Okay, who's the wise guy?

Just an FYI for anyone else who makes pumpkin pies from scratch. Avoid the supposed "pie pumpkins." Mom and I found two of them in town, which wouldn't quite have been enough for three pies (they're very small). The larger pumpkin that I got in Twin Falls cooked up cleanly, and after a short time in the blender took on the consistency of apple sauce. The pie pumpkin didn't cook cleanly, was extremely stringy, and was still not entirely smoothed out after half an hour in the blender.

The other pie pumpkin was too green even to cut. I tried. It took me ten minutes to get it cut open so I could see inside. It didn't LOOK green inside, but I figured it probably wouldn't soften up very well in the oven if it was starting out twelve times as hard as the other. After seeing how badly the other one did, I'm just as glad I threw out the green one. At any rate, I've concluded that the label "pie" pumpkin is just intended to annoy and confuse people, and is probably a ploy by the canned pumpkin industry to discourage people from making pies from scratch.

Anyway, I've got dry ingredients all mixed up for both pie crusts and bread. Pies will be made tonight; bread in the morning. Hmmm... I wonder if we're making fudge tomorrow? I suppose I ought to find out. I'm making dinner rolls and cinnamon-pull-apart rolls. It seems like there's usually something else I make...and I have no idea what it might be. I suppose I ought to stop rambling now.