As I mentioned, we had a pumpkin that needed to be eaten, starting with the seeds.
Here’s what I did with the rest of it, using Adam’s recipe. (Adam is the author of the Intimidating Liège Waffle Recipe I tried during my Waffle Odyssey. He’s also a very interesting guy and a good sport, as it turns out. Check out his obsession with French pastry.)
Not surprisingly, they are exquis. They smell shockingly good while cooking, and the flavour and texture are simply awesome. (Adam did guarantee they’d be the best.)
Next time, I’ll try the metric ones, which are apparently better than best. (They contain yeast, so you know they’re hard-core. Metaphorically.)
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