Every fall I like to go off the beaten path and try a few pumpkin products from the Asian Food Market and H-Mart. Unlike all of the seasonal products we have here in the states, these are available year round and a lot of them use actual pumpkin and not the pumpkin pie spices. (Which seems to be a purely American obsession.)
Last year's Korean Pumpkin Porridge did not fair so well, but I have high hopes for this Pumpkin Custard from Thailand!
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I grew up in a household where Apple Butter was a breakfast staple. My Hungarian grandpa loves the stuff, so we'd eat it on toast, or mixed into oatmeal and cream of wheat. It reminds me of my childhood. (Plus, it's yummy.) It wasn't until I was an adult, with my own money and ability to grocery shop, that I found out there there were different fruit-based butters. Up until my late teens, I really thought apple was the only kind out there, but after I discovered the joys of pumpkin butter...there was no going back. I've tried a few different brands over the years, but I haven't found one that I am entirely loyal to. Maybe the cult of Trader Joe's will finally draw me in with this one.
I've mentioned this in a lot of reviews, but I usually can't eat tomato sauce. I say it's because I'm allergic, which is not entirely true, but it's just the easiest way for me to explain things. Really, the problem isn't so much tomatoes themselves, as their acidity. I can have any other acidic food, but those little red suckers tear my stomach apart and make me puke my guts out. I come from an Italian family, so this can be a problem. (I call myself Fail-talian.) After a while, heavy cream and garlic sauces can get boring, so I'm always looking for alternatives, and I thought maybe this could possibly work. (Plus, it's pumpkin!) So let's see if this pasta sauce can survive my stomach.
