Every once in a while I receive an email asking if I'll ever create a recipe book of the foods found in Gravesville. Eh, probably not. I like my readers and prefer not to subject them to stomach viruses. I did, however, write a post a while ago that for whatever reason never went live. So here's Eve talking about one of her favorite Gravesvillian recipes: hot pumpkin.
Eve: Thank you, writer
person. As you probably know, my all time favorite drink in the cold
weather is hot pumpkin. Now, this is a recipe that's been passed
down for like hundreds of years in my family, so let's just keep this between
you and me, okay?
RG: Um, Eve. You know
this is going on the internet, right? A lot of people are probably going to see
it.
Eve: I don't interrupt you
when you're doing your guest post thingies, do I? And somebody should, because you try to act all important like, Oh,
look at me, I'm an author. It's really embarrassing.
RG: I just wanted to warn
you.
Eve: Anyway, before I was
interrupted … oh yeah. So, to make a really good hot pumpkin, you need a
cauldron, preferably heated with green fire … because it looks perfectly
horrible at night --Why are you looking at me like that, Mr. Grown.
RG: It's Gray. Robert
Gray. And I just wanted to let you know we don't have green fire in our
world. Cauldrons are pretty hard to find, too.
Eve: Fine, then be boring
and use a regular pot and a stove. Next, take some goblin milk, about 3
cups--What!
RG: We don't have goblin
milk here, either. We use regular milk. From cows.
Eve:
Cows? Really? That's adorable! Well, use whatever milk you have and
pour it into your boring pot and put the boring fire on medium until your
disgusting milk starts to simmer. Then, add your pumpkin, but make sure
it's not alive, because--Okay, now what?
RG: You stuff a whole
pumpkin into the pot?
Eve: Of course not. You
melt it first. I thought everyone knew that.
RG: Yeah, I think maybe a
can of pumpkin puree would work better.
Eve: So do you want to
finish my family's secret recipe, or should I?
RG: Sorry.
Eve: Then, pour in the
pumpkin and add in your spices. Most of them can be found in your local
graveyard, but--Oh, my Jack, now what?
RG: Nothing. Keep
going.
Eve: Then add chunks
of chocolate. I like white chocolate for mine, particularly from Treats n'
Treats, but I suppose you can use whatever chocolate you can find. About
ten pounds should do the trick.
RG: She means about six
ounces.
Eve: Did I say six
ounces? No. I said ten pounds. You can never have enough
chocolate. But it's only my family recipe. What do I
know? So after you add all the ingredients, mix it up real good until the
chocolate is melted. Then, pour the mix into a giant mug and finish it off
with a huge scoop of whipped cream. You can even add more chocolate
shavings on top of the whipped cream, which is how I like mine, but it's totally up
to you.
RG: And there you have it,
folks, Eve's no-longer-secret hot pumpkin recipe.
Eve: You just had to get the
last word in, didn't you? You're impossible.
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