Steamed pumpkin, so sweet
Ten minutes in rice cooker
Who needs pumpkin pie?
About the poem:
This poem was originally written for our new book, Tasty Year (which is just being released this week on Amazon!)
Today, as I was planning some food for the Thanksgiving holiday, I starting thinking Pumpkin Pie. Then, I remembered this poem. I grabbed a butternut squash, cut it, and steamed it (not in a rice cooker though!) Dang, it came out so beautifully, and so tasty!
In Korea, pumpkin pie is rare, but on Jeju Island, I grew to love plain, steamed pumpkin slices: warm or cold. I was served small, warm pieces as a snack after sea-kayaking, and it was also a common dish at our lunchtime table at school, where my fellow teachers and I shared our lunches.
My idea is this: try going for the tastes you love, in a simple way. Let’s work to redefine good food and special food to be food that is especially simple, easy, delicious and nutritious. You might love it like I do. You’ll definitely save time!