perusing Laylita’s Recipes and thought it sounded both fun and seasonal. The first step in the sweet pumpkin dessert is to remove the seeds and pulp from the pumpkin. I’m telling you, this step put an instant end to the so-called “witching hour” described by Parents magazine as “when the day’s stresses catch up with the whole family, turning well-mannered children into kidzillas.” Continue reading