I am not so vain as to think you are sitting around wondering where on earth I have been and sighing and moping and waiting expectantly for my return (though hugs to you if you have) but the fact is I haven't posted for weeks. It's a record posting drought, in fact! It's not that I haven't been inspired. And I certainly (in between having a sinus thing and not being able to breathe) have been cooking. A lot. And writing. Tons.
Let me catch you up (if you care). Remember that job I had, being food and drink editor at Urbanite? The one where I got to eat and drink all over the place and then write about it? Yep, that was fun. While it lasted. The magazine folded in September. Sadness!
But then I got a job as the recipe columnist for Style magazine. Happiness! I also get to do the photographs - and they'll be in print, not online. Joy! Except in a relatively short period of time I suddenly had four dishes to create, test, write the recipes for, and shoot. And, before I got that job, I went on a press trip to Charlevoix in Quebec. And pitched stories all over, landing three. Which have all been due at roughly the same time. And then because I can never leave well enough alone, I started freelancing for yet another local place. And then, because I am just plain crazy, I pitched another story to the Toronto Globe & Mail and guess what? I got the assignment and I'm working on that one too.
Oh, and it's all due before I go to Iceland in a week and a half. (Yay, Iceland!)
Now, I am not complaining - believe me. I feel lucky to have landed all this work doing what I love to do. But I haven't been this deep in the freelance game for awhile, and it's taking me some time to adjust. I've been a bit frantic, quite frankly.
Which brings me back to my triple pumpkin curry.
But here's the thing: I've been so busy I forgot to write down what I did. So it's a little fuzzy at this point. Here's what I do remember: there were mustard seeds involved, and maybe some fenugreek, and onions. And garlic. And also fire roasted tomatoes, curry powder, hot red peppers, and chick peas. Green onions, which I remember because I can clearly see them in the photo. And of course the pumpkin seeds and pumpkin seed oil.
Oh yeah - and it was really good! Sorry I can't be of more help. I think I may recreate it for my Style magazine gig for a January comfort foods theme. And once I figure it out, I will let you know where to go find the recipe. Deal?
In the meantime, follow the links below and check out what squash dishes the other fabulous participants made when the round up posts on Friday. I'll bet you that most of them were even kind enough to include the recipe.