My brother visited last week, spoiling Rocco and us, and when he left Saturday afternoon, there were a few more snacks than usual in the cabinets, a giant pink box of doughnuts on the island and, also, on the counter, this pumpkin. Nashville mid-September, I’m still wearing shorts and sweating, but I see squash and pumpkins and I know it’s fall. Oh, fall. I love fall. I’m so excited for it this year. Give me a pumpkin with its muted orange skin and earthy, vegetal flesh, and I’m all piles of leaves and kids trick-or-treating and getting to go for long walks with Rocco in the crisp, cool air. There’s so much to look forward to with October around the corner! With observing and interacting with Rocco in his fourth and fifth months of life! And roasting a pumpkin, just this simple kitchen task, gives me both the creamy, savory base for today’s sauce and the reminder of other autumns I’ve lived with other pumpkins, of other autumns yet to come.
Maybe this is the whole point of the pumpkin craze, of the growing world of food blogs, of all of our fascination with what it is exactly that we’re going to make for dinner all over again each night. We all have a basic need to fuel our bodies, to consume, to be fed. But along with that we have other needs, for friendship; for meaning; for, ultimately, Him. What (and how and with whom) we eat is part of how we live, how we live is part of who we are and everything we’re doing and living is always, ever set against what we put into our mouths to eat. [Read more…]