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You are here: Home / Waiter, there's something in my... / WTSIM #20 – for the love of gourd

WTSIM #20 – for the love of gourd

by Jeanne Horak on October 16, 2008 17 Comments in Waiter, there's something in my...

WTSIM-gourds

 

Oh the guilt!!

Here I am, living the high life in Chicago with all my good intentions of blogging early every morning in tatters.  I have neglected all you lovely readers.  But in my defense I can say that I have been busy.  I have explored Chicago inside and out.  I have spent 2 amazing days in Washington DC.  I have been to Galena and seen the Mississippi for the first time.  I have been mesmerised, delighted and awe-struck at least once a day since I arrived.  It’s heady stuff, I tell you.  So please forgive me and I promise I’ll be back and blogging when I return to London.

In the meanwhile, I thought I’d better get a move on and announce the theme for this month’s Waiter, There’s Something in My… event which I am hosting.  In keeping with the seasonal theme, and mindful of the astonishing variety out there, I have decided to go all Halloween on you and pick gourds as the theme. What counts as a gourd?  All pumpkins, squashes, zucchini, pattypans and other vegetables growing on vines – in fact any member of the Cucurbitaceae family.  (I will allow melons too, even though they weren’t part of my original plan!)  So I really have left the field wide open – those of you currently experiencing Spring can wow me with your zesty zucchini creations, while those who are experiencing Autumn can pamper me with pumpkin pie.

As usual, here are the rules:

1. Write up your gourd dish on your blog, remembering to include a link back to this announcement in your post.

2.  E-mail me.  Please make sure that Waiter there’s something in my features in the subject line.

3. In the e-mail please include:

  • the URL of your entry
  • your blog’s name
  • the name of the dish
  • your approximate location

4.  The deadline for entries is Saturday 1 November and I hope to have the roundup posted later that week.

5.  When the roundup is posted, please also include a link to that in your post.

See you back here on the 1st – and until then, go with gourd 🙂

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  1. Angela says

    October 16, 2008 at 7:30 pm

    Awesome theme, Jeanne!! I have just the recipe in mind, too 😀
    Have a great time in the States!

    Reply
  2. courtney says

    October 17, 2008 at 2:58 am

    I’m working on my recipe as I type this.

    Reply
  3. Darius T. Williams says

    October 17, 2008 at 2:59 am

    WAIT – you’re here in Chicago and you didn’t tell me?

    Reply
  4. Diane says

    October 17, 2008 at 2:05 pm

    Jeanne–
    You’re so close and yet, so far away! Galena is just about 2 hours from me (here in Cedar Falls, IA)!
    I’m glad you are having a fabulous time, but am missing your blog just the same. Enjoy!
    Diane (6 degrees of PE)

    Reply
  5. Browniegirl says

    October 17, 2008 at 6:49 pm

    WOW! Sounds like you are having a fantastic time there. Enjoy!! xxx

    Reply
  6. Deeba says

    October 18, 2008 at 2:04 pm

    Oh good for you…LIVE IT UP, guilt free!! Gourd…am still looking for a pumkin to make into puree since they don’t spoil us with canning them here. Will hopefully be done by then…Have a great time!!

    Reply
  7. Jude says

    October 19, 2008 at 3:38 am

    Hope you’re having fun in my town! It’s a great food city, for lack of a better term.

    Reply
  8. Susan from Food Blogga says

    October 22, 2008 at 1:17 am

    Oh, don’t worry about us, Jeanne. Just enjoy Chicago! 🙂 I’m going to try to get something in before the deadline, but I can’t promise. Safe travels!

    Reply
  9. Rosemary says

    October 22, 2008 at 10:28 am

    I’ve never entered before, but I think I’ll give it a bash – perhaps a calabash!!!

    Reply
  10. Michelle says

    October 28, 2008 at 11:36 am

    My parents went to Chicago this year and loved it too. Lucky gal!
    Lovely looking pumpkins, but tell me where the hell is my Kabocha these days. Has he absconded with you?? Last year I tried the Halloween pumpkins, but wasn’t impressed. Too watery, wiry and now starchy enough. Blech. They are pretty to look at though.

    Reply
  11. Dan says

    October 28, 2008 at 4:17 pm

    Hi Jeanne,
    Good to hear you enjoying the Windy City.
    Here’s a slightly different recipe for pumpkin and ideal for those who love a bit of spice – Thai Pumpkin Soup (http://www.halloweensite.co.uk/spicy-thai-pumpkin-soup-recipe.html)
    Happy Halloween!

    Reply
  12. Lubna Karim says

    October 29, 2008 at 4:30 am

    Hi,
    I just sent you my entry to the event. Please check out wheather you got it or not.

    Reply
  13. Tongue-Tickle says

    October 29, 2008 at 7:20 am

    and im busy with my second one! 🙂

    Reply
  14. Astrid says

    November 1, 2008 at 4:31 pm

    I did it! And I am in time! Finally I can send a submission again! *phew*

    Reply
  15. Sweatha says

    November 3, 2008 at 3:11 pm

    Hi,I had mailed you my entry on 31st.Kindly confirm whether you received it or not.Hope I am not troubling you.Thanks

    Reply
  16. Elizabeth says

    November 5, 2008 at 5:27 am

    Augh!! How did I miss this announcement?! We have had the most wonderful butternut squash ravioli this past month, baked our small Hallowe’en pie pumpkins in preparation for a pie and have a kabocha squash sitting waiting to be baked and tasted. But did I post about any of these?! Did we take photos??? Of course not! And now it’s well past the deadline. Rats!!
    I’m looking forward to the roundup though. I adore squash….
    -Elizabeth

    Reply
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Jeanne Horak is a freelance food and travel writer; recipe developer and photographer. South African by birth and Londoner by choice, Jeanne has been writing about food and travel on Cooksister since 2004. She is a popular speaker on food photography and writing has also contributed articles, recipes and photos to a number of online and print publications. Jeanne has also worked with a number of destination marketers to promote their city or region. Please get in touch to work with her Read More…

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