Anyone who reads the comments section knows I've been having a culinary love affair with Liz for the last year.  Not only is she a real professional, she kindles the same passion for garam masala, and other uncommon ingredients, but most importantly garam masala, at least today (but only with many less commas).

Since we've both been back-logged with blogging, we exchanged a few e-mails the other week to discuss some more applications of garam masala, which if you recall, is a just a blend of relatively more familiar words, much like a curry is.  The end result is this garam masala combo post.  Check out her site for an even better application of the spice blend.

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Do you know what a pumpkin tastes like?  I'm referring to the flavor of the pure unadulterated gourd.  I know you know what pumpkin pie spice tastes like, but what about the vegetable plain?  One cannot taste apple in an apple pie if cinnamon is left out of the recipe-- our palettes are trained to operate this way.  As I delved into the savory side of pumpkin this past weekend, I started to wonder if my palette was trained in a similar manner.

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